US vs UK Ingredients


Hi all,

This may have been covered before, but there's such a massive difference in the tomato products available in the UK vs the US.

My biggest one is tomato products.

So in the UK we have:
Sieved Passata
Passata Rustica
Chopped Tomatoes
Peeled Plum Tomatoes
Double Concentrated Tomato Puree

I've mostly worked out what they all correspond to in American tomato products, but the one that gets me is American Tomato Paste. Now, is that the same as British Tomato Puree. I find using British Tomato Puree in the sauces, for instance the New York-New Jersey sauce makes a very thick sauce and can be fairly bitter. Is that what it should be like? Or does anyone have experience of both countries' tomato products and can provide a proper comparison?

My other big issue is with cheese, we just simply don't seem to be able to get American cheese over here. I want the authenticity, but I'll never be able to find Brick cheese or even proper American Muenster cheese over here. What do other UK residents do?

Thank you in advance to anyone that can be bothered to read that poorly strung together post.

Christopher E.
posted over 1 year ago

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