![]() Get up to date, be modern, use a scale, they make them specialy for in the kitchen.Īnalog with a clock hand and digital with numbers, the easiest way of cooking. My grandmother 100 years ago was cooking like that. NOTE Chapter 11 standards, Chapter 19 standards, and Spanish translations must be ordered separately. This publication is related to an API licensing, certification, or accreditation program. You can not measure weight in volume, one exeption in metric one litre of water is one kilogram, ond 1000 litre is one ton or 1000kg. Petroleum Measurement This publication is a new entry in this catalog. Now when I come across an american recipe, I disregard it, to much hassle to convert it into weights. Measuring weights in volumes, today I found a recipe with 7/8 cups of butter, how do you measure that, putting your cup on a scale, filling it to the top and scoop than 1/8 out again ? Or a question above, 4 cups of chopped apple, exact, that is like asking for a perpetium mobile (a machine that works for ever without adding energie), an imposibility, the person who made that recipe should have added the size of the chopped parts, and than it can not work, if one is using a tall measuring cup of a wide one. As one of the leading manufacturers of measuring devices and sensors for electrochemical measurands, JUMO offers a comprehensive range for. Since I started looking for recipes on the internet, I have been wondering about american cooking. Didn’t work at all! Technique aside, I’m convinced this is due to the huge variations in how people measure their ingredients using imperial measurement. ![]() No fail! But there are also reviewers of the same recipe saying the exact opposite. If you read the reviews of a recipe, in almost every case, there will be reviewers saying this was the best thing ever. This is honestly what made me change my mind about weight measurement. If you need 3 or 4 cups, this can make a huge difference in the outcome. I wondered if converting a recipe is really an attempt to make something that is inherently imprecise more accurate by using weight? What I mean to say is that if the author of a recipe has a heavy hand scooping flour into a cup, the weight of this “cup” can be a range of 140 – 180 gm. I’ve converted some recipes to metric and found they didn’t work. It is also a fluid construct in that it can change over time as the language use and linguistic abilities of a bilingual change. My baking recipes turn out so much better. The general standard for liquids is 31.5 gal or half a hogshead the general standard for dry contents is 7,056 Cubic Inches. Once I tried it, I am a convert and believer in weight measurement vs.
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