1 May
2012
1 May
'12
2:08 p.m.
On Tue, May 01, 2012 at 09:22:17AM -0700, Chuck Guzis wrote:
On 1 May 2012 at 8:42, Dave Wade wrote:
Yeah, I never understood why one would want to measure, of all things,
flour by _volume_. You can do that with water for the obvious reason,
but the density of flour can vary quite a bit (see above).
Aren't units fun. I once watched an English
cookery program by Delia
Smith in Canada, another Metric country. She dutifully read out all
the measurements in imperial, Metric and where oven temperatures were
concerned Gas Mark units, but of course for the US cooks there was
also a sub-title card translating the quantities into "cups" however
big those are.... .. mind you they al;so had a program on how to dress
down in style...
It can get pretty confusing. Some measurements are volumentric (e.g.
a cup of flour) where the other party uses measurement by mass (e.g.
grams). How much does a cup of flour weigh? (Sifted, unsifted,
whole wheat, rice flour....?). If you're a "cook by the book" type,
you're in for much head-
scratching. Fortunately, I'm not.
Some recipes are more sensitive to precise quantities than others. But
with sufficient experience, one can usually start with bad measurements
and improve where needed.
Kind regards,
Alex.
--
"Opportunity is missed by most people because it is dressed in overalls and
looks like work." -- Thomas A. Edison