The measurements tag has no wiki summary.
2
votes
3answers
119 views
How do you recover if you lose track of what you're measuring?
I was making a lemon meringue pie, which called for 1/3 cup of corn starch and 1 1/3 cup of sugar, added to some quantity of water. Silly me, I put the water in the pot first, then the corn starch, ...
1
vote
4answers
177 views
What's the size of the plastic cup that came with my rice cooker?
I have a cheap-o rice cooker that works fine for me. It came with a plastic cup to measure 1, 2 or 3 "plastic cup" units of rice. Water is added to match the '1', '2' or '3' mark in the cooker bowl. ...
2
votes
3answers
339 views
Grams to tablespoon conversion
Do different powders (for example cocoa powder, wheat flour, health drink powder, baking powder) measure different numbers of grams per tablespoon? If yes, why and how do I find out how many grams per ...
4
votes
2answers
141 views
Ambiguities in Gravlax recipe
I am going to make Gravlax and found the following recipe:
http://blogs.vancouversun.com/2011/11/30/chef-hamid-salmon-gravlax/
Ingredient list:
2 or 3 salmon fillets, deboned with skin on
2 lemon, ...
5
votes
1answer
132 views
Big Chicken vs Small Chicken: weight and stuffing volume ratios
I need to adjust a recipe for a stuffed chicken. The recipe calls for a 2kg chicken, and say W grams of stuffing. Now I plan on buying a smaller chicken because it's for less people, how can I ...
6
votes
2answers
151 views
Need help reconciling quantities in this recipe
Here's a recipe from a package of chocolate chips (edited, but not substantively):
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, firmly packed
½ cup ...
4
votes
3answers
195 views
Do cooks in the US measure volume using 'traditional' or 'legal' units?
The wikipedia article for the cup unit identifies two different measures used in the US: a legal cup of 240ml and a customary cup of ~236.588ml.
Similarly, the tablespoon and teaspoon articles ...
-2
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1answer
136 views
Creating meal plans [closed]
I really do not know where to place this question but since this is food related might as well post it here. I am currently making a web application regarding meal plans where the User will input his ...
0
votes
1answer
242 views
For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups.
I want to measure one (say standard table sugar,) then add the ...
2
votes
1answer
172 views
How many eggs in a Mille Crêpes Cake?
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3).
I'm not a ...
1
vote
1answer
125 views
Cored tomatoes measured before or after coring?
If a recipe calls for 3 pounds of tomatoes, cored, should you start with three pounds of tomatoes and core them, or should you have 3 pounds after coring? I would have thought that you start with 3 ...
10
votes
1answer
317 views
Is steam lost in boiling negligible?
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible quantity?
To be more precise about my ...
4
votes
3answers
3k views
What is the correct flour, sugar, butter ratio for crumble?
Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other dry ingredient), sugar and butter. ...
4
votes
1answer
757 views
How to measure a cup of “solid” ingredient?
I was reading a recipe in which it was mentioned among the ingredients "8 cups of broccoli florets". Measuring by "cups" is for liquids, right? For solid ingredients, are we measuring the "weight" of ...
7
votes
2answers
7k views
How much is a bunch of spinach?
I have some recipies for green smoothies, where some of the ingredients are for example "1 bunch of spinach" or "1/2 bunch of spinach".
The spinach I've found in the store are usually fresh leaves ...
2
votes
2answers
129 views
Should I add flour to dough if I already weighed the amount?
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I ...
8
votes
1answer
711 views
How can I adjust a recipe for different grades/brands/types of gelatin?
I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin?
Depending on what I can find in grocers nearby, I may ...
0
votes
1answer
445 views
When a recipe calls for X cooked amount of something is that before or after it has been cooked?
I think I know the answer to this and realize that it is similar to this question about nuts, but I wanted to verify my instinct. When a recipe calls for 1 ½ cups cooked X, is that recipe calling for ...
4
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2answers
5k views
What is the substitution ratio for mini marshmallows to large marshmallows?
I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
1
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1answer
753 views
Does 1 tea spoon correspond to half table spoon?
I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?
1
vote
1answer
496 views
What does “combine dry ingredients through cloves” mean?
I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looking at this recipe. It calls for 1/2 tsp ...
4
votes
1answer
8k views
What is the conversion rate between dry beans to cans of beans?
A recipe calls for a can (15oz) of cooked beans. How many cups or oz's is that to dry beans? Is this conversion even possible to estimate given that beans differ in amount of water absorption?
2
votes
2answers
803 views
Do I need to sift flour for quick breads?
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour.
Do I need to sift the flour? If so, should I sift it before or after measuring?
2
votes
1answer
331 views
How many jumbo double yolk eggs should I substitute for large eggs?
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
3
votes
2answers
231 views
Do recipes which measure flour by volume assume that I'll sift the flour?
I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume that I'll sift the flour to measure it?
3
votes
2answers
169 views
Should I read ingredient weight as prepared or unprepared weight?
Once I have made a recipe a couple of times, I tend to follow my instincts rather than strict portion sizes.
When following a new recipe, however, I have often wondered about how an ingredient's ...
10
votes
2answers
821 views
Is baking by weight really more accurate?
It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps at all when you have varying humidity ...
4
votes
1answer
897 views
Did tomato paste come in only one size of can in the 1950s?
I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959.
All recipes that use tomato paste just say "1/2 can tomato ...
1
vote
2answers
570 views
What is the proper volume to weight conversion for Bisquick?
Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient and less messy). So what is the proper ...
1
vote
1answer
198 views
Stir fry sauce quantity
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you ...
9
votes
3answers
240 views
Where to learn what ratios to use in cooking?
I am learning to cook. I want to know whether there is a good resource at what ratios of ingredients to use when I am cooking. Thank You. :)
2
votes
2answers
10k views
Convert seed based measurements to pre-ground?
I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in seed form. But the store does have them ...
1
vote
2answers
732 views
What do you use to measure the weight of ingredient?
EDIT: I welcome recommendation of scales and alternatives to weigh the ingredients.
I don't have a single tools to measure the weight of ingredient.
I came across recipe with different weight:
1/4 ...
3
votes
1answer
1k views
How to judge quantity of fresh pasta dough per person
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people.
I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta ...
4
votes
2answers
483 views
How much is a “scoop” of vanilla sugar?
I've seen a lot of recipes that call for a "scoop" of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers. However, I live in a country that sells ...
3
votes
4answers
1k views
Why is a tablespoon defined as 20mL in Australia?
In Australia, a tablespoon is defined as 20mL whereas it is 15mL in nearly all other countries.
I'm interested to know where this comes from, and also what other Australian people do about this ...
3
votes
3answers
738 views
Measuring egg whites
I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites..
I then made them again but the egg ...
6
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4answers
17k views
Best way to measure Spaghetti/Linguini portions?
What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spaghetti. But are there simpler tricks which ...
5
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3answers
4k views
Tripling a baking recipe
I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
26
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3answers
1k views
Why are baking measurements such nice round numbers?
I've heard over and over that when it comes to baking, measurements cannot be ignored, and you need to be very precise. This question covers how precise a measurement of flour should be, for example. ...
12
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3answers
4k views
What does “spooned and leveled” mean?
I'm looking at a recipe that lists the following as an ingredient:
1 cup all-purpose flour (spooned and
leveled)
What exactly does this mean? Is this literal - i.e. spoon it into the measuring ...
7
votes
4answers
210 views
Any advice to help me form and shape stuff more uniformly?
I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix.
The recipe will say something like "form into little walnut sized balls ... ...
4
votes
2answers
246 views
Baker percentages, weights, volumes, and such
So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense)
100 Bread Flour
30 Water
1 oil
....
I know the flour is in weight ounces, but often times in ...
4
votes
4answers
1k views
How many milliliters is a “pinch?”
I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have to pinch it with my fingers, or can i ...
6
votes
3answers
7k views
Converting teaspoon/tablespoon measurements to mL?
I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with these measurements as we do not use them locally.
Does ...
3
votes
1answer
484 views
Royal icing - how important is accurate measuring?
Making royal icing today, for a rather overdue Christmas cake.
I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.
So today I ...
4
votes
4answers
852 views
Measuring glucose syrup without wasting it
Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When ...
2
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3answers
2k views
1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?
I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for "1/4 cup fresh basil leaves, shredded."
I am ...
12
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2answers
39k views
How much juice is in a lemon?
A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never ...
2
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2answers
9k views
How do I work out how large a cake tin I have?
I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my tin is so I know whether to scale the ...
