The measurements tag has no wiki summary.
2
votes
3answers
120 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
185 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. ...
6
votes
4answers
703 views
What Kinds of Recipes Should I Sift/Aerate The Flour?
We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...
2
votes
3answers
352 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 ...
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 ...
4
votes
2answers
142 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, ...
12
votes
2answers
40k 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 ...
5
votes
1answer
134 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 ...
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 ...
4
votes
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?
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 ...
-2
votes
1answer
138 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
246 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
173 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 ...
4
votes
2answers
485 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 ...
11
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5answers
10k views
How much is a knob of butter?
I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice.
So how much is it?
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
320 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
762 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 ...
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 ...
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 ...
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
719 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
447 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 ...
1
vote
2answers
575 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
755 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?
16
votes
3answers
3k views
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat.
What job does the ...
3
votes
3answers
749 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 ...
1
vote
1answer
497 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
9k 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
808 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
332 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
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2answers
822 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
899 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 ...
7
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7answers
724 views
How do I convert between the various measurements?
Let's have a single question giving the conversion between cups, ounces, teaspoons, and gallons, just to have one convenient reference.
9
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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. :)
1
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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 ...
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
737 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 ...
6
votes
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
votes
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 ...
12
votes
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 ...
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. ...
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
3answers
618 views
How to tell the proper amount of oil to use when sautéing vegetables and meat?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
