SC - (no subject)

[Pagehutch@aol.com]

The other problem is that the required quantities (particularly of 
flavouring agents like spices) are not in direct proportion when the size 
of the dish is increased. I tend to add spices by the 'little bit' 
'goodly dash' or 'plenty' type qunatities, as do many cooks. Spreadsheets 
don't handle these things very well...

Charles Ragnar

> Micaylah wrote:
> 
> > One thing that I find with this type of software is when you go to increment
> > up to, say 400 or so, the ingredients also increment. So a quarter tsp of
> > salt, for example, may just end up being a few cups. I can't think of one
> > incident where anything we cook could even remotely benefit from this
> > amount.
To which Adamantius replied:
> 
> The problem is that actual humans who cook switch back and forth in a way that
> seems arbitrary, to anyone but another cook, between mass, volume, and liquid
> volume measurements. This is especially true of the less experienced cooks,
> who, for example, assume that if a cup of milk is eight ounces, and they need
> eight ounces of flour, but have no scale, they can add a cup of flour.
> BZZZZZZZZZZT!!!
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================