[Sca-cooks] volume to wieght

[Kim Schab]

The volume to weight issue or vice versa is tricky...a
#10 can (not a 10# can please note, but a size 10 -
the big one) is 10 to 13 cups of the item.  That's an
awful lot of variance.
And unless you were rendering the lard (I missed the
upthread on this one), liquid fats do behave
differently from solid ones.  In baked goods
dramatically so.

Alessandra

--- Randy Goldberg MD <goldberg at bestweb.net> wrote:
> > That only works sometimes. I went to the store
> last night to buy corn
> > for a Cajun corn dish I was making for today's
> family get-together.
> > The recipe called for 7 cups of fresh or frozen
> corn. Not knowing
> > how to do a reasonable job or removing the corn
> from the husks, I
> > opted for frozen corn. The frozen corn (and the
> canned corn) packages
> > are given in wieght not volume.
> >
> > Easy enough to measure when you get home, but what
> do you do in the
> > store? Considering that I didn't want to come back
> to the store that
> > night, I intentionally erred on having too much. I
> ended up using one
> > of my two large bags of corn. Guess it's time to
> mark this on my
> > recipe.
>
> Well, one trick to get around this particular
> variant of the problem...
> the FDA information will generally give serving
> sizes by volume, and
> tell you approximately how many servings there are
> in the package.
> Multiply out, and you know approximately the total
> volume of the bag.
>
> As for removing corn from cobs, you need three
> tools: a big bowl, a
> small paper bowl and a good chef's knife. Put the
> paper bowl upside down
> in the big bowl, and rest the end of the cob on it
> (this keeps it from
> slipping as you cut). Then shave the kernels off the
> cob with the knife,
> cutting as close to the cob as you can, and turning
> sequentially until
> you've gotten all the kernels cut off. You can then
> use the BACK of the
> knife to scrape down any goodness left behind on the
> cob, again turning
> the cob as you go. It's fairly quick and easy, and
> makes GREAT creamed
> corn.
>
> Avraham
>
> ****************************************
> Avraham haRofeh of Northpass
>      (mka Randy Goldberg MD)
>
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=====
"Optimism is a force multiplier."  Colin Powell


Always remember, stressed is just desserts spelled backwards :)

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