[Sca-cooks] Order of ingredients

[Laureen Hart]

Chiming in late here.
I usually list ingredients in the units they are purchased in.
Onions, by the pound
Milk by the cup.
If I am really being careful I measure and weigh: 2 cups chopped onion (.75
lb).
I tend to default to weight.

When I worked in the food industry we did all formulae in percentages. So
you could weigh a 10 lb unit of sausage, dry mix, etc or a 100 lb batch. But
it has been noted, not everyone has a scale in their kitchen, much less a
calculator.

Most of the recipes I am recording carefully I will either make again, or
will be expanded for feast, etc.
It is very frustrating to be compiling a shopping list for a feast and have
to figure out what 13.5 cups of chopped onion relate to in terms of pounds.

Randell Raye

-----Original Message-----
From: sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org] On
Behalf Of David Friedman
Sent: Tuesday, November 16, 2010 12:49 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Order of ingredients

>On 17/11/2010 12:55 AM, Johnna Holloway wrote:
>>In modern cookbooks and recipes, the ingredients are usually listed 
>>in the order in which they are used in the instructions.
>>If it instructs, chop the onions first, then the onions are listed first.
>>
>
>And then there's the question of whether one should write
>
>3 large onions
>.
>.
>Dice onions.
>
>or
>
>3 large onions, diced

And whether "3 large onions" or "1 1/2 lb onions" or "3 large onions 
= 1 1/2 lb"?

I've mostly been giving onions by weight, garlic by number and size 
of cloves, on the theory that people buy onions by weight and size 
isn't very well defined, but many people don't have a scale, 
especially not one that handles small amounts. That's for recipes 
that don't specify size of onions.
-- 
David/Cariadoc
www.daviddfriedman.com
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