[Sca-cooks] OOP Various measurements and others things

[Robin Carroll-Mann]

You might find this chart from King Arthur flour to be helpful.

http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

Brigid ni Chiarain

On Sunday, October 9, 2016, Arianwen <caer_mab at yahoo.com> wrote:

> I have known about measuring differences for a long time. Our cup is 8 fl
> oz as was Australia's when I was there although their pint was 20 fl. Oz.
> like UK, UK cup was 10 fl oz half a pint like ours is half our 16 fl oz
> pint.
>
> But not so much aware of the use of fl oz for liquids and weight measures
> for dry ingredients.
>
> Problem came up as I gifted a friend with 1 for 1 gluten free flour.  Easy
> enough with my recipes,  but substituting 100 g for 100 g not so good (any
> suggestions?)
>
> So another thing surfaced, as I am old school, sift the flour, spoon
> lightly into measuring cup level with flat surface, do not pack etc.  I am
> seeing recipes out there calling for a packed cup of flour ( and in these
> cases I wish they would give me a weight so I can be more accurate.). I
> also have cups for dry ingredients vs liquids...
>
> Wonder if anyone is taking the time and trouble to both measure and weigh
> so replication elsewhere might be easier?
>
> "outside of a dog, a book is man's best friend. And inside of a dog it's
> too dark to read." G. Marx
>
> >
>
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-- 
Robin Carroll-Mann
rcarrollmann at gmail.com
Morris Plains, NJ