[Sca-cooks] Weight vs Volume

[Laureen Hart]

I love cooking by weight.
The first time I went to Great Britain when I was 19, I was blown away when someone said they were going to make a cake, and got out a big flat scale.
It made SO much sense. You can transcend the freaky differences of Imperial vs. American, Tbs, tsp, Dessert spoons...
Not to mention how carefully (or not), people measure by volume - level cups vs. heaping...

It makes scale up / scale down and shopping so much simpler .
You don't buy 3 cups of onions or 4 cups of flour. Saves translating, or guestimating.
Easier to get in to a spreadsheet.

You still have to dink with spices and stuff when you scale, but easier to get consistency.

Post up the recipe you are working with Chimene!

Randell Raye

________________________________
From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of Terry Decker <t.d.decker at att.net>
Sent: Tuesday, November 26, 2019 6:17 AM
To: sca-cooks at lists.ansteorra.org <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Tartine 2019

What, pray tell, are we discussing?  I don't have an earlier post in my saved files and there doesn't appear to be one in the Archives.  If you are talking about the weight of American dry measure of flour, 1 cup flour = 120 grams.  Imperial measure, I would need to calculate.

Bear

On 11/26/2019 3:37:49 AM, Patricia Dunham <chimene at ravensgard.org> wrote:
Anybody figured out the right numbers for the English Muffins & the croissants yet???

Somebody's not gonna' get a conversion contract again! I have the original edition on reserve from the PL and will work them out myself if necessary, but it looks pretty much like a) somebody didn't understand about how long proper hydrating takes, and/or b) that weight does NOT straight across equal volume!!!

Chimene
.
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