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Post by divtal on Dec 30, 2019 22:42:59 GMT
I found this video amusing. The gentleman addresses the quandary that U.S. cooks face when trying to translate a recipe that's done with metric measures. He points out that we are only one of THREE countries that uses Imperial, so I guess that it's our perplexing predicament to deal with. Actually, I think that, with a little "Wiki Work," we can figure it out. And, it seems to me that most measurements are close enough, that it wouldn't make much difference. Although, I don't know about ratios in baking, or other recipes that might depend on a specific chemical reaction. Anyway, I think it's fun. www.youtube.com/watch?v=TE8xg3d8dBg |
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Post by nutsberryfarm 🏜 on Jan 1, 2020 16:49:14 GMT
cool!
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Post by divtal on Jan 1, 2020 16:55:42 GMT
I've seen a few more of his videos. He approaches cooking with science and math. Some other videos are interesting, and he doesn't take himself too seriously.
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Post by Sarge on Jan 4, 2020 2:41:07 GMT
Every measuring cup I have has both ounces and milliliters, my kitchen scale does ounces and grams, no need to convert.
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Post by goz on Jan 6, 2020 23:13:17 GMT
Every measuring cup I have has both ounces and milliliters, my kitchen scale does ounces and grams, no need to convert. You must have a lot of 'leftover' ingredients in your , in a variety of sized containers. I loved the OP video, and I have been thinking about a concept which is taking off here ( Australia ) which is to buy some ingredients in bulk from an old fashioned( newly re-opened concept store re-acting to packaging...in the mall) bulk stores, or at least converting them into generic containers when you take your produce home. IF you have your flour sugar rice etc etc etc in large containers that are non-metric or Imperial specific, then your system works well.
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Post by Sarge on Jan 7, 2020 4:03:37 GMT
You must have a lot of 'leftover' ingredients in your , in a variety of sized containers. ... IF you have your flour sugar rice etc etc etc in large containers that are non-metric or Imperial specific, then your system works well. We have bins of flour, sugar, rice, etc.; from which we measure out what we need. Isn't that how everyone does it? As for chicken stock, we use it all the time, leftover stock might last a day or two. |
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Post by goz on Jan 7, 2020 6:14:12 GMT
You must have a lot of 'leftover' ingredients in your , in a variety of sized containers. ... IF you have your flour sugar rice etc etc etc in large containers that are non-metric or Imperial specific, then your system works well. We have bins of flour, sugar, rice, etc.; from which we measure out what we need. Isn't that how everyone does it? As for chicken stock, we use it all the time, leftover stock might last a day or two. No. Most people buy their supplies in either metric or Imperial measurement packaging.
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Post by Sarge on Jan 8, 2020 4:27:13 GMT
We have bins of flour, sugar, rice, etc.; from which we measure out what we need. Isn't that how everyone does it? As for chicken stock, we use it all the time, leftover stock might last a day or two. No. Most people buy their supplies in either metric or Imperial measurement packaging. I think we misunderstand one another, I buy 10lb bags of rice which I store in a plastic bin and measure out what I need as I need it. Same for salt, sugar, flour, etc., basically all dry goods. So whether a recipe calls for 1000g or 2 cups of flour, I don't need to convert because I just measure out that amount. We don't go to the store and buy a 2 cup package of flour. |
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