On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
> I have found websites that convert US to Metric, but,,, converting fluids
> is not a problem for me, what is throwing me is cups, tablespoons,
> teaspoons, etc, into what? Are there equivalent metric substitutes for US
> measuring cups and table/teaspoons?
> I have a scale for metric and liquid for metric.
>
> --
> regards, piedmont ~ the practical bbq'r!
> http://sites.google.com/site/thepracticalbbqr/

For small amounts, teaspoons and tablespoons are surprisingly universal, regardless of the measurement system being used; a teaspoon is generally always around 5 ml, a tablespoon is around 15 ml, and three teaspoons always make one tablespoon.

The bigger difference is with larger amounts. Cups are definitely not identical around the world, although the range for English-speaking countries is not huge, generally from 235 to 250 ml. The real headache is that the cooking culture outside of America is to measure larger amounts by weight, not volume, so flour, for example, would be measured in grams, not milliliters. When converting, you have to know how much a cup of an ingredient weighs in grams.

For example, a cup of flour weighs around 125 grams. If your recipe calls for 3 cups of flour, the metric equivalent would not be "720 ml", but rather 375 g.

Most liquids (milk, juice, etc) are like water, where a cup weighs around 240 grams. Two cups of milk weigh around 480 g.

One key point is that the measurement of cooking ingredients is as much an art as a science, and total mathematical precision is not only unnecessary, but even misleading. Most recipes, regardless of the underlying measurement system, habitually round off values for convenience, so the home chef needs to use common sense. A recipe in one system which specifies "2 cups of milk" is just as likely in another system to round off the same amount to "500 grams of milk".

On 2022-09-20 5:19 p.m., Scott Taylor wrote:
> On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
>> I have found websites that convert US to Metric, but,,, converting
>> fluids is not a problem for me, what is throwing me is cups,
>> tablespoons, teaspoons, etc, into what? Are there equivalent metric
>> substitutes for US measuring cups and table/teaspoons? I have a
>> scale for metric and liquid for metric.
>>
>> -- regards, piedmont ~ the practical bbq'r!
>> http://sites.google.com/site/thepracticalbbqr/
>
> For small amounts, teaspoons and tablespoons are surprisingly
> universal, regardless of the measurement system being used; a
> teaspoon is generally always around 5 ml, a tablespoon is around 15
> ml, and three teaspoons always make one tablespoon.
>
> The bigger difference is with larger amounts. Cups are definitely
> not identical around the world, although the range for
> English-speaking countries is not huge, generally from 235 to 250 ml.
> The real headache is that the cooking culture outside of America is
> to measure larger amounts by weight, not volume, so flour, for
> example, would be measured in grams, not milliliters. When
> converting, you have to know how much a cup of an ingredient weighs
> in grams.
>
> For example, a cup of flour weighs around 125 grams. If your recipe
> calls for 3 cups of flour, the metric equivalent would not be "720
> ml", but rather 375 g.
>
> Most liquids (milk, juice, etc) are like water, where a cup weighs
> around 240 grams. Two cups of milk weigh around 480 g.
>
> One key point is that the measurement of cooking ingredients is as
> much an art as a science, and total mathematical precision is not
> only unnecessary, but even misleading. Most recipes, regardless of
> the underlying measurement system, habitually round off values for
> convenience, so the home chef needs to use common sense. A recipe in
> one system which specifies "2 cups of milk" is just as likely in
> another system to round off the same amount to "500 grams of milk".

Wow. Piedmont will be so happy to read that information... 12 years
later.

On 2022-09-20 3:44 p.m., Dave Smith wrote:
> On 2022-09-20 5:19 p.m., Scott Taylor wrote:
>> On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
>>> I have found websites that convert US to Metric, but,,, converting
>>> fluids is not a problem for me, what is throwing me is cups,
>>> tablespoons, teaspoons, etc, into what? Are there equivalent metric
>>> substitutes for US measuring cups and table/teaspoons? I have a
>>> scale for metric and liquid for metric.
>>>
>>> -- regards, piedmont ~ the practical bbq'r!
>>> http://sites.google.com/site/thepracticalbbqr/
>>
>> For small amounts, teaspoons and tablespoons are surprisingly
>> universal, regardless of the measurement system being used;  a
>> teaspoon is generally always around 5 ml, a tablespoon is around 15
>> ml, and three teaspoons always make one tablespoon.
>>
>> The bigger difference is with larger amounts.  Cups are definitely
>> not identical around the world, although the range for
>> English-speaking countries is not huge, generally from 235 to 250 ml.
>> The real headache is that the cooking culture outside of America is
>> to measure larger amounts by weight, not volume, so flour, for
>> example, would be measured in grams, not milliliters.  When
>> converting, you have to know how much a cup of an ingredient weighs
>> in grams.
>>
>> For example, a cup of flour weighs around 125 grams.  If your recipe
>> calls for 3 cups of flour, the metric equivalent would not be "720
>> ml", but rather 375 g.
>>
>> Most liquids (milk, juice, etc) are like water, where a cup weighs
>> around 240 grams.  Two cups of milk weigh around 480 g.
>>
>> One key point is that the measurement of cooking ingredients is as
>> much an art as a science, and total mathematical precision is not
>> only unnecessary, but even misleading.  Most recipes, regardless of
>> the underlying measurement system, habitually round off values for
>> convenience, so the home chef needs to use common sense.  A recipe in
>> one system which specifies "2 cups of milk" is just as likely in
>> another system to round off the same amount to "500 grams of milk".
>
>  Wow. Piedmont will be so happy to read that information... 12 years
> later.
Particularly his advice on flour - which is wrong!

On 9/20/2022 5:44 PM, Dave Smith wrote:
> On 2022-09-20 5:19 p.m., Scott Taylor wrote:
>> On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
>>> I have found websites that convert US to Metric, but,,, converting
>>> fluids is not a problem for me, what is throwing me is cups,
>>> tablespoons, teaspoons, etc, into what? Are there equivalent metric
>>> substitutes for US measuring cups and table/teaspoons? I have a
>>> scale for metric and liquid for metric.
>>>
>>> -- regards, piedmont ~ the practical bbq'r!
>>> http://sites.google.com/site/thepracticalbbqr/
>>
>> For small amounts, teaspoons and tablespoons are surprisingly
>> universal, regardless of the measurement system being used;  a
>> teaspoon is generally always around 5 ml, a tablespoon is around 15
>> ml, and three teaspoons always make one tablespoon.
>>
>> The bigger difference is with larger amounts.  Cups are definitely
>> not identical around the world, although the range for
>> English-speaking countries is not huge, generally from 235 to 250 ml.
>> The real headache is that the cooking culture outside of America is
>> to measure larger amounts by weight, not volume, so flour, for
>> example, would be measured in grams, not milliliters.  When
>> converting, you have to know how much a cup of an ingredient weighs
>> in grams.
>>
>> For example, a cup of flour weighs around 125 grams.  If your recipe
>> calls for 3 cups of flour, the metric equivalent would not be "720
>> ml", but rather 375 g.
>>
>> Most liquids (milk, juice, etc) are like water, where a cup weighs
>> around 240 grams.  Two cups of milk weigh around 480 g.
>>
>> One key point is that the measurement of cooking ingredients is as
>> much an art as a science, and total mathematical precision is not
>> only unnecessary, but even misleading.  Most recipes, regardless of
>> the underlying measurement system, habitually round off values for
>> convenience, so the home chef needs to use common sense.  A recipe in
>> one system which specifies "2 cups of milk" is just as likely in
>> another system to round off the same amount to "500 grams of milk".
>
>  Wow. Piedmont will be so happy to read that information... 12 years
> later.

I know *I* certainly am, Dave. ;) Most of the measures I have (cups,
scoops, spoons) are well marked with both US measurements and metric and
have been for years. Furthermore, there are measurement conversion
charts available online and in most cookbooks. I have never bothered to
"weigh" a cup of liquid. I'd have to weigh the measuring cup first...
what a waste of time.

Jill

On Tuesday, September 20, 2022 at 5:50:51 PM UTC-4, Graham wrote:
> On 2022-09-20 3:44 p.m., Dave Smith wrote:
> > On 2022-09-20 5:19 p.m., Scott Taylor wrote:
> >> On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
> >>> I have found websites that convert US to Metric, but,,, converting
> >>> fluids is not a problem for me, what is throwing me is cups,
> >>> tablespoons, teaspoons, etc, into what? Are there equivalent metric
> >>> substitutes for US measuring cups and table/teaspoons? I have a
> >>> scale for metric and liquid for metric.
> >>>
> >>> -- regards, piedmont ~ the practical bbq'r!
> >>> http://sites.google.com/site/thepracticalbbqr/
> >>
> >> For small amounts, teaspoons and tablespoons are surprisingly
> >> universal, regardless of the measurement system being used; a
> >> teaspoon is generally always around 5 ml, a tablespoon is around 15
> >> ml, and three teaspoons always make one tablespoon.
> >>
> >> The bigger difference is with larger amounts. Cups are definitely
> >> not identical around the world, although the range for
> >> English-speaking countries is not huge, generally from 235 to 250 ml.
> >> The real headache is that the cooking culture outside of America is
> >> to measure larger amounts by weight, not volume, so flour, for
> >> example, would be measured in grams, not milliliters. When
> >> converting, you have to know how much a cup of an ingredient weighs
> >> in grams.
> >>
> >> For example, a cup of flour weighs around 125 grams. If your recipe
> >> calls for 3 cups of flour, the metric equivalent would not be "720
> >> ml", but rather 375 g.
> >>
> >> Most liquids (milk, juice, etc) are like water, where a cup weighs
> >> around 240 grams. Two cups of milk weigh around 480 g.
> >>
> >> One key point is that the measurement of cooking ingredients is as
> >> much an art as a science, and total mathematical precision is not
> >> only unnecessary, but even misleading. Most recipes, regardless of
> >> the underlying measurement system, habitually round off values for
> >> convenience, so the home chef needs to use common sense. A recipe in
> >> one system which specifies "2 cups of milk" is just as likely in
> >> another system to round off the same amount to "500 grams of milk".
> >
> > Wow. Piedmont will be so happy to read that information... 12 years
> > later.
> Particularly his advice on flour - which is wrong!

Particularly his advice on flour - which is wrong!

What is wrong? I do 120g for ap.
For my breads I just did 130 dark rye and added ap to get to about 380 in a 20g container.
1 cup water, a tb yeast for a quick rise and stuff, oil, sugar, stuff.
3 hours start to finish in a rush.

I want to know why the flour advice is wrong. I am still a beginner a few years into it.

On 2022-09-20 5:41 p.m., Thomas wrote:
> On Tuesday, September 20, 2022 at 5:50:51 PM UTC-4, Graham wrote:
>> On 2022-09-20 3:44 p.m., Dave Smith wrote:
>>> On 2022-09-20 5:19 p.m., Scott Taylor wrote:
>>>> On Thursday, May 27, 2010 at 9:49:31 AM UTC-5, piedmont wrote:
>>>>> I have found websites that convert US to Metric, but,,, converting
>>>>> fluids is not a problem for me, what is throwing me is cups,
>>>>> tablespoons, teaspoons, etc, into what? Are there equivalent metric
>>>>> substitutes for US measuring cups and table/teaspoons? I have a
>>>>> scale for metric and liquid for metric.
>>>>>
>>>>> -- regards, piedmont ~ the practical bbq'r!
>>>>> http://sites.google.com/site/thepracticalbbqr/
>>>>
>>>> For small amounts, teaspoons and tablespoons are surprisingly
>>>> universal, regardless of the measurement system being used; a
>>>> teaspoon is generally always around 5 ml, a tablespoon is around 15
>>>> ml, and three teaspoons always make one tablespoon.
>>>>
>>>> The bigger difference is with larger amounts. Cups are definitely
>>>> not identical around the world, although the range for
>>>> English-speaking countries is not huge, generally from 235 to 250 ml.
>>>> The real headache is that the cooking culture outside of America is
>>>> to measure larger amounts by weight, not volume, so flour, for
>>>> example, would be measured in grams, not milliliters. When
>>>> converting, you have to know how much a cup of an ingredient weighs
>>>> in grams.
>>>>
>>>> For example, a cup of flour weighs around 125 grams. If your recipe
>>>> calls for 3 cups of flour, the metric equivalent would not be "720
>>>> ml", but rather 375 g.
>>>>
>>>> Most liquids (milk, juice, etc) are like water, where a cup weighs
>>>> around 240 grams. Two cups of milk weigh around 480 g.
>>>>
>>>> One key point is that the measurement of cooking ingredients is as
>>>> much an art as a science, and total mathematical precision is not
>>>> only unnecessary, but even misleading. Most recipes, regardless of
>>>> the underlying measurement system, habitually round off values for
>>>> convenience, so the home chef needs to use common sense. A recipe in
>>>> one system which specifies "2 cups of milk" is just as likely in
>>>> another system to round off the same amount to "500 grams of milk".
>>>
>>> Wow. Piedmont will be so happy to read that information... 12 years
>>> later.
>> Particularly his advice on flour - which is wrong!
>
>
> Particularly his advice on flour - which is wrong!
>
> What is wrong? I do 120g for ap.
> For my breads I just did 130 dark rye and added ap to get to about 380 in a 20g container.
> 1 cup water, a tb yeast for a quick rise and stuff, oil, sugar, stuff.
> 3 hours start to finish in a rush.
>
> I want to know why the flour advice is wrong. I am still a beginner a few years into it.

It depends on how the flour is prepared to fill the cup. I tried it
straight from the bag, stirred a bit, really loosened and then spooned
into the cup. the weights varied from ~100g to ~150g.
I ignore recipes that give flour amounts by the cup. They never, or very
rarely specify how the cup was filled.

On 20/09/2022 22:56, jmcquown wrote:
>
> I know *I* certainly am, Dave. ;)  Most of the measures I have (cups,
> scoops, spoons) are well marked with both US measurements and metric and
> have been for years.  Furthermore, there are measurement conversion
> charts available online and in most cookbooks.  I have never bothered to
> "weigh" a cup of liquid.  I'd have to weigh the measuring cup first...
> what a waste of time.
>
When I make bread, I place a bowl on the scale, turn the scale on, then
add the ingredients, pressing 'tare' to zero the scale after each
addition. No need to weigh a measuring cup, no need to wash anything
other than the mixing bowl and dough hook, no wasted time.
And repeatable results.

On Wed, 21 Sep 2022 08:08:59 +0100, S Viemeister
<firstname@lastname.oc.ku> wrote:

>On 20/09/2022 22:56, jmcquown wrote:
>>
>> I know *I* certainly am, Dave. ;)  Most of the measures I have (cups,
>> scoops, spoons) are well marked with both US measurements and metric and
>> have been for years.  Furthermore, there are measurement conversion
>> charts available online and in most cookbooks.  I have never bothered to
>> "weigh" a cup of liquid.  I'd have to weigh the measuring cup first...
>> what a waste of time.
>>
>When I make bread, I place a bowl on the scale, turn the scale on, then
>add the ingredients, pressing 'tare' to zero the scale after each
>addition. No need to weigh a measuring cup, no need to wash anything
>other than the mixing bowl and dough hook, no wasted time.
>And repeatable results.

Amen.

On Wednesday, September 21, 2022 at 3:09:05 AM UTC-4, S Viemeister wrote:
> On 20/09/2022 22:56, jmcquown wrote:
> >
> > I know *I* certainly am, Dave. ;) Most of the measures I have (cups,
> > scoops, spoons) are well marked with both US measurements and metric and
> > have been for years. Furthermore, there are measurement conversion
> > charts available online and in most cookbooks. I have never bothered to
> > "weigh" a cup of liquid. I'd have to weigh the measuring cup first...
> > what a waste of time.
> >
> When I make bread, I place a bowl on the scale, turn the scale on, then
> add the ingredients, pressing 'tare' to zero the scale after each
> addition. No need to weigh a measuring cup, no need to wash anything
> other than the mixing bowl and dough hook, no wasted time.
> And repeatable results.
Same. My plastic bowl is 19 g. I hit the tare and move on. 120 is a cup the way I do it.

On 9/21/2022 3:08 AM, S Viemeister wrote:
> On 20/09/2022 22:56, jmcquown wrote:
>>
>> I know *I* certainly am, Dave. ;)  Most of the measures I have (cups,
>> scoops, spoons) are well marked with both US measurements and metric
>> and have been for years.  Furthermore, there are measurement
>> conversion charts available online and in most cookbooks.  I have
>> never bothered to "weigh" a cup of liquid.  I'd have to weigh the
>> measuring cup first... what a waste of time.
>>
> When I make bread, I place a bowl on the scale, turn the scale on, then
> add the ingredients, pressing 'tare' to zero the scale after each
> addition. No need to weigh a measuring cup, no need to wash anything
> other than the mixing bowl and dough hook, no wasted time.
> And repeatable results.

The poster who replied to very old old post wrote "Most liquids (milk,
juice, etc) are like water, where a cup weighs around 240 grams. Two
cups of milk weigh around 480 g." That's what I was responding to.

Jill

jmcquown wrote:
> On 9/21/2022 3:08 AM, S Viemeister wrote:
>> On 20/09/2022 22:56, jmcquown wrote:
>>>
>>> I know *I* certainly am, Dave. ;)  Most of the measures I have
>>> (cups, scoops, spoons) are well marked with both US measurements
>>> and metric and have been for years.  Furthermore, there are
>>> measurement conversion charts available online and in most
>>> cookbooks.  I have never bothered to "weigh" a cup of liquid.Â
>>> I'd have to weigh the measuring cup first... what a waste of time.
>>>
>> When I make bread, I place a bowl on the scale, turn the scale
>> on, then add the ingredients, pressing 'tare' to zero the scale
>> after each addition. No need to weigh a measuring cup, no need to
>> wash anything other than the mixing bowl and dough hook, no
>> wasted time.
>> And repeatable results.
>
>
> The poster who replied to very old old post wrote "Most liquids
> (milk, juice, etc) are like water, where a cup weighs around 240
> grams.  Two cups of milk weigh around 480 g."  That's what I was
> responding to.
>
> Jill
>

Duly noted your majesty.

jmcquown wrote:
> On 9/21/2022 3:08 AM, S Viemeister wrote:
>> On 20/09/2022 22:56, jmcquown wrote:
>>>
>>> I know *I* certainly am, Dave. ;)  Most of the measures I have
>>> (cups, scoops, spoons) are well marked with both US measurements
>>> and metric and have been for years.  Furthermore, there are
>>> measurement conversion charts available online and in most
>>> cookbooks.  I have never bothered to "weigh" a cup of liquid.Â
>>> I'd have to weigh the measuring cup first... what a waste of time.
>>>
>> When I make bread, I place a bowl on the scale, turn the scale
>> on, then add the ingredients, pressing 'tare' to zero the scale
>> after each addition. No need to weigh a measuring cup, no need to
>> wash anything other than the mixing bowl and dough hook, no
>> wasted time.
>> And repeatable results.
>
>
> The poster who replied to very old old post wrote "Most liquids
> (milk, juice, etc) are like water, where a cup weighs around 240
> grams.  Two cups of milk weigh around 480 g."  That's what I was
> responding to.
>
> Jill
>

It's good that your highness keeps up with these very old posts.

Thank you.

On 22/09/2022 22:11, jmcquown wrote:
> On 9/21/2022 3:08 AM, S Viemeister wrote:
>> On 20/09/2022 22:56, jmcquown wrote:
>>> I know *I* certainly am, Dave. ;)  Most of the measures I have (cups,
>>> scoops, spoons) are well marked with both US measurements and metric
>>> and have been for years.  Furthermore, there are measurement
>>> conversion charts available online and in most cookbooks.  I have
>>> never bothered to "weigh" a cup of liquid.  I'd have to weigh the
>>> measuring cup first... what a waste of time.
>> When I make bread, I place a bowl on the scale, turn the scale on,
>> then add the ingredients, pressing 'tare' to zero the scale after each
>> addition. No need to weigh a measuring cup, no need to wash anything
>> other than the mixing bowl and dough hook, no wasted time.
>> And repeatable results.
> The poster who replied to very old old post wrote "Most liquids (milk,
> juice, etc) are like water, where a cup weighs around 240 grams.  Two
> cups of milk weigh around 480 g."  That's what I was responding to.
>
I should have been clearer in the above description.

After I've added all the dry ingredients, I press 'tare', which zeroes
the scale, then add the liquid directly to the mixing bowl, stopping
when it reaches the correct weight. No measuring cup needed at all.

I do have measuring cups in my cupboard - US, Imperial, and metric - and
I use them the first time I try a recipe written in cups, but I weigh
each item and make a note of it for future use, so that I can simply
weigh the ingredients and not bother with dragging out a selection of
cups, cluttering my workspace, and adding to my cleanup time.

On Friday, September 23, 2022 at 2:45:00 AM UTC-4, S Viemeister wrote:
> On 22/09/2022 22:11, jmcquown wrote:
> > On 9/21/2022 3:08 AM, S Viemeister wrote:
> >> On 20/09/2022 22:56, jmcquown wrote:
> >>> I know *I* certainly am, Dave. ;) Most of the measures I have (cups,
> >>> scoops, spoons) are well marked with both US measurements and metric
> >>> and have been for years. Furthermore, there are measurement
> >>> conversion charts available online and in most cookbooks. I have
> >>> never bothered to "weigh" a cup of liquid. I'd have to weigh the
> >>> measuring cup first... what a waste of time.
> >> When I make bread, I place a bowl on the scale, turn the scale on,
> >> then add the ingredients, pressing 'tare' to zero the scale after each
> >> addition. No need to weigh a measuring cup, no need to wash anything
> >> other than the mixing bowl and dough hook, no wasted time.
> >> And repeatable results.
> > The poster who replied to very old old post wrote "Most liquids (milk,
> > juice, etc) are like water, where a cup weighs around 240 grams. Two
> > cups of milk weigh around 480 g." That's what I was responding to.
> >
> I should have been clearer in the above description.
>
> After I've added all the dry ingredients, I press 'tare', which zeroes
> the scale, then add the liquid directly to the mixing bowl, stopping
> when it reaches the correct weight. No measuring cup needed at all.
>
> I do have measuring cups in my cupboard - US, Imperial, and metric - and
> I use them the first time I try a recipe written in cups, but I weigh
> each item and make a note of it for future use, so that I can simply
> weigh the ingredients and not bother with dragging out a selection of
> cups, cluttering my workspace, and adding to my cleanup time.
Agree. My m cups are scoops.

S Viemeister wrote:
....
> After I've added all the dry ingredients, I press 'tare', which zeroes
> the scale, then add the liquid directly to the mixing bowl, stopping
> when it reaches the correct weight. No measuring cup needed at all.

genius! my scale won't do that and it's hinky beyond
belief. i'd never use it like that. :( i dropped it
once and the stuff inside broke loose, so in order to
use it i have to zero it each time and hope i don't
jiggle something in between.

> I do have measuring cups in my cupboard - US, Imperial, and metric - and
> I use them the first time I try a recipe written in cups, but I weigh
> each item and make a note of it for future use, so that I can simply
> weigh the ingredients and not bother with dragging out a selection of
> cups, cluttering my workspace, and adding to my cleanup time.

i'd prefer metric for everything but Mom would have a
caniption.

songbird

On 2022-09-23 2:44 a.m., Thomas wrote:
> On Friday, September 23, 2022 at 2:45:00 AM UTC-4, S Viemeister wrote:
>> On 22/09/2022 22:11, jmcquown wrote:
>>> On 9/21/2022 3:08 AM, S Viemeister wrote:
>>>> On 20/09/2022 22:56, jmcquown wrote:
>>>>> I know *I* certainly am, Dave. ;) Most of the measures I have (cups,
>>>>> scoops, spoons) are well marked with both US measurements and metric
>>>>> and have been for years. Furthermore, there are measurement
>>>>> conversion charts available online and in most cookbooks. I have
>>>>> never bothered to "weigh" a cup of liquid. I'd have to weigh the
>>>>> measuring cup first... what a waste of time.
>>>> When I make bread, I place a bowl on the scale, turn the scale on,
>>>> then add the ingredients, pressing 'tare' to zero the scale after each
>>>> addition. No need to weigh a measuring cup, no need to wash anything
>>>> other than the mixing bowl and dough hook, no wasted time.
>>>> And repeatable results.
>>> The poster who replied to very old old post wrote "Most liquids (milk,
>>> juice, etc) are like water, where a cup weighs around 240 grams. Two
>>> cups of milk weigh around 480 g." That's what I was responding to.
>>>
>> I should have been clearer in the above description.
>>
>> After I've added all the dry ingredients, I press 'tare', which zeroes
>> the scale, then add the liquid directly to the mixing bowl, stopping
>> when it reaches the correct weight. No measuring cup needed at all.
>>
>> I do have measuring cups in my cupboard - US, Imperial, and metric - and
>> I use them the first time I try a recipe written in cups, but I weigh
>> each item and make a note of it for future use, so that I can simply
>> weigh the ingredients and not bother with dragging out a selection of
>> cups, cluttering my workspace, and adding to my cleanup time.
> Agree. My m cups are scoops.
As are mine.

On 2022-09-23 12:44 a.m., S Viemeister wrote:
> On 22/09/2022 22:11, jmcquown wrote:
>> On 9/21/2022 3:08 AM, S Viemeister wrote:
>>> On 20/09/2022 22:56, jmcquown wrote:
>>>> I know *I* certainly am, Dave. ;)  Most of the measures I have
>>>> (cups, scoops, spoons) are well marked with both US measurements and
>>>> metric and have been for years.  Furthermore, there are measurement
>>>> conversion charts available online and in most cookbooks.  I have
>>>> never bothered to "weigh" a cup of liquid.  I'd have to weigh the
>>>> measuring cup first... what a waste of time.
>>> When I make bread, I place a bowl on the scale, turn the scale on,
>>> then add the ingredients, pressing 'tare' to zero the scale after
>>> each addition. No need to weigh a measuring cup, no need to wash
>>> anything other than the mixing bowl and dough hook, no wasted time.
>>> And repeatable results.
>> The poster who replied to very old old post wrote "Most liquids (milk,
>> juice, etc) are like water, where a cup weighs around 240 grams.  Two
>> cups of milk weigh around 480 g."  That's what I was responding to.
>>
> I should have been clearer in the above description.
>
> After I've added all the dry ingredients, I press 'tare', which zeroes
> the scale, then add the liquid directly to the mixing bowl, stopping
> when it reaches the correct weight. No measuring cup needed at all.
>
> I do have measuring cups in my cupboard - US, Imperial, and metric - and
> I use them the first time I try a recipe written in cups, but I weigh
> each item and make a note of it for future use, so that I can simply
> weigh the ingredients and not bother with dragging out a selection of
> cups, cluttering my workspace, and adding to my cleanup time.

I don't bother with any cup based recipes.

On 23/09/2022 13:44, Graham wrote:
> On 2022-09-23 12:44 a.m., S Viemeister wrote:
>> After I've added all the dry ingredients, I press 'tare', which zeroes
>> the scale, then add the liquid directly to the mixing bowl, stopping
>> when it reaches the correct weight. No measuring cup needed at all.
>>
>> I do have measuring cups in my cupboard - US, Imperial, and metric -
>> and I use them the first time I try a recipe written in cups, but I
>> weigh each item and make a note of it for future use, so that I can
>> simply weigh the ingredients and not bother with dragging out a
>> selection of cups, cluttering my workspace, and adding to my cleanup
>> time.
>
> I don't bother with any cup based recipes.

I prefer not to, but some of them are worth playing around with until I
get the weights right.

On 2022-09-23 7:14 a.m., S Viemeister wrote:
> On 23/09/2022 13:44, Graham wrote:
>> On 2022-09-23 12:44 a.m., S Viemeister wrote:
>>> After I've added all the dry ingredients, I press 'tare', which
>>> zeroes the scale, then add the liquid directly to the mixing bowl,
>>> stopping when it reaches the correct weight. No measuring cup needed
>>> at all.
>>>
>>> I do have measuring cups in my cupboard - US, Imperial, and metric -
>>> and I use them the first time I try a recipe written in cups, but I
>>> weigh each item and make a note of it for future use, so that I can
>>> simply weigh the ingredients and not bother with dragging out a
>>> selection of cups, cluttering my workspace, and adding to my cleanup
>>> time.
>>
>> I don't bother with any cup based recipes.
>
> I prefer not to, but some of them are worth playing around with until I
> get the weights right.
>
I made blackcurrant jam yesterday from pulp I had stored in the freezer.
I found a BBC recipe that used weights to get the sugar content correct.
Incidentally, for the first batch, rather than the using the wrinkle
test on a spoonful to determine the setting point, I used temperature.
However, I used 105C, which is fine at sea level and so I ended up with
somewhat gummy jam. The next batch I compensated for altitude and used
101C and it is perfect.
I'll use that temperature today when I make redcurrant jelly.

On 23/09/2022 16:41, Graham wrote:
> On 2022-09-23 7:14 a.m., S Viemeister wrote:
>> On 23/09/2022 13:44, Graham wrote:
>>> On 2022-09-23 12:44 a.m., S Viemeister wrote:
>>>> After I've added all the dry ingredients, I press 'tare', which
>>>> zeroes the scale, then add the liquid directly to the mixing bowl,
>>>> stopping when it reaches the correct weight. No measuring cup needed
>>>> at all.
>>>>
>>>> I do have measuring cups in my cupboard - US, Imperial, and metric -
>>>> and I use them the first time I try a recipe written in cups, but I
>>>> weigh each item and make a note of it for future use, so that I can
>>>> simply weigh the ingredients and not bother with dragging out a
>>>> selection of cups, cluttering my workspace, and adding to my cleanup
>>>> time.
>>>
>>> I don't bother with any cup based recipes.
>>
>> I prefer not to, but some of them are worth playing around with until
>> I get the weights right.
>>
> I made blackcurrant jam yesterday from pulp I had stored in the freezer.
> I found a BBC recipe that used weights to get the sugar content correct.
> Incidentally, for the first batch, rather than the using the wrinkle
> test on a spoonful to determine the setting point, I used temperature.
> However, I used 105C, which is fine at sea level and so I ended up with
> somewhat gummy jam. The next batch I compensated for altitude and used
> 101C and it is perfect.
> I'll use that temperature today when I make redcurrant jelly.

Yum.

On 2022-09-23 11:41 a.m., Graham wrote:
> On 2022-09-23 7:14 a.m., S Viemeister wrote:
>> On 23/09/2022 13:44, Graham wrote:

>> I prefer not to, but some of them are worth playing around with until
>> I get the weights right.
>>
> I made blackcurrant jam yesterday from pulp I had stored in the freezer.
> I found a BBC recipe that used weights to get the sugar content correct.
> Incidentally, for the first batch, rather than the using the wrinkle
> test on a spoonful to determine the setting point, I used temperature.
> However, I used 105C, which is fine at sea level and so I ended up with
> somewhat gummy jam. The next batch I compensated for altitude and used
> 101C and it is perfect.
> I'll use that temperature today when I make redcurrant jelly.

I am envious. I love black currant jam. My mother used to make a lot of
it every year and always gave me lots of it. I planted several black
currant bushes and made it myself with the currants I harvested, but the
bushes died off, another victim of the black walnut trees back there. I
I transplanted a couple of the survivors, though they had not fruited
for a couple years. Nothing this year.

Gary posted earlier about not liking having to butter his own toast in a
restaurant. I like the English style of doing toast, letting it cool and
dry and then smearing it with cold butter and a good glob of black
currant jam or some Seville marmalade.

On Friday, September 23, 2022 at 4:44:52 AM UTC-4, Thomas wrote:
> On Friday, September 23, 2022 at 2:45:00 AM UTC-4, S Viemeister wrote:
> > On 22/09/2022 22:11, jmcquown wrote:
> > > On 9/21/2022 3:08 AM, S Viemeister wrote:
> > >> On 20/09/2022 22:56, jmcquown wrote:
> > >>> I know *I* certainly am, Dave. ;) Most of the measures I have (cups,
> > >>> scoops, spoons) are well marked with both US measurements and metric
> > >>> and have been for years. Furthermore, there are measurement
> > >>> conversion charts available online and in most cookbooks. I have
> > >>> never bothered to "weigh" a cup of liquid. I'd have to weigh the
> > >>> measuring cup first... what a waste of time.
> > >> When I make bread, I place a bowl on the scale, turn the scale on,
> > >> then add the ingredients, pressing 'tare' to zero the scale after each
> > >> addition. No need to weigh a measuring cup, no need to wash anything
> > >> other than the mixing bowl and dough hook, no wasted time.
> > >> And repeatable results.
> > > The poster who replied to very old old post wrote "Most liquids (milk,
> > > juice, etc) are like water, where a cup weighs around 240 grams. Two
> > > cups of milk weigh around 480 g." That's what I was responding to.
> > >
> > I should have been clearer in the above description.
> >
> > After I've added all the dry ingredients, I press 'tare', which zeroes
> > the scale, then add the liquid directly to the mixing bowl, stopping
> > when it reaches the correct weight. No measuring cup needed at all.
> >
> > I do have measuring cups in my cupboard - US, Imperial, and metric - and
> > I use them the first time I try a recipe written in cups, but I weigh
> > each item and make a note of it for future use, so that I can simply
> > weigh the ingredients and not bother with dragging out a selection of
> > cups, cluttering my workspace, and adding to my cleanup time.
>
> Agree. My m cups are scoops.

HEY ! ! You know these days, the fashionable women don't even need cups, hair-do's or even a rear-end at all. Then, they strangely whine about how terrible men treat them. Very strange. Oh, well.

On 2022-09-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2022-09-23 11:41 a.m., Graham wrote:
>> On 2022-09-23 7:14 a.m., S Viemeister wrote:
>>> On 23/09/2022 13:44, Graham wrote:
>
>>> I prefer not to, but some of them are worth playing around with until
>>> I get the weights right.
>>>
>> I made blackcurrant jam yesterday from pulp I had stored in the freezer.
>> I found a BBC recipe that used weights to get the sugar content correct.
>> Incidentally, for the first batch, rather than the using the wrinkle
>> test on a spoonful to determine the setting point, I used temperature.
>> However, I used 105C, which is fine at sea level and so I ended up with
>> somewhat gummy jam. The next batch I compensated for altitude and used
>> 101C and it is perfect.
>> I'll use that temperature today when I make redcurrant jelly.
>
>
> I am envious. I love black currant jam. My mother used to make a lot of
> it every year and always gave me lots of it. I planted several black
> currant bushes and made it myself with the currants I harvested, but the
> bushes died off, another victim of the black walnut trees back there. I
> I transplanted a couple of the survivors, though they had not fruited
> for a couple years. Nothing this year.
>
> Gary posted earlier about not liking having to butter his own toast in a
> restaurant. I like the English style of doing toast, letting it cool and
> dry and then smearing it with cold butter and a good glob of black
> currant jam or some Seville marmalade.

Must be an American thing. For me, the very best toast is buttered hot
with one of these:

https://www.amazon.com/Chef-Master-90021-Stainless-Butter-Spreader/dp/B01GQDGCHO

A little silly for home use, though. I make do with hot toast and soft
butter.

--
Cindy Hamilton

On Friday, September 23, 2022 at 5:14:21 AM UTC-5, songbird wrote:
> S Viemeister wrote:
> ...
> > After I've added all the dry ingredients, I press 'tare', which zeroes
> > the scale, then add the liquid directly to the mixing bowl, stopping
> > when it reaches the correct weight. No measuring cup needed at all.
> genius! my scale won't do that and it's hinky beyond
> belief. i'd never use it like that. :( i dropped it
> once and the stuff inside broke loose, so in order to
> use it i have to zero it each time and hope i don't
> jiggle something in between.
> > I do have measuring cups in my cupboard - US, Imperial, and metric - and
> > I use them the first time I try a recipe written in cups, but I weigh
> > each item and make a note of it for future use, so that I can simply
> > weigh the ingredients and not bother with dragging out a selection of
> > cups, cluttering my workspace, and adding to my cleanup time.
> i'd prefer metric for everything but Mom would have a
> caniption.
>
Once you convert to metric, using cups and ounces is apostasy.
>
> songbird

--Bryan