Subj : Cookware (part #2)
To : Dave Drum
From : Ruth Haffly
Date : Sat Apr 06 2024 14:15:01
Hi Dave,
RH> Germany for almost 6 years got me comfortable with cooking metric and
RH> weighing things like flour. I have some German/English and one (maybe
RH> more?) cook books. Also, before we left, I bought a set of German
RH> measuring spoons/cups, still in use today. I'm not caught up short in
DD> I'm seeing more published/print recipes, especially from Saveur and
DD> Nre York Times w/dual measures. The ones from metric countries are
DD> metric only, for the most part.
Understandable as they're not as familiar with the American
cups/tea/table spoons. But yes, it's not that hard to convert so a
recipe can be written with dual measurements without problems. Only
thing I'm not sure on (because I don't see it that often) is the gas
marks on an oven. I've had nothing but electric stoves/ovens since
leaving AZ so no need to be super concerned about that anyway. (G)
DD> One of my Australian sources has a nice "bolerplate" addition at the
DD> end of each recipe. To wit: /begin pasted/
DD> COOK'S NOTES: Oven temperatures are for conventional; if
DD> using fan-forced (convection), reduce the temperature by
DD> 20°C.
DD> We use Australian tablespoons and cups: 1 teaspoon
DD> equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
DD> 250 ml.
DD> All herbs are fresh (unless specified) and cups are
DD> lightly packed.
DD> All vegetables are medium size and peeled, unless
DD> specified.
DD> All eggs are 55-60g (large) unless specified.
Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is that
their tablespoon is 20 ml, vs the 15 ml I use.
DD> 8<----- CUT ----->8
DD> I've not made this yet - but it's high on my "Roun d Tuit" list,
DD> halved or quartered:
