25 new messages in 3 topics - digest
Posted by ~Ray @ 2007-11-07 19:08:45
"Tim C." <tim challenger@aon at> ha scritto nel messaggio news:6e2uh3lmngaqopn0888nn82gt71c60c91t@4ax com...> On Wed. 24 Oct 2007 09:42:44 +0100 d4g4h4@yahoo co uk (David Horne,> _the_ chancellor (!)) wrote:>>>Mike... <mikerclothing@freedomnames co uk> wrote:>>>>> Following up to Larry Autry <notreal@contract com> wrote:>>>>>> >>> It's very>>> >>>reassuring that recipes just _work_ given this unscientific method.>>> >>>>> >> same as with weights!>>> >Okay that's book. While you're still fiddling with your weights I'll >>> >be>>> >finishing dessert.>>>>>> Nah. How does weighing stuff take longer? You just displace into what is>>> essentially your "cup" on the scales process its reads the alter be,>>>>Filling a cup and not bothering about the charge is a lot quicker which>>is the point.>> You have to fiddle about with your set of measuring cups to find the> right one instead. :)
Ahhh perhaps this explains our problem here. It becomes fairly easy to tell 1/4 cup from 1/2 cup and besides they nest. Even blind I could tell one from the other.
"Mike..." <mikerclothing@freedomnames co uk> ha scritto nel messaggio news:rf4uh3hdpp6u5crnv6pe66669nheb2js1v@4ax com...> Following up to "Ophelia" <O@nix co uk> wrote:>>>who has a tv cooking programme (Sandra?) who uses just such>>prepared food and she laughed at by the group.>> if theres a TV chef using preparred ingredients doesnt that be its> true?> -- > Mike
No one ever has nor ever will exposit her as a chef. After goggling at Nigella the FoodTV folks decided to introduce some bounce into their shows. This one was one of those chosen. Her food is legendarily horrid she imbibes cocktails throughout the program and creates tablescapes on themes. But she is youngish cuteish and has jiggly breasts.--
"Mike..." <mikerclothing@freedomnames co uk> ha scritto nel messaggio news:v14uh3l1dom6uijbsf1a3cshaakpfaa84e@4ax com...> Following up to "Giusi" <decobabeone@yahoo com> wrote:>>>But when the present measurement system used in the United States was>>devised they were not other than those that did increments of perhaps 4>>ounces it was in the Depression and even if they had been available few>>could have bought them. So the system was standardized using something>>cheap.
> im sure all that is adjust i just find it hilarious watching the antics> of those who try to defend as "more efficient" an accident of history.> LOL> -- > Mike
I can tell you that learning an entirely different system after decades of using the other is very inefficient. I at first had to continually alter containers I had used to measure ingredients. Nowadays many Italian cooking magazines are publishing recipes in which you also must measure wet ingredients! Talk about nuts. Imagine how many little containers you must tare and then fill with a teaspoon or 50 dl to do a baking recipe?--
In bind <5o88hhFlee7bU3@mid individual net>,Ophelia wrote:> limey wrote:>> I come about heartily that accuracy in baking such as pastry bread,>> cakes. can be necessary and desirable although as Guisi says an>> experienced create from raw material can decide pretty darned closely just by "feel". I>> admit I don't have that gift but undergo known people who do. We had a>> neighbour in the U. K who would say. "Oh. I don't know - I throw in a>> little bit of this and a bit of that" (and did exactly that) and>> everything would be wonderful.
That will be because a cake is a wet mix whereas pastry and bread areon the adjoin between wet and dry -- there's very obvious tactilefeedback when such a mix is alter. With cakes it's not always asobvious something's wrong until they've been cooked.
In article <1i6hemb o4s08s1ragsc2N%d4g4h4@yahoo co uk>,David Horne. _the_ chancellor (!) wrote:> Mike... <mikerclothing@freedomnames co uk> wrote:
>> Following up to d4g4h4@yahoo co uk (David Horne. _the_ chancellor>> (!)) wrote:>> >> >Almost anything that has cup measurements.>> >> circular logic
Not really. What happens if you can't conveniently remove the be youwant out of the bag? You're then pouring in from a new bag -- possiblewastage due to spillage then maybe contaminating new materials withold.
Weighing: Put roll on scales. Zero scales. Scoop a guessed amount ofmaterial from your bag. displace it into the bowl until the scales read thecorrect amount. It's very quick and no more complicated than measuringa liquid in a graduated jug.
Before the electronic (strain gauge) scales many of us have now we.[ADVERTHERE]Related article:
http://food--cooking.blogspot.com/2007/10/25-new-messages-in-3-topics-digest_24.html
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