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Whoo hoo! Check out this motherload of recipes at Austrailia's Gourmet Traveller
- Thread starter traca
- Start date
florisandy
Well-known member
A great find Traca. I've saved it to my desktop. Mushroom rarebit, Mussel & chorizo fideu
steve2-in-la
Well-known member
How do YOU convert the amounts or do you measure grams, liters and kilos?
So many great recipes on the web are written using with these, primarily, European measurements. I've used several converters but the best are still time consuming, oddly incremented ("7-1/5 ounces"?) and cumbersome. Then, there's Celsius conversions (336º F?! Oh for the love of . . . how?)
Sometimes, I'll weigh my ingredients but other than taking lots more time, have rarely found it makes much difference. Anyone?
So many great recipes on the web are written using with these, primarily, European measurements. I've used several converters but the best are still time consuming, oddly incremented ("7-1/5 ounces"?) and cumbersome. Then, there's Celsius conversions (336º F?! Oh for the love of . . . how?)
Sometimes, I'll weigh my ingredients but other than taking lots more time, have rarely found it makes much difference. Anyone?
Steve, I've I've been buying more Euro books lately and finally got a scale. The book that forced
me into the land of scales was Georgio Locatelli's book, "Made in Italy." I bought it before it was available here in the US and I've never looked back!
http://www.amazon.com/Made-Italy-Stories-Giorgio-Locatelli/dp/0061351490/ref=sr_1_1?s=books&ie=UTF8&qid=1283811882&sr=1-1
me into the land of scales was Georgio Locatelli's book, "Made in Italy." I bought it before it was available here in the US and I've never looked back!
http://www.amazon.com/Made-Italy-Stories-Giorgio-Locatelli/dp/0061351490/ref=sr_1_1?s=books&ie=UTF8&qid=1283811882&sr=1-1
steve2-in-la
Well-known member
I have a scale too and use it mostly for bread baking. It's cumbersome for other baking, though.
sandi-in-hawaii
Well-known member
I tape a conversion chart directly onto my flour and sugar containers...
I created an Excel spreadsheet, with the volumes in 1 column, and the weights in another.
1/4 cup = xxx oz
1/3 cup = xxx oz
1/2 cup = xxx oz
etc., all the way up to 5 cups.
So when I have a recipe that calls for 2 1/2 cups of sugar, I'll just check my sugar chart, which will tell me that I need 1 pound, 1 1/2 oz.
For most of my other ingredients, I use a permanent marker to write down the weight of 1 cup, like my cornmeal container, that says 1 cup = 5 oz. That way, I only have to weigh the 1 cup once.
Then I'll notate the weights on the recipes for the next time.
Makes it "weigh" easier to convert my volume recipes, and I love not having to get all the measuring cups!
I created an Excel spreadsheet, with the volumes in 1 column, and the weights in another.
1/4 cup = xxx oz
1/3 cup = xxx oz
1/2 cup = xxx oz
etc., all the way up to 5 cups.
So when I have a recipe that calls for 2 1/2 cups of sugar, I'll just check my sugar chart, which will tell me that I need 1 pound, 1 1/2 oz.
For most of my other ingredients, I use a permanent marker to write down the weight of 1 cup, like my cornmeal container, that says 1 cup = 5 oz. That way, I only have to weigh the 1 cup once.
Then I'll notate the weights on the recipes for the next time.
Makes it "weigh" easier to convert my volume recipes, and I love not having to get all the measuring cups!