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Old 04-17-2002, 08:35 PM   #11
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LOL - I got the scale thing down pat....trust me. I used to cook professionally myself - key word here is COOK not BAKE. So, I am officially not going to worry about what I was trying to ask. But if I bake you a cake from scratch - don't eat it!!!! :D

Thanks for all your help though. Stick around - we need you for those baking issues!
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Old 04-17-2002, 10:25 PM   #12
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Scales

Most American recipe books for "home baking" use cup measurements. My British cookbooks use metric....but luckily, I do have one Brit cookbook that has the metric/imperial measurement, and the American. In all the baking recipes....FOUR oz is one cup ....for flour that is.......for butter, it's 8 oz = cup.....go figure!?!??!?!:confused:
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Old 04-17-2002, 10:55 PM   #13
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Re: Scales

this is why metric recipes are better designed they don't try and confuse the less diliginet with ounces in weight and fluid ounces. 1 cup of all purpose flour is roughly 4 ounces by weight and 8 fluid ounces but one cup of butter is 8 ounces in terms of weight and fluid ounces. Metric recipes will have both things listed only as grams or in terms of volume of liquids mililiters.

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Originally Posted by Norma
Most American recipe books for "home baking" use cup measurements. My British cookbooks use metric....but luckily, I do have one Brit cookbook that has the metric/imperial measurement, and the American. In all the baking recipes....FOUR oz is one cup ....for flour that is.......for butter, it's 8 oz = cup.....go figure!?!??!?!:confused:
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Old 04-18-2002, 12:19 AM   #14
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Norma,

You cleared up what was in my mind - whew hahaha
like THAT would be a hard job!!!

I think the very least we could do would be to switch to using liquid measurements AND dry measurements in recipes if we aren't going to switch to metric. I remember having to learn metric in elementary school because EVERYTHING was going to be metric by the time we were adults!! I've been an adult for........well.............a couple years anyway. At least we could do that much!!!
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Old 04-18-2002, 01:04 AM   #15
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so so so complicated! my general rule when baking is to follow the measurements of the recipe; if it measures everything in pounds/ounces or metric weights, use that. if it measures everything in cups/teaspoons, use those. it's so much easier that way i think.
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Old 04-18-2002, 01:09 AM   #16
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I'm just going to stick with cooking - it's not near as serious as baking. I did make my own hamburger buns last week - they were really good! I'll just bake non-serious stuff!! :D
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Old 04-18-2002, 07:58 AM   #17
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scales

LOL, tinwoman...I mean I'm REALLY lucky....the recipe book actully has ingredient measurement listing in metric/imperial AND American in print. I don't have to CALCULATE anything.
Elf, yes, baking is the most complicated form of cooking......but when you're really angry at someone or something....there is NOTHING better than punching around a lump of dough! I baked a LOT of bread when I was married to my EX.......make pies and cakes now...pies and cakes must be done with gentle care and love!! LOL!
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Old 04-18-2002, 03:16 PM   #18
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hahahaha - when at the restaurant, if I had been in court that day I left the pounding of the chicken and veal to someone else - I re-killed a chicken breast one time and everyone was standing around watching me and I didn't even know it. When I finally looked up someone said - "Been to court today?" Well, I felt better!!!!
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Old 04-23-2002, 03:45 AM   #19
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Scales that measure Liquids

Due to a miriad of occurances I had to source a new scale . . .
I decided I had best shop-by-phone before driving all over the place trying to find a scale suitable to my purposes. I called more than a few stores and, ready for this . . . quite a few 'sales people' told me that the scale(s) they were checking (for me) would alternate between grams and fluid ounces .
I did question a few of these sales people, and they did confirm to me that the scale(s) would change between fluid ounces and grams, or grams and fluid ounces - even when I asked how a scale could measure a liquid ? ? ?
Don't you just love enthusiasm?
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Old 04-23-2002, 04:27 AM   #20
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most sales people in kitchewares or gourmet sections (and quite a few gouremt kitchenware stores) are simple minimum wage peons who know nothing beyond what the label says.
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