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Old 04-06-2015, 06:41 PM   #51
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Originally Posted by CWS4322 View Post
I have no plans to make English Muffins on the moon...so packing a scale might not be necessary.
I'd take the scale if I were you.

You may not want to make muffins but I can't think of a better place to make Moon Pies.
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Old 04-06-2015, 07:15 PM   #52
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English Muffins

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I'd take the scale if I were you.

You may not want to make muffins but I can't think of a better place to make Moon Pies.

:facepalm:
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Old 04-06-2015, 08:33 PM   #53
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In the U.K. and Australia, there are 4 tsp in 1 Tbsp.
No, CWS, in the UK

1 teaspoon = 5ml
1 tablespoon = 15ml
so
1 tablespoon = 3 teaspoons

but you are correct about Oz.

Just for the record, although we don't use cup measurements often for dry goods, a British Standards measuring cup holds 250g/ml. Another thing that's useful to know if you are "translating" recipes is that an Imperial pint has 20 ounces not 16 as a US pint has.
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Old 04-06-2015, 08:39 PM   #54
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It depends on which reference you consult. Yahoo and other search engines will land you on both for UK and Australia.
Just checked in the Australian Women's Weekly Cookbook:

1 (oz) teaspoon = 5ml
1 (oz) tablespoon = 4 teaspoons

so, the Oz tablespoon is BIGGER than the UK one ie 20ml.
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Old 04-06-2015, 08:46 PM   #55
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What drives me crazy is when a recipe flips between metric and Imperial. I have no plans to make English Muffins on the moon...so packing a scale might not be necessary.
???

Most recipes have separate lists of metric and imperial measurements or write them as metric/Imperial/US measurements and you stick with whichever you choose to use, and never the twain shall meet. I think I'd ignore a recipe that flitted between one and an other
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Old 04-06-2015, 10:35 PM   #56
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I sometimes write a recipe in metric and put teaspoons for things that don't need to be all that precise. I have a Danish cookbook from the '60s that has recipes in grams and litres, but might write an amount as "a glass of ..."
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Old 04-06-2015, 10:56 PM   #57
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The chefs are notorious for combining metric and Imperial. Drives me crazy. I end up converting everything to one or the other and then figure out how much of each ingredient is needed.
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Old 04-06-2015, 11:40 PM   #58
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Then we come to the recipes that call for something like the juice of one lemon. One lemon? How big? How juicy?
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Old 04-07-2015, 08:44 AM   #59
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Then we come to the recipes that call for something like the juice of one lemon. One lemon? How big? How juicy?
This is a pet peeve of mine. Also, garlic cloves, onions, bunches of parsley. They all vary quite a but.
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Old 04-07-2015, 10:58 AM   #60
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This is a pet peeve of mine. Also, garlic cloves, onions, bunches of parsley. They all vary quite a but.
Yeah... I watch on the cooking channel and they have garlic cloves twice the size of the ones on the bulbs I buy in the store. Fortunately we like garlic, so I just make sure I use plenty.
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