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Old 09-22-2007, 10:46 AM   #11
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Gulp! Pasta anyone?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-22-2007, 06:11 PM   #12
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Thanks for the replies everyone.

I only needed this conversion in the context of water, so im sorted! Cheers!

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Old 09-23-2007, 12:44 PM   #13
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In reality water (and milk) is the same in grams andMilliliters. 1 liter of water weighs 1 kilogram. However it is not true fro all the liquids. It all depends on body mass.
You are what you eat.
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Old 09-23-2007, 08:44 PM   #14
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Originally Posted by jennyema View Post
It will be different for every liquid you are measuring. Water weighs less than mercury or wet concrete.
Have you been stealing my recipes?
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Old 09-25-2007, 11:15 AM   #15
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chef william, there is a reason WHY your instructor had you weigh it out.

It's all about accuracy. Ask five different people to measure out a cup of water (or flour, rice, etc.). Now, weigh these five different "cups" of water. Odds are, they will all weigh slightly different, as people measure volume different. But, a pound is a pound (or gram is a gram). Baking is all about accuracy. I've heard numerous times, that "cooking is an art, baking is a science." Baking formulations don't deviate much, to keep consistent. Not to mention if you start fiddling with a formulation without knowing what you're doing, it probably won't turn out. The only real way to have different people measure out a set amount of whatever, and get the same amount, each and every time, is to weigh it out.
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Old 09-26-2007, 10:52 PM   #16
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Hm-m-m-m-m .. dry weights measured with liquid measurements??

1 quart of cornmeal
2 quarts flour
1 1/3 tablespoons baking powder
1 tablespoon salt
1 1/3 tablespoon nutmeg
3 cups raisins
1 quart butter or margarine
quarts sugar
8 large eggs
2 tablespoons lemon juice
2 tablespoons lemon rind, grated
Grind raisins. Blend dry ingredients and raisins. Cream fat and sugar and add eggs and beat well. Blend in lemon juice and rind. Add dry ingredients and raisin mix. Put on cookie sheet. Bake at 400° for 10 to 12 minutes. Remove from pan while hot. Makes 100.
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Old 09-27-2007, 09:40 AM   #17
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Now that's odd. It looks like someone took a home-sized recipe and scaled it up for commercial production.

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