"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-17-2007, 03:27 AM   #1
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
ISO Help w Conversions/Recipe

There may be a conversion chart around, but wondered if anyone could help/knows right-off-the-top of their head, the U.S. conversion/equivalent measurements? TIA

800 g can diced tomatoes
225 g self-rising flour
100 g parmesan, freshly grated
50 g cheddar, freshly grated
125 g cold unsalted butter, chopped
80 ml milk
22cm cake pan

And... what is Almond meal - can I use a substitute?

Almond meal, to sprinkle

This is the recipe I had in mind.

Upside-down Tomato Basil Pie

Food Lover's Journey: 'O sole mio (*)

__________________

__________________
*amy* is offline   Reply With Quote
Old 10-17-2007, 03:35 AM   #2
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Weight conversion for weight measurements - online weight converter - on-line metric conversions

here ya go.
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Old 10-17-2007, 03:50 AM   #3
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Thanks, Tatt, but asked if anyone could help me that knows off the top of their head. Charts confuse me... And, I had a question about the almond meal.
__________________
*amy* is offline   Reply With Quote
Old 10-17-2007, 06:22 AM   #4
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Smile Yea Yea

Quote:
Originally Posted by *amy* View Post
Thanks, Tatt, but asked if anyone could help me that knows off the top of their head. Charts confuse me... And, I had a question about the almond meal.
Don't get frustrated! Easy one - Almond meal is almonds ground into a flour consistency more or less, depending on how you want to use it.
Now, all those little g measurements are grams weight - Looks like the recipe chef weighs everything - fine. You do have a calculator and a kitchen scale? One ounce of weight (16 ozs to a pound) is equal to 28.38 grams. (A pound of 16 ounces is 454 grams.)

So divide each g weight by 28.38 and you will have ounces of weight! There are some cooking conversions that show approximate volumn amounts per weight - like how many ounces by weight of flour are there in one cup but I don't know where to lay hands on that right at the minute.

One ounce liquid equals 29.57 milileters so divide that ml number by 29.57 and you will have liquid ounces. I think it was 80 ml? Divided by 29.57 you get 2.7 liquid ounces.

The pan is 8.66" I'm trying to think of my cook book that has some conversions that are useful - later!

Hope that helped!
__________________
David Cottrell is offline   Reply With Quote
Old 10-17-2007, 06:35 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Here are the 'off the top' conversions:

800 g can diced tomatoes 28 oz can
225 g self-rising flour 1/2 lb
100 g parmesan, freshly grated 1/4 lb
50 g cheddar, freshly grated 2 oz
125 g cold unsalted butter, chopped 1/4 lb
80 ml milk 2 oz
22cm cake pan 9"
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-17-2007, 06:45 AM   #6
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
n/m

..........n/m
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 10-17-2007, 09:49 AM   #7
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Here’s an awesome and free program that converts nearly everything into nearly everything else. Select the tab for the desired conversion, in this case Mass. In the left window, select the starting unit, in this case, grams. In the right window select the final unit, in this cases ounces. Then type in a number for “Input” and the conversion is automatically shown as you type.
__________________
keltin is offline   Reply With Quote
Old 10-17-2007, 11:43 AM   #8
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
amy and Andy M ,weights to volumn conversions; flour - 1 pound all purpose = 4 cups sifted, hard cheese -1 pound = 4 cups grated, butter - 4 ounces = 1/2 cup. I've never had to use these but they come from a good source - Norma Jean and Carole Darden's "Spoonbread & Strawberry Wine" which I really like. Awesome family history and heritage family recipes. Their grandfather "Papa Darden" was a slave and they are successful professionals.
__________________
David Cottrell is offline   Reply With Quote
Old 10-17-2007, 11:56 AM   #9
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Now that I look at it, this is an odd little recipe. Why are they using units of mass (weight) for the ingredients? Why not volume? Is using mass common in recipes outside of the US? Interesting.
__________________
keltin is offline   Reply With Quote
Old 10-17-2007, 11:57 AM   #10
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
You guys Rock! Andy you're the Man. Keltin, kewl site - will check it out. Dave - great input - Thank you. Tatt, huh? lol.

Another thing about the recipe - uses diced tomatoes - but sliced tomatoes are shown on top (when you flip it over). So... may tweek it and turn it into a cornbread pie (with cheddar), bake in a glass/pyrex, and see if sliced tomatoes will work on the bottom with the batter poured over. Whaddya think? Thanks again.

ETA: Now you know why I never balance my checkbook.
__________________

__________________
*amy* is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.