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Old 08-25-2012, 12:52 AM   #21
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Shrek has formulas down pat, but he does not understand ratios. He learned to bake in a commercial bakery with their formulas, he is unable to scale it back for baking at home.

Home bakers use recipes, there are thousands of cookbooks out there geared for the home baker and they are chock full of recipes.

That being said, I am happily learning how to bake by using weights and transferring that knowledge to cooking. I have found it's much easier to use metric.

Use what you want Luca, if we are interested and want a conversion, there are plenty of conversion charts and calculators online to help us out. And if there is still a question, we can just ask you!
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Old 08-26-2012, 03:55 AM   #22
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...
Use what you want Luca, if we are interested and want a conversion, there are plenty of conversion charts and calculators online to help us out. And if there is still a question, we can just ask you!
...
Thanks Princess, I think I'll search the web to find good cooking conversion tools, then I will make my own instrument.

And thanks everybody, now I have the answers I asked for (and some new questions, too, which is always good for the brain).

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acerbicacid,
...
AND
teaspoon/tablespoon measurements when needed. A teaspoon of freshly grounded black pepper is better then 12,7 grams of it, IMHO
By the way:
1 teaspoon = 1/3 tablespoon
1 tablespoon = 1/2 ounch, 14,3 grams
SO 1 teaspoon 1/6 ounch, 4,76666666666667 grams

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Old 08-26-2012, 05:46 AM   #23
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By the way:
1 teaspoon = 1/3 tablespoon
1 tablespoon = 1/2 ounch, 14,3 grams
SO 1 teaspoon 1/6 ounch, 4,76666666666667 grams
Oh Luca, Please, no, no, no, not grams for teaspoons - the very thought of ¼ of a teaspoon in grams makes my head hurt

Have a good Sunday
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Old 08-26-2012, 05:50 AM   #24
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Oh Luca, Please, no, no, no, not grams for teaspoons - the very thought of ¼ of a teaspoon in grams makes my head hurt
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Old 08-26-2012, 07:42 AM   #25
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Luca , I say do it your way . It's really easy to go and find conversion information on Tinternet I don't expect anyone writing a recipe to convert it for me .
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Old 08-26-2012, 07:51 AM   #26
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Luca , I say do it your way . It's really easy to go and find conversion information on Tinternet I don't expect anyone writing a recipe to convert it for me .
I understand it, Gravy Queen. For this forum's audience, I believe you're right.
But I'm going online with a website, sooner or LATER, so maybe I'll simply post a link to a unit/conversion page, and use "my way" quantities in the recipe.

Thank you
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Old 08-26-2012, 08:47 AM   #27
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Online Conversion - Volume Conversion
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Old 08-26-2012, 09:05 AM   #28
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I think it depends upon your target audience Luca. I can only speak from my own knowledge but cookery writers like Jamie Oliver and Delia Smith (both I think for beginners really) have conversion charts, here's the Jamie Oliver one
Jamie Oliver - Forums / Conversions - beta

Although saying that even Thomas keller in "The French Laundry" does have some conversions listed in his recipes, such as 4 tablespoons (2 ounces) unsalted butter and 1 generous cup (3 ounces) chanterelles. Even 36 fresh snails in the shell (about 1½ pints)
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Old 08-26-2012, 09:14 AM   #29
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Thanks!

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Even 36 fresh snails in the shell (about 1½ pints)
1½ pints snails!!!
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Old 08-26-2012, 10:49 AM   #30
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Yes for a website a conversion link is good .

For cups I have dinky Nigella Lawson measuring cups very handy .
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