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Old 09-26-2006, 05:32 AM   #11
Sous Chef
Join Date: May 2006
Posts: 665
Not trying to be a smart-pup, but ... how about buying a scale? Certainly if you bake frequently you'll come across ingredients by weight often enough to justify the purchase. It's a much easier, more accurate system once you get used to it.

I got my little scale at IKEA ... very inexpensive, does both pounds/ounces and kilos/grams, and zeros out easily (so that you weigh just your ingredients, not your bowl).
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Old 09-26-2006, 09:31 AM   #12
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I couldn't do without my scales. We weigh ingredients, rather than judge by volume.

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Old 09-26-2006, 04:09 PM   #13
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Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
220g of flour - about 1 cup
100g powdered sugar - about 7 tablespoons, a bit less than one cup
one small package of baking powder - two tablespoons
60 g of finely chopped walnuts- 1/4 cup, 1/2 oz
150 ml of milk - *puuh*1/2 cup & 2 tablespoons
100 ml of oil - 1/3cup & 1 tablespoon
200c - about 400F

as far as I know........ and I know that problem

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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