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Old 03-11-2014, 06:34 PM   #51
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it was light heart -

but that fact remains that "different" measuring devices for cups liquid vs cups dry do not exist. nor have they ever existed.

"dry measures" do not pertain to cooking.

you can buy a dry pint or dry quart of strawberries -

the concept of "striking level" a pint of strawberries does not exist.

reading the meniscus of a "dry pint" of strawberries does not exist.

give up all hope ye who entertain "dry" measures as any even in the slightest millifraction different to "one cup = 8 fluid ounces"
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Old 03-11-2014, 07:16 PM   #52
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Originally Posted by dcSaute View Post
it was light heart -

but that fact remains that "different" measuring devices for cups liquid vs cups dry do not exist. nor have they ever existed...
You are correct. They are not different in capacity. They are different in design. Dry measure cups are made to hold exactly the amount indicated. That's why they come in groups of cups of different sizes. A wet measure cup is graduated to show different volume levels in the container and you are required to fill to the appropriate level.
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Old 03-12-2014, 12:54 AM   #53
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If you place whole strawberries into a dry measuring cup, you obviously won't get an accurate measurment of the volume taken up in the cup. The is air between each berry. However, when you place a solid, that has some of the properties of a fluid, i.e. flour, cornstarch, rice, etc, with very small granules, there is minimal space between the particles. It fills the cup. When you overfill the dry measuring cup, and then scrape the top to make the contents level with the rim of the cup, you have an accurate measurement, or at least a pretty close measurement. The only way to achieve a very accurate dry measure is by weight, as there is still air in lighter dry ingredients, such as flour. If you jiggle the dry measure cup, or tap it lightly on a hard surface, after filling it with sifted flour, you will see the contents tack together, or settle, and not completely fill the cup anymore.

But I think we are splitting hairs here. And I'm glad that all this was done with a bit of dry humor. I reinforces my position that this is the best site for cooking on the WWW.

Seeeeeeya; Chief Longwind of the North
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Old 03-12-2014, 11:27 AM   #54
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Quote:
Originally Posted by Chief Longwind Of The North View Post
If you place whole strawberries into a dry measuring cup, you obviously won't get an accurate measurment of the volume taken up in the cup. The is air between each berry. However, when you place a solid, that has some of the properties of a fluid, i.e. flour, cornstarch, rice, etc, with very small granules, there is minimal space between the particles. It fills the cup. When you overfill the dry measuring cup, and then scrape the top to make the contents level with the rim of the cup, you have an accurate measurement, or at least a pretty close measurement. The only way to achieve a very accurate dry measure is by weight, as there is still air in lighter dry ingredients, such as flour. If you jiggle the dry measure cup, or tap it lightly on a hard surface, after filling it with sifted flour, you will see the contents tack together, or settle, and not completely fill the cup anymore.

But I think we are splitting hairs here. And I'm glad that all this was done with a bit of dry humor. I reinforces my position that this is the best site for cooking on the WWW.

Seeeeeeya; Chief Longwind of the North
But strawberries are measured in dry units of measure when they are being sold. You are right Chief, it won't be a very accurate measurement.

I have made catsup from a recipe that called for a peck of tomatoes. Peck is a dry measure equal to 8 dry quarts and equal to 9.3 fluid quarts.

This is all very confusing. There are two types of volume measure in the US. One is fluid/liquid and the other is dry, and they use most of the same names. I have now learned that in cooking we use the liquid units of measure, even when we are measuring dry ingredients. We use a different style of measuring device for dry measure, because it is more convenient/accurate.

I much prefer metric recipes that use weight for (most) dry ingredients and volume for liquid ingredients.
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