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Old 11-05-2005, 04:59 PM   #11
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Join Date: Apr 2005
Location: North Texas
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Originally Posted by vilasman
Texas girl....

here's my conundrum...
I have my flour and sugar and such in canisters, and then I have the SS scoops that I can dip into the canister swipe it with a knife and keep going, when I was experimenting with the push measure cup it's like you have to take something dump the whatever into it, until you have filled it, then I get tempted to pat it down and then swipe it, is that what it is or am I doing something wrong here?
I just kind of tap the bottom on the counter to settle the flour, sugar, etc..
as for butter and stuff, pull it down past what I need, fill it with a spoon, then push it up to the measurement that I need and then swipe it.
Is that what your asking or does it make scense?

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Old 11-06-2005, 09:02 AM   #12
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What you said makes sense and I will try it.
It makes perfect sense. I had tried to use the adjust-a-cup for shortening and butter but always got voids in what I was measuring.

I am still not nessarily convinced that it is faster than sticking a scoop in the canister and swiping it with a knife as I pull it out.


My new secret plan for world domination is

I am going to measure out all the ingredients for like my waffles, all the dry ingredients together and all the wet ones together and then putting them in the ajust a cup to find what the total volume and then using the cup to cut the reciepe into half or quarters.

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Old 11-06-2005, 02:20 PM   #13
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Originally Posted by Andy M.
I have those measuring cups and they sit way back in the cordner of a cupboard somewhere. They don't get used much.
Me too, Andy. Never could get used to it. I do fine with glass ones and a set of SS cups.
Kool Aid - Think before you drink.
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Old 11-06-2005, 07:22 PM   #14
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I actually used mine today! I was making waffles and the reciepe called for 3/4 cu of buttermilk and 1/4 cu of milk so I was cutting that in half so I did 3/8 cu of buttermilk and 1/8 cu of milk and so here's the cool part. I pulled the plunger down for 1/4 cu and poured buttermilk and then I pulled it down another 1/8th and added the rest of the buttermilk and then 1/8 for the milk milk and then I used the perfect beaker
to add 3 tablespoons of oil and then plopped the egg yolk in and saw that I had 2/3 cu of wet ingredients over all. Then I pulled out my trusty 1/3 SS cup filled it and used the rest to make today's waffle.
For the dry ingredients I did the opposite I measured all the dry ingredients into a bowl dumped the mixture into the perfect beaker figured out what half the sum was, set the displacement cup to that volume and then packed
it over the bowl, dumped the wet ingredients into what was left in the bowl, dumped what was in the measurer into a small pyrex, actually the measured portion of the wet went into a baby pyrex as well, I have about 20 of the smallest ones but I am short lids,
I also split an egg yolk in two. Who knew a large egg yolk was about 2 tablespoons?

anyway, to make a long story, well, longer...
I mixed it all up and viola! World domination was achieved. There was enough mix to make just one waffle. It was a little heaver than usual, but I think was because you have to put whipped egg white in it and I added regular sugar and vanilla to the egg yolk and of course they don't whip as well that way.
But it was still a very edible waffle.

Now a question to go into the general cooking thread.

I liked my one cup ajust a cup so much that, well, the 2 cup was only $10

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