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  #21  
Old 23.06.2015, 12:07
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Re: What cup-size?

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It's quicker and you don't need to use a scale. If you are just following a basic recipe and use the same ingredients, approximate volumetric measurements are good enough.
I can't believe that it's quicker.

With modern electronic scales, you just put a bowl on the scales, aff the first ingredient, reset to zero, add the next, reset to zero and so on.

I tried it once with cups and there was sugar and flour everywhere. A large bowl is easier to hit than a small cup when pouring dry ingredients.
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  #22  
Old 23.06.2015, 12:16
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Re: What cup-size?

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Unfortunately, that's only intended for North Americans. The rest of the world[1] use[s/d] a 20fl.oz. = 1 pint , so 4.54 litres=1 gallon, Imperial measurement scale.
However, US fl.oz. are 5% larger.

Tom
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  #23  
Old 23.06.2015, 12:42
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Re: What cup-size?

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I know OP and can say she is anything but a birdbrain at home baking on a rainy day.
Thanks for the vote of confidence!
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  #24  
Old 23.06.2015, 13:10
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Re: What cup-size?

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I can't believe that it's quicker.



With modern electronic scales, you just put a bowl on the scales, aff the first ingredient, reset to zero, add the next, reset to zero and so on.



I tried it once with cups and there was sugar and flour everywhere. A large bowl is easier to hit than a small cup when pouring dry ingredients.

It's what you're used to. Obviously you're not used to it. And people usually spoon rather than pour.

Also, about the eggs - i've seen recipes where eggs are added by weight. And it does make sense with differently sized eggs.
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  #25  
Old 23.06.2015, 13:12
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Re: What cup-size?

Just use Google - search for:

convert 1 cup to ml

and it gives you 236.588 ml. Works for most combinations of units

convert N unit1 to unit2
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  #26  
Old 23.06.2015, 13:18
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Re: What cup-size?

Let the person who creates the recipe do all the weighing and measuring and proportioning. Then write it up in "cups".

I'm British and had no idea what a "cup" measure was until relatively recently, and don't actually have any recipes which use it, but I think it's a great idea.

Why weigh everything when instead you can just stick a plastic cup measure in, say, a bag of flour and use that? Seems so much easier. Easier than counting out loads of teaspoons or dessert spoons or table spoons etc.
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  #27  
Old 23.06.2015, 13:34
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Re: What cup-size?

To the OP - I didn't check the links that were provided, so you can ignore this if it has been covered.

If you type in: "how much is 4 cups powdered sugar in grams" in the google search box, you will be taken to lovely websites that have conversions for all the different common baking ingredients in order to take into account packing/density/liquid v solid etc...

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What are the advantages of measuring dry ingredients in cups rather than by weight?

Surely the volume can change according to the size of the particles and whether they have settled or not?
it's historical. Back when you Europeans came over to the New World, you didn't bring no scales with you, so recipes were made using cup measurements. Since we have such a short history in the US, we hang on to anything we can to remain quaint.

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I think it's more used by - and geared towards - Americans, as scales and numbers can sometimes be confusing for housewives.
Did you mean to just insult American housewives with this quip and forgot to qualify it as so, was it obvious from content, or do you mean to apply your broad brush to all housewives instead of all Americans?

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Indeed, hence the past tense "applied".


Trouble is, as I see Tom's just mentioned, liquid, and different powder measures, have different densities, so give a different conversion factor. The US system isn't quite so far out as the Imperial one would have been, given the US equivalence of 16 fl. oz =1 pint ~= 1 lb, but still doesn't allow for a light flour vs a dense brown sugar differential.
that's why a recipe will call for a specific ingredient with, get this, amounts. For example - a cookie recipe I follow calls for 2 1/4 cups flour and 3/4 cup both white sugar and 3/4 packed brown sugar. The amount you pack it of course determines how much you put in by weight...This way we get more variation in our baked goods. But this is why using those conversion tables might not be super correct. If a recipe calls for 1 cup butter, I don't put in 237 grams or 250 grams, rather more like 160...

Or, you could be an annoying European (and Chemist, too boot, like my OH) and pencil in the gram amounts in all my cookbooks so one can use their fancy little scale going forward

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I can't believe that it's quicker.

With modern electronic scales, you just put a bowl on the scales, aff the first ingredient, reset to zero, add the next, reset to zero and so on.

I tried it once with cups and there was sugar and flour everywhere. A large bowl is easier to hit than a small cup when pouring dry ingredients.
Start believing. Sounds like you need practice!
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  #28  
Old 23.06.2015, 13:45
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Re: What cup-size?

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so one can use their fancy little scale going forward
<Confused>

Why does it matter which way they're facing?
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  #29  
Old 23.06.2015, 13:52
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Re: What cup-size?

Just a small aside - it's not just our American fellows who use the "cup"; the French use the yoghurt pot as a measure for a lot of their recipes. The first thing I remember baking was a "gateau au yaourt" - most of the ingredients are measured in a yoghurt pot .
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  #30  
Old 23.06.2015, 14:00
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Re: What cup-size?

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<Confused>

Why does it matter which way they're facing?

Sorry to have confused you. In this case, going forward does not refer to a being in motion, per se, rather, the future.

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Going forward is a relatively new and apparently convenient way to indicate a progression in time from the present. The term suggests a continuing and progressive movement rather than, as in the future can sometimes mean, some specific future date.
Sorry if this terminology is too new for those of you from the Olde World...
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  #31  
Old 23.06.2015, 14:12
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Re: What cup-size?

It was suggested that America join civilisation and use the metric system back in the 70s. But a new system of measures to go alongside their wrong gallons and wrong pints was simply too confusing for the folks of Mississippi, Utah and Idaho*.










*Google IQ by state
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  #32  
Old 23.06.2015, 14:15
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Re: What cup-size?

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It was suggested that America join civilisation and use the metric system back in the 70s.
Indeed, that's when I learnt it.

However, I still use cups, tablespoons, teaspoons, etc. (plus metric).

Tom
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  #33  
Old 23.06.2015, 14:18
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Re: What cup-size?

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I'm British and had no idea what a "cup" measure was until relatively recently, and don't actually have any recipes which use it, but I think it's a great idea.
Weights are much easier when you need to change the quantities involved - I do almost every time I cook from a recipe.

Two cups instead of one is pretty straight forward but 1/2 cup instead of one - with a cup with a non-uniform diameter over it's height?

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It was suggested that America join civilisation and use the metric system back in the 70s. But a new system of measures to go alongside their wrong gallons and wrong pints was simply too confusing for the folks of Mississippi, Utah and Idaho*.
I think that's the real reason why U.S. manufacturing is moving back to the U.S. rather than in China etc.
It's fine if you're Apple and you can having anything how you want it but with smaller U.S. companies, who refuse to convert to metric, it's just a complete pain for a contract manufacturer to convert everything and get it all right.
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  #34  
Old 23.06.2015, 14:19
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Re: What cup-size?

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Two cups instead of one is pretty straight forward but 1/2 cup instead of one - with a cup with a non-uniform diameter over it's height?
Which is why one has 1/2, 1/3, and 1/4 cup cups as well.

Tom
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  #35  
Old 23.06.2015, 14:20
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Re: What cup-size?

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However, I still use cups, tablespoons, teaspoons, etc. (plus metric).
Indeed - the latter are comparitive volumetric anyway - as you have no guaratee your teaspoon (if you actually use the spoon) will be the same volume/weight as someone elses.

I tend to read such recipes are: equal measures of A and B; half a measure of C; a small amount of D

Although normally that is suffixed with: shake, pour over ice and serve with a slice of lime
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  #36  
Old 23.06.2015, 14:22
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Re: What cup-size?

Now, guys*, this is getting a bit ridiculous! Let's not forget that the Brits had our knickers in a twist when we were not allowed to use the pound as a unit. And most importantly, we are still using the Pint!!
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  #37  
Old 23.06.2015, 14:25
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Re: What cup-size?

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I tend to read such recipes are: equal measures of A and B; half a measure of C; a small amount of D

Although normally that is suffixed with: shake, pour over ice and serve with a slice of lime
I thought that kind of thing is measured in fingers?
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  #38  
Old 23.06.2015, 14:26
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Re: What cup-size?

And frankly, until digital scales came about, the cup system was FAR easier to use that the stupid things here with 5 or more scales on them, depending if measuring flour, sugar, rice, oil, water, etc.

Tom
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  #39  
Old 23.06.2015, 14:27
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Re: What cup-size?

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I thought that kind of thing is measured in fingers?
How do you manage that with a metal cocktail shaker?? Or do you just dip your finger into it??
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  #40  
Old 23.06.2015, 14:31
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Re: What cup-size?

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Which is why one has 1/2, 1/3, and 1/4 cup cups as well.

Tom
I've thought of a disadvantage of the cups over digital scales:

If you're making, for example, a cake, and a spicy Indian curry at the same time, and the recipes calls for 1/2 a cup of this, or that, or the other, then unless you've got a few sets of these cups with all the sub-sizes (and let's face it, they're not cups at all), then you'll be constantly washing and drying them between measuring different ingredients for the different recipes.
But, with the scales, you can use any number of bowls and it doesn't matter.
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