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Old 08.11.2012, 21:57
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Re: How to measure ingredients

Slight change of direction for the thread but I picked up a leaflet with some recipes in COOP that I want to try but I want to check I am reading the German abbreviations correctly.

1P and 1B means a sachet or packet (eg yeast).

1 Teel is a teaspoon and 1 Essl. is a tablespoon.

1 Prise is a pinch.

What does 1 Dose and etwas mean (they are not together)?

Thanks
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  #22  
Old 08.11.2012, 23:01
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Re: How to measure ingredients

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What does 1 Dose and etwas mean (they are not together)?

Thanks
Dose is roughly a can or a tin of something (depending on whether you prefer American or British English).

Etwas means a little bit. I usually assume that means "to taste"

HTH
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  #23  
Old 09.11.2012, 04:19
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Re: How to measure ingredients

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On the other hand, I do like the American way of measuring ingredients with cups and spoons: Two cups of A, one cup of B, half a cup of C, two tablespoons of D, one teaspoon of E etc.. No hassle with scales and the like. I mean, how do you weigh 15 grams of ginger without laboratory scales? I just read that nonsense in a Swiss magazine the other week -- honestly.
I'm Canadian but I absolutely HATE the cups system. It's additional things for me to put in the dishwasher (if it's different amounts, I have several additional cup containers to wash) rather than just sticking one bowl on my scale, setting it to 0, and dumping all the ingredients in by weight. No messes or spills, very little clean up. Cups are especially annoying when you have to measure butter, or other sticky things. How ridiculous is it to mash butter into a cup, making sure to fill all the spaces, and then scoop the oily mess into your bowl? Makes no sense. I know in N. America butter wrappers are now marked, so essentially they are going by weight as well.

Haha sorry for the rant but I simply HATE this totally illogical and outdated cups system, as I like to bake N. American recipes and many online recipe sites don't have metric conversions included. It's an absolute pain.

As for ginger, or other things which you only need a small amount of - european recipes will list these in teaspoons or tablespoons as well.
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Old 10.11.2012, 15:18
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Re: How to measure ingredients

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Since I was trained at the Cordon Bleu and La Varenne, and raised on Julia Child, I have always used her extremely thorough and precise conversion tables. They are invaluable, because they give French, British and American equivalents, which is important since--perhaps you don't know--an American ounce is quite a different thing than a British ounce! (I'm exaggerating a wee bit there.)

These conversion tables are to be found in "Mastering the Art of French Cooking," of which an anniversary edition has just been published. Child, or simply "Julia", as we like to call her in the world of cuisine, also provided temperature conversion charts, including both British and French "marks" as well as metric and Imperial temperatures.

I will try to reproduce these on my food blog, The Rambling Epicure, on GenevaLunch, in the next few weeks, because many people are quite understandably confused, especially when they first arrive in Europe.

If you do have anybody back in the U.S. who can send you a set of stainless steel measuring cups and spoons however, do ask them to do so. The American ones usually give the U.S. measurement as well as the metric equivalent. I agree that weighing small amounts is tedious, and once you start using these cups and spoons, you'll soon get a feel for the metric equivalents.

They can easily be found in stores such as Walmart, and certainly in all major department stores, hypermarkets, superstores and, of course, in cookware shops. They are not expensive, and last forever. I've been using the same ones for 25 years now.
When did you study at La Varenne? I was a stagiaire there in the late '80s.

This is my favorite conversion site, as it is ingredient based and fairly complete:

http://www.onlineconversion.com/weig...me_cooking.htm

Cup measures are useless for baking, they aren't accurate enough due to moisture variations and make no allowance for settling, etc.

I bought a US/metric measuring cup at Manor that makes following American cooking recipes easier, no need for converting. They have a few at different prices and sizes.
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