Quote:
Originally Posted by Geoffrey S. Mendelson
bigwheel wrote:
What does the recipe your are trying to follow have to recipe say about
it? Here is a recipe from a great cook and generally trustworthy fella.
I dont know anybody who breaks out the doper scales to make
pickles..lol.
Only in America. In the rest of the world dry ingredients are specified by
weight.
So I have (3 of because I keep kosher and need them for meat, dairy and
neutral) sets of US dry measuring cups, US wet measuring cups, US measuring
spoons, mertic measuring cups and a kitchen scale.
It's a high tech digital scale I bought 16 years ago, and it still works.
Every kitchen here (Israel) has one.
I have cookbooks from around the world. Most of them are from the US because
I used to live there and brought them with me.
My Gordon Ramsay, Jamie Oliver, etc cookbooks are all grams and liters.
Are the US ones different?
Geoff.
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Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379
It's Spring here in Jerusalem!!!
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Well I have charts around here somewhere that can convert that stuff back and forth. The Kosher salt is bigger granules but wont throw it off enough to make any difference. Think the general rule of thumb for anal retentive types is add an additional 1/4 cup if using Kosher and the recipe calls for a cup of regular salt. I always use Mortons Canning and Pickling salt for such products. It measures the same as table salt. Main thing is get pure non iodized since the stuff with additives can make the liquid cloudy during long term storage. In my day they covered metrics like this. A fly weighs about a gram and a fly's turd weighs about a milligram. The teacher say thats all we need to know about that stuff..lol.