Search results
Results from the WOW.Com Content Network
Some of the fluid and dry measures have similar names, but the actual measured volume is quite different. A recipe will generally specify which measurement is required. U.S. recipes are commonly in terms of fluid measures, even for dry ingredients. Most of these units derive from earlier English units, as applied to the U.S. gallon. Typically ...
Example of a RecipeML recipe for egg nog. Recipe Markup Language, formerly known as DESSERT (Document Encoding and Structuring Specification for Electronic Recipe Transfer), is an XML-based format for marking up recipes. The format was created in 2000 by the company FormatData.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Cooking oil; Cooking weights and measures – includes conversions and equivalences common in cooking. Cuisine – specific set of cooking traditions and practices, often associated with a specific ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
1 UK pinch = 1 / 16 UK tablespoon = 1 / 8 UK dessert spoon = 1 / 4 UK teaspoon = 1 / 2 UK salt spoon: ≈ 0·06: US customary tablespoon: ≈ 0·09: US customary dessert spoon