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1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL). Adaptation of volumetric recipes can be made with density approximations:
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...
1 / 2 cup vegetable shortening; 1 / 2 tsp ground allspice; ... Day 2: Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans (or use nonstick baking spray with flour) and set ...
Of all the milk substitutes, rice milk might be the closest flavor match to cow’s milk. It can be used as a substitute measure-for-measure, but it is slightly thinner (so it won’t be as creamy ...
An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry. The ratio of ingredients and mixing method determines the texture of the crust. If the flour is not well mixed with the shortening, then water can bind to the available flour causing the gluten protein matrix to become over ...
For one cup of cream, whisk together 2/3 cup of half-and-half and 1/3 cup of melted butter. Full-fat Greek yogurt and milk. For a protein-packed substitute for heavy cream, combine equal parts ...
Butter being creamed by electric beaters. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat ...