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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
Million Dollar Soup is already one of the most-saved soups on our site. Chicken sausage, butternut squash, white beans, bacon, and kale combine in a creamy but light broth to make a hearty meal ...
Decimalisation or decimalization (see spelling differences) is the conversion of a system of currency or of weights and measures to units related by powers of 10.. Most countries have decimalised their currencies, converting them from non-decimal sub-units to a decimal system, with one basic currency unit and sub-units that are valued relative to the basic unit by a power of 10, most commonly ...
A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz; 8 + 1 ⁄ 2 US fl oz) serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish.
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, [ 1 ] and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. [9]