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The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
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In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
Download as PDF; Printable version; ... Cooking weights and measures (1 C, 22 P) Cookware and bakeware ... Cooking techniques (7 C, 131 P) W.
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The statsiemens or statmho is a unit of electric conductance equal to 1 statA/statV, corresponding to ~ 1.112 646 pS. [6] The stathenry is a unit of electric inductance equal to 1 statV·s/statA, corresponding to ~ 898.755 1787 GH. [7] [6] [a] The statfarad (statF) is a unit of electric capacitance equal to 1 statC/statV, corresponding to ~ 1. ...
From what I can google... 1ml of water weighs 1g so a recipe calling for 300mls of water can simply be substituted with 300g of water. 1 fl oz of water weighs 1 oz (UK) so a recipe calling for a pint (20 fl oz) of water can be substituted with 20oz of water. I am not sure if the difference in the US system makes this unusable there.
Fine julienne; measures approximately 1 ⁄ 16 by 1 ⁄ 16 by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut. [ 1 ] Chiffonade ; rolling leafy greens and slicing the roll in sections from 4–10mm in width