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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.
For example, the freezing point of water is 0 °C and 32 °F, and a 5 °C change is the same as a 9 °F change. Thus, to convert from units of Fahrenheit to units of Celsius, one subtracts 32 °F (the offset from the point of reference), divides by 9 °F and multiplies by 5 °C (scales by the ratio of units), and adds 0 °C (the offset from the ...
A firkin was an American unit of dry measure. 1 firkin = 9 US gallons = 34 litres [ 3 ] American naturalist John Burroughs (1837–1921) in his boyhood memoir described a firkin as weighing 100 pounds when loaded with salted butter.
The teaspoon, tablespoon, and cup are defined in terms of a fluid ounce as 1 ⁄ 6, 1 ⁄ 2, and 8 fluid ounces respectively. The fluid ounce derives its name originally from being the volume of one ounce avoirdupois of water, [21] but in the US it is defined as 1 ⁄ 128 of a US gallon. Consequently, a fluid ounce of water weighs about 1.041 ...
However, the 1954 Angostura “Professional Mixing Guide” states that “a dash” is 1/6th of a teaspoon, or 1/48 of an ounce, and Victor Bergeron (a.k.a. Trader Vic, famous saloonkeeper), said that for bitters it was 1 ⁄ 8 teaspoon, but 1 ⁄ 4 fl oz for all other liquids.
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 ...
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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 ]