Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [measurements]

Determining the quantity of an ingredient needed for a recipe. Particularly useful for understanding obscure terminology, converting between different standards, or interpreting historical recipes.

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Measuring egg whites

I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites.. I then made them again but the egg whites i used added up to slightly over 90 grams…
alice
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My grandmother's recipe for cookies from the 50s or 60s calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?

I have my grandmother's recipe for cookies, from the 50s or 60s, it calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?
Joan
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How many milliliters is a "pinch?"

I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have to pinch it with my fingers, or can i find a suitable amount of milliliters to use?
PRASHANT P
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What does '1 unit of lemon juice' mean in a grandma's drink recipe?

My recipe says 1 unit of lemon juice, what does that mean? I am not sure if this recipe states that it is American or not but it is for a weight loss, eat healthy program and I do not understand what it is asking me.
Moia
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Can I use meat thermometers to measure room and oven temperature?

Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be? I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know…
Bar Akiva
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What general rules should I follow to ensure that my measurements are accurate?

Can technique really make big enough difference to effect the final result? There are already excellent questions and answers here regarding specific measuring issues Cup measurements: shake or scrape? but I'm looking more for more general "how to…
Jolenealaska
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Ambiguities in Gravlax recipe

I am going to make Gravlax and found the following recipe: http://blogs.vancouversun.com/2011/11/30/chef-hamid-salmon-gravlax/ Ingredient list: 2 or 3 salmon fillets, deboned with skin on 2 lemon, peel rasped/finely grated 1 orange, peel…
Henrik Söderlund
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Do recipes which measure flour by volume assume that I'll sift the flour?

I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume that I'll sift the flour to measure it?
KatieK
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Should I read ingredient weight as prepared or unprepared weight?

Once I have made a recipe a couple of times, I tend to follow my instincts rather than strict portion sizes. When following a new recipe, however, I have often wondered about how an ingredient's weight should be interpreted. For example, if a recipe…
johnc
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Did tomato paste come in only one size of can in the 1950s?

I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use tomato paste just say "1/2 can tomato paste (italian style)" without giving any weights or…
takrl
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How to judge quantity of fresh pasta dough per person

Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When…
KimbaF
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How much is a "scoop" of vanilla sugar?

I've seen a lot of recipes that call for a "scoop" of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers. However, I live in a country that sells vanilla sugar in little paper packets... How much…
clueless
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Baker percentages, weights, volumes, and such

So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense) 100 Bread Flour 30 Water 1 oil .... I know the flour is in weight ounces, but often times in side-by-side recipes I see the water converted into…
Edward Strange
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What effect does fat and sugar have on homemade bread?

I have been experimenting lately with different bread making techniques, particularly sandwich bread or 'Pain de Mie'. This differs from the previous recipes that have yeast, water, sugar, fats and salt in that it contains a lot more sugar and…
Greybeard
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How can I determine protein content of random cottage cheeses at home?

I'm currently in the Republic of Georgia, and locals sell farmer cottage cheeses at the markets. These cheeses are albumin-based "nadugi" and casein-based "hacho". No nutritional info is available for them. I would like to measure protein content of…
budgiebeaks
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