measuring question

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

I wouldn't change a thing. Use one or the other, or mix them. If they're
aprox the same size it won't hurt a thing.

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

Some shells are flat before cooking, and look sort of like clam shells.
They're delicate, and will probably flatten when you mix them with the
cheese sauce. They're intended for soups, where they won't be subjected to
much force. Other shells are more curled and will retain their shape when
mixed with heavy sauces. Go here:
http://www.ronzoni.com/cooking/PastaShape.asp?S=43&C=2&N=Short+Shapes and
click on Shells. If yours look like those, you're probably OK. Keep your
measurements the same.

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

Do you have a kitchen scale? If the thickness of the shells is about
the same as the elbows then the weight should be about equal for equal
amount measured in cup.

The cooking time would vary if they differed to greatly.

:Hexe

--
: Thought for the journey:
Nothing in life is to be feared. It is only to be understood. - Marie Curie

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

Sheldon

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

Sheldon

Sheldon said:

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

Sheldon

I'm not concerned with the visual as much as the flavour. My shells
are the curled kind, but I wondered if they would flatten in the sauce,
unlike the elbows which hold their shape well. Thanks to all who
answered. I'll measure them the same and see what happens....Sharon

biig said:

Sheldon said:

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Sheldon said:

biig wrote:
> I'm making mac and cheese for supper and don't have enough elbows
> that
> the recipe calls for. I have lots of small shells, but I think they
> would measure differently for the recipe. Am I right? should I
> increase
> or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

True, the raw material for various shapes tastes the same, but the different
shapes can behave differently with regard to how they hold various sauces.

Here's your sign.

Doug Kanter said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Sheldon wrote:
>
> biig wrote:
> > I'm making mac and cheese for supper and don't have enough elbows
> > that
> > the recipe calls for. I have lots of small shells, but I think they
> > would measure differently for the recipe. Am I right? should I
> > increase
> > or decrease something?
>
> By weight all dried pasta is essentially equal. Since you have lots of
> small shells use just that, hold off on the elbows until you get more.
> Any pasta dish tossed together with different odd lot shapes just
> looks stupid... mac n' cheese using a mix of elbows and shells couldn't
> be lower IQ.

I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

True, the raw material for various shapes tastes the same, but the different
shapes can behave differently with regard to how they hold various sauces.

With mac n' cheese... duh

Sheldon Boyardee

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

I'd go by weight myself.

--
..:Heather:.
www.velvet-c.com

On Mon 05 Dec 2005 11:24:11a, The Bubbo wrote in rec.food.cooking:

Quoted message said:

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

I'd go by weight myself.

Your weight in shells?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Mon 05 Dec 2005 11:24:11a, The Bubbo wrote in rec.food.cooking:

Quoted message said:

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

I'd go by weight myself.

Your weight in shells?

I am actually worth my weight in pasta shells.
Strange but true.

--
..:Heather:.
www.velvet-c.com

On Mon 05 Dec 2005 12:24:28p, The Bubbo wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 05 Dec 2005 11:24:11a, The Bubbo wrote in rec.food.cooking:

Quoted message said:

biig wrote:
> I'm making mac and cheese for supper and don't have enough elbows

that

Quoted message said:

Quoted message said:

Quoted message said:

> the recipe calls for. I have lots of small shells, but I think they
> would measure differently for the recipe. Am I right? should I

increase

Quoted message said:

Quoted message said:

Quoted message said:

> or decrease something? Thanks....Sharon

I'd go by weight myself.

Your weight in shells?

I am actually worth my weight in pasta shells.
Strange but true.

I have no doubt, and probably more! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sheldon said:

biig said:

Sheldon said:

biig wrote:
> I'm making mac and cheese for supper and don't have enough elbows that
> the recipe calls for. I have lots of small shells, but I think they
> would measure differently for the recipe. Am I right? should I increase
> or decrease something?

By weight all dried pasta is essentially equal. Since you have lots of
small shells use just that, hold off on the elbows until you get more.
Any pasta dish tossed together with different odd lot shapes just
looks stupid... mac n' cheese using a mix of elbows and shells couldn't
be lower IQ.

I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

Judgement from our charming resident expert on everything? ..Sharon

The Bubbo said:

biig said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

I'd go by weight myself.

Why not go by weight, in case anyone hadn't noticed that's how pasta is
sold.... by volume is not a very good way to substitute variously
configured pastas... and in case anyone hadn't noticed the variously
configured pastas are packaged in variously configured boxes.

Sheldon

Doug Kanter said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I'm making mac and cheese for supper and don't have enough elbows that
the recipe calls for. I have lots of small shells, but I think they
would measure differently for the recipe. Am I right? should I increase
or decrease something? Thanks....Sharon

Some shells are flat before cooking, and look sort of like clam shells.
They're delicate, and will probably flatten when you mix them with the
cheese sauce. They're intended for soups, where they won't be subjected to
much force. Other shells are more curled and will retain their shape when
mixed with heavy sauces. Go here:
http://www.ronzoni.com/cooking/PastaShape.asp?S=43&C=2&N=Short+Shapes and
click on Shells. If yours look like those, you're probably OK. Keep your
measurements the same.

Interesting site..thanks...Sharon

biig said:

Sheldon said:

biig said:

Sheldon wrote:

>biig wrote:
>
>>I'm making mac and cheese for supper and don't have enough elbows that
>>the recipe calls for. I have lots of small shells, but I think they
>>would measure differently for the recipe. Am I right? should I increase
>>or decrease something?
>
>By weight all dried pasta is essentially equal. Since you have lots of
>small shells use just that, hold off on the elbows until you get more.
> Any pasta dish tossed together with different odd lot shapes just
>looks stupid... mac n' cheese using a mix of elbows and shells couldn't
>be lower IQ.

I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

Judgement from our charming resident expert on everything? ..Sharon

Yeah, he's being cranky today but... it was still a pretty stupid
question originally, if you ask me?

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Sheldon said:

biig wrote:

>Sheldon wrote:
>
>>biig wrote:
>>
>>>I'm making mac and cheese for supper and don't have enough elbows that
>>>the recipe calls for. I have lots of small shells, but I think they
>>>would measure differently for the recipe. Am I right? should I
>>>increase
>>>or decrease something?
>>
>>By weight all dried pasta is essentially equal. Since you have lots of
>>small shells use just that, hold off on the elbows until you get more.
>> Any pasta dish tossed together with different odd lot shapes just
>>looks stupid... mac n' cheese using a mix of elbows and shells couldn't
>>be lower IQ.
>
>I'm not concerned with the visual as much as the flavour.

Um, pasta companys make each shape with the same recipe, pasta shape
has no bearing on flavor... presentation makes no difference to you...
'zactly what I figured from your query, you've not much culinary IQ, in
fact you have none, zero, nada.. . . wasn't bad enough you didn't know
to measure pasta by weight.

Sheldon Troy

Judgement from our charming resident expert on everything? ..Sharon

Yeah, he's being cranky today but... it was still a pretty stupid question
originally, if you ask me?

Great. I say things like that and I get in trouble. You say it,
and.....we'll see.

Doug Kanter said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Sheldon wrote:

>biig wrote:
>
>>Sheldon wrote:
>>
>>>biig wrote:
>>>
>>>>I'm making mac and cheese for supper and don't have enough elbows that
>>>>the recipe calls for. I have lots of small shells, but I think they
>>>>would measure differently for the recipe. Am I right? should I
>>>>increase
>>>>or decrease something?
>>>
>>>By weight all dried pasta is essentially equal. Since you have lots of
>>>small shells use just that, hold off on the elbows until you get more.
>>> Any pasta dish tossed together with different odd lot shapes just
>>>looks stupid... mac n' cheese using a mix of elbows and shells couldn't
>>>be lower IQ.
>>
>>I'm not concerned with the visual as much as the flavour.
>
>Um, pasta companys make each shape with the same recipe, pasta shape
>has no bearing on flavor... presentation makes no difference to you...
>'zactly what I figured from your query, you've not much culinary IQ, in
>fact you have none, zero, nada.. . . wasn't bad enough you didn't know
>to measure pasta by weight.
>
>Sheldon Troy

Judgement from our charming resident expert on everything? ..Sharon

Yeah, he's being cranky today but... it was still a pretty stupid question
originally, if you ask me?

Great. I say things like that and I get in trouble. You say it,
and.....we'll see.

Looks like rudeness abounds today Doug.....I never pretended to be a
chef, but didn't need the put-down from either of them. I consider the
source....Sharon