I was just reading the post on "Scottish Eggs' where someone's given a recipe.
Just wondering.......... when you read a recipe can you tell whether it's Aus. US, Eng, etc? Surely the measurements make a difference. Considering the person giving the recipe didn't say where they were from I couldn't be bothered trying to figure out if the recipe would work 'in my country' (for want of a better explanation).
Raelene - who's yet to master mashed potatoes. ;-)
--- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (grisoft.comgrisoft.comOpen ↗). Version: 6.0.556 / Virus Database: 348 - Release Date: 26/12/03
I'd sure miss a lot of good eating if my recipes for foreign food were restricted to having had to have been written in my country's "English-language" origin.
Would the recipe have to be in an Australian bookbook if I were Australian; an England cookbook if I were from UK, a Canadian cookbook if I were from Canada, an American cookbook if I were American to be understandable -- not for me -- English is English and measurements are measurements the world around.
Phew!
Dee
"Kylie" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi all,
I was just reading the post on "Scottish Eggs' where someone's given a recipe.
Just wondering.......... when you read a recipe can you tell whether it's Aus. US, Eng, etc? Surely the measurements make a difference. Considering the person giving the recipe didn't say where they were from I couldn't be bothered trying to figure out if the recipe would work 'in my country' (for want of a better explanation).
Raelene - who's yet to master mashed potatoes. ;-)
Quoted message said:
--- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (grisoft.comgrisoft.comOpen ↗). Version: 6.0.556 / Virus Database: 348 - Release Date: 26/12/03
Just wondering.......... when you read a recipe can you tell whether it's Aus. US, Eng, etc? Surely the measurements make a difference. Considering the person giving the recipe didn't say where they were from I couldn't be bothered trying to figure out if the recipe would work 'in my country' (for want of a better explanation).
I can't say I've ever been terrifically puzzled, but some terms give a clue. I.e., if a recipe mentions 'castor sugar' I figure it's not US. 'Whole meal' instead of 'whole wheat.' Most recipes don't require a *tremendous* amount of conversion. Baking, of course, needs to be quite clear. European recipes often use weight measurements -- 100gm of flour or butter -- which is precise. The rfc FAQ has a lot of measurement conversions.
I was just reading the post on "Scottish Eggs' where someone's given a recipe.
Just wondering.......... when you read a recipe can you tell whether it's Aus. US, Eng, etc? Surely the measurements make a difference. Considering the person giving the recipe didn't say where they were from I couldn't be bothered trying to figure out if the recipe would work 'in my country' (for want of a better explanation).
I guess if you see any metrics mixed with Imperial measures you can guess it it British or may be referring to Imperial measures.
Don't know if any country other than U.S. use U.S. vs. Imperial. DiGiTAL_ViNYL (no email)
An American pint is 16 fluid ounces, whereas an Imperial pint, which is presumably what English cookbooks use, is 20.
Quoted message said:
What's a pint of beer weigh?
This is a significant part of the problem. USAsians use 'ounce' as both a weight and volume measurement. A 'cup' (8 oz volume) of flour doesn't weigh half a US pound. (I'd do the experiment with my new scale, but the kitchen's enough of a mess as it is.) 4 oz (weight) of grated cheese is 1 cup or 8oz (volume). A pint is a liquid measure, but a pound is weight.
I was just reading the post on "Scottish Eggs' where someone's given a recipe.
Just wondering.......... when you read a recipe can you tell whether it's Aus. US, Eng, etc? Surely the measurements make a difference. Considering the person giving the recipe didn't say where they were from I couldn't be bothered trying to figure out if the recipe would work 'in my country' (for want of a better explanation).
Raelene - who's yet to master mashed potatoes. ;-)
Quoted message said:
We use cookbooks from several countries and it never matters one bit. If it's given in cups, then I use the same cup for all cup measurements in the recipe. If given in metric, I use those measurements and I have two scales for weighing when that is called for. Although the old Imperial pint isn't exactly the same as the US pint, haven't had any trouble 'converting' those old recipes. Same with Australian measures: the recipes turn out fine and any adjustments to texture are made on the spot.
