Ingredient Weight Chart by King Arthur

[sf]

I use mainly all-purpose flour and know that if I stir it with a whisk
first, the weight is spot on, but it's still a useful chart. If
you're using a recipe that is written in weighs and you only have
measures - it will save you from Googling every item individually.

http://www.kingarthurflour.com/learn/ingredient-weight-chart.html?utm_source=facebook&utm_campaign=content&utm_medium=social



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[graham]

On 11/22/2016 1:12 PM, sf wrote:
> I use mainly all-purpose flour and know that if I stir it with a whisk
> first, the weight is spot on, but it's still a useful chart. If
> you're using a recipe that is written in weighs and you only have
> measures - it will save you from Googling every item individually.
>
> http://www.kingarthurflour.com/learn/ingredient-weight-chart.html?utm_source=facebook&utm_campaign=content&utm_medium=social
>
>
>

I checked the Amendola "The Baker's Manual", and he specifies that the
ingredient should be lightly spooned in to the cup before levelling off.
Some of his weights match KA, others don't. KA doesn't specify on that
table about how to fill the cup.

[notbob]

On 2016-11-22, graham <gst...@shaw.ca> wrote:

> ingredient should be lightly spooned in to the cup.........

How does one "lightly" spoon anything? What? I somehow magically
reduce the weight of the ingredient as I spoon? WTF!?

nb

[graham]

No, you aerate it! And the term "lightly spoon" comes from that book.

[Ophelia]

"graham" wrote in message news:o12a2f$i6a$1...@dont-email.me...

============

LOL using a scale is simple compared to all that:))


--
http://www.helpforheroes.org.uk

[sf]

Oh, for heaven's sake. Did it not ring any bells when I said to stir
it with a whisk first?

[Cindy Hamilton]

I can't be bothered with all that stuff. I scoop it out of the
canister with the measuring cup and level it off.

Then again, I don't bake fussy stuff. Chocolate-chip cookies is
about the extent of it.

For pizza crust, I weigh the flour, because that's how the recipe
came to me.

Cindy Hamlton

[S Viemeister]

Oh, yes!!

[Brooklyn1]

On Wed, 23 Nov 2016 09:42:57 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

'Zactly... 5 ozs = 1 cup.
Real bakers never measure flour by volume... precision in baking is
highly over rated, it's really not very important or there'd be no
such thing as bench flour.
Somehow I ended up with 2 sets of volume cup measures, I've never used
them for other than nesting toys for very young children, rings of
measuring spoons are the best baby rattles. I've never used a shot
glass for measuring booze either, same as I've never seen a bartender
measure anything other than by eye/feel... and yet an experienced
bartender can empty the shaker and pour a 2ni right to the brim every
time.

[Dave Smith]

I think of them as conveniently measured amounts. I mean..... a cup
dipped into a bin and then leveled off.... vs. a cup that was spoon
filled and leveled of.... vs. a given weight that corresponds to a
cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
soda. They are all set amounts that may or not be the exact perfect
proportion to get the chemical reaction that is baking.

When making things like bread or dough there is usually some bench flour
used. I use the same measures and same process when making pie pastry,
but it does not always turn out exactly the same. When I roll it out I
throw some flour on the pastry cloth and more my rolling pin and on top
of the disk of dough. I don't measure that, and not all of it gets
incorporated into the rolled dough.

I have baked enough cookies over the years to know that it is important
to measure ingredients, but there are limits to the degree of accuracy
required.

[Brooklyn1]

On Wed, 23 Nov 2016 02:03:50 -0800, sf <s...@geemail.com> wrote:

>On Tue, 22 Nov 2016 14:38:13 -0700, graham <gst...@shaw.ca> wrote:
>
>> On 11/22/2016 1:37 PM, notbob wrote:
>> > On 2016-11-22, graham <gst...@shaw.ca> wrote:
>> >
>> >> ingredient should be lightly spooned in to the cup.........
>> >
>> > How does one "lightly" spoon anything? What? I somehow magically
>> > reduce the weight of the ingredient as I spoon? WTF!?
>> >
>> > nb
>> >
>> No, you aerate it! And the term "lightly spoon" comes from that book.
>
>Oh, for heaven's sake. Did it not ring any bells when I said to stir
>it with a whisk first?

All those are old wives tales now, born from the days before modern
flour mills... there's absolutely no reason to sift flour anymore, it
all comes presifted. The only reason flour was ever sifted was to
remove weevils and other foreign matter... same as there's no longer
any reason to shake the milk container, it's all homogenized.
I can still remember the days when flour was sold in cloth sacks,
paper packaging had not yet come into use... people purchased a fifty
pound sack or the grocery clerk weighed out how many pounds one asked
for... cheese, butter, and many groceries likewise, there was no
presliced in sealed plastic packaging, even tube steaks were
individually tied and hung from a hook, no packaged chicken either, if
you wanted parts the butcher would do it, however most all poultry was
sold live on the hoof. I hated going to the live chicken market with
my mother, the stench was morbid. A lot changed with the advent of
refrigeration. In the very begining only the wealthiest could afford
refrigeration, most everyone still used an ice-a-box, even groceries
and butcher shops had ice cooled walk-ins. Young folks cannot imagine
how the food industry has changed with the advent of refrigeration,
even where people chose to live, most chose the northern states as for
about half the year they didn't need to worry when the iceman cometh.

[Ed Pawlowski]

On 11/23/2016 9:33 AM, Dave Smith wrote:

>
> I have baked enough cookies over the years to know that it is important
> to measure ingredients, but there are limits to the degree of accuracy
> required.
>

I've read many times how critical it is to measure when baking. Not
always.

If you want to duplicate a recipe and have it come out the same every
time, yes, measure, weigh, be consistent. If, however, you change the
measures you may get something you like better. It will be similar, but
not exactly the same. Not worth getting stressed out over a 1/4 tsp of
sugar or cinnamon.

[U.S. Janet B.]

depends what kind of bread baker you are. There are those who have
dough ready to go and only need a tablespoon or so of flour on the
bench (to prevent sticking to bench and hands) while rounding up. Then
there are those who use bench flour to knead into the dough until it
is no longer sticky or tacky. In the latter case the amount of flour
added at the bench does significantly change the amount in the dough.
The first method adds virtually no additional flour. Most people fall
into the latter category as they tame the dough with a lot more flour.
Light bread vs. stodge.
Janet US

[sf]

On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
<grave...@verizon.net> wrote:

> there's absolutely no reason to sift flour anymore, it
> all comes presifted.

It settles down, numbskull, that's why anyone who cares about weight
should give it a good stir with a whisk before they measure by volume.
It's a concept that isn't hard to understand. You don't care about
weight and you never use recipes written in miniscule weights, so
don't do it.

[sf]

On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
<grave...@verizon.net> wrote:

> Real bakers never measure flour by volume.

You and Ophelia are real assholes.

[sf]

On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski <e...@snet.net> wrote:

> If you want to duplicate a recipe and have it come out the same every
> time, yes, measure, weigh, be consistent. If, however, you change the
> measures you may get something you like better. It will be similar, but
> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
> sugar or cinnamon.

Agree. How do you propose approaching recipes written in weights when
you don't have a scale and only have ways to measure by volume?

[Sqwerts]

On 11/23/2016 9:06 AM, sf wrote:
> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> <grave...@verizon.net> wrote:
>
>> Real bakers never measure flour by volume.
>
> You and Ophelia are real assholes.
>
>

TSssk!

What's with the anger sf?

[sf]

I'm tired of their crap.

[Sqwerts]

On 11/23/2016 10:10 AM, sf wrote:
> On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
> <sqw...@clumail.composted> wrote:
>
>> On 11/23/2016 9:06 AM, sf wrote:
>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>> <grave...@verizon.net> wrote:
>>>
>>>> Real bakers never measure flour by volume.
>>>
>>> You and Ophelia are real assholes.
>>>
>>>
>> TSssk!
>>
>> What's with the anger sf?
>
> I'm tired of their crap.
>
>

Shelly is always like that and O simply tells it like she sees it.

The real refuse is in Canaduh.

[Ophelia]

"Sqwerts" wrote in message news:o14fst$fqh$1...@news.mixmin.net...

====================

We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL

Perhaps she has to say that because she is too dim to use a scale <g>

I can see who the 'asshole' is:))))))

--
http://www.helpforheroes.org.uk

[Sqwerts]

On 11/23/2016 10:23 AM, Ophelia wrote:
> "Sqwerts" wrote in message news:o14fst$fqh$1...@news.mixmin.net...
> On 11/23/2016 9:06 AM, sf wrote:
>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>> <grave...@verizon.net> wrote:
>>
>>> Real bakers never measure flour by volume.
>>
>> You and Ophelia are real assholes.
>>
>>
> TSssk!
>
> What's with the anger sf?
>
> ====================
>
> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL

A reach by any measure, weighed or estimated ;-)

> Perhaps she has to say that because she is too dim to use a scale <g>
>
> I can see who the 'asshole' is:))))))

Yowie!

[xmdp]

Weighing is definitely easier faster and uses fewer utensils. Keep adding things to the same bowl as you go. If you are nervous about doing that use one container to weigh each dry item before adding to the larger bowl.

I use several online conversion tools:

http://www.aqua-calc.com/calculate/food-volume-to-weight

http://www.convert-me.com/en/convert/cooking/

This one is a little confusing but absolutely essential if one uses yeast:
http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

[Dave Smith]

They tell us that method is important too. I had taught my son how to
make chocolaate chip cookies when he was a kid. I came home from work on
day and he was making a batch of them but had put all the ingredients
into the mixing bowl together. I was upset and figured that he had just
wasted all the ingredients and the cookies would not turn out. I was
wring. They turned out great. I don't recommend screwing with method on
all recipes, but that incident taught me that what we are told is
essential isn't always.

My mother used to experiment with cake recipes all the time. She had
noted that cake recipes vary a lot on most of the main ingredients, like
fat, sugar, eggs..

[jmcquown]

On 11/23/2016 11:05 AM, sf wrote:
> On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> <grave...@verizon.net> wrote:
>
>> there's absolutely no reason to sift flour anymore, it
>> all comes presifted.
>
> It settles down, numbskull, that's why anyone who cares about weight
> should give it a good stir with a whisk before they measure by volume.
> It's a concept that isn't hard to understand. You don't care about
> weight and you never use recipes written in miniscule weights, so
> don't do it.
>
>

Flour does indeed "settle". That's why I have one of those
*old-fangled* flour sifters. :) Not that I use it very often.

Jill

[graham]

I made 3x800g sourdough boules yesterday with a 75% hydration. The dough
was really sticky to handle but wetting one's hands helps. They look
good but I won't know what the crumb is like until later today when
friends visit. When in doubt, err on the side of a sticky dough!

[Dave Smith]

On 2016-11-23 11:09 AM, sf wrote:
> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski <e...@snet.net> wrote:
>
>> If you want to duplicate a recipe and have it come out the same every
>> time, yes, measure, weigh, be consistent. If, however, you change the
>> measures you may get something you like better. It will be similar, but
>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>> sugar or cinnamon.
>
> Agree. How do you propose approaching recipes written in weights when
> you don't have a scale and only have ways to measure by volume?
>
>

Many of the ingredients we use in small amounts use convenient measures,
like 1/8, 1/4, 1/2 or 1 tsp. It may be 1 tsp when the absolutely
perfect amount would be 15/16 tsp. I fake a lot of dishes and use a
smidgen of this, a dash of that and a pinch of something else. If I were
to tell someone the recipe i would have to translate those into
teaspoons or fraction thereof.

[U.S. Janet B.]

On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
<grave...@verizon.net> wrote:

Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
upon the type of flour, to be precise, the weight can go from 4.25
ounces to 4.75 ounces. If you have a recipe for bread that calls for
6 cups of white flour, you should use 27 ounces of white flour. If,
on the other hand, you think that a cup of flour should weigh 5
ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
more. Then you add a generous amount of bench flour and you could
be up over a cup of flour. That flour sucks up liquid and makes your
bread dry as a finished product and stales more quickly. A lot of
people think that home made bread should be that way because that is
the way home made bread is -- "hearty."
Another way many make bread is by feel, adding flour as they go along
until it seems right. You want to add all the flour at once so that
all the flour becomes hydrated at the same time. Adding as you go
along means that you run the risk of the dough being too dry as the
last flour sucks up more liquid than you had planned on.
Janet US

[Gary]

Not that I do a lot of baking either but I have never sifted flour and
I've never weighed it. If a recipe calls for one cup of flour (or 2 or
whatever), I just scoop it out with a measuring cup. I've never had a
flour fail. Not ever. Seems like nit-picky stuff to me.

[Roy]

Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
We speak English for the most part except for a few easterners from Quebec and New Brunswick.
Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.
====

[Sqwerts]

On 11/23/2016 12:53 PM, Roy wrote:
> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, Sqwerts wrote:
>> On 11/23/2016 10:10 AM, sf wrote:
>>> On Wed, 23 Nov 2016 09:25:03 -0700, Sqwerts
>>> <sqw...@clumail.composted> wrote:
>>>
>>>> On 11/23/2016 9:06 AM, sf wrote:
>>>>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
>>>>> <grave...@verizon.net> wrote:
>>>>>
>>>>>> Real bakers never measure flour by volume.
>>>>>
>>>>> You and Ophelia are real assholes.
>>>>>
>>>>>
>>>> TSssk!
>>>>
>>>> What's with the anger sf?
>>>
>>> I'm tired of their crap.
>>>
>>>
>> Shelly is always like that and O simply tells it like she sees it.
>>
>> The real refuse is in Canaduh.
>
> Now why would you say that?

Factual statement.

> We have ALWAYS been good neighbors

"Good neighbors" don't butt into the politics of another nation.

> and at one time we were one country more or less when Great Britain 'CONTROLLED" us.

Thankfully no more.

> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures
> and way of life.

wow, they over-corrected WAY to far north!

> We speak English for the most part except for a few easterners from Quebec and New Brunswick.

WTF?

Le Quebequois?

Rene Levesque?

Your Frenchies are militant fucking separatists.

> Also we are ALL far smarter than you ever thought of being.

Smart enough to live with the next ice age?

Enjoy.

> Thank the good Lard for that.
> ====

Canucklheads don't believe in God, ftmp.

Heathen nation of drunkards and poutine heads.

[Dave Smith]

On 2016-11-23 2:29 PM, Gary wrote:

> jmcquown wrote:

> Not that I do a lot of baking either but I have never sifted flour and
> I've never weighed it. If a recipe calls for one cup of flour (or 2 or
> whatever), I just scoop it out with a measuring cup. I've never had a
> flour fail. Not ever. Seems like nit-picky stuff to me.
>

I have followed instructions and sifted dry ingredients together and
ended up with a bunch of the salt left behind because the grains were
too coarse fit through the mesh.

[Cindy Hamilton]

On Wednesday, November 23, 2016 at 2:20:53 PM UTC-5, U.S. Janet B. wrote:

> Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
> upon the type of flour, to be precise, the weight can go from 4.25
> ounces to 4.75 ounces. If you have a recipe for bread that calls for
> 6 cups of white flour, you should use 27 ounces of white flour. If,
> on the other hand, you think that a cup of flour should weigh 5
> ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
> more. Then you add a generous amount of bench flour and you could
> be up over a cup of flour. That flour sucks up liquid and makes your
> bread dry as a finished product and stales more quickly. A lot of
> people think that home made bread should be that way because that is
> the way home made bread is -- "hearty."
> Another way many make bread is by feel, adding flour as they go along
> until it seems right. You want to add all the flour at once so that
> all the flour becomes hydrated at the same time. Adding as you go
> along means that you run the risk of the dough being too dry as the
> last flour sucks up more liquid than you had planned on.
> Janet US

I don't make bread, but I do occasionally make pizza crust. The
person who taught me (and gave me the recipe that I more-or-less
follow) said, "For this recipe, don't use any bench flour. When
it's been kneaded enough, it'll hold together and come up off
the board with just a little encouragement from a bench scraper".

He's right. It make a very soft dough (overnight rise) that's
a little tricky to stretch into a pizza crust, but it's absolutely
delicious.

Cindy Hamilton

[U.S. Janet B.]

I always want to see the crumb to see how I did! It's a real
challenge to wait until the loaf is fully cool and cooked. I admire
your fortitude ;)
Janet US

[Cindy Hamilton]

On Wednesday, November 23, 2016 at 2:53:45 PM UTC-5, Roy wrote:

> On Wednesday, November 23, 2016 at 10:23:07 AM UTC-7, XXXXXX wrote:
> > On 11/23/2016 10:10 AM, sf wrote:

> > > On Wed, 23 Nov 2016 09:25:03 -0700, XXXXXXX
> > > <XXX...@clumail.composted> wrote:
> > >
> > >> On 11/23/2016 9:06 AM, sf wrote:
> > >>> On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > >>> <grave...@verizon.net> wrote:
> > >>>
> > >>>> Real bakers never measure flour by volume.
> > >>>
> > >>> You and Ophelia are real assholes.
> > >>>
> > >>>
> > >> TSssk!
> > >>
> > >> What's with the anger sf?
> > >
> > > I'm tired of their crap.
> > >
> > >
> > Shelly is always like that and O simply tells it like she sees it.
> >
> > The real refuse is in Canaduh.
>
> Now why would you say that? We have ALWAYS been good neighbors and at one time we were one country more or less when Great Britain 'CONTROLLED" us.
> My folks were "Americans" who came north for homestead land much the same as the Americans went west for new adventures and way of life.
> We speak English for the most part except for a few easterners from Quebec and New Brunswick.
> Also we are ALL far smarter than you ever thought of being. Thank the good Lard for that.

Don't worry about Casa Boner (aka Sqwerts). Most of us have nothing
but friendship for Canadians.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message
news:8338d518-9ee2-4ef8...@googlegroups.com...

=========================

Well done:) I always make our pizzas but it seems rare to hear of anyone
else making their own:)

Just a matter of taste I suppose.




--
http://www.helpforheroes.org.uk

[graham]

On 11/23/2016 1:14 PM, Ophelia wrote:
> "Cindy Hamilton" wrote in message

>

> I don't make bread, but I do occasionally make pizza crust. The
> person who taught me (and gave me the recipe that I more-or-less
> follow) said, "For this recipe, don't use any bench flour. When
> it's been kneaded enough, it'll hold together and come up off
> the board with just a little encouragement from a bench scraper".
>
> He's right. It make a very soft dough (overnight rise) that's
> a little tricky to stretch into a pizza crust, but it's absolutely
> delicious.
>
> Cindy Hamilton
>
> =========================
>
> Well done:) I always make our pizzas but it seems rare to hear of
> anyone else making their own:)
>
> Just a matter of taste I suppose.
>

I ought to make a batch for my VERY busy d-i-l and family. Because I
make a relatively wet dough, the bases are much lighter than "bought"
ones and they love them.
Graham

[Gary]

Did you actually just say that or was it the troll pretending to be you?
Shame on you.

[Sqwerts]

Tundra-hipping alkys who whine about OUR President while their new PM
loots them and destroys their oil companies.

[Gary]

Ophelia wrote:
>
> Well done:) I always make our pizzas but it seems rare to hear of anyone
> else making their own:)
>
> Just a matter of taste I suppose.

Hey, I make my own all the time. Just an often thing for me so I never
mention it here but rarely. Just a few days ago, I made a killer
mushroom and onion pizza. I plan to make another next week with a few
minor changes.

And yes, I always make the crust from scratch (not weighing the flour
either heheh). It's so easy to make and much better than any premade
crust you can buy, imo.

Anyway, I always make a big one (16") every month or two. I change
ingredients a bit each time.

[Ophelia]

"Gary" wrote in message news:58360265...@att.net...

===================

Hey good for you:)) It makes a big difference eh?

Unfortunately, DH only likes ham and pineapple. I could do it blindfold
now!



--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

You're not entitled to have an opinion about their PM, since you're
not Canadian.

Cindy Hamilton

[Sqwerts]

Boo fucking hoo, possum drowner.

Byte me!

[Gary]

Ophelia wrote:
>
> Unfortunately, DH only likes ham and pineapple. I could do it blindfold
> now!

Well, that sounds good to me. I like to cook a ham with pineapple
so a pizza that way sounds pretty good. Do you also add some
brown sugar to that? I do for the ham baking.

Next time I make a ham, I might try a pizza too a few days
later using leftovers.

[Larty Bodine]

On 11/23/2016 3:19 PM, Bruce wrote:
> everybody's smarter than Americans

Auztarded trash rape Abos and steal shrimp from the market.

[Dechucka]

"Larty Bodine" <"barbarians "@my.ass> wrote in message
news:o154vn$t80$3...@news.mixmin.net...

> On 11/23/2016 3:19 PM, Bruce wrote:
>> everybody's smarter than Americans
>
> Auztarded trash rape Abos and steal shrimp from the market.

We steal prawns not shrimps

[sf]

AFAIC, it is nitpicky and when you read about how the "must weigh it"
people actually weigh their items, it's a real crap shoot. They are
no more precise than volume measuring when they are just layering one
ingredient on top of another, because there's no backsies if they
over-pour.

[sf]

That's your fault for using Kosher and precisely why some recipes
actually specify table salt.

[Dave Smith]

On 2016-11-23 6:29 PM, sf wrote:

>>
>> I have followed instructions and sifted dry ingredients together and
>> ended up with a bunch of the salt left behind because the grains were
>> too coarse fit through the mesh.
>
> That's your fault for using Kosher and precisely why some recipes
> actually specify table salt.
>
>

It wasn't kosher salt.

[Ördög]

"Dechucka" <Dech...@hotmail.com> live on stage:

> "Larty Bodine" <"barbarians "@my.ass> wrote in message

>> Auztarded trash rape Abos and steal shrimp from the market.
>
> We steal prawns not shrimps

Speak for yourself ... I prefer stealing Barramundi.

Just a thought!
This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
etc... just can't let go of aus.politics.

I have stopped giving it newsgroup oxygen ... maybe you could do the same?
(But if you think it still provides you some form of perverse masochistic
entertainment, who am I to stop you?)

--
Ördög
(A Hungarian Devil in service of aus.politics and Usenet)

[sf]

On Wed, 23 Nov 2016 17:23:13 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

> "Sqwerts" wrote in message news:o14fst$fqh$1...@news.mixmin.net...

>
> On 11/23/2016 9:06 AM, sf wrote:
> > On Wed, 23 Nov 2016 09:27:34 -0500, Brooklyn1
> > <grave...@verizon.net> wrote:
> >
> >> Real bakers never measure flour by volume.
> >
> > You and Ophelia are real assholes.
> >
> >
> TSssk!
>
> What's with the anger sf?
>

> ====================
>
> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL
>
> Perhaps she has to say that because she is too dim to use a scale <g>
>
> I can see who the 'asshole' is:))

If you couldn't be bothered to read the introductory post, then shut
the hell up.

[Sqwerts]

On 11/23/2016 4:36 PM, Dave Smith wrote:
>> That's your fault for using Kosher and precisely why some recipes
>> actually specify table salt.
>>
>>
>
> It wasn't kosher salt.

Thecanuckleheads favor highway salt - abundant in Canaduh!

[Sqwerts]

On 11/23/2016 4:47 PM, Ördög wrote:
> "Dechucka" <Dech...@hotmail.com> live on stage:
>
>> "Larty Bodine" <"barbarians "@my.ass> wrote in message
>>> Auztarded trash rape Abos and steal shrimp from the market.
>>
>> We steal prawns not shrimps
>
> Speak for yourself ... I prefer stealing Barramundi.
>
> Just a thought!
> This desperate and idiotic septic sockpuppet from alt.fan.rush-limbaugh,
> etc... just can't let go of aus.politics.
>
> I have stopped giving it newsgroup oxygen ... maybe you could do the same?
> (But if you think it still provides you some form of perverse masochistic
> entertainment, who am I to stop you?)
>

A yes a minion of Satan, how droll.

[Dave Smith]

On 2016-11-23 6:47 PM, sf wrote:
> On Wed, 23 Nov 2016 17:23:13 -0000, "Ophelia" <OphEl...@gmail.com>

>> We are 'assholes' (such educated opinion) because we weigh flour??? LOLOLOL
>>
>> Perhaps she has to say that because she is too dim to use a scale <g>
>>
>> I can see who the 'asshole' is:))
>
> If you couldn't be bothered to read the introductory post, then shut
> the hell up.

Just look back to the one I responded to yesterday after I had edited my
kill file and released her. She replied to a post from another twit
filter denizen and included 140 lines of quoted text and added a two
word response.

[Sqwerts]

On 11/23/2016 5:05 PM, Dave Smith wrote:
> She replied to a post from another twit filter denizen and included 140
> lines of quoted text and added a two word response.

You are such and old washer-woman!

Do you even act like a man elsewhere?

[sf]

Not the troll. I explained why I posted in the OP. If she can't be
bothered to take her head out of her ass, then that's her problem. Do
you weigh every single F'ing thing you measure out? I have zero
interest in weighing every blasted ingredient each time I cook.

[sf]

Resting is also the trick to pasta dough. It's a bit too sticky right
after you put it together, but let it rest for half an hour and it's
perfect.

[U.S. Janet B.]

that's a silly argument and applies only to silly people

[lucreti...@fl.it]

On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. <J...@nospam.com>

My sentiments too, the top chefs/cooks will tell you it is important
to weigh - particularly flour - and they can't all be wrong.

[Ed Pawlowski]

On 11/23/2016 11:09 AM, sf wrote:
> On Wed, 23 Nov 2016 10:22:15 -0500, Ed Pawlowski <e...@snet.net> wrote:
>
>> If you want to duplicate a recipe and have it come out the same every
>> time, yes, measure, weigh, be consistent. If, however, you change the
>> measures you may get something you like better. It will be similar, but
>> not exactly the same. Not worth getting stressed out over a 1/4 tsp of
>> sugar or cinnamon.
>
> Agree. How do you propose approaching recipes written in weights when
> you don't have a scale and only have ways to measure by volume?
>
>
There are some conversion charts. Best solution for the future is to by
a digital scale, as low as $8. One that I have easily fits in a drawer.

[notbob]

<http://www.onlineconversion.com/weight_volume_cooking.htm>

nb

[SG1]

"Sqwerts" <sqw...@clumail.composted> wrote in message
news:o15adp$8g1$2...@news.mixmin.net...

Still got that sticky substance on your palm, Squirts???

[Sqwerts]

Did Marty ice your cake?

[Larty Bodine]

On 11/23/2016 5:49 PM, lucreti...@fl.it wrote:
> they can't all be wrong.

Canucklehead passivity to consensus - typical

[sf]

On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. <J...@nospam.com>

Oh, really? You go right ahead and over pour then.

[sf]

Oh, so you dump one ingredient on top of the other while measuring?
In that case, you're no more accurate than those who do volume.

[sf]

You missed the entire point of the OP.

[S Viemeister]

On 11/23/2016 11:28 PM, sf wrote:

> AFAIC, it is nitpicky and when you read about how the "must weigh it"
> people actually weigh their items, it's a real crap shoot. They are
> no more precise than volume measuring when they are just layering one
> ingredient on top of another, because there's no backsies if they
> over-pour.
>

Controlled pouring (or spooning) works fine. You get a little pyramid,
not a 'layer' and you can easily spoon some off the top if there's a bit
too much.

[Ophelia]

"Gary" wrote in message news:58361092...@att.net...

=========================

I spread tomato paste over the dough, cover it with diced ham and pineapple
and cover it all thickly with mozzarella cheese.

That is his preference. I rarely make it for myself because I like anchovy,
sun dried tomato, mushrooms etc. and he doesn't like that:))

I make a lot because he likes it for breakfasts.


--
http://www.helpforheroes.org.uk

[Ophelia]

wrote in message news:c6ec3clhs204mfola...@4ax.com...

============

I can see what JanetB says about bench flour, but it depends on what I am
making.



--
http://www.helpforheroes.org.uk

[Ophelia]

"Ed Pawlowski" wrote in message news:VPqZz.28614$Cx7....@fx11.iad...

================

Yes, that is what I have. It is small and flat.

--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

Your brain can't be functioning - even if I measure with a cup, I
don't dump everything in the same cup at once.

[Janet]

In article <eu0d3clg19mq4bi1i...@4ax.com>, s...@geemail.com
says...

Well, I haven't had that problem in the last 50 years, on account of
having a brain and a steady hand.

Janet UK

[Cindy Hamilton]

My husband and I have rather different preferences in pizza. We make
two small ones.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
>
> My husband and I have rather different preferences in pizza. We make
> two small ones.

I have one friend. Him and his wife also like different toppings.
He's sent pictures before. What they do is make one large pizza
but put different toppings on each half.

[Cindy Hamilton]

That's a good option, but it wouldn't work for us.

Him: loads of sauce and cheese, sausage
Me: a thin swipe of garlic oil, a very small amount of cheese, diced tomatoes;
finished after it comes out of the oven with a generous sprinkling of
minced basil and parsley

His loads of sauce and cheese would crawl over to my side either in
the oven or on the dismount.

We've found a method that makes both of us happy.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message
news:159b32d1-7da1-4686...@googlegroups.com...

========================

Sounds good for you two:) If and when I want one, it will be easy for me to
do so, but mostly I am not terribly bothered:)



--
http://www.helpforheroes.org.uk

[Sqwerts]

With drowned possum on top?

[U.S. Janet B.]

that doesn't make sense. The scales have a tare function, it's very
accurate. It completely eliminates the 'packing' and 'heaping' of
regular measuring cups, plus I don't have all those extra measures
sitting around. I practice mise en place and that eliminates a lot of
problems, nevertheless, every cook/baker has bad kitchen days when
they forget the salt or similar. Measureing cups will not eliminate
that issue. No good baker 'dumps' stuff willy nilly. When you go to
the store and want 3 pounds of shrimp at $10.99 a pound, I bet you
want the guy behind the counter to weigh the shrimp instead of just
putting a couple of scoops into a bag and charging you. You know
weighing is more accurate.
Janet US

[U.S. Janet B.]

besides, if you're really anal, you can easily weigh each item by
itself. Problem solved.
Janet US

[U.S. Janet B.]

On Thu, 24 Nov 2016 08:33:35 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

He gets a "Hawwaaian Pizza" (pineapple and ham) on his half of the
pizza and I get the works on my half.
Problem solved
Janet US

[Ophelia]

"U.S. Janet B." wrote in message
news:kd0e3cdahm7cohpb4...@4ax.com...

===============

Is 'Hawwaian'pizza a man thing? <g>



--
http://www.helpforheroes.org.uk

[Sqwerts]

On 11/24/2016 8:34 AM, Ophelia wrote:
> He gets a "Hawwaaian Pizza" (pineapple and ham) on his half of the
> pizza and I get the works on my half.
> Problem solved
> Janet US
>
> ===============
>
> Is 'Hawwaian'pizza a man thing? <g>

Yes.

It ranks right up there with eating extremely over-spiced hot wings and
then sweating for the admiration of ones' "friends".

The Hawaiian style pizza is an abomination before all Neopolitans and
most of Chicago too!

[Ophelia]

"Sqwerts" wrote in message news:o171ig$lrt$1...@news.mixmin.net...

=============

LOL I will inform my husband but I doubt it will change his preference:)))



--
http://www.helpforheroes.org.uk

[Sqwerts]

No worries, eat what pleases is the final arbiter anyway!

Food has been made into a competition event here and that is perverse.

[U.S. Janet B.]

On Thu, 24 Nov 2016 15:34:18 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

Nah. It's a thing for people who like pineapple and ham together on a
pizza. Shudder
Janet US

[Ophelia]

"U.S. Janet B." wrote in message

news:tece3c9sahhne5vac...@4ax.com...

======

LOL you mean like our men ??



--
http://www.helpforheroes.org.uk

[Taxed and Spent]

My suggestions to get anchovies on my half of the pizza were never
accepted. Damned intolerant pizza extremists!

[Ophelia]

"Taxed and Spent" wrote in message news:o17ifj$ucu$1...@dont-email.me...

===============

LOL

--
http://www.helpforheroes.org.uk

[jmcquown]

I have no idea who came up with the concept of pineapple and ham on
pizza. Male or female, it does not sound good.

Jill

[Ophelia]

"jmcquown" wrote in message news:o17mmg$dq8$1...@dont-email.me...

==========================

You may very well think that and I do not disagree ... however if you speak
to some of the husbands of posters mentioned in this group ... <g>



--
http://www.helpforheroes.org.uk

[graham]

If you think of pizza as the bit of leftover dough on bread baking day
and as a "use up all the odds and ends in the larder" as a topping, ham
& pineapple is not so extreme. Boston Pizza used to serve a "pizza
Alfredo" i.e., a creamy cheese sauce topping with (IIRC) bits of
chicken. I'm sure purists would be horrified but it sure tasted good.

[Dave Smith]

I don't often eat pizza but I like them with all sorts of things. I will
take cheese, onion, peppers, hot pepper, olives, pepperoni. sausage,
bacon. I don't think chicken works on them. The best one I ever had was
goat cheese and eggplant. Three things I really do not like on pizza
are ham, pineapple and anchovies.

[Dave Smith]

On 2016-11-24 4:40 PM, jmcquown wrote:

> I have no idea who came up with the concept of pineapple and ham on
> pizza. Male or female, it does not sound good.

You've never had it? I might suggest that you should avoid it and save
yourself the disappointment, but I know people who do. My co worker
liked it. One day at work I was really busy and he went to pick up a
couple slices for lunch and I asked him to get some for me. He came back
with pineapple and ham. I could choke it down, but I would never order
it for myself.

[cshenk]

lucreti...@fl.it wrote in rec.food.cooking:

> On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. <J...@nospam.com>
> wrote:
>

> >On Wed, 23 Nov 2016 15:28:13 -0800, sf <s...@geemail.com> wrote:
> >
>
> > >
> > > AFAIC, it is nitpicky and when you read about how the "must weigh
> > > it" people actually weigh their items, it's a real crap shoot.
> > > They are no more precise than volume measuring when they are just
> > > layering one ingredient on top of another, because there's no
> > > backsies if they over-pour.
> >

> > that's a silly argument and applies only to silly people
>
> My sentiments too, the top chefs/cooks will tell you it is important
> to weigh - particularly flour - and they can't all be wrong.

True except it's ok to measure as well, but needs to be done right.
White flour for example is scooped out of the bag can lead to up to 20%
more flour per cup then the recipe intended. I found Spelt was even
more particular about it (limited forays with spelt but it packs down
easier).

Like the recipe I used to make the bread for stuffing (we had it
today). It was designed by a 'scouper from the bag' and uses 3.5 cups
flour to a liquid load right for 4.25 cups flour (or a wet 4 cup setup).

--

[cshenk]

sf wrote in rec.food.cooking:

> On Wed, 23 Nov 2016 20:49:59 -0400, lucreti...@fl.it wrote:
>
> > On Wed, 23 Nov 2016 17:42:31 -0700, U.S. Janet B. <J...@nospam.com>
> > wrote:
> >
> > >On Wed, 23 Nov 2016 15:28:13 -0800, sf <s...@geemail.com> wrote:
> > >
> >
> > > >
> > > > AFAIC, it is nitpicky and when you read about how the "must
> > > > weigh it" people actually weigh their items, it's a real crap
> > > > shoot. They are no more precise than volume measuring when
> > > > they are just layering one ingredient on top of another,
> > > > because there's no backsies if they over-pour.
> > >
> > > that's a silly argument and applies only to silly people
> >
> > My sentiments too, the top chefs/cooks will tell you it is important
> > to weigh - particularly flour - and they can't all be wrong.
>

> Oh, so you dump one ingredient on top of the other while measuring?
> In that case, you're no more accurate than those who do volume.

Actually, they re-tare the machine between weighs, so it works. It's
just way to fussy for me.

--

[Janet]

In article <9rudnQl-opJg4qrF...@giganews.com>, cshenk1
@cox.net says...

Fussy? Taring requires one finger click on a button.

Janet UK

[Sqwerts]

On 11/24/2016 2:40 PM, jmcquown wrote:

> Male or female, it does not sound good.
>
> Jill

Wait....which one are you again?

[Sqwerts]

On 11/24/2016 3:01 PM, Bruce wrote:
> If someone likes pineapple and ham on their pizza, who are we to judge?

Whomever we wish to be, sodomite.

[Larty Bodine]

On 11/24/2016 3:32 PM, Dave Smith wrote:
> Three things I really do not like on pizza are ham, pineapple and
> anchovies.

Canuckleheads have NO taste at all.

[U.S. Janet B.]

easier than fetching the 1/3 cup measure and putting its contents into
a bowl, and then the 1 cup measure and measuring into another bowl,
etc. Unless, of course one is dumping everything on top of each
other.
Janet US