a pinch of salt, a pinch of sugar, a splash of lemon juice a dash of Angostura, a hint of vanilla, a pinch this would give a teaspoon of it. Quantities without measure.
So what is a "breath" or the amount, which holds a teaspoon? Thanks to the Internet, the amount specified found quickly. One teaspoon has a capacity of five grams of sugar. Three teaspoons in a tablespoon of fit and eight tablespoons a cup match.
The unit cup in turn corresponds to one hundred twenty milliliters. I'm confused. So quickly grams milliliter. Like this? The unit conversion done in the last physics class. Moment, there were liters and milliliters, cl and centimeters. Meter by meter by meter cube equal. A cubic meter is a thousand liters. And how many centimeters now fit in a cup?
The cerebrum is made. It's time for a break. I put me out in the sun with a cup filled with one hundred and twenty cubic centimeters of coffee. I do not use the teaspoon sugar and drink as usual sweetener.
Here is a test. A test with two different spoons in my kitchen. Finally, I must cook that measure, respectively. The comparison shows that a teaspoon of sugar only two grams, and four grams can be. This is twice the amount. Far from five grams a flat, large teaspoon of sugar, two point five Gram, a heaped four.
But what if a recipe only heaped teaspoon without added or deleted from the speech? Or worse a spoon without the "T" or "S"?
And it gets even worse. Answers to my questions I find www.rezepte.nit.at under. A pinch is the amount that remains-compressed between thumb and forefinger. A shot is the amount of fluid that comes from an open bottle, even when it is tilted quickly and short. The amount of a knife point defines the Amount of powdered ingredients that remains on the top side of a sharp knife to up to one centimeter, when the knife is drawn through the powder.
I give up. With the addition of sugar, I hear a short way before, if that's what I want to be sweet, too sweet. Salt works, moreover, just stop, just before before it gets too salty.
Incidentally. Many a professional chef is creating a whole layer problems with a single knife.
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