Subj : Cookware (part #2)
To   : Dave Drum
From : Ruth Haffly
Date : Sat Apr 06 2024 14:15:01

Hi Dave,

 RH> Germany for almost 6 years got me comfortable with cooking metric and
 RH> weighing things like flour. I have some German/English and one (maybe
 RH> more?) cook books. Also, before we left, I bought a set of German
 RH> measuring spoons/cups, still in use today. I'm not caught up short in

 DD> I'm seeing more published/print recipes, especially from Saveur and
 DD> Nre York Times w/dual measures. The ones from metric countries are
 DD> metric only, for the most part.

Understandable as they're not as familiar with the American
cups/tea/table spoons. But yes, it's not that hard to convert so a
recipe can be written with dual measurements without problems. Only
thing I'm not sure on (because I don't see it that often) is the gas
marks on an oven. I've had nothing but electric stoves/ovens since
leaving AZ so no need to be super concerned about that anyway. (G)


 DD> One of my Australian sources has a nice "bolerplate" addition at the
 DD> end of each recipe. To wit: /begin pasted/

 DD>   COOK'S NOTES: Oven temperatures are for conventional; if
 DD>   using fan-forced (convection), reduce the temperature by
 DD>   20°C.

 DD>   We use Australian tablespoons and cups: 1 teaspoon
 DD>   equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
 DD>   250 ml.

 DD>   All herbs are fresh (unless specified) and cups are
 DD>   lightly packed.

 DD>   All vegetables are medium size and peeled, unless
 DD>   specified.

 DD>   All eggs are 55-60g (large) unless specified.

Nice to know. Something I'd clip and tape to an (inside) cabinet door
for quick reference. Looking at the above, main difference I see is that
their tablespoon is 20 ml, vs the 15 ml I use.

 DD>      8<----- CUT ----->8

 DD> I've not made this yet - but it's high on my "Roun d Tuit" list,
 DD> halved or quartered:

 DD>       Title: Sophia's Moussaka
 DD>  Categories: Potatoes, Vegetables, Beef, Pork, Herbs
 DD>       Yield: 12 Servings

 RH> Looks good, have you tried the red sauce moussaka? That's good too.

 DD> I have tried it more than once. I just prefer the white (bechamel)
 DD> sauce.

I'll take either one. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Everyone has a photographic memory.  Some don't have film.

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