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Cooking Weights and Measures
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830JHGJ8658
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Geliefert zwischen Mo., 23.02.2026 und Di., 24.02.2026
Details
In recipes, quantities of ingredients may be specified by mass, by volume, or by count.For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt.[citation needed] In Europe, cookbooks used mass rather than volume, though informal measurements such as a "pinch", a "drop", or a "hint" continue to be used from time to time. In the U.S.A., Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook BookToday, most of the world prefers measurement by weight, though the preference for volume measurements continues in North America. Different ingredients are measured in different ways:Liquid ingredients are generally measured by volume worldwide.Dry bulk ingredients such as sugar and flour are measured by weight in most of the world, and by volume in North America. Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130630669
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T4mm
- Jahr 2010
- EAN 9786130630669
- Format Fachbuch
- ISBN 978-613-0-63066-9
- Titel Cooking Weights and Measures
- Untertitel Cooking weights and measures, Recipe, Mass, Volume, Counting, Fannie Farmer, Cooking, Gourmet Museum and Library, United States customary units, Imperial units
- Gewicht 118g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 68
- Genre Biologie
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