h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: A Brief Guide to Cooks' Measurements - A87795869
Author: Lanzababy - U10790805

The second one of an Entry that I'd not had time to submit. Like the previous one, it is really short and was intended to answer a few questions about converting measurements in our h2g2 recipes.

Very interesting and 'simple' entry.

Just a minor point, on my first read through.

Re: the Victorian cake recipe, and mention of adjusting measurements depending on the type of measurement used, i.e. metric, imperial etc. It would be useful to be aware of the size of the cooking utensil and ensuring it is the right size. I had this problem with a cake tin, where I had to use two, as the mass of the mix was larger than the mentioned cake tin.

This also meant adjusting the cooking time, purely done by guess work. I mention this as, with baking, measurements are an exact science.



MMF

A very good point MMF

I can vouch for the fact that it is not just the ingredients, but rather the cooking utensil. I bought a cute yellow silicon sunflower cake mold just the other day. I thought it was would hold about one and a half times the quantity of my normal cake batter, but in fact it turned out rather too little, and it was a little overcooked as well.

Perhaps we should lobby cake tin manufacturers to give example cake recipes with their products?

I'll add a line about baking tin sizes as well.

This is another entry of the type we seldom see these days good work

Any going spare

I was sorely disappointed by the content of this entry.

But, then, you haven't seen my Cook.

B

Never trust a skinny cook Mu, is all I have to say on the matter...

Unfortunately your Entry doesn't tell me how much a fluid oz would be in the metric system so it all leaves me quite clueless.

I've added a line about fluid oz and mls for you Tav (they are the same proportion as grams to ordinary ounces)

I've added a note about sizes of baking tins.

Thanks both

thank you I wasn't sure if it's the same.

The article fails to give us the metric equivalent of a kettle of fish. Other than that, very handy.

pfft!

What size do you use?

<BB<

Nice one, Lanza.

My only uncomfortable moment was "cake batter". I would call bread in the raw "dough", and pancakes in the raw "batter" (definitely something runny). But a cake is a "cake mix" or "cake mixture".

That was my belief too TC - or at least it was when I was being taught to cook. I think this is another case of Transatlantic language shift.

I've been reading too many online American cake recipes recently where the term 'batter' is the norm (and amazing some of the fancy ones are - I am a plain sponge girl by upbringing)

I'll add a footnote. Thanks!

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Oh two Entries in one day Thank you everyone who's helped with this. Much appreciated.

Very well done!