Dear John, I glanced at your cooking web page and found a small error in this section.
'It is also important to note that metric recipes specify the quantity of many ingredients by weight instead of volume, and that fractions are seldom used with the metric system. For example, a metric recipe might call for 80�g of flour (measured by weight, without fractions) where the equivalent traditional recipe would call for 2/3 of a cup (measured by volume, with fractions.)' When you refer to 80 grams of flour, you are referring to about 1/2 of a 250�mL cup -- not 2/3. When my wife and I experimented with common cooking ingredients we found that a 250�mL cup held about: 150 grams of plain white flour 250 grams of white sugar 230 grams of brown rice By the way, when we measure in cups we use a 250�mL cup, which conveniently gives us four cups to a litre. However, when we translate old recipes using fractions of cups -- we cheat -- and think of our (250�mL) cup as only holding 240�mL; by doing this: 3/4 cup = 180�mL 2/3 cup = 160 mL 1/2 cup = 120 mL 1/3 cup = 80 mL 1/4 cup = 60 mL Cheers, Pat Naughtin Geelong, Australia -- on 3/2/04 1:14 PM, John S. Ward at [EMAIL PROTECTED] wrote: > While we're on the subject of metric recipes, my new metric cooking site has > served nearly 5000 pages since it went live last October. I can see what > people type into the search engine that leads them to the page, and it's most > often to convert from customary to metric. Now that's what I like to see! > > http://www.jsward.com/cooking/ > > John >
