Dear Pierre, You might like to have a look at an article, 'Metric cooking with confidence', I wrote on this subject at: http://www.metricationmatters.com/articles.html
It is at the bottom of the page and it is in pdf format. Cheers, Pat Naughtin Geelong, Australia 61 3 5241 2008 [EMAIL PROTECTED] http://www.metricationmatters.com on 2005-02-06 11.39, Pierre Abbat at [EMAIL PROTECTED] wrote: > I've read that metric recipes usually quote the mass, not volume, of solid > ingredients. A recipe I found on a cereal box illustrates why. It calls for 2 > cups of flakes, lightly crushed. I don't know whether that means to measure 2 > cups and then crush them, or crush them and measure 2 cups, which could > easily be twice as much. The box is labeled 340 grams, not by volume. > > For rice, though, I'm used to measuring volumes. So I poured some rice into a > measuring cup, noted that it's 150 ml, and measured 300 ml of water, and just > turned the heat down. > > Once for fun, when making pancakes, I measured it au pifom�tre as I always do, > then put it on the scale after each ingredient. It came out to: > 111 g mix (Arrowhead Mills buttermilk, maybe with another kind mixed in) > 142 g water > 6 g oil (olive, maybe hemp) > 47 g egg. > > So how do you cook? Mass or volume? > > phma
