On her site the recipe is given in both systems of measurements:
One of my favorite, basic recipes is a pate sucrée damande, an incredibly versatile tart dough. This is particularly great for classic lemon or fruit tarts. Its easy to work with and has a nice texture when baked. This recipe produces enough for two 9-inch tart shells. 1. Whisk four, salt, powdered sugar and ground almonds together. 2. Sand in butter (by hand or on low-med speed with mixer) to obtain coarse crumbs. 3. Add egg and fraissage until blended. 4. Wrap and chill before rolling it out. That's it! Ingredients: flour - 1 ½ c | 200g butter, cool, diced 1 stick | 120g egg 1 med | 40g powdered sugar 2/3 c | 65g salt ¼+ | 2g ground almonds - ¼ c | 25g vanilla ½ t | ½ t John Altounji One size does not fit all. Social promotion ruined Education. From: [email protected] [mailto:[email protected]] On Behalf Of John M. Steele Sent: Wednesday, September 12, 2012 5:13 AM To: U.S. Metric Association Subject: [USMA:51899] Rhode Island Paper interviews a Pastry Chef Former surgeon becomes pastry chef, opens shop (I suppose you can guess that from the file name): http://www.valleybreeze.com/2012/09/11/living/former-surgeon-trades-in-her-s calpel-for-a-spatula-opens-a-french-pastry-shop Her policy on units: "Weighing and measuring all ingredients with the metric system allows for her need for precision and expected outcome, delicious perfection." Paper then proceeds to give her recipe, all in Customary, for miniature chocolate cakes. Did she convert it for them, did an an innumerate report convert it? Is it as accurate as her metric recipe? Why???
