Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DeeDee on December 19, 2005, 02:21 PM
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So it's only NOW that I'm wondering if the UK/US cups and measures conversions matter in recipes. I've just been using US measures?!?!!?
Also, apologies for being away ... life got busy! And yes, I did had another big bash but there aren't any photos because the camera memory got wiped!
DeeDee
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DeeDee
My understanding is that USA and other cup measures are different. I would encourage anyone posting any recipes to state 'assumptions' like cup type and whether spoon-measures are level (not that cups are often used as a measure in the UK). And to give onions and other vegetables in grams, since the size of vegetables can vary so much.
Regards
George
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So it's only NOW that I'm wondering if the UK/US cups and measures conversions matter in recipes.?DeeDee
Hi DD,
I think you can take it as read virtually all the recipes on this site are in U.K. measures and you need to do a little conversion to your U.S. equivalent.
Teaspoons and Tablespoons seem to be about the same US or UK. But is that heaped, flat or what?? How much is a Ladle Full??
My understanding is a UK Cup is 8 fl ozs about 230 mls and a ladle is 125 mls. A Tablespoon is 15 mls a Dessertspoon 10 mls and a Teaspoon is 5 mls.
I do feel measurements of liquid can have a greater latitude in most recipes as too much or too little can be readily adjusted but spices are a different matter. A tablespoon of coarse Methi Leaves is a lot different to a tablespoon of fine Methi leaves if you see what I mean.
But I agree with George everyone posting on the site should try to make it simple and state things in Mls, Grams, Ozs etc and not Cups or Spoons as these are a bit innacurate to say the least.
Perhaps we should agree what measurements we need to use as a group to avoid any possible future confusion. I would be happy to accept Litres and Mls as more accurate for our purposes as this will convert down to small amounts such as spoons and teaspoons accurately.
Ray
P.S. Which "Donut" erased your camera memory?? Punishable by death I think!!
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As this is primarily a British forum, shouldn't we standardise on grams, centimetres and millilitres?? We have been metric for over 30 years after all!
If we must mix measures, for example by using ounces, can I also request that when prices of goods are mentioned that they are also given in pounds, shillings and pence (to the nearest florin) and that weights are also provided in noggins, pecks and bushels.
I'm going to go for a nice long walk around the town now to cool down, It's only about 30 furlongs.
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Does that mean I cant have a pint of Cobra! 8)
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Don't be ssssssssssssilly.
And no you can't have a pint, you can have a 330ml bottle like the rest of us.? ?;D
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If we must mix measures, for example by using ounces, can I also request that when prices of goods are mentioned that they are also given in pounds, shillings and pence (to the nearest florin) and that weights are also provided in noggins, pecks and bushels.
I agree - for anyone seeking to be cool, to avoid being seen as taking things too seriously or carefully and to have a bit of a laugh. But if the object is to communicate recipes which work, then there's plenty of room for improvement.
Regards
George
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AAA my head is starting to Acre with all this.
If you think your gonna have a pint of me ...think again pal !!! sssssssss !!!
Oh & by the way I'm 1 Fathom long & can spit my Venom for 216 Barleycorns !!!
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Cheers all,
I'll be sure to convert (come over to the cooked-on-high-heat-until-dark side) all my measures from now on ....
DeeDee
PS. Hopefully my base sauce will work better because of it ... it's been a little off base the last couple of times.
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This thread brings up a good point. Questions like, "which measures do we use?", "how big is an onion?", "what's the best base to use?" etc, will continue to be repeated because the forum has no FAQ.
In a few months' time threads like this will be lost in the mass of other posts, and if you hadn't actually read it at the time it was posted, for example you may have only just found the forum, you could be forgiven for asking obvious questions that the regulars have seen repeated over and over again.
There should be a FAQ on the home page. And before anyone suggests it, no I am not volunteering.
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I don't mind putting one togther, maybe if we start a new thread just for stuff that should, or should not be in it?? When its done we can sticky it so any new members can be pointed towards it as a read first.?
I should just add that if anyone else wants to do it or help then feel free to throw your name into the hat ;)
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YF. CK
If I understand you correctly you're suggesting that readers (recipe users mainly) get up to speed by reading some FAQs. Fair enough but my main concern is the other way around - i.e. that too many recipes do not conform to generally accepted recipe book standards of measurement. Even before a FAQ section may be set up, I suggest the forum is crying out for some 'standards' on how recipes are specified and written-up.
Madhur Jaffrey or Delia Smith are good examples. Their books conform to generally accepted principles like level spoon measures and the suggested size of an egg for use in their recipes. Next, the recipes have been proof-read so they look complete. I know beggars can't be choosers. It's very good of anyone posting a recipe to take the time. Positive feedback should increase as confidence goes up in the recipes.
Regards
George
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Thats My recipes lost in the forum then,they don't conform & neither do i ;D.
Seasons Greetings to all . :D
.....DARTHPHALL.....
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I don't belive that BIR style cooking can conform to set standards,? i've spoken to a few chefs and not one of them know's exact teaspoon measurements , its always a spoon of that or a bit of that until it looks right.? I don't measure anything spot on anymore and I don't think my currys have suffered in the slightest.? Im not saying completely dissregard measurements alltogether but a teaspoon is a teaspoon a heaped teaspoon is a heaped teaspoon its not going to make that much difference if it's slightly out either way, IMHO.?
If a recipe has come from a geniune chef the chances of it being exactly measured out are pretty much zero so by forcing the poster to best guess at what the measurements are just to fit the recipe section standards I think would be losing the jist of the orignal recipe.? If someone posts a receipe thats a bit vague then either confirm with the OP assuming the OP wrote it. I quite often re-write a good sounding recipe and best guess the measurements either that or just don't use it.
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I don't believe that BIR style cooking can conform to set standards,? i've spoken to a few chefs and not one of them know's exact teaspoon measurements , its always a spoon of that or a bit of that until it looks right.
Yes but is it the Queens teaspoon or the Incredible Hulks teaspoon??
But jokes aside, I quite agree CK.
When you watch restaurant chefs make a curry they either use the tip of a large serving spoon or just pick up a spice between their fingers and bung it in and so do asian women when they cook at home. In the end it just becomes a natural thing and experience tells them what is just right.
I have usually found major variations in amounts does not alter tastes too dramatically but for the benefit of those on the site struggling to get a good result and measuring everything with a set of atomic scales I do think we need to standardise our measurements so we all know what we are on about.
Ray
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Yeah, I think by throwing caution to the wind a little more and just doing it without thinking so much can actually improve your currys. I've made some mistakes and "over-done" a few things but you know for next time ;)