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For a lot of the basics (flour, sugar, rice, etc.) conversion formulas/tables exist, but I've found that if you use recipes from around the globe, it's much eas
by Freak_NL 9y ago
For a lot of the basics (flour, sugar, rice, etc.) conversion formulas/tables exist, but I've found that if you use recipes from around the globe, it's much easier to just have measuring utensils for cups/spoons (US cooking volume units) alongside the standard metric volume measures and scales in your kitchen.
- Semaphor 9y agoAt least some of MFPs ("verified") raw ingredient don't seem to use those though. 100g of Avocados, for example, can easily have several thousands of kcal according to them.