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"It’s way more natural to use a cup of liquid as the base of a recipe than deciliters"? Really? What if I have a recipe for 5 people that I want to scale down f
by CurtHagenlocher 14y ago
"It’s way more natural to use a cup of liquid as the base of a recipe than deciliters"? Really? What if I have a recipe for 5 people that I want to scale down for my 3-person family. What's 60% of a cup? A half cup plus a roughly half-full quarter cup?
This is much easier when the amount is expressed as 240ml.
Disclaimer: I'm an engineer. I also brew beer and bake bread, so I'm often scaling recipes.
- TheAmazingIdiot 14y agoI've always been happy with "The Bread Bible", by Rose Levy Beranbaum. That book contains all recipes in both metric and imperial. When I make short meads, I do it a little more off the cuff.. Then it's what tastes right for the honey water in terms of concentration.