# Différences

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recipes [2013/04/28 14:39]
suitable [Poultry]
recipes [2013/04/28 18:45] (Version actuelle)
suitable [The Recipes]
Ligne 25: Ligne 25:

===== The Recipes ===== ===== The Recipes =====
+
+==== Note on Units of Measure ====
+
+These recipes come from cookbooks in American, British (Imperial?) and French units of measure.  I've tried to give the recipes in metric units with some consistency, but have skipped some of the conversions to speed the transcription, notably leaving some 'C', 'Tb', and 'tsp'. One difficulty in converting is that American recipes may (and often do) measure some ingredients like powders (flour, sugar) by volume whereas French recipes measure them by weight, and densities take time to look up.
+
+=== Cups and Spoons ===
+
+Cup, abreviated 'C', is a measure of fluid (or powder) volume, 8 fluid ounces (fl.oz.). A cup is half a pint, and a pint of water weighs one pound; one pound is 454 grams (at standard temperature and pressure).  Hence, one fluid ounce of water weighs just under 57 grams.
+
+A tablespoon, abreviated 'Tb', is half a fluid ounce; a cup is 16 Tb.
+
+A teaspoon, abreviated 'tsp', is one third of a tablespoon; there are therefore 48 tsp per C.
+
+For easy mental arithmetic (at a cost of under 5% error), one may take a cup as 240 gm rather than 227 gm: 240 gm is easy to divide by 2, 3, 4, 8 (and 6, but that almost never comes up). I have mainly used 60ml for quarter cups and 80ml for third cups, and provided volume quantities rather than weights for powders.
+
+^  Table 1: using 240 ml per cup ^^^^^^^
+^  Cup                     ^  Fl. Oz.  ^  Tb  ^  tsp  ^ :-:  ^  ml  ^  cl  ^  dl  ^
+|  1                       |    8    |  16  |  48  |  |  240  |  24  |  2,4  |
+|  <jsm>\frac{1}{2}</jsm>  |  4  |  8  |  24  |  |  120  |  12  |  1,2  |
+|  <jsm>\frac{1}{3}</jsm>  |  <jsm>2\frac{2}{3}</jsm>  |  <jsm>5\frac{1}{3}</jsm>  |  16  |  |  80  |  8  |  0,8  |
+|  <jsm>\frac{1}{4}</jsm>  |  2  |  4  |  12  |  |  60  |  6  |  0,6  |
+
+For spoonsful, I've also used the approximation of 5ml per tsp, 15ml per Tb, rather than the 14ml per Tb and <jsm>4\frac{2}{3}</jsm>ml per tsp corresponding more closely to 227ml/C.
+
+=== Verres et cuillères ===
+
+While many French recipes benefit from metric measures of volume (and powders by metric weight), very often one encounters volumes measured as "1/2 verre d'huile", "une cuillerée de farine", "une tasse de crème", "2 morceaux de sucre."  I've generally taken a "verre" as half a cup, that is 120-125ml.  I've also taken spoons to be Tb or tsp, whichever seems most appropriate, and not rounded.  I'm not sure what I've done with "tasse" or whether it has appeared in any of the recipes I've here transcribed. A "morceau de sucre" would be a tsp, wouldn't it?  I have made no attempt to standardize measures of bay leaves, cloves of garlic, or even to specify size of eggs, which may matter.
+

==== Poultry ==== ==== Poultry ====

recipes.txt · Dernière modification: 2013/04/28 18:45 par suitable

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