To fuck or to cook?

[Sparklehorse]

Originally Posted by Mmmm, Burger (C.J.)

Chef Barbie?

Math is hard!

And yes, I am whiffing but I don't know what type is the intentional type.

[Fugee]

Originally Posted by Sparklehorse

This is the recipe. I am trying to figure out the most accurate conversion for the cream:

Here's a site with more conversions. http://www.metric-conversions.org/volume-conversion.htm

[Hank Chinaski]

Originally Posted by Sparklehorse

This is the recipe. I am trying to figure out the most accurate conversion for the cream:

.833 cup

use a 3/4 cup and a 1/16 cup and you'll be fine.

[Hank Chinaski]

Originally Posted by Fugee

Here's a site with more conversions. http://www.metric-conversions.org/volume-conversion.htm

not 1/8 as helpful as me.

fugee is the centihank when it comes to helpful

[Sparklehorse]

Originally Posted by Fugee

Here's a site with more conversions. http://www.metric-conversions.org/volume-conversion.htm

Originally Posted by Hank Chinaski

.833 cup

use a 3/4 cup and a 1/16 cup and you'll be fine.

Awesome, thanks!

[Fugee]

Originally Posted by Hank Chinaski

.833 cup

use a 3/4 cup and a 1/16 cup and you'll be fine.

The conversion site I posted came up with .845 cup. In ounces it was 6.76 U.S. fluid ounces.

Better yet, why not find a really good vanilla creme brulee recipe with US measurements and then just follow the rosemary parts of the Chocolate & Zucchini recipe?

[Hank Chinaski]

Originally Posted by Fugee

The conversion site I posted came up with .845 cup. In ounces it was 6.76 U.S. fluid ounces.

okay, and can you measure the difference between .833 cup and .845 cup?

[Adder]

Originally Posted by Sparklehorse

This is the recipe. I am trying to figure out the most accurate conversion for the cream:

20 cl is 200 ml or .2 liters. Which according to Hank's site is 6.763 fluids ounces or .85 cups and 50 grams of sugar is .26 cups.

You're not baking, so I would just read that as just under a cup for the creams and a heeping quarter cup for the sugar.

[Adder]

Originally Posted by Fugee

Better yet, why not find a really good vanilla creme brulee recipe with US measurements and then just follow the rosemary parts of the Chocolate & Zucchini recipe?

Seriously? As if the amount of cream need to be precise to the tenth of a cup for the recipe to work?

[Greedy,Greedy,Greedy]

Originally Posted by Adder

20 cl is 200 ml or .2 liters. Which according to Hank's site is 6.763 fluids ounces or .85 cups and 50 grams of sugar is .26 cups.

You're not baking, so I would just read that as just under a cup for the creams and a heeping quarter cup for the sugar.

Just curious. Our measuring cups have both metric and crazy-assed measurement systems on them. How many crazy-assed only measuring cups are still out there? Is this something about our part of the country, like maybe the same suppliers cover both us and Quebec?

[Mmmm, Burger (C.J.)]

Originally Posted by Hank Chinaski

a 1/16 cup.

Where are you going to find one of those?

Oh, yeah, helpfully note that this is a tablespoon.

[Hank Chinaski]

Originally Posted by Mmmm, Burger (C.J.)

Where are you going to find one of those?

Oh, yeah, helpfully note that this is a tablespoon.

we have one, and tblsp is not such a clear indicator anymore as the size of spoons varies

but you have been somewhat helpful, thank you.

S. the main thing is understanding you are approximating anyway so err on the high side and cook this stuff.

[Mmmm, Burger (C.J.)]

Originally Posted by Hank Chinaski

we have one, and tblsp is not such a clear indicator anymore as the size of spoons varies

I'm not talking from your dish set, I'm talking about a measuring spoon. Do those vary in your kitchen? Is that why you're 6'11"--because the meter stick you have is really only 29 inches?

[Fugee]

Originally Posted by Adder

Seriously? As if the amount of cream need to be precise to the tenth of a cup for the recipe to work?

I don't know about cream and it depends on what you consider "working." That much different in flour will change the results in baking which is why more serious bakers weigh flour instead of measuring it.**

That creme brulee recipe didn't seem to have anything special other than the addition of the rosemary and the pear so why mess around with conversions.

**There is noticeable difference in the amount of flour you get using different ways of scooping it out/spooning it into the measuring cup.

[Sparklehorse]

Originally Posted by Adder

Seriously? As if the amount of cream need to be precise to the tenth of a cup for the recipe to work?

My concern has to do with the rosemary which can get disgustingly piney as a flavor when there's too much. So I wanted to get the ratio of cream to sugar to rosemary (even recognizing the vagueness of the "sprigs" called for in the recipe), ideally from a recipe that already incorporated said ingredients. I have a digital kitchen scale so with all of your help, I will undoubtedly get within shooting range the first time. Thanks!