I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template
I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other reci
I have a casserole recipe that I generally cook in the oven. I'd like to try it in my slow cooker for several reasons: convenience, timing, opening up the ove
I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing w
In the UK eggs are sized as, small, medium, large and extra large. What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many sma
I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template
I generally just lower the temp 25 degrees when going from oven to the little convec toaster oven and it works out well. This may be a silly question, but I th
What's called for specifically is an "11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan)" in this recipe. I made this once before and it was a hit,
I am hoping to make two 3 quart casserole dishes worth of macaroni and cheese. The recipe I have calls for using two pounds of pasta, but doesn't indicate the v
I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have t
I have a recipe that calls for 5 pounds of flour, but I live in a country that sells their flour in 1-kg bags. So I put in 2 kg = 4.4 pounds... How many cups sh
I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is m
Recipe calls for tablespoons of butter but all I have is whipped butter. What is the conversion?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo d
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by han
I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (
I know "standard" cake recipes can be converted to cupcakes by adjusting bake time... is the same true for angel food cakes as well? Or do other things need to
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton®
I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation s
I need to purchase 1.5 cups of hazelnuts for a recipe I want to make but they’re sold by weight not volume. Approximately how much does a cup of them weig