Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg
I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with t
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
So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense) 100 Bread Flour 30 Water 1 oil .... I know the flour i
I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "fo
I'm looking at a recipe that lists the following as an ingredient: 1 cup all-purpose flour (spooned and leveled) What exactly does this mean? Is this li
I've heard over and over that when it comes to baking, measurements cannot be ignored, and you need to be very precise. This question covers how precise a measu
I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredie
What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spagh
I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites.
In Australia, a tablespoon is defined as 20mL whereas it is 15mL in nearly all other countries. I'm interested to know where this comes from, and also what oth
I've seen a lot of recipes that call for a "scoop" of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers.
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-1
I don't have a single tools to measure the weight of ingredient. I came across recipe with different weight: 1/4 cup olive oil 1 pound dried spaghetti 2 tablesp
I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in see
I am learning to cook. I want to know whether there is a good resource at what ratios of ingredients to use when I am cooking. Thank You. :)
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amou
Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient
I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use to
It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps a