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Random Food Questions Thread - Page 397

post #5941 of 7193
I like to live dangerously, however I hate going in to Eataly. So overwhelming. I can't believe I actually found burrata there once.
post #5942 of 7193
i agree on the crowds, I've come to hate it there, but I often need products from there. Black truffles for $42/oz and I'm in.

Their mushroom selection is unbeatable in the city.
post #5943 of 7193
Quote:
Originally Posted by Rambo View Post

got another one for the food scientists: i've been calculating out food values and one that keeps tripping me up is brown rice. they list cooked brown rice as being one cup = 200g. but i've tried 3 different dry measuring spoons and never gotten anywhere over around 150g in weight. Same thing with sweet potato. what could they be using for this? admittedly, not a pressing issue, but something i was curious about.
wait, what? you've been trying to measure 1 cup of rice using tablespoons? think there might be some margin of error there? (16 measurements v. 1?). also, with sweet potatoes, would matter if diced or shredded (and what size?) or pureed.
post #5944 of 7193
Quote:
Originally Posted by Rambo View Post

got another one for the food scientists: i've been calculating out food values and one that keeps tripping me up is brown rice. they list cooked brown rice as being one cup = 200g. but i've tried 3 different dry measuring spoons and never gotten anywhere over around 150g in weight. Same thing with sweet potato. what could they be using for this? admittedly, not a pressing issue, but something i was curious about.

You don't have a food scale?
post #5945 of 7193
Quote:
Originally Posted by foodguy View Post

wait, what? you've been trying to measure 1 cup of rice using tablespoons? think there might be some margin of error there? (16 measurements v. 1?). also, with sweet potatoes, would matter if diced or shredded (and what size?) or pureed.

no, using dry measuing cups. 1c, 1/2c/ etc..
Quote:
Originally Posted by Cary Grant View Post

You don't have a food scale?

how do you think i'm weighing out the 150g and 200g respectively???
post #5946 of 7193
Just use a scale. Volume measurements are meaningless.
post #5947 of 7193
Quote:
Originally Posted by itsstillmatt View Post

Just use a scale. Volume measurements are meaningless.

This
post #5948 of 7193
So you guys are saying that it actually was a pressing issue?
post #5949 of 7193
Quote:
Originally Posted by itsstillmatt View Post

Just use a scale. Volume measurements are meaningless.

Quote:
Originally Posted by Cary Grant View Post

This

Oh, I do, and don't trust volume. I was just curious about how they'd come out to that.
post #5950 of 7193
it's what matt said. volume measures are rough. there are a lot of variables (even in the sizes of measuring cups, which are not always accurate). the most important is how tightly compacted the food is. we've played games with it in the test kitchen and found that depending on how we measured it, 1 cup of flour could way anything from 3 1/2 to 5 1/2 ounces.
post #5951 of 7193
Quote:
Originally Posted by foodguy View Post

it's what matt said. volume measures are rough. there are a lot of variables (even in the sizes of measuring cups, which are not always accurate). the most important is how tightly compacted the food is. we've played games with it in the test kitchen and found that depending on how we measured it, 1 cup of flour could way anything from 3 1/2 to 5 1/2 ounces.

Very interesting. Thanks.
post #5952 of 7193
Quote:
Originally Posted by foodguy View Post

it's what matt said. volume measures are rough. there are a lot of variables (even in the sizes of measuring cups, which are not always accurate). the most important is how tightly compacted the food is. we've played games with it in the test kitchen and found that depending on how we measured it, 1 cup of flour could way anything from 3 1/2 to 5 1/2 ounces.

Indeed. Measuring flour incorrectly may be one of the novice baker's most common mistakes. But then too many recipes are too vague on exactly how the flour should be portioned.

IMO
post #5953 of 7193
Quote:
Originally Posted by Cary Grant View Post

Indeed. Measuring flour incorrectly may be one of the novice baker's most common mistakes. But then too many recipes are too vague on exactly how the flour should be portioned.
IMO

Seriously. I skip just about any baking recipe that doesn't include weights.
post #5954 of 7193
I have about half a pork head (skin on) and some rib bones leftover from some roasted lechon. What, if anything, can I do with these? Is it enough to make stock? Or perhaps add some chicken carcasses to 'fill' it out?
post #5955 of 7193
I received a 250/1000 waterstone for christmas.

Any good reason to not do a double bevel in my henckels chef knife? something like 15/20?

My crock-stick style sharpener already does a double, but the stones are so fine that the 15 degree bevel is not really visible. All the knives I see in online sharpening guides have a very visible 15 degree section.
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