Re: On recipe translation
There are also times when the strategy is just different; for example, flour is measured by weight rather than volume, which is complete craziness in my book. But then so is calling arugula "rocket". (Kidding, of course, even about the flour. But most cookbooks in North America call for flour by the cup, not by the gram. So it's weird, all right?)
Actually, to nitpick, measuring flour by the cup is a weird American
habit that doesn't make much sense. Because flour can be fluffed
up or packed down it makes a terrible volume measure. If you dip your
measuring cup into the flour you can get a lot more flour than if you scoop
flour into the cup. The difference can be as much as three ounces per cup. For
bread this isn't that big a deal because most recipes have slop in them to
compensate for the age of the flour and the relative humidity. But for pastry
this can be VERY important. Professional bakers, even in America, don't measure
flour by volume. Its all by weight. Better American home baking books these days,
even if their recipes are by volume, will usually tell you somewhere in the front how
they measure flour (the "dip method" or the "scoop method.")
(I spent the last couple years of the downturn learning how to bake. :)
Obtopic: I really hate the trend lately of every single company having a
huge process and rigmarole of applying for the jobs they have open.
Worst of all are the sites with resume builders, where you have to enter in
every job you ever worked, start and end dates, categories and addresses and
tasks, press here, click there, submit enter, Click Here to Enter a New Job,
Click Here To Enter a New Education, Click Here To Enter a New Skill,
Click Here To Get Really Mad And Bail On The Whole Thing. I suppose it is
all a weeding process and so far I am the dandelion.
My other annoyance: "Paste your resume into this tiny little text box
(make sure it is properly formatted.)" sigh.
writing, design, croissants
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On recipe translation: From: Matthew Bin
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