Posted by Chef Art cepc, Baking instructor on October 05, 1998 at 20:26:11:
In Reply to: Re: measurements??? posted by Gerard on September 28, 1998 at 16:49:29:
The answers are technically correct but not that critical for small amounts.
To get consistant results all ingriedents must be weighed to be accurate. Yes the specific gravity (density) of liquids are different but in mixes using up to 100 lbs of flour they are not different enough not to weigh them by measuring their volume. But not all of them. I teach My students the MEOW method
These liquids for home and retail use all weigh the same as water on which volume measure is based
M---MILK AND MILK PRODUCTS INCLUDING CREAM AND SOUR CREAM
E---EGGS,WHOLE EGGS AND WHITES,YOLKS ARE SLIGHTLY HEAVIER
O---OIL,VEGTABLE AND MELTED AND COOLED SHORTENING AND BUTTER
W---WATER
HOPE THIS CLEARS IT UP A LITTLE:
: Tim,
: >>A pound is always a pound with
: modern digital scales weighing to the .01. >>
: Sure but you don't always know what a recipe is using as its reference point, weighing fluids on a scale can easily throw the formula way off even though the scaled weight is exact.
: Water or milk are better measured than weighed for convenience and speed, theres no need to put a gal of water on the scale because its always going to be a pint to a pound, but something with a different specific gravity like glucose is different.
: Lets say the recipe calls for a gal of glucose and we assume a gal is 8 lbs (weight), so we weigh out 8 lbs of glucose and the formula goes down the tubes. Even though we have 8 lbs exactly.
: If a recipe calls for 8 oz melted choc, unless you know what the recipe author is stipulating ,..weight or volume you get 2 different amounts.
: Weigh the choc and melt it and you have 8 oz by weight.
: Melt the choc and measure 8 fl oz and you have a different amount.
: So it follows , I suspect that 1 gal of oysters isn't 8 lbs by weight but in volume liquid weight.
: Its as confusing as 1 heaping teapoon and a heavy Lb.
: Cheers, Gerard.