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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 1:46 pm 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
I don't understand the the word 'water'; explanation or LMGTFY????????????? :o :twisted: :roll: :lol:

Would an American Sauvignon Blanc be similar................ :lol: :?:


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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 2:02 pm 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
wino wrote:
LMGTFY


Clearly we need to expand the "Guide to Abbreviations for this board"

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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 2:05 pm 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
Paul Kierstead wrote:
wino wrote:
What would be the formula for converting my 9"x13" to this...? :lol: :twisted: :roll: :o


Well, you would have to do a volume calculation (*) instead of area. Take the scaling factors (which are actually areas) and multiple by the desired height of the product. Do this in centimeters is best; what you have at the end is millliters (one cubic cm is one mL). Now put your castle on a scale and tare it out. Fill with water, and measure in kg; this is how many liters your castle holds. Multiple by 1000 to get mL. You can now easily convert your flat pan scaling to scale your castle.


PK

(*) technically you should be doing a volume any, since pans have sloping sides and it does affect the calculation, but for flat-land it is a fine approximation)
(**) Yes, I think about these things

EDIT: Dammit, frank beat me to it. I was reducing the procedure too much!



Pauls method would work fine too...in Canada... ;) :lol: melikes dem ounces & inches! :mrgreen:

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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 2:10 pm 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
LMGTFY = Let Me Google That For You (generally considered a slight insult), in your case I'll make an exception :o :lol:


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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 4:04 pm 
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Paul Kierstead wrote:


Wow, thank you! My brain melts with this kind of problem, even when it isn't that hard at all.

--Lisa


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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 4:16 pm 
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Location: Northern California
Whoosh! That was the sound of it all going way over my head :shock:


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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 4:43 pm 
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phoenix wrote:
Whoosh! That was the sound of it all going way over my head :shock:



Dam* them %$#&*^!! Engineer types! :lol:

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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 6:30 pm 
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1 cup of water = 237g = 8.35oz = 14.4375 cu. in.

Something I have posted on my fridge, for these kind of calculations.

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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Thu Mar 07, 2013 9:53 pm 
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Location: Ottawa, ON
You normally work in british fluid oz?


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 Post subject: Re: A useful tip for scaling recipes
PostPosted: Fri Mar 08, 2013 12:43 am 
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Paul Kierstead wrote:
You normally work in british fluid oz?

No, water is just a bit heavier than the normally accepted 8 oz/cup. Vegetable oil is closer to that weight - about 7.9 oz/cup.

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