Cookaholics Bulletin Board

Well now, would you look at that. This is why I stick to metric, where the numbers are much nicer and make more sense.

We're Americans...look at our Government!
Making sense is seldom a priority...

Ha!

Even BING defines LMGTFY!

Water vs American Sauvignon Blanc vs Pinot Grigio: Won't the SG skew the results?

cc

Certainly the gravitas of this specific situation demands it

All,

So I added a 2nd page to the spreadsheet, which is a quick cross-reference for converting one pan size to another. I also published that as a public web page:

https://docs.google.com/spreadsheet/pub ... utput=html

You find the size of the pan in the recipe on the left, and find the pan you have across the top, and cross-reference them to find the recipe multiplier. The multipliers are rounded to the nearest 1/4, because who's going to scale a recipe by 13% or 41%, really? Mind you, there's some faults to this rounding method, converting 8x12 to 8x8 shoud be 2/3, not 75%, but on the whole it's easy to grasp.

This chart does not take into account pan depth, or the fact that some mfrs measure pan size from the rim, and some across the bottom, resulting in substantially different actual sizes. Also, note that changing the volume of a recipe by +/- 50% generally affects the cooking time as well.

The US fluid weight is ostensably based on the weight of whole milk. That is, 8 fluid ounces of whole milk should be 8oz in weight. It's not with modern whole milk, but that was the idea, and one which probably made considerably more sense in 1780 than it does now.

Thanks to cookbooks, measuring cups, and force of habit, I use all US measurements for cooking. Even though I do pottery exclusively in metric. It's like being bilingual, almost.

When I lived in England, I took a "cookery" class and bought a whole bunch of cookbooks. When I was ready to return, I not only shipped back the cookbooks, I also brought back my Pyrex English pint measuring cup and 2 sets of measuring spoons (yes they are slightly different). I use them when I cook out of the English cookbooks, e.g. make my Yorkshire pudding. Saves me having to convert.

Josh, is there a way to save that sheet to excel so I don't have to go online?

I have this baking times chart , which I could add to the spread sheet if I could download it. Thanks.

Very nice! Precomputed matrix, doh, makes perfect sense and you and print it out and stick it on the fridge. Community effort, I very much like it.

Alina,

Yeah, if you go to the original googledocs link which Paul posted, you can do File --> save as ...

You can also add your cooking times notes there.