"We count into Russian": how not to goofy with a lot of products, cooking according to a foreign recipe

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"We count into Russian": how not to goofy with a lot of products, cooking according to a foreign recipe

I remember once I took it upon myself to cook an American pumpkin pie. A rare nasty thing happened, ladies and gentlemen, I tell you, and not at all because the pie was American or pumpkin. No. I, a naive Moscow resident, too literally understood such a measure of measurement as a "cup".

I thought that there is probably not so much the volume of products as their proportional relationship to each other is important. And in some ways he was right, so he was, but... All the same, an incomprehensible muck came out. Dough - failed from the word at all.

Then there was an attempt to make a pate (baked, a la medieval pie). And again - by! With the filling, trying to bring it to a more or less suitable consistency, I fiddled with God knows how much. And the dough failed again.

I had to think about the fact that "cup"?, it is, of course, a cup, but very strange and inaccessible to me.

I dug into literature and not only, as a result I found out: a cup is a cup of strife.

We habitually associate the word "cup" in many recipes that have come from the West, with the usual measure - a faceted glass. But alas, the volumes do not match.

Therefore, when you cook, and you see the word "cup" in the recipe, first think about where this recipe could come from.

  • If from Australia, Canada, New Zealand - then a cup is equal to 250 milliliters
  • If from the USA - 236 milliliters (you can round up to 240 or 230 - whatever you like)
  • If from England, then the cup there is simply gigantic - 284 milliliters, we can round up to 280
  • And in Japan, a cup is equal to 200 milliliters

Ok, we figured out the volumes, but what to do with bulk products? You can't get enough cups for all occasions, it's a dreary thing to measure out in parts.

The easiest way in this case is to use ordinary tablespoons, although they can fail.

See, if you need to count something in spoons, then you should take the volume of our tablespoon as a starting point - this is about 15 milliliters.

But if the recipe contains tablespoons of other countries, then again - a puzzle.

The fact is that the British tablespoon is 17.7 milliliters, the Australian one is already twenty. All others are kind of standardized, and also contain 15 milliliters (that is, three teaspoons).

It is best, of course, to ignore recipes with cups and spoons and look for other options - those where the measure is given in grams, but alas, this is not always possible. especially if the recipe comes "from the user", and many (including myself) generally use the measure "by eye" or "a handful". Alas, such a bad thing is cooking.

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