Quote:
Originally Posted by treadlightly
I think you have to embrace the "art" side of cooking a little bit  If a recipe calls for a banana, it's whatever banana you have, whether it is a 50g banana or a 75g banana.
Similarly, in a humid climate, 100g of flour may not be the same 100g as in a desert.
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Using a cup as a measure is a pain though, recipes for espresso and cappuccino drinkers turn out completely differently for some reason