Quote:
Originally Posted by kazbates
A cup here in the USA is also 8 ounces by weight. We use two different types of measuring cups, one specifically designed for measuring dry ingredients and another specifically for liquid ingredients. Having said that, one of my favorite foodnetwork tv chefs (Alton Brown) suggests that we should always use a scale to weigh dry ingredients for better accuracy particularly when baking. Of course, he's more like the Science Guy of Cooking, hence the reason I like him.  |
Sounds like the exact opposite of my favourite TV-chef over here in Sweden, a guy called Per Morberg. He is actually an Actor that has worked as a chef before becoming "famous".
He practices cooking by brutal force and shooting from the hip more or less, but is hilarious to look at
