[LMB] OT: Science & Technique of Pie Crusts
howard at brazee.net
Wed Sep 24 15:51:45 BST 2008
On 9/24/2008 Elizabeth Holden wrote:
> Easiest thing to do is cut it from the brick-shaped thing that's a
> pound. Half a pound (just cut it in the middle) is a cup. Most
> packages are marked so you know where to cut to get a cup, a
> half-cup, a quarter-cup, and so on.
I think much of the confusion comes from liquid and dry ounces.
Recognizing that these are often different means that we aren't sure
that a half-pound of butter is a cup.
Of course, experience can teach us when a measurement is "close
enough". Recipes don't have us put in 95/100 of a cup of flour -
being that precise doesn't make sense. Especially since the original
cook didn't use chemical formulae to match everything perfectly
according to theory.
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