Comments on: Keeping an Efficient Kitchen http://www.grubgirl.com/miscellaneous/kitchen/keeping-an-efficient-kitchen/ San Francisco Bay Area cheap eats, restaurant reviews, and cooking tips. Wed, 28 Dec 2011 04:13:05 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Baker Mike http://www.grubgirl.com/miscellaneous/kitchen/keeping-an-efficient-kitchen/comment-page-1/#comment-272 Baker Mike Wed, 09 Jan 2008 04:35:57 +0000 http://www.grubgirl.com/miscellaneous/kitchen/keeping-an-efficient-kitchen/#comment-272 Hey, wait... Cuban recipe? Does the embargo against Cuba allow that? :-) Hmm, the State Dept. doesn't seem to have anything to say on the matter. Just keep those Cuban cigars well stashed, GrubGirl. Hey, wait… Cuban recipe? Does the embargo against Cuba allow that?

:-)

Hmm, the State Dept. doesn’t seem to have anything to say on the matter. Just keep those Cuban cigars well stashed, GrubGirl.

]]> By: Baker Mike http://www.grubgirl.com/miscellaneous/kitchen/keeping-an-efficient-kitchen/comment-page-1/#comment-271 Baker Mike Wed, 09 Jan 2008 04:29:13 +0000 http://www.grubgirl.com/miscellaneous/kitchen/keeping-an-efficient-kitchen/#comment-271 Bah! I have more than enough recipes in my meager collection of American cookbooks to last me a lifetime. I have a book called "1001 Cookie Recipes" and I have only prepared 65 of them so far. If there's anything else I think I need, I look it up on allrecipes.com. BTW, allrecipes.com can help you with measurement conversions. Be advised that measurement conversions aren't the only difficulty you will face with non-American recipes. There is also the small matter of ingredient conversion. This is an obvious issue with a non-English recipe. However, I once bought an English-language cookbook where the ingredients weren't familiar at all. A British colleague advised that the ingredient names were all British variants. That also explained why all the ingredients were measured in 2-3 ways (turn the oven on to X degrees Fahrenheit, Y degrees Celsius, or gas level Z). One more thing-- you might not necessarily have the tools for international baking. I once visited a friend in Germany and we baked cookies together. We 2 computer hackers conquered the challenges of converting my basic chocolate chip cookie recipe to work in Germany. Did you know they measure dry ingredients by weight (x grams of flour) vs volume (y cups of flour)? Bah! I have more than enough recipes in my meager collection of American cookbooks to last me a lifetime. I have a book called “1001 Cookie Recipes” and I have only prepared 65 of them so far. If there’s anything else I think I need, I look it up on allrecipes.com.

BTW, allrecipes.com can help you with measurement conversions.

Be advised that measurement conversions aren’t the only difficulty you will face with non-American recipes. There is also the small matter of ingredient conversion. This is an obvious issue with a non-English recipe. However, I once bought an English-language cookbook where the ingredients weren’t familiar at all. A British colleague advised that the ingredient names were all British variants. That also explained why all the ingredients were measured in 2-3 ways (turn the oven on to X degrees Fahrenheit, Y degrees Celsius, or gas level Z).

One more thing– you might not necessarily have the tools for international baking. I once visited a friend in Germany and we baked cookies together. We 2 computer hackers conquered the challenges of converting my basic chocolate chip cookie recipe to work in Germany. Did you know they measure dry ingredients by weight (x grams of flour) vs volume (y cups of flour)?

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