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ingredient density

print the density of ingredients on the packet
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I find it frustrating when recipes call for weights of ingredients rather than volume. Its fine if you have kitchen scales but they are costly and sometimes inaccurate (particularly for small quantities and also particularly for analog scales).

If all ingredients had the density printed on them, it would be easy to convert to a volume, and then measured out in a measuring cup.

...actually rather than density, I think the *inverse* of the density would be needed.

so for example flour is 0.6 the density of water - and the inverse is 1.66 (better to keep as a fraction 10/6).

So if I want 120 grams of flour, the volume is just 120 grams * 10/6 cm^3/grams which equals 200cm^3 (or 200 ml).

alternatively I could just print out a full list of ingredient's density and keep handy in the kitchen.

xaviergisz, May 03 2006

Measure stuff in handfuls instead Human_20food_20measurement
[moomintroll, May 04 2006]

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       //costly and sometimes inaccurate// not *that* costly - I think I bought a set of digital scales for about the same as two bottles of cheap(ish) wine.   

       Everything should be in handfuls, anyway [shameless linky]
moomintroll, May 04 2006
  

       Recipes? Measuring? I never use recipes, and I never use measuring tools. I simply don't have the patience or organization, but I keep myself fed.   

       I understand that flour is THE reason that measurements are given by weight. It varies in density with sifting, humidity, fineness, and a couple of other variables.
baconbrain, May 04 2006
  

       Specific volume is the inverse of density. Suggest title change reflect that.
Texticle, May 04 2006
  

       [moomintroll], I guess I meant costly relative to a measuring cup. Also measuring cups are more readily available. Cheapest electronic scale I can find is AU$40. btw, how many handfuls of cash is two cheap(ish) bottles of wine?   

       [baconbrain], I doubt those variables would have a noticeable impact on the volume on ingredients, especially in cooking which has a tolerance of at least 5%.
xaviergisz, May 04 2006
  
      
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