jamgirl
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Post by jamgirl on Apr 26, 2019 14:48:35 GMT -5
Hello to all you IP Owners - I've had an epiphany the other day that I simply must share with everyone. Recently, I downloaded 2 cookbooks through Amazon Kindle and as I was reading them through, I realized (having a great chuckle on myself), that the recipes in these books and most of the ones I've been trying from on-line sources, are made using US Standard measurements. (Dah!) Being a "Bluenoser" from Nova Scotia, Canada, the "amounts" wouldn't be quite the same since our Metric measurements are a bit larger. (Yes, you may all share in this chuckle!!)
If some of you have already had your own epiphany about this subject, good on you.
Although the results of my "baked" recipes seemed okay, I was now wondering if they'd be even better using the proper US quantities in which they are written. Soooo, instead of going to the expense of purchasing an entire new set of US graded measuring cups, teaspoons, etc., I bought a lovely little kitchen scale that measures in lbs, oz., grams or milliliters. Then I printed off the US versions of weights and measurements for dry and wet ingredients and Voila!! - I can now measure the correct amounts for all of my US recipes on my little scale. As an example, 1 cup of flour weighs about US 129 Grams - while Metric Canadian is closer to 137. (According to my new scale) Some other Canadian bakers say it's closer to 150 Grams. Even though the differences are not that substantial, I'm sure using the correct US amounts will produce a better product when following a US written recipe.
I haven't tried any "baked" recipes since I bought the scale but when I do, perhaps the ginger cake (which was delicious though maybe a bit denser due to the differences in the amounts???), I will be sure to add to this post with comments on the finished product(s). Wish me luck!!! And yes, I am still chuckling too!
Happy IPing to all - from JamGirl (meaning music jams and not strawberry - lol)
(P.S. A few hours along I realized that my original post had been incorrect on the weight of the flour being used as an example of the difference and I should have said US Standard Measurements. Ooops!!! They have since been corrected. Kindest Rgds, JamGirl)
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Post by wallycat on Apr 26, 2019 20:42:35 GMT -5
I loved, loved, loved Nova Scotia when DH and I motorcycled through there! LOVED IT. I've accidentally purchased UK/metric cookbooks and needed to adjust the recipes. I suppose you could copy/paste it into software somewhere that would automatically adjust it all for you. Baking is more precise, which is why I usually cook and do less baking, LOL.
The ginger cake sounds wonderful! Report back.
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jamgirl
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Post by jamgirl on Apr 27, 2019 8:56:14 GMT -5
Hi WallyCat - how nice to hear from you - I also love cats tho we have none at the moment. Too "old" and set in our ways for pets now -
I'm so glad you loved our little province. We've lived in a New Brunswick and BC when we were younger, but are now (senior) retirees and have moved back home, enjoying our leisure days. I have printed off the US standard measurements that have been converted to grams and am in the process now of inserting those into the baking recipes I've tried thus far. Probably not so great a change for cooking per se, but results should be better with the correct amounts in the baked goods. I just bought my IP in Feb and my brain can't stop planning what I might try next. I have quite a few accessories for my 6 qt but of course, am looking for more - I'd like a loaf pan and square cake pan - may try some recipes first in equivalent tinfoil pan sizes before going to the expense of buying them outright.
Again, lovely to "meet" you and do take care - we've never motorcycled but have been to "the states" many times by plane and driving both with and without the children - loved Nashville, went twice to the Grand Ole Opry - also had a 4 month "vacation" in Florida after hubby retired in 1998 - we rented a "coach" in a Tarpon Springs mobile park. We loved that as well.
Kindest Rgds - JamGirl
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jamgirl
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Post by jamgirl on May 19, 2019 14:37:59 GMT -5
Further to my experiences with US Standard measurements, I have since tried my ginger cake (from an Instant Pot recipe online) and I not only used the flour amount in US grams, I also used the cake flour substitute for All Purpose. (One cup of A/P - remove 2 Tbsp and replace with 2 Tbsp of cornstarch and whisk well) and, I subbed the granulated sugar with honey. Here is the recipe I adapted from the original that I had downloaded. 113 grams melted butter, 113 grams honey, 1 Egg lightly beaten, 170 grams molasses, 320 grams flour of choice, 1 1/2 tsp baking soda, 1 tsp cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg, 1/2 tsp salt, 200 ml hot water. Note that I had used teaspoons that also have the ml on them, as they are basically the same amount as my Cndn ones.
Combine melted butter, honey,egg,and molasses. Add in flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt and mix gently until all is absorbed. Stir in hot water and mix well again. Grease a 6 cup bundt pan for 6 qt Pot (unless your bundt pan is non-stick) Pour in batter to 2/3 full only. My batter was quite thin compared to the first time I made the cake. You will no doubt have batter left over if using a 6 cup bundt pan. Just be sure that whatever you use, not to overfill the pan or the center may not bake fully. Add 2 cups water and the trivet to the Pot. Use High Pressure for 45 mins with 5 mins NPR. (I had filled my bundt pan too full and the center did not bake fully so it had to be baked a bit longer.) Let cool 10-15 mins before removing from pan. **** Perhaps with the leftover batter, you may want to pipe it into greased donut trays, (mine are non-stick) and again, fill only about 2/3 full as the batter rises nicely. I pinched the end of the piping bag with a strong clip while filling, as the batter is fairly thin and tends to leak pretty quickly. Bake in regular oven 12-14 mins or until donuts bounce back to the touch or are clean with a toothpick. The donuts were very tasty, less dense than the cake done in the Instant Pot due to the different baking methods. So hopefully, this recipe turns out for you as directed, but you may have to bake in 2 separate batches if using just pans and the Instant Pot. The cake is also quite tasty and great with whipped topping. Any topping may do, though, according to one's own preferences for ginger cake. So enjoy!
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