The art of french pastry phần 17

measurements vary, you will never be certain that a cake will work out the same way twice But if you scale your ingredients, every recipe in this book will work, again, and again, and again The degree of variation in weight when you use measures is not surprising The amount of flour or confectioners’ sugar held in a cup is a function of many things, including the humidity of the flour, whether or not it is packed into the cup, how long it has been sitting in the bag before being scooped, whether or not it has been sifted, and the dimensions of the cup itself They are not all the same As for liquids, no two people are going to measure milk in a cup at exactly the same point on the line in the cup And when it comes to measuring spoons, there is a tremendous variation in volume from one manufacturer to another (Do the experiment yourself if you don’t believe me!) Did you know, for example, that 200 grams of flour measured on a scale would represent 1ẵ cups plus 1 tablespoon plus 1ẳ teaspoons? You will see that in each recipe I have provided a grid with approximate measurements for each ingredient—but I do not want you to use those measurements They are just to give you an approximate idea of the amount of an ingredient that the weight represents, since you may have never worked with scaling before I cannot vouch for the recipes if you use the measures Every professional chef would agree that the approximations prove my point The prep time for all of these recipes is also considerably faster when ...in a cup is a function of many things, including the humidity of the flour, whether or not it is packed into the cup, how long it has been sitting in the bag before being scooped, whether or not it has been... whether or not it has been sifted, and the dimensions of the cup itself They are not all the same As for liquids, no two people are going to measure milk in a cup at exactly the same point on the line in the cup And when it comes to... measurements They are just to give you an approximate idea of the amount of an ingredient that the weight represents, since you may have never worked with scaling before I cannot vouch for the recipes if you use the