Here's the recipe: Kale with baked eggs.
I can do metric measurements for everything, but the 40g butter and 40g plain flour for the roux. What would these be in T or tsp?
I've been using my usual roux recipe, but I'm curious to what the measures really should be.
I use this dish as a main course sometimes too, but for Christmas dinner I served it as vegetable dish alongside poached salmon.
40 gm = 1.41 oz
Is there any hope this might help? .....?
After messing about in my laboratory kitchen, I have reached the conclusion that you need approximately
6 level tbsps of flour (to equal 40 gm)
but the butter is beyond me. Roughly 1 and a half ounces...
And these is cheese-eating surrender monkey tablespoons.
Butter is between 2 and 3 tbsps.
I'd be tempted to do 7 level tbsps flour to 3 level tbsps butter.
To solve this problem we need to know ... dum dum dum ... the DENSITY of butter so we go to WIKI (who we trust?) which informs us that the density of butter is .911g/cubic cm. To get to tsp, once again WIKI states that 1 tsp = 4.93 mL (= 4.93 cubic cm) so
Dimensional Analysis Time !!! (wooo wooo!)
(Note: True Nerds ALWAYS go wooo wooo when it's time to change units. It's part of the code.)
40 g x (1 cc/.911 g) X (1 tsp/4.93 cc) = (calculator please ...)
9 tsp (yes, only 1 significant figure; that's what you have in 40 g.)
So, your 40 g of butter translates into 9 tsp.
The logic will be the same for the flour; you need the density of the flour and then the appropriate conversion factor to T.
Will post this part then take a shower. If someone else doesn't jump in I'll do the flour in a bit.
CHEM NERDS ... accept NO substitute! In the end, might makes right. Nothing has changed since the caveman.
Hey, don't chem nerds just have simple tools to weigh stuff in grams? (Like quaint Yurpeens do, in their kitchen?)
Come back after shower. :-D
How many teaspoons is that?
Give or take.
How can anyone cook using cups, tbsps, and tsps, especially when no one knows how much they are and they differ across the quaint old English-speaking world?
... or (to one significant figure) 4.93 ml/cc, ...
One sig. fig. in 4.93 ??? Don't let In Wales catch you posting that; you're looking for a spanking! In the end, might makes right. Nothing has changed since the caveman.
Because we have brains the size of planets.
AND we know our 64 times tables.
:-þ
Actually, it really doesn't matter. The original ingredient list is only approximate. Depending on the ambient air temperature, humidity, real eggs versus battery raised eggs, Holstein milk versus Jersey milk, etc., etc. the actual As-Made list will be different for each iteration. As long as the first set is more or less correct in ratio ... it'll work out.
If it works, don't fix it.
BTW, the secret is equal amounts, by weight, of fat and flour. Doesn't matter what fat as long as it is compatible with the rest of the ingredients of the dish. Most people always use butter or/and milk cuz they are wusses, unadventurous stick-in-the-muds going for the mediocre.
Likely, however, you meant the cooking roux, not the gris gris stuff.
i go now. (PS. nice recept, sounds delicious, yes i read it.) "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
Say, how's that goose liver lasting? Still delicious? "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
There's not much left. No, it has lost savour. It was best when first dug out of the fat and cut into. Either that or I've had so much fat duck my palate's jaded. Dat's a serious possibility.
yaw father's a gumbo cooker yo mamma's a alligator hooker
and the voo doo rap at the end is killer. "Life shrinks or expands in proportion to one's courage." - Anaïs Nin
I get those confused too.
40 g of flour to T(ablespoons)
From WIKI, density of wheat flour is .5 - .6 g/mL ; let's go with .55 g/mL
ALSO, 1 T(ablespoon) = 15 mL so
40 g x (1 mL/.55 g) x (1 T/15 mL) = 5 Tablespoons
So your 40 grams of flour translates to 5 Tablespoons.
Enough nerdiness for one day. Football is on.
Bye In the end, might makes right. Nothing has changed since the caveman.
This is of vital importance.
