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.
