In the Daily Mail some days ago they printed a recipe for Fudge, and it 
started with 2 tbsp butter, now how much is 2 tbsp of butter, how do you 
measure that?

It would have been better if they had used the weight.

Alan

alan.holmes wrote:
> In the Daily Mail some days ago they printed a recipe for Fudge, and it 
> started with 2 tbsp butter, now how much is 2 tbsp of butter, how do you 
> measure that?
> 
> It would have been better if they had used the weight.
> 
> Alan
> 

Measurements are printed on the butter stick wrapper here in the states.
But how difficult is it to let the butter soften a bit and use a 
measuring spoon?

Here's a favorite chocolate recipe, its as close as i have been able to 
come to reproducing the
"Just Dessert's" infamous "chocolate decadence" you can make a chocolate
crumb crust to line the spring form pan with if you wish.  I often serve
it with a small glass of Framboise.

I have on occasion combined pureed raspberries with a bavarian cream to
produce a pink and nicely flavored cream to serve with the torte.

The French will macerate some of the whole &  crushed fresh raspberries
with  a bit of the raspberry liquor "framboise" to be served with the
whipped cream.

Midnight torte
-----------------

1 pound high quality semi sweet baking chocolate

1 pound unsalted butter

6 large eggs

In the top of a double boiler over medium high heat, melt the chocolate
and butter together.  Place the mixture into a medium mixing bowl.  Wash
the top of the double boiler.

In the double boiler over medium high heat, whisk the eggs until warmed
through.  Remove the eggs from the heat, and, using an electric mixer
set on high, beat for 6 minutes or until thickened.

By hand, fold the thickened eggs into the chocolate, one quarter at a
time, until completely blended.

Preheat the oven to 425 F

Pour the batter into a 16 inch spring form pan.  Wrap the bottom and
sides of the pan in a double layer of aluminum foil and place the pan
in a large roasting pan and add enough water to come to within 1 inch of
the top of the spring form pan.  Bake for 15 minutes.

Remove the torte from the oven & the water and cool for 1 hour at room
temperature.  Refrigerate 24 hours before removing from pan and slice
with a hot knife.  Serve with a mix of pureed  and fresh raspberry's and
whipped cream.
---
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

Following up to Mr. Joseph Littleshoes Esq. 

> Measurements are printed on the butter stick wrapper here in the states.

they often are here too, but everybody weighs ingredients.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Sun, 25 Oct 2009 16:23:20 -0000, "alan.holmes"
 wrote:

>In the Daily Mail some days ago they printed a recipe for Fudge, and it 
>started with 2 tbsp butter, now how much is 2 tbsp of butter, 

30gm is close.  Assuming 1gm = 1ml is a fair guide in most cooking.

http://www.convert-me.com/en/convert/weight2volume will do it more
accurately for a wide variety of ingredients if you want

"alan.holmes"  wrote in message 
news:R__Em.56874$mz7.34007@newsfe07.ams2...
> In the Daily Mail some days ago they printed a recipe for Fudge, and it 
> started with 2 tbsp butter, now how much is 2 tbsp of butter, how do you 
> measure that?
>
> It would have been better if they had used the weight.
>
> Alan

More importantly, get a different newspaper! Daily Mail? :Oo

;)

"felangey"  wrote in message 
news:7kmvfcF39ombgU1@mid.individual.net...
>
> "alan.holmes"  wrote in message 
> news:R__Em.56874$mz7.34007@newsfe07.ams2...
>> In the Daily Mail some days ago they printed a recipe for Fudge, and it 
>> started with 2 tbsp butter, now how much is 2 tbsp of butter, how do you 
>> measure that?
>>
>> It would have been better if they had used the weight.
>>
>> Alan
>
> More importantly, get a different newspaper! Daily Mail? :Oo
>
> ;)

Did another newspaper print a recipe for fudge?

I only really buy the Daily Mail for the codeword puzzle!

Alan


>
>

On 2009-10-27 21:18:33 +0000, "alan.holmes"  said:

> 
> "felangey"  wrote in message
> news:7kmvfcF39ombgU1@mid.individual.net...
>> 
>> "alan.holmes"  wrote in message
>> news:R__Em.56874$mz7.34007@newsfe07.ams2...
>>> In the Daily Mail some days ago they printed a recipe for Fudge, and it
>>> started with 2 tbsp butter, now how much is 2 tbsp of butter, how do you
>>> measure that?
>>> 
>>> It would have been better if they had used the weight.
>>> 
>>> Alan
>> 
>> More importantly, get a different newspaper! Daily Mail? :Oo
>> 
>> ;)
> 
> Did another newspaper print a recipe for fudge?
> 
> I only really buy the Daily Mail for the codeword puzzle!
> 
> Alan

Alan, think of Bernard Shaw but just turn it into newspapers rather 
than the way people speak.  ;-)
-- 
Sacha

"Peter Parry"  wrote in message 
news:40dbe5h2n7bet66k9l6a5uoj1uta75q5kd@4ax.com...
> On Sun, 25 Oct 2009 16:23:20 -0000, "alan.holmes"
>  wrote:
>
>>In the Daily Mail some days ago they printed a recipe for Fudge, and it
>>started with 2 tbsp butter, now how much is 2 tbsp of butter,
>
> 30gm is close.  Assuming 1gm = 1ml is a fair guide in most cooking.
>
> http://www.convert-me.com/en/convert/weight2volume will do it more
> accurately for a wide variety of ingredients if you want

Just started to look at this again, but I cannot see that 30 gm is anywhere 
near, on the other hand the recipe does not say whether the tbsp is level or 
not, if if were flour I would expect it to be a pile not level, and I don't 
know whether their measure of butter is level or a pile!

Such is life, sigh!

Does anyone know of a recipe for fudge, which will be easy to use?

Alan


>

On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
 wrote:

>Just started to look at this again, but I cannot see that 30 gm is anywhere 
>near, on the other hand the recipe does not say whether the tbsp is level or 
>not, if if were flour I would expect it to be a pile not level, and I don't 
>know whether their measure of butter is level or a pile!

All measurements are level, unless "heaping" is specified.  Why bother
measuring otherwise?  To convert go to Google.  Say:  Convert 30 grams
to teaspoons.  30 grams = 1 oz = 2 tablespoons

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message 
news:ebioe5h6r1snd2bboubis843dvldfcftkv@4ax.com...
> On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
>  wrote:
>
>>Just started to look at this again, but I cannot see that 30 gm is 
>>anywhere
>>near, on the other hand the recipe does not say whether the tbsp is level 
>>or
>>not, if if were flour I would expect it to be a pile not level, and I 
>>don't
>>know whether their measure of butter is level or a pile!
>
> All measurements are level, unless "heaping" is specified.  Why bother
> measuring otherwise?  To convert go to Google.  Say:  Convert 30 grams
> to teaspoons.  30 grams = 1 oz = 2 tablespoons
>
That's fine for water but not for flour!
Graham

On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
 wrote:


>Just started to look at this again, but I cannot see that 30 gm is anywhere 
>near, 

1 Tablespoon =15ml give or take a tad.

1ml water = 1g

butter is fractionally lighter than water so 

2 tablespoons = 30ml = about 26g of butter if you want to be pedantic
about it :-)

>on the other hand the recipe does not say whether the tbsp is level or 
>not,

Invariably it means a level tablespoon, especially in American cookery
books.  However a lot of modern cutlery  tablespoons are nothing near
15ml so use a spoon measure or an old conventionally shaped tablespoon

On Sat, 31 Oct 2009 12:38:09 -0600, "graham"  wrote:

>
>"sf"  wrote in message 
>news:ebioe5h6r1snd2bboubis843dvldfcftkv@4ax.com...
>> On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
>>  wrote:
>>
>>>Just started to look at this again, but I cannot see that 30 gm is 
>>>anywhere
>>>near, on the other hand the recipe does not say whether the tbsp is level 
>>>or
>>>not, if if were flour I would expect it to be a pile not level, and I 
>>>don't
>>>know whether their measure of butter is level or a pile!
>>
>> All measurements are level, unless "heaping" is specified.  Why bother
>> measuring otherwise?  To convert go to Google.  Say:  Convert 30 grams
>> to teaspoons.  30 grams = 1 oz = 2 tablespoons
>>
>That's fine for water but not for flour!

How would you heap a teaspoon of water???

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message 
news:th9ve5lhvfcmifpoi3r40se9ccdavk66ue@4ax.com...
> On Sat, 31 Oct 2009 12:38:09 -0600, "graham"  wrote:
>
>>
>>"sf"  wrote in message
>>news:ebioe5h6r1snd2bboubis843dvldfcftkv@4ax.com...
>>> On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
>>>  wrote:
>>>
>>>>Just started to look at this again, but I cannot see that 30 gm is
>>>>anywhere
>>>>near, on the other hand the recipe does not say whether the tbsp is 
>>>>level
>>>>or
>>>>not, if if were flour I would expect it to be a pile not level, and I
>>>>don't
>>>>know whether their measure of butter is level or a pile!
>>>
>>> All measurements are level, unless "heaping" is specified.  Why bother
>>> measuring otherwise?  To convert go to Google.  Say:  Convert 30 grams
>>> to teaspoons.  30 grams = 1 oz = 2 tablespoons
>>>
>>That's fine for water but not for flour!
>
> How would you heap a teaspoon of water???
>
> -- 
Freeze it!

graham  wrote:

> "sf"  wrote in message 
> news:th9ve5lhvfcmifpoi3r40se9ccdavk66ue@4ax.com...
> >
> > How would you heap a teaspoon of water???
> >
> > -- 
> Freeze it! 

... beat me to it... Blasted time difference, unfair advantage!
:)


Greg

-- 
I just might say it tonight

          [No ficus = no spam]

On Mon, 02 Nov 2009 19:41:02 -0800, sf   wrote:

>On Sat, 31 Oct 2009 12:38:09 -0600, "graham"  wrote:
>
>>
>>"sf"  wrote in message 
>>news:ebioe5h6r1snd2bboubis843dvldfcftkv@4ax.com...
>>> On Sat, 31 Oct 2009 14:01:54 -0000, "alan.holmes"
>>>  wrote:
>>>
>>>>Just started to look at this again, but I cannot see that 30 gm is 
>>>>anywhere
>>>>near, on the other hand the recipe does not say whether the tbsp is level 
>>>>or
>>>>not, if if were flour I would expect it to be a pile not level, and I 
>>>>don't
>>>>know whether their measure of butter is level or a pile!
>>>
>>> All measurements are level, unless "heaping" is specified.  Why bother
>>> measuring otherwise?  To convert go to Google.  Say:  Convert 30 grams
>>> to teaspoons.  30 grams = 1 oz = 2 tablespoons
>>>
>>That's fine for water but not for flour!
>
>How would you heap a teaspoon of water???

It's a trick question, innit? Are we allowed to use stacked ice cubes? :o)
-- 

Martin

"Gregoire Kretz"  wrote in message 
news:1j8li3d.ll60efzmca8vN%gktz@ficusheian.org.uk...
> graham  wrote:
>
>> "sf"  wrote in message
>> news:th9ve5lhvfcmifpoi3r40se9ccdavk66ue@4ax.com...
>> >
>> > How would you heap a teaspoon of water???
>> >
>> > -- 
>> Freeze it!
>
> ... beat me to it... Blasted time difference, unfair advantage!
> :)
>
We've just put the clocks back (a week after you, courtesy GWB!) and I just 
get up earlier{;-)
Graham