For this blog I will be using a combination of measurements. The European approach of measuring dry and greasy ingredients by weight is far more accurate and less messy. I strongly recommend purchasing a baking scale. They are inexpensive and very useful. Because they can easily switched imperial/metric, I will keep the metric gram measurements in the original recipe.
The same goes for volume: mL are displayed on most measuring cups, so can easily be used instead of traditional US or imperial units.
For teaspoon and tablespoon (Esslöffel (El) and Teelöffel (Tl), respectively), the German measurements differ slightly from the American ones, but I will use the US spoons as the standard, since I cannot find German spoons.
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