Dear all,
For some of you who have not read my intro posted a looong time ago, I am
Ivana, freelance translator, mother to son Marko. I am also adopted by
Luhn, Gandalf and Rea - the wolfdogs.
Now my question(s):
I live in Zagreb- Croatia-Europe, and very often have problems using
recipes from the USA people.
First problem is measuring.
Here in Europe we are measuring in grams, kilograms, liters and deciliters.
It is not a problem to convert those to the US measures.
I am using measuring cup and spoons from the USA.
But if you say e.g. 'one cup of cottage cheese' and I put this cottage
cheese into the US measuring cup, depending on the condition of the
cheese (creamy/clotty), the quantity may vary greatly.The same goes for
e.g. 'mashed potato'. Does this one cup mean I push the cheese into the
cup to remove all air pockets? There are other ingredients that are
causing the same problem: dred fruit , cubed vegetables (small
pieces=larger quantity) etc.
The second question is about some ingrediens:
In Pumpkin scones recipe Reggie says:
> 1/2 tsp baking soda
> 2 tsp baking powder
In our Middle European cooking we are using both ingredients, but not
together in the same recipe. But perhaps I did not understand well what
actually those two are. Can somene, good at chemistry/technology, try to
explain what are those two (a formula might help). Could the baking powder
be used instead of baking soda and vice versa (i.e. 2 1/2 tsp of ----- )?
Thanks.
Ivana
--
** Growing old is mandatory, growing up is optional.**
Tel/Fax: 385 1 3392-689 ivana.bjelac@zg.hinet.hr
GSM/SMS: 385 98 306-767 croatian.translations@inet.hr
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