Sentences with phrase «volume measuring weight»

Not exact matches

That recognition might have encouraged a greater weight on trend - following measures versus fundamentals, valuations, price - volume sponsorship, and other factors.

I do a lot of bread baking and prefer weight measures rather than volume, so really appreciated having those in the recipe.

For building any flour blend, you must have a simple digital scale, as measuring by volume, instead of by weight, is just too prone to error.

When I first created the recipe, I used volume measurements, and to get the weights I measured out each ingredient, placed it on the scale, recorded the amount in ounces, and then hit the kg / lb button which then gave me the weight in grams.

Did you measure your ingredients by weight or by volume?

Get a scale, and measure by weight, not volume, and nobody gets hurt.Mistake # 3.

The recipes are expressed in percentages, and you can not make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight / volume.

Secondly, did you measure by volume or by weight.

It's pretty difficult to know how to measure things sometimes, each country seems to have a different way of measuring weight, temperature, volume etc..

That, and please be sure you are measuring by weight, not volume, as it is very, very easy to over-measure flours by volume.

I recommend measuring by weight, but you can do volume too if you are careful.

For optimum results, when combining ingredients, measure each flour or starch by weight, not by volume, as this ensures consistent results every time.

Second, if you're not measuring by weight, but rather by volume, your proportions are likely off.

There are so many variables than it is very hard for me to guess where you went wrong but I would always begin with your flour blend (you must use one of my recommended blends), be sure you are measuring by weight, not volume, and be sure you are using an oven thermometer as most ovens run hot.

Check out the Gluten - free Flour Weight - Volume Measures on http://www.realfoodmadeeasy.ca for complete listing of equivalent weights and volumes.

Please measure by weight and ignore the volume measurements, as they are by nature approximate.

FYI, I was checking on volume vs. weight (with weight winning), and when measuring out the kosher salt the 2 tsp weighed one half of the recipe (6 g vs. 12g in your recipe).

Measuring the flours by weight is more accurate, and that's more important in pie recipes than in some other sorts of recipes, but I've included the volume measurements too if you don't have a scale.

And if you're measuring your ingredients by volume, not weight, that can lead to very inconsistent results.

Another tip: be sure you're measuring your flour either by weight using a scale or by following the volume measuring technique outlined in our «Measuring Standards,» guidelines (the link can be found next to the ingredient heademeasuring your flour either by weight using a scale or by following the volume measuring technique outlined in our «Measuring Standards,» guidelines (the link can be found next to the ingredient heademeasuring technique outlined in our «Measuring Standards,» guidelines (the link can be found next to the ingredient headeMeasuring Standards,» guidelines (the link can be found next to the ingredient header above).

That most of the world measures dry ingredients by weight rather than volume just adds to the confusion.

Likewise, if you are measuring by volume and not by weight, you are likely over-measuring your flour.

The most accurate way to measure dry ingredients in baking (and is always the method used in professional bakeries) is by weight not volume.

And did you measure the flour by weight or volume?

Preferably in a real measure like metric volume or weight but if thats not an option could you tell me if it's a flattened tablespoon or a heaping one?

Note: This recipe is measured in volume, not weight.

Schat, like all professional bakers, measures his ingredients by weight, which is far more precise than volume.

I recommend that you be sure you are measuring all of the ingredients by weight, not by volume, including your water (see Bread FAQ # 21 for instructions on how to weigh water — the other Bread FAQs only apply to my new bread recipes, but the water weighing instructions are universal).

If you measure by volume you'll get a stiffer starter; measuring by weight yields a runny starter.

Did you measure by weight, instead of by volume?

Measuring cups are a volume measurement, but when the bag of cheese says 8 ounces, that's a weight measurement.

You'll see that the most accurate way to measure flour is by weight using a scale, but you can also use the fluff, sprinkle, sweep method if measuring by volume.

The weighted amount was greater in volume so I went with the dry measure.

I have to say though, I've always thought measuring by volume / cups rather than weight is a lot less accurate.

You are measuring it by volume, not weight, right?

Also, I seek UK recipes for the weights over volume measures.

I would suggest measuring your ingredients by weight instead of by volume for greater precision.

* To be clear, cc and ml are measures of volume and grams are a measure of weight.

Countries, therefore, need to maintain good standards for measuring everything from length, weight, volume and temperature to force, hardness, electrical resistance, voltage, and the intensity of light.

Since you will be measuring by volume and not weight as marked on the bag, use a 5 gallon bucket to measure your ratios.

Human growth hormone is not to be dosed to people based on their weight — alcohol tolerance and resistance to anesthesia are at times measured that way because a heavier person has a larger volume that can dilute the alcohol / anesthesia before it hits the system in a way to effect changes in the capacity for normal body function — changes that will only last for a set number of hours.

The SFFQ included questions on 116 food items and specified serving sizes that were described with the use of natural portions or standard weight and volume measures of servings commonly consumed in this study population.

Weight is always better than volume so whenever possible weigh (grams, ounces, lbs) items rather than measuring them (measuring cups / spoons).

nettle may need to be measured in a liquid measuring cup (volume), and not on the scale by weight... Could you please clarify?

I'm not sure I understand your question, Kerry... The flavorings don't really change much in terms of weight and volume, so I use the same scoop that was in the jug to measure afterwards.

Going back to my earlier bench press illustration... if you bench 200 for 5x5 down to a 2» thick board on your chest (which is called a «board press» for those unfamiliar), you'd arrive at the same amount of volume (at least in the way that lifters measure it — weight x reps) as you did benching with a full ROM.

These per capita figures refer to the dry weight of coffee (measured in metric tonnes) rather than brewed volume which is the final amount of liquid product the consumer drinks that is prepared by pouring hot liquid over the dry volume product of coffee.

One measured fluid, electrolyte, and renal indices of hydration over eleven days of caffeine consumption in human subjects, finding that doses of up to 6 mg caffeine per kilogram of body weight had no effect on body mass, urine osmolality (urine concentration), urine specific gravity (concentration of excreted materials in urine), urine color, urine volume, sodium excretion, potassium secretion, creatinine content, blood urea nitrogen (forms when protein breaks down), and serum levels of sodium and potassium.

Thank you as you reply.I read that we should measure based on weight and not volume.

So you have percent of calories, percent of weight, or percent of volume — it all depends what is being measured.