Vanilla Sugar - Help!

[Mr. Bloom]

I will later (after I get it transferred from my iPhone.)

His sister was very helpful () converting from metric to imperial...as a result, I'm trying to get 5.06 oz of this and 7.12 oz of that and then baking at 356 degrees F

So, first I'll have to convert back to metric since I'm certain that I don't have the tolerance to measure to the 1/100th of an oz!

Now, the next challenge...I've NEVER EVER laid eyes on a vanilla bean before...the kid's not even here and I'm already expanding my horizons!

[OakLeaf]

http://www.convert-me.com/en/

Lots of handy stuff there, including a whole section of cooking conversions, which is really handy since European recipes tend to measure dry ingredients by weight (so much more accurate)! The site tells you how many cups of sugar are in 200g (a scant one cup), etc.

[sfa]

I just checked with my sister (who hates it that you can't get vanilla extract at a decent price in Europe) and she said that the packages of vanilla sugar are about the size of a package of baking soda, so presumably one teaspoon of vanilla extract for about that amount of sugar would do it.

Here you go: http://www.cadelyn.com/cuisine/recip...lla_sugar.html

Sarah

[Mr. Bloom]

Well, I just got back from the organic grocery and now know what a vanilla bean looks like. Wow, silly me, I thought they were round like coffee beans (but then I was 21 before I know shrimp had heads)

That conversion program was handy! But I fear I've really screwed something up. I had to convert from oz to gallons using that site and then convert from factional gallons (dry or liquid) to get to table/tea spoons! If this works, it will be a miracle!

Lemon muffins:
6.2oz butter melted = .85 cup butter melted
5.3oz icing sugar = 12.8 tablespoon icing sugar
0.4oz vanilla sugar = 2.4 teaspoon vanilla sugar
4 eggs = 4 eggs
1 lemon (juice)
11.5oz flour = 1.67 cups flour
0.4oz baking powder = 2.75 teaspoons
5tbs milk
- mix all together, put into forms.
Muffin forms: use butter or spray oil on them.
BAKE: preheat oven and bake at 356' (Fahrenheit), 25-30minutes.
let cool, then ICING: 10tbs icing sugar +1 lemon (juice)

I guess that tonight we'll know!

[OakLeaf]

Just make sure you're not confounding fluid ounces with ounces avoirdupois...

[Mr. Bloom]

Just make sure you're not confounding fluid ounces with ounces avoirdupois...

what is that? how would i know?

[OakLeaf]

Ah.

If someone else has converted metric weights for you, then the result is still going to be weight. 16 oz avdp = 1 lb.

If someone has converted metric volumes for you, then the result is still going to be volume. 8 fl oz = 1 c

It works out same-same for water (just as 1 ml water = 1 g), but for most ingredients it's a very important difference!!!

Dry ingredients are never measured in fluid ounces - if you have a recipe that actually calls for ounces of flour or sugar, then they mean ounces avoirdupois. If someone's converted a European recipe, flour and sugar are probably measured by weight, so they've converted from grams to ounces avoirdupois.

But I'd do the conversion from scratch, using convert-me, because it seems like you're playing "telephone" with your recipe... Did you see the pull-down menu to pick your particular substance, and the fact that there are two different spaces to enter fluid ounces vs. ounces avoirdupois?

Five ounces (avoirdupois) of granulated sugar (probably weighing as close as nevermind to vanilla sugar) is 3/4 cup. Et cetera.



ETA: I love that site. It's fun just to browse. And handy even when you're not switching from metric to Imperial - like, a recipe calls for 1 c chopped onions, well, what I have is whole onions that I can weigh - if I pick the one that's 1/3 lb I'm spot-on. (Or maybe I should pick the onion that weighs a little over 1/3 lb, since I'll be tossing the stem and root ends into the stock pot. )

[smilingcat]

Well, I just got back from the organic grocery and now know what a vanilla bean looks like. Wow, silly me, I thought they were round like coffee beans (but then I was 21 before I know shrimp had heads)

That conversion program was handy! But I fear I've really screwed something up. I had to convert from oz to gallons using that site and then convert from factional gallons (dry or liquid) to get to table/tea spoons! If this works, it will be a miracle!

Lemon muffins:
6.2oz butter melted = .85 cup butter melted
5.3oz icing sugar = 12.8 tablespoon icing sugar
0.4oz vanilla sugar = 2.4 teaspoon vanilla sugar
4 eggs = 4 eggs
1 lemon (juice)
11.5oz flour = 1.67 cups flour
0.4oz baking powder = 2.75 teaspoons
5tbs milk
- mix all together, put into forms.
Muffin forms: use butter or spray oil on them.
BAKE: preheat oven and bake at 356' (Fahrenheit), 25-30minutes.
let cool, then ICING: 10tbs icing sugar +1 lemon (juice)

I guess that tonight we'll know!

could you post the recipe in the original units. 4 eggs seems wayyy too much for the flour and the "oil" . This is looking a lot like pound cake or sponge cake not a muffin.

Temp is the typical baking temperature. 350F. When in doubt, bake it at 350F for cookies, brownies, muffin.

Gotta go shopping so when I get back I'll check in. in about 2 hours.

smilingcat

[papaver]

Well, I just got back from the organic grocery and now know what a vanilla bean looks like. Wow, silly me, I thought they were round like coffee beans (but then I was 21 before I know shrimp had heads)

That conversion program was handy! But I fear I've really screwed something up. I had to convert from oz to gallons using that site and then convert from factional gallons (dry or liquid) to get to table/tea spoons! If this works, it will be a miracle!

Lemon muffins:
6.2oz butter melted = .85 cup butter melted
5.3oz icing sugar = 12.8 tablespoon icing sugar
0.4oz vanilla sugar = 2.4 teaspoon vanilla sugar
4 eggs = 4 eggs
1 lemon (juice)
11.5oz flour = 1.67 cups flour
0.4oz baking powder = 2.75 teaspoons
5tbs milk
- mix all together, put into forms.
Muffin forms: use butter or spray oil on them.
BAKE: preheat oven and bake at 356' (Fahrenheit), 25-30minutes.
let cool, then ICING: 10tbs icing sugar +1 lemon (juice)

I guess that tonight we'll know!

I forgot to tell ya... a little package of vanillasugar is 8 g

[lph]

Mr. Silver - pm your address and I'll send you a package of vanilla sugar for use later. It's a staple here, really cheap, and then you can make lemon muffins til the cows come home

How do you usually measure stuff in recipes? I have recipes using both volume (litres, decilitres and/or cups, tablespoons etc.) and weight (grams).

[OakLeaf]

How do you usually measure stuff in recipes? I have recipes using both volume (litres, decilitres and/or cups, tablespoons etc.) and weight (grams).

In the USA it's almost exclusively by volume. The only common exceptions are for meats, and sometimes for large main ingredient vegetables (e.g., "one small butternut squash [1-1/2 lbs]").

[mudmucker]

As in US volume, not imperial or metric.