Vanilla Sugar - Help!

[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. )

[Mr. Bloom]

Well, i just found an imperial recipe on the 'net using virtually similar ingredients!

The Stress! The Stress! I can't take it anymore!

I feel like Papa from Breaking Away:
Papa: What is this?
Mama: It's sauteed zucchini.
Papa: It's I-tey food. I don't want no I-tey food.
Mama: It's not. I got it at the A&P. It's like... squash.
Papa: I know I-tey food when I hear it! It's all them "eenie" foods... zucchini... and linguini... and fettuccine. I want some American food, darnit! I want French fries!

[bmccasland]

You sure Papa said "darnit"?

So how did the muffins come out?

I have to admit, I broke down and bought a scale in my local office supply store - and my french frend gave me a measuring cup for liquid measures. Those two things makes life much easier, no more conversions.

[Mr. Bloom]

OK, the muffins were "OK", but dry...but every great recipe requires practice.

I don't have the original recipe, it was sent to me post conversion...

I made my own vanilla sugar using beans and the food processor.

LPH: I'll PM the address and reimburse your expenses.

[uk elephant]

Mr. Silver, I quite often have the "problem" of lacking vanilla sugar. Not a big deal. In an average sized cake or muffin recipie, just add a tsp of vanilla extract and skip the vanilla sugar. Turns out just fine usuall. And if I don't have vanilla extract (which here in britain is hugely expensive and only comes in tiny bottles) I'll use any random booze: a tsp or two of kalhua if it's a chocolatey recepie, a tsp or two of cognac otherwise, or a fruity liqueur if it's a fruity recipie.

[Crankin]

Mr. S, I was hurrying in the store today, to get just 2 things and I noticed a large supply of vanilla sugar packets in the area where the the cream cheese and other semi baking thing are kept. I never would have noticed it, before this thread.
This is just a regular grocery store, not even the biggest one I go to. But, we do have a large population of Europeans, especially from the UK, living around here. If you want me to mail some, let me know.

[tulip]

I often substitute Bourbon for vanilla, since I am a holdout for Really Good Vanilla and I never seem to remember to get some when I'm at the Fancy Food Store. And I always have Bourbon around the house

[Mr. Bloom]

This is just a regular grocery store, not even the biggest one I go to.

Review prior comment regarding "podunkville"

Smilingcat: Here are the original weight specs:

Lemon muffins:
175g butter, 160g sugar, 5ts vanilla extract, 4 eggs, 1 lemon, 12g baking powder, 325g flour, 5 tbs milk. Icing: 10tbs sugar, juice from 1 lemon. Bake at 355'F for 25-30 mins.