Rus Articles Journal

Glasses, cups, spoons, or “To hang up Skok in grams?“

the Question which went “to the people“ from the commercial found quite actual weight in cookery. And, really, how many “to hang up“ in grams if the compounding is given “in other measurement“?

Here, for example, in many recipes the measure of initial products specifies a cup - “cup“. But these “cup“ y at all different - popular in our kitchens “IKEA“ are contained in themselves by 280 ml of liquid, a graceful thin-walled tea cup of the Leningrad porcelain plant - about 200 ml. And it not to mention mixed circles, mugs and kruzhishcha which practically forced out cups on duty from everyday life.

Practice shows that the cup mentioned in recipes in most cases is standard American and contains in itself 240 ml of water. In Europe, and also in Australia, Canada and New Zealand one cup usually means 250 ml.

Pedantic British to within ten-thousand shares calculated the volume of the English imperial cup - it makes exactly 284,130625 ml. In Japan one, so to speak, household cup is calculated on 200 ml, and here used for a tea ceremony of a cup can contain in themselves no more than one “ãî“ - about 180 ml.

The quantity of a dry product specified in the recipe “in cups“ can be transferred to grams, of course, but it is not necessary. Just take suitable capacity, fill it with the necessary amount of water and make a mark - this volume and will be yours “a measured cup“.

The question “how many to hang up in grams“ faces owners of bread machines more sharply. Measured cups are applied to bread machines, but at different firms - producers they, respectively, too different. Retseptyzhe of successful bread, posted on the culinary websites, as a rule, seldom contain information on by means of what unit it was succeeded to achieve so outstanding results. Here also bakers toil, spending hours and kilobytes for correspondence with happy owners a miracle - recipes in hope to obtain treasured information - how many in your cup of grams?

But on open spaces of the former USSR “dosage“ in glasses - and not only in cookery enjoys the greatest popularity to this day. Wikipedia indicates that the design of a thick glass tumbler of the Soviet sample belongs to Vera Ignatyevna Mukhina, the creator of monumental composition “The worker and the collective farmer“. However, it does not have documentary confirmation, unlike her undoubted authorship of the Soviet beer mug.

The simple thick glass tumbler appeared much earlier - for example, it is represented on “A morning still life“ of Petrov - Vodkina, and it is 1918. There is an opinion that thick glass tumblers began to let out during a Petrovsky era, but officially it is considered “Birthday of a glass“ on September 11, 1943 when the Goose - Crystal was released by the glass plant, oldest in Russia, in the city the first Soviet thick glass tumbler.

However is closer to a subject. All know that the usual thick glass tumbler has a rim or a border on “body“. If to pour water “under a rim“, then it will be exactly 200 ml. And if to splash with all the heart, to the brim, that will leave 250 - grams or milliliters, all the same. For correct measurement of volume of water, flour and other substances it is better to fill a thick glass tumbler “under a rim“.

It is interesting that glasses with figured or diamond-shaped sides which by sight it is much less also comprise 200 ml of water if to fill them to the brim.

The full thick glass tumbler includes about 150 grams of flour, and “under a rim“ - about 120 grams. And here granulated sugar at the same deal the glass contains, respectively, 200 and 160 grams.

Detailed tables with transfer of glasses to grams, and also grams to dining rooms and teaspoons it is possible to find without effort in various culinary the Internet - communities. There are they and in some cookbooks.

By the way, about spoons. Preparing this material, found such information in the World wide web: “The deep tablespoon consists from 3 - x parts: scooped, held also the connecting crossing point. Scooped - it is the main working part of a deep tablespoon, reminds a form of an elliptic paraboloid and serves as the input equipment - a conclusion of food material in system. Held represents the extended right half of a lemniskata of Bernoulli, serves for deduction and movement of all design of a deep tablespoon. The connecting crossing point has no certain form, depends on a look and model of a deep tablespoon and rigidly fastens scooped and held“. Funny.

And on honor speaking, skilled culinary specialists not especially bother on “how many to hang up in grams“. Surely pour flour and sugar, pour water and oil, add salt and spices, determining the necessary proportions and a necessary consistence by a trained eye and sensitive hands.

Well also try, of course, - it is obligatory.