Small Batch Conversion Chart!!!!
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I went completely away from using cups/tablespoons/teaspoons this past year. Went to the local Cash and Carry Food Wholesaler and bought a small tabletop scale. Can weigh up to 10# in either grams or lbs., although I only use it to weigh spices and weigh the meat block on a regular scale. I am getting better flavor between batches and my costs are consistent. I also am measuring my modern cure more accurately and that makes my wife happy. This way the only thing I need to know is the percent of each ingredient that I want to use, then can convert any recipe to grams (454 g. = 1#. 28 grams = 1 oz. ) I can’t say for everyone else, but this is really helping me.
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I went completely away from using cups/tablespoons/teaspoons this past year. Went to the local Cash and Carry Food Wholesaler and bought a small tabletop scale. Can weigh up to 10# in either grams or lbs., although I only use it to weigh spices and weigh the meat block on a regular scale. I am getting better flavor between batches and my costs are consistent. I also am measuring my modern cure more accurately and that makes my wife happy. This way the only thing I need to know is the percent of each ingredient that I want to use, then can convert any recipe to grams (454 g. = 1#. 28 grams = 1 oz. ) I can’t say for everyone else, but this is really helping me.
Meat 101 I Totally agree and so does the professional cooking world!~ Using weight is the ONLY way to get consistent accurate amounts every time! It is just not possible when there is such variations in grind, texture, shape of all of the individual ingredients! By using volume you can have as much as a 40% variance from one batch to another in each ingredient by using volume measurements!
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I think all the seasoning should be in tablespoons and teaspoons grams. And all that business is why I don’t buy seasonings that are in grams and such
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all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin
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all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin
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all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin
opah73 I laugh at people who say “I’ll never use math is real life after I finish high school”. I just let them struggle a bit to see how frustrated they become first. Sit back and wait for them to ask. Yep, it’s simple math. But, really amazed at how many with “higher” learning don’t get it.
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opah73 I laugh at people who say “I’ll never use math is real life after I finish high school”. I just let them struggle a bit to see how frustrated they become first. Sit back and wait for them to ask. Yep, it’s simple math. But, really amazed at how many with “higher” learning don’t get it.
zbigjeff Might be that we replaced basic education with re-writing history and redefining social norms.
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Weighing ingredients will give you more consistent results. Volume measurements can get you close…usually, but are inherently less accurate than weighing. IMHO.
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Learning the math to do conversions yourself is a great way to feel confident in your recipes. I find myself double checking the charts and occasionally a finding mistake. It is good to know that you can scale down a batch with nothing more than the original large batch recipe and have it come out right.
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