FoodBanter.com - View Single Post - What Are Mass/Weight Equivalents for Small, Medium and LargeIngredients (ie Fruits and Vegetables)

brooklyn1

On Mon, 14 Nov 2016 08:13:35 -0800 (PST), wrote:

>I can't be the only person who, while reading a recipe, wonders what is meant when the author describes an ingredient as small, medium, large, etc. Some are easy enough (eggs, for example) but too many things are open to interpretation. How large is a large banana? I've seen many bananas and some are quite large, some are large, some could be large and others are, 'yeah, that's a large.'
>
>Is there a conversion tool somewhere 'out there' one could use to get a better interpretation

Cooking by it's very nature us always a matter of interpretation.
I just put up a large pot of pot roast... I didn't measure anything.
Now I'm going to pour myself a well earned drink of ice, fresh lemon,
diet Sprite, and the world's finest vodka (CP), no measuring...
naturally I have a vernier caliper app imbedded in my optic nerve.

>of these ambiguous measurements? I realize that in many cases a 'best guess' will usually be sufficient but sometimes a specialized diet might require the cook to be more precise. I've found several limited sources but it's a bit of a pain trying to keep them all straight.
>
>Anyone?