On Tue, 28 Mar 2017 16:22:53 -0600, Jon Danniken
> wrote:

>On 3/28/17 1:49 PM, U.S. Janet B. wrote:
>> On Tue, 28 Mar 2017 13:20:23 -0600, Jon Danniken
>> > wrote:
>> [snip]
> >
>> Added Note:
>> If your recipe is more than a couple of years old, it probably uses
>> the old method which will result in less product being put into the
>> recipe. If you have a good cookbook that you are working from the
>> weight and measure used for the included recipes will be at the front
>> of the book
>
>Right now I'm just going on some recipes online. The one I would like
>to try next is the chocolate cake recipe (not the frosting, just the
>cake) by Ina Garten:
>http://www.foodnetwork.com/recipes/i...te-cake-recipe
>
>Jon
>
Ina has a big glass jar of flour, she dips the measure in, scoops and
passes a finger over the top of the flour to sort of level. In other
words, she isn't doing a measure that you can precisely duplicate. So
use her approach to measure. She's pretty casual about that sort of
thing.
Janet US