On 3/28/17 5:54 PM, U.S. Janet B. wrote:
> 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.

Thank you Janet, I have not seen her show so that is good to know.

Jon