Recipe Notes

A few notes about my recipes:

I think and write in American terms, but am trying to include British oven markings and other translations where relevant, since I have a trans-Atlantic audience.

I’ve found that my dishes turn out best if I use the measuring system that they came with (volume for American recipes or weight for British recipes), rather than trying to convert them, since an 8 fluid ounce cup of one ingredient doesn’t weigh the same as an 8 fluid ounce cup of another ingredient. So I recommend that you acquire a cheap set of American-style measuring cups if you don’t already have them. If you only get one thing, make it a strong clear glass microwavable 2-cup measuring cup, with graded markings on the side. And for American readers, it might be worth acquiring a kitchen scale! (I love my flat electronic one that toggles between imperial and metric weights.) Just occasionally, I’ll be slipping in a British or continental recipe!

Beyond that, I’m also trying to give instructions without relying too much on cooking jargon. But if I slip up, and you don’t understand something, please let me know so I can fix it. Thanks!

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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