Text 24667, 91 rader
Skriven 2009-06-02 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Measurements
========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Well there are fluid ounces, a volume measurement
 
 DD> We were discussing DRY ingredients.
 
 JW> dry ingredients can be measured by volume

 DD> Generally a cup used in a recipe means 8 ounces.

I'm being pedantic but a cup contains 8 "fluid ounces", a constant
volume whether the ingredients be dry or wet. Depending on what is
being measured the weight could be more or less than 8 ounces. A
cup of flour is about 5 ounces, a cup of molasses about 15 ounces.

 DD> Bushels vary in size

Nope. It is constant at 8 gallons.

 DD> and weight depending on the commodity being measured.

Vary in weight yes.

 DD> And I have NEVER seen salt as a liquid in any recipe

But most recipes call for teaspoons, tablespoons, cups etc.... all
volume measurements.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Florentine Strata 
Categories: breakfast, eggs, chicken
  Servings: 8

  1 1/2 lb boneless, skinless chicken
           breast halves, sliced into
           thin strips
      2 TB olive oil 
      2    shallots, minced 
      1 ts salt 
    1/2 ts black pepper 
    1/4 ts cayenne pepper 
     16 oz package frozen spinach,
           thawed and drained 
      1 c  sundried tomatoes, drained
           and chopped 
     10 sl white bread, cut into cubes
      2 c  grated Monterey Jack cheese
      6    eggs 
      2 c  whole milk 
      2 ts Dijon mustard 
    1/4 ts nutmeg 

Lightly grease 3-quart casserole. In large skillet over medium-high
heat, warm oil. Add shallots; saute 1 minute. Add chicken; cook 5
minutes more, or until cooked through. Season chicken with salt,
black pepper and cayenne. 

Place layer of bread cubes in bottom of dish. In alternating layers,
place chicken, spinach, sundried tomatoes, cheese and bread, ending
with sprinkling of bread on top. 

In large bowl, combine eggs, milk, mustard and nutmeg with whisk;
pour mixture over casserole. Cover and refrigerate 4 hours or
overnight. 

Heat oven to 350 degrees. While oven heats, remove casserole from
refrigerator to warm to room temperature. 

Put casserole in oven and bake 35-40 minutes, until golden brown on
top. Cool 5 minutes before serving. 

Recipe by Barbara Collier
             
  From: The Cleveland Plain Dealer      
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Bacon poutine is more fun.

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