How much does a cup of Nutella weigh?

Question

I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup.

I tried searching my regular converters, but the only one with a hit was Wolfram-Alpha and I've noticed this result can be quite wrong.

Is anybody kind enough to weigh a cup of Nutella? Or do you use a converter that knows the weight of a cup of Nutella?

Note: I do own a tablespoon measure, so if nobody knows, I'll just scoop out some and calculate it myself. And post it as an answer of course.

Asked by Mien

Answer

According to the nutella nutritional fact label, 1 tbsp = 19g.

There are 16 tbsp in a cup so 16 * 19g = 304g

Answered by Jay

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How many milliliters is a “pinch?”

Question

I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have to pinch it with my fingers, or can i find a suitable amount of milliliters to use?

Asked by PRASHANT P

Answer

A 'pinch' is the amount of powder/whatever that can be trapped between one's thumb and fore finger.

Answered by Doug

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Converting oven recipe to slow cooker

Question

I have a casserole recipe that I generally cook in the oven. I'd like to try it in my slow cooker for several reasons: convenience, timing, opening up the oven for another dish. Is there a general rule of thumb to convert the directions for the oven to an equivalent for a slow cooker?

Answer

Roughly speaking, the low setting on a crock pot is 200 degrees, and the high setting is 300 degrees.

Crock pot time vs oven time 4-6 hrs on low = 15-30 min oven 6-8 hrs on low = 35-45 min oven 8-18 hrs on low = 1-3 hrs in oven

In addition to the liquid notes above, you may want to make these changes as well:

• reduce the amount of whole/leaf herbs by half
• add ground spices during the last 30 min of cook time
• you may prefer to brown meat before cooking in the crock pot; it's a flavor & fat issue
• add rice or noodles in the last two hours of low cook time

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How do I make liquid glucose from powdered glucose

Question

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I found was glucose powder.

Unfortunately, having no clue how to "re-hydrate" the powder to a liquid form, I experimented. :-)

I can safely say that 100g glucose powder was way to much as a substitute for 140g of liquid glucose (which I expected).

However, I was wondering if any of you had a convenient method of turning powdered glucose into the wonderfully thick and sticky liquid glucose, in case I ever find myself in that position.

Answer

Well, the answer is "it depends." This is pretty much the same as asking, "I have sugar, and I want sugar syrup. How much water do I add?" It depends on the concentration you're looking for. If you're looking for a 24% solution, it's 24 grams of glucose in 76 grams of water. A 30% solution is 30 grams of glucose in 70 grams of water, etc, etc.

Unless you have some chemical reason to avoid dextrin, you can just substitute corn syrup. The only reason they use glucose in Europe is because they don't have our superabundance of corn.

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How do I convert between the various measurements?

Question

Let's have a single question giving the conversion between cups, ounces, teaspoons, and gallons, just to have one convenient reference.

Answer

US Measurements:

• 1 tbsp = 3 tsp
• 1 oz = 2 tbsp
• 1 cup = 8 oz
• 1 quart = 4 cups
• 1 gallon = 4 quarts

Metric conversion:

• 1 oz ~ 30 mL (29.57 exact)
• 1 cup ~ 240 mL (236.59 exact)
• 1 L ~ 1 qt (1.06 exact)
• 1 oz = 28.4 g
• 1 kg = 2.2 lbs

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Can I make this bread recipe gluten free?

Question

My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help!

Ingredients
Night Before:* 1/3 cup bread flour
* 1/3 cup whole wheat flour
* 1/3 cup lukewarm water
* 1/8 teaspoon instant yeastSoaker:* 1/4 cup toasted cracked wheat
* 1/4 cup waterDay of:* 2 cups bread flour
* 2/3 cup whole wheat flour
* 1 cup lukewarm water
* 1 1/2 teaspoon salt
* 1/2 teaspoon instant yeast
* 1 cup roasted potatoes and onionsMethodThe night before you want to make this bread add all the "night before" ingredients 
together and mix till smooth. Cover with plastic wrap and leave on the counter for 
12-16 hours. In a separate bowl combine the "soaker" ingredients together and cover 
with plastic wrap and leave on the counter for 12-16 hours. In the morning chop a few 
potatoes and place in a baking dish. Cut about a half a onion and mix with the 
potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till 
golden brown. Cool before using in the bread. Prep all the ingredients you will need 
ahead. This will help to make things move faster. In a large bowl add the "night 
before" mixture, the soaker, water, salt and instant yeast. Mix together. Add whole 
wheat flour and have the bread flour. Mix till the batter is smooth and well blended. 
Allow to sit uncovered for 15 minutes. Sprinkle some of the flour onto a flat surface 
and pour out the dough. Top with some more flour and begin to knead slowly adding in 
the rest of the flour. Add a little at a time till the dough is smooth and elastic. 
Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 
minutes. Take the dough and flatten it out a little. Add the roasted potatoes and 
onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till 
the potatoes and onions are well incorporated. Add a little olive oil to a bowl and 
place the dough into the bowl. Cover the dough with plastic wrap and allow to rest 
till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and 
shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the 
pieces of dough on top and dust with a little whole wheat flour. Cover with plastic 
wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the 
bread with a sharp knife. Place into a preheated 440 degree oven with a baking stone 
or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of 
the oven the same time that you turn on the oven. Once you place the breads into the 
oven pour about a cup of boiling water into the hot pan and close the door. Bake for 
30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.

Answer

Gluten free bread recipes are hard to get right, and maybe won't function with kneading per hand (there was a question about non-rising gluten free bread yesterday). You are much better off with an existing gluten-free bread recipe. Pick one which you know to be good, and prepare the dough as usual. Follow the recipe which is described here from the "Take the dough and flatten it out a little" sentence on, using your known good gluten-free dough instead of the one described here.

I don't know what would be the best substitute for the soaked wheat, experiment with soaked grains or myabe something else which gives a slight crunch (sunflower seeds, almond pieces - don't soak these).

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