aboutsummaryrefslogtreecommitdiffstatshomepage
diff options
context:
space:
mode:
authorDavid M. Syzdek <syzdek@bindlebinaries.com>2018-09-02 11:04:58 -0800
committerDavid M. Syzdek <syzdek@bindlebinaries.com>2018-09-02 11:04:58 -0800
commitafff298d6295e0633533818429132dd83d7dd8e4 (patch)
tree638e6ccba5fdd1e59ee67541095e4363080308fc
parent7642ea6ca0c10eb010f8569fbc978115f150e36f (diff)
downloadrecipes-afff298d6295e0633533818429132dd83d7dd8e4.tar.gz
recipes-afff298d6295e0633533818429132dd83d7dd8e4.tar.bz2
recipes-afff298d6295e0633533818429132dd83d7dd8e4.tar.xz
recipes-afff298d6295e0633533818429132dd83d7dd8e4.zip
Merging baking ratios and conversions into README
Diffstat
-rw-r--r--1. Baking Ratios.txt49
-rw-r--r--1. Conversions.md33
-rw-r--r--README.md83
3 files changed, 83 insertions, 82 deletions
diff --git a/1. Baking Ratios.txt b/1. Baking Ratios.txt
deleted file mode 100644
index eb5b7b2..0000000
--- a/1. Baking Ratios.txt
+++ /dev/null
@@ -1,49 +0,0 @@
1
2
3 Baking Ratios by Weight
4 +---+---+---+---+---+------------------------------------------+
5 |Flr|Fat|Liq|Egg|Sug| Notes |
6+-------------+---+---+---+---+---+------------------------------------------+
7| Bread | 5 | | 3 | | | Salt roughly 2% of flour's weight; yeast |
8| | | | | | | 1tsp per 1 lb of flour; bread's |
9| | | | | | | temperature 180-210F |
10+-------------+---+---+---+---+---+------------------------------------------+
11| Pasta | 3 | | | 2 | | 1 egg per person; 1 egg == 2oz. |
12| | | | | | | Roughly 2 eggs per cup of flour. |
13+-------------+---+---+---+---+---+------------------------------------------+
14| Pie Dough | 3 | 2 | 1 | | | Butter and water must be as cold as |
15| | | | | | | possible. Don't over handle dough. |
16+-------------+---+---+---+---+---+------------------------------------------+
17| Biscuit | 3 | 1 | 2 | | | 1 tsp baking powder per 4oz of flour, |
18| | | | | | | Use butter. |
19+-------------+---+---+---+---+---+------------------------------------------+
20| Cookie | 3 | 2 | | | 1 | Use butter |
21+-------------+---+---+---+---+---+------------------------------------------+
22| Pound/sponge| 1 | 1 | | 1 | 1 | Pound cake: mix butter, sugar, egg, and |
23| cake | | | | | | flour. |
24| | | | | | | Sponge cake 1: whip eggs and sugar first |
25| | | | | | | Sponge cake 2: paddling sugar into butter|
26| | | | | | | add eggs then dry ingredients |
27+-------------+---+---+---+---+---+------------------------------------------+
28|Pate a' choux| 1 | 1 | 2 | 2 | | |
29+-------------+---+---+---+---+---+------------------------------------------+
30| Muffin | 2 | 1 | 2 | 1 | | baking powder |
31+-------------+---+---+---+---+---+------------------------------------------+
32| Fritter | 2 | | 2 | 1 | | baking powder |
33+-------------+---+---+---+---+---+------------------------------------------+
34| Crepe |1/2| | 1 | 1 | | can use volumes ratio if without scale |
35+-------------+---+---+---+---+---+------------------------------------------+
36| Popover | 1 | | 2 | 1 | | no baking powder |
37+-------------+---+---+---+---+---+------------------------------------------+
38
39Key:
40 Flr - Flour
41 Fat - Butter, lard, oil, shortening, etc
42 Liq - Milk, water, etc
43 Egg - Egg
44 Sug - Sugar
45
46
47Sources:
48 http://lifehacker.com/how-to-free-yourself-from-recipes-with-a-few-golden-coo-1450617561
49
diff --git a/1. Conversions.md b/1. Conversions.md
deleted file mode 100644
index 82bf7f4..0000000
--- a/1. Conversions.md
+++ /dev/null
@@ -1,33 +0,0 @@
1US Units (Volume)
2=================
3
4 From | To
5----------------- | --------------
6 3 teaspoons | 1 tablespoon
7 2 tablespoons | 1 fluid ounce
8 4 tablespoons | 1/4 cup
9 1 shot | 1 fluid ounce
10 8 fluid ounces | 1 cup
11 2 cups | 1 pint
12 2 pints | 1 quart
13 4 quarts | 1 gallon
14 4 gallons | 1 bucket
15 2 buckets | 1 bushel
1615.5 gallons | 1 keg
17
18
19US Units (Mass)
20===============
21
22 From | To
23---------------- | -----------
24 437.5 grain | 1 ounce (originally based upon seed of wheat or barley)
25 27.3 grain | 1 dram
26 16 dram | 1 ounce
27 16 ounces | 1 pound
28 100 pounds | 1 hundredweight
29 2000 pounds | 1 short ton
30 2204.62 pounds | 1 metric ton
31 2240 pounds | 1 long ton
32
33
diff --git a/README.md b/README.md
new file mode 100644
index 0000000..8048ea5
--- /dev/null
+++ b/README.md
@@ -0,0 +1,83 @@
1Conversions
2===========
3
4US Units (Volume)
5-----------------
6
7 From | To
8 ----------------- | --------------
9 3 teaspoons | 1 tablespoon
10 2 tablespoons | 1 fluid ounce
11 4 tablespoons | 1/4 cup
12 1 shot | 1 fluid ounce
13 8 fluid ounces | 1 cup
14 2 cups | 1 pint
15 2 pints | 1 quart
16 4 quarts | 1 gallon
17 4 gallons | 1 bucket
18 2 buckets | 1 bushel
19 15.5 gallons | 1 keg
20
21
22US Units (Mass)
23---------------
24
25 From | To
26 ---------------- | -----------
27 437.5 grain | 1 ounce (originally based upon seed of wheat/barley)
28 27.3 grain | 1 dram
29 16 dram | 1 ounce
30 16 ounces | 1 pound
31 100 pounds | 1 hundredweight
32 2000 pounds | 1 short ton
33 2204.62 pounds | 1 metric ton
34 2240 pounds | 1 long ton
35
36
37
38Baking Ratios by Weight
39=======================
40
41 Baking Ratios by Weight
42 +---+---+---+---+---+------------------------------------------+
43 |Flr|Fat|Liq|Egg|Sug| Notes |
44 +-------------+---+---+---+---+---+------------------------------------------+
45 | Bread | 5 | | 3 | | | Salt roughly 2% of flour's weight; yeast |
46 | | | | | | | 1tsp per 1 lb of flour; bread's |
47 | | | | | | | temperature 180-210F |
48 +-------------+---+---+---+---+---+------------------------------------------+
49 | Pasta | 3 | | | 2 | | 1 egg per person; 1 egg == 2oz. |
50 | | | | | | | Roughly 2 eggs per cup of flour. |
51 +-------------+---+---+---+---+---+------------------------------------------+
52 | Pie Dough | 3 | 2 | 1 | | | Butter and water must be as cold as |
53 | | | | | | | possible. Don't over handle dough. |
54 +-------------+---+---+---+---+---+------------------------------------------+
55 | Biscuit | 3 | 1 | 2 | | | 1 tsp baking powder per 4oz of flour, |
56 | | | | | | | Use butter. |
57 +-------------+---+---+---+---+---+------------------------------------------+
58 | Cookie | 3 | 2 | | | 1 | Use butter |
59 +-------------+---+---+---+---+---+------------------------------------------+
60 | Pound/sponge| 1 | 1 | | 1 | 1 | Pound cake: mix butter, sugar, egg, and |
61 | cake | | | | | | flour. |
62 | | | | | | | Sponge cake 1: whip eggs and sugar first |
63 | | | | | | | Sponge cake 2: paddling sugar into butter|
64 | | | | | | | add eggs then dry ingredients |
65 +-------------+---+---+---+---+---+------------------------------------------+
66 |Pate a' choux| 1 | 1 | 2 | 2 | | |
67 +-------------+---+---+---+---+---+------------------------------------------+
68 | Muffin | 2 | 1 | 2 | 1 | | baking powder |
69 +-------------+---+---+---+---+---+------------------------------------------+
70 | Fritter | 2 | | 2 | 1 | | baking powder |
71 +-------------+---+---+---+---+---+------------------------------------------+
72 | Crepe |1/2| | 1 | 1 | | can use volumes ratio if without scale |
73 +-------------+---+---+---+---+---+------------------------------------------+
74 | Popover | 1 | | 2 | 1 | | no baking powder |
75 +-------------+---+---+---+---+---+------------------------------------------+
76
77 Key:
78 Flr - Flour
79 Fat - Butter, lard, oil, shortening, etc
80 Liq - Milk, water, etc
81 Egg - Egg
82 Sug - Sugar
83