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Please write proper measurements

post #1 of 94
Thread Starter 
First, thank you to all those who are willing to share their recipes with the rest of us. I do appreciate this.

However, since this site is worldwide, I would very much like if you could write the proper measurements in the recipes instead of just 1 can of... or 1 package of...
The packages and cans have different sizes all over the world.

At the moment, I would like to try this recipe, http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling but I don't know how much is in a can of condensed milk, so if anyone knows, please tell.

Thanks again. icon_biggrin.gif
There is no better therapy than baking a cake - well, perhaps eating it.

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There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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post #2 of 94
I think the standard is 14 ounces.
post #3 of 94
I ain't trying to be a smart butt, but I've only ever seen one size can of that stuff.
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #4 of 94
Thread Starter 
Quote:
Originally Posted by all4cake

I ain't trying to be a smart butt, but I've only ever seen one size can of that stuff.



I realise that in America there is probably only a standard size icon_biggrin.gif but I live in Denmark where condensed milk is practically impossible to find, so I have to make it myself. icon_lol.gif

Most cans, packages, containers, bags etc have the weight written on somewhere, and its that I'm looking for, it would be such a great help.
There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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post #5 of 94
"I seeeeeeee." said the blind man.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #6 of 94
Wow! You can't get sweetened condensed milk in Denmark? That sucks, dude. Seriously. Anyway, yes 14 ounces is the standard for that one. I guess we Americans really are bad about not realizing that things we find to be commonplace are only so here.

Interested to know how you make sweetened condensed milk yourself....
post #7 of 94
Thread Starter 
Quote:
Originally Posted by prterrell

Wow! You can't get sweetened condensed milk in Denmark? That sucks, dude. Seriously. Anyway, yes 14 ounces is the standard for that one. I guess we Americans really are bad about not realizing that things we find to be commonplace are only so here.

Interested to know how you make sweetened condensed milk yourself....



You'd be surprised how many of the things I see in recipes here on CC that are impossible to find in Denmark; coffee dreamers, instant jello, pudding mixes, strawberry flavored gelatin, strawberry flavoured cream cheese, bettercreme, shortening, pumkin puree, and all those extracts always mentioned. I can get vanilla, almond and rum extracts.

Also pecans, macadamias and cashews are incredibly expensive because they have to be imported. icon_confused.gif

To make sweetned condensed milk you let 1 liter of whole milk and 300g of cane sugar simmer for about an hour over low heat till it is reduced to about 3/4. (Not sure if cane sugar is the right term, but it's what my dictionary says icon_biggrin.gif )

Another thing about measurements is that everything here is weighed, all of my Danish recipes are in kilos and grams, liquids in litres and decilitre. It is quite easy to convert cups to grams, but not cans and packages. Thanks again. thumbs_up.gif
There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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post #8 of 94
I am so glad to see this thread because that is on my list of Things That Totally Pi$$ Me Off! People who don't know how to properly write a recipe. icon_mad.gif

I've noticed that things like "one stick of butter" is foreign to non-Americans. And I've noticed that a lot of americans have no idea that 1 stick is 1/2 cup or 1/4 pound. icon_confused.gif

"One Capful" depends on what size bottle or jar you're using. I bought vegetable oil in 30 pound jugs. I guarantee you that my "capful of oil" was WAY bigger than a housewife's "capful of oil". icon_eek.gif

Using brand names instead of what it is. I used the example of "one cup of Jif (or Jiffy)" in a peanut butter cookie recipe and a CC'er came back laughing because in her country, "Jif" was a toilet cleaner! icon_lol.gif In some of my old cookbooks, there are recipes with brands of items that either went out of business 50 years ago or the brand is unique to a certain region of the country. So I can't even try to substitute because I dont' know if it's peanut butter or toilet cleaner! icon_lol.gif

In my lifetime, I've edited some cookbooks (company cookbooks with recipes from employees) and you can't believe how many recipes I'd have to correct and sometimes just flat out track the person down to ask "what the hell does this mean?" icon_confused.gif
post #9 of 94
oh, yeah, indydebi, most people cannot write a recipe for anything (not that I'm perfect, but I do try to be aware of what and how icon_biggrin.gif ). we have a huge collection of cookbooks that we do not use as a result of friends and family giving us company and church cookbooks as presents (because they know we both like to cook). most of, if not all, the recipes in those books are useless to us, either because they are so poorly written or because we actually want to cook something, not mix a can of condensed soup with two other kinds of pre-packaged food (i'm sorry, but that's not cooking!). my husband's cousin put together a family cookbook the other year. no one will use any of the recipes I submitted because they're all "too hard", meaning that they are actually recipes for cooking from scratch, not mixing pre-packaged stuff together.
post #10 of 94
We can't get loads of things here either. I get so excited about a recipe, then it calls for things we don't have.
Here is a link to a quick condensed milk with milk powder. Always worked fine for me. Use fine caster sugar, I had a wee bit undissolved. Better after a couple of days.

http://www.hillbillyhousewife.com/sweetenedcondensedmilk.htm
Everybody is somebody elses weirdo.
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Everybody is somebody elses weirdo.
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post #11 of 94
Actually, where I'm at (In America) there are about 3 sizes of sweetened condensed milk, so I'm with you! CONFUSED!! icon_wink.gif

And Debi, I hear you on the slang and substitutions confusion. You can tell how old a recipe is if it calls for oleo. I am pretty sure that is butter or margarine because my grandma used to say that, but man, talk about something you may NOT be able to guess accurately. And the rest of the recipe may not exactly give it away, depending on what it is, and how familiar you are with that type of cooking! icon_rolleyes.gif

Personally I have trouble with metric measurements. I'm one of those silly American girls who never really learned it. Thank goodness for the internet where you can look that stuff up, and for places that will even 'translate' a recipe for you!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #12 of 94
Oleo was one of, if not the first, brand of margarine, so for a while it was synomous with margarine. Many of the recipes I got handed down from my grandmothers have oleo as an ingredient. I just use butter instead and have never had a problem. Margarine is not allowed in my house. I don't even use vegetable shortening unless there really is no other choice and I try very hard to find a way around it. I use butter and lard in pie crust and biscuits now. It's actually healthier for you!
post #13 of 94
Quote:
Originally Posted by prterrell

oh, yeah, indydebi, most people cannot write a recipe for anything (not that I'm perfect, but I do try to be aware of what and how icon_biggrin.gif ). we have a huge collection of cookbooks that we do not use as a result of friends and family giving us company and church cookbooks as presents (because they know we both like to cook). most of, if not all, the recipes in those books are useless to us, either because they are so poorly written or because we actually want to cook something, not mix a can of condensed soup with two other kinds of pre-packaged food (i'm sorry, but that's not cooking!). my husband's cousin put together a family cookbook the other year. no one will use any of the recipes I submitted because they're all "too hard", meaning that they are actually recipes for cooking from scratch, not mixing pre-packaged stuff together.



Amen sister!! If I wanted semi-homemade I'd be hanging out with Sadnra Lee. I mean, sometimes in a pinch it's great, but for the most part, blech.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #14 of 94
if i remember rightly, i bought a can of carnation condensed milk the other day, it was a 379g tin, i think it worked to about 12oz, Give or take a few. although i have seen them in larger tins
post #15 of 94
I am one of the confused ones...for example..they say one box of pudding mix..Wich size small or family size.. icon_lol.gificon_lol.gif
Edna icon_biggrin.gif

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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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