Patel

The normal ratio, that I commonly use, is 3:1. For every cup almond flour, you need only third cup coconut flour. It matches around 96 grams replaced by almost 43 grams. Because coconut flour soaks almost three times more moisture you need to add a bit of liquid. Usually I choose two spoons extra for … Read more

  One cup filled with flour weighs around 125 grams if one scoops it with a spoon and levels the surface, but if one pours it straight from the bag, one finds something close to 150 grams. That presents a gap of 20 percent. Such a big difference! Plain flour reaches around 130 grams for … Read more

The whole effect is based on a simple change: one swaps two spoons of cornstarch instead of two spoons of regular flour for each measured cup. Here is everything. Cake flour has only 7 to 8 percent protein while regular flour has between 10 and 12 percent, depending on the brand. Those 3-4 percent points … Read more

The main advice, that I found after testing several recipes, is use three quarters of maple syrup for every cup of white sugar. That matches around 177 ml instead of 236 ml. By weight it is even easier, 75 percent of the weight of sugar. So 200 g of regular sugar becomes 150 g of … Read more

Fresh ground flour weighs around 10% more for one cup than store bought… 132 g instead of 120 g for all-purpose flour from hard red wheat. That surprised me during my first baking with it. By weight, it simply exchanges 1:1. One pound of wheat grains gives one pound of unsifted flour, which comes to … Read more

The basic ratio, that I altered after testing, are made up of 3 parts of olive oil for every 4 parts of butter according to volume. That matches to 75 %. The reason lies in the different water level, butter stores around 80 to 82 % of fat with 16 to 18 % of water … Read more

The main ratio, that I found during testing of some recipes, are 7 to 6. So for every 6 spoons of oil you need 7 spoons of butter. That is around 16.7% more volume. The reason is simple: butter is made up of around 80% fat, while vegetable oil is 100% fat, and that absence … Read more

The usual ratio that I use is one cup of shortening for every one cup of butter plus two spoons of butter. It weighs about 227 grams while butter reaches 253 grams. Here is the reason: shortening is made up of 100% fat, compared to usual American butter that has only 80% fat, with 16 … Read more

The formula for converting that I most use is made up of (°F, 32) × 5/9, because it always works well with Celsius and honest, it never fails. 350 °F match 175 °C, while 400 °F reach 200 °C, those two I well remember. Gas Mark 4 matches 350 °F, and Gas Mark 6 to … Read more

Changing the boiler from normal mode to convection? That is not a problem simply lower the temperature by around 25 degrees Fahrenheit (this is the secret number). What about the duration of cook? Lower it by 10-15 percent also. It does not seem a big change, but it really creates quite a clear result. Easy … Read more