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Recipe ingredient measurement 101 question #4480110
08/05/17 05:47 PM
08/05/17 05:47 PM
Joined: Dec 2014
Posts: 627
California
Ed_Flecko Offline OP
Ed_Flecko  Offline OP
Joined: Dec 2014
Posts: 627
California
I'm trying to follow a recipe fundamental in which the author says: 1/3 protein, 1/3 starch, and 1/3 vegetable.

The specific recipe I'm trying to follow calls for 2 cups of grain, and I want to use amaranth. My question is: how do I know how much 2 cups of amaranth is? Since many grains absorb a lot of water, am I supposed to measure the grain based on dry weight, or cooked weight? Either way, how do I know how much 2 cups of amaranth is? Surely the author wouldn't want me to use dry grain weight if he intends me to follow the 1/3, 1/3, 1/3 concept?

For my vegetable, I'm going to use beet greens. Raw beet greens are quite a bit different in weight and volume than cooked (i.e., sauteed) beet greens so how do I measure those?

Thank you!

Ed


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Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4480114
08/05/17 05:55 PM
08/05/17 05:55 PM
Joined: Nov 2011
Posts: 4,857
MTL, CANADA
Rolla07 Offline
Rolla07  Offline
Joined: Nov 2011
Posts: 4,857
MTL, CANADA
I would measure grains post. Measure it all post cooking since thats when you will be consuming it.


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Re: Recipe ingredient measurement 101 question [Re: Rolla07] #4480124
08/05/17 06:25 PM
08/05/17 06:25 PM
Joined: Aug 2010
Posts: 5,663
Champlain/Hudson Valley
Kira Offline
Kira  Offline
Joined: Aug 2010
Posts: 5,663
Champlain/Hudson Valley
I've seen recipes call for "2 cups of cooked rice". Other "citations" include "2 cups of mushrooms", then you're instructed to cook 'em. They will shrink, obviously.

You'll get the feel for it as you cook. Heck, if I can do it, you can do it.

Keep in mind that WEIGHT is the "King of Measurements" but there are exceptions.

Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4480173
08/05/17 07:49 PM
08/05/17 07:49 PM
Joined: Sep 2010
Posts: 7,485
S California
OneEyeJack Offline
OneEyeJack  Offline
Joined: Sep 2010
Posts: 7,485
S California
What if your starch or vegetables have protein in them? What does that do to your plan?

Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4480220
08/05/17 08:44 PM
08/05/17 08:44 PM
Joined: Dec 2016
Posts: 6,226
Waco, TX
Linctex Offline
Linctex  Offline
Joined: Dec 2016
Posts: 6,226
Waco, TX
People generally don't need a lot of protein unless they are body builders.

I'd cook the amaranth and add just a few ounces of your desired meat to taste.


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Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4480320
08/05/17 10:47 PM
08/05/17 10:47 PM
Joined: Oct 2005
Posts: 7,094
Colorado
Kuato Offline
Kuato  Offline
Joined: Oct 2005
Posts: 7,094
Colorado
Grains are usually measured by pre-cooked, or dry. As in "cook 1 cup of rice" not "cook rice to make 1 cup".

I'm curious - guess it's 1/3 each by calorie count?


Thick vs Thin test: 15k / 43k miles complete
Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4480894
08/06/17 02:39 PM
08/06/17 02:39 PM
Joined: Jun 2003
Posts: 5,921
Illinois
SHOZ Offline
SHOZ  Offline
Joined: Jun 2003
Posts: 5,921
Illinois
What about brown sugar? Sometimes I see it say packed sometimes nothing.


2008 Hyundai Accent 1.6L 5 sp manual hatchback
2010 Hyundai Genesis Coupe Track 2L Turbo 6sp manual
Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4482852
08/08/17 03:37 PM
08/08/17 03:37 PM
Joined: Jun 2003
Posts: 10,429
Illinois
javacontour Offline
javacontour  Offline
Joined: Jun 2003
Posts: 10,429
Illinois
Originally Posted By: Ed_Flecko
I'm trying to follow a recipe fundamental in which the author says: 1/3 protein, 1/3 starch, and 1/3 vegetable.

The specific recipe I'm trying to follow calls for 2 cups of grain, and I want to use amaranth. My question is: how do I know how much 2 cups of amaranth is? Since many grains absorb a lot of water, am I supposed to measure the grain based on dry weight, or cooked weight? Either way, how do I know how much 2 cups of amaranth is? Surely the author wouldn't want me to use dry grain weight if he intends me to follow the 1/3, 1/3, 1/3 concept?

For my vegetable, I'm going to use beet greens. Raw beet greens are quite a bit different in weight and volume than cooked (i.e., sauteed) beet greens so how do I measure those?

Thank you!

Ed


I want to know what is meant by 1/3rd of each.

Are we talking weight, volume, calories, or some other comparative measure.

Is the specific recipe from the same author as the fundamental concept?

If not, ask the author of the fundamental what is meant by 1/3... One third of what measurement as asked above.


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Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko] #4483144
08/08/17 09:31 PM
08/08/17 09:31 PM
Joined: Dec 2014
Posts: 627
California
Ed_Flecko Offline OP
Ed_Flecko  Offline OP
Joined: Dec 2014
Posts: 627
California
It's actually a concept of one of my veterinarians - http://www.drbasko.com/site/freshfoodbook/

I need to get a clarification, but I *think* he means weight. It's a starting point to prepare meals for your dog and then you adjust the ingredients from there based on what you're trying to achieve.

Ed


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