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#4480110 - 08/05/17 05:47 PM Recipe ingredient measurement 101 question
Ed_Flecko Offline


Registered: 12/01/14
Posts: 611
Loc: 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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#4480114 - 08/05/17 05:55 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
Rolla07 Offline


Registered: 11/05/11
Posts: 4737
Loc: MTL, CANADA
I would measure grains post. Measure it all post cooking since thats when you will be consuming it.
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#4480124 - 08/05/17 06:25 PM Re: Recipe ingredient measurement 101 question [Re: Rolla07]
Kira Offline


Registered: 08/19/10
Posts: 5257
Loc: 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.

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#4480173 - 08/05/17 07:49 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
OneEyeJack Offline


Registered: 09/14/10
Posts: 7479
Loc: S California
What if your starch or vegetables have protein in them? What does that do to your plan?

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#4480220 - 08/05/17 08:44 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
Linctex Offline


Registered: 12/31/16
Posts: 6148
Loc: 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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#4480320 - 08/05/17 10:47 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
Kuato Offline


Registered: 10/23/05
Posts: 7094
Loc: 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?
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#4480894 - 08/06/17 02:39 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
SHOZ Offline


Registered: 06/28/03
Posts: 5750
Loc: Illinois
What about brown sugar? Sometimes I see it say packed sometimes nothing.
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#4482852 - 08/08/17 03:37 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
javacontour Offline


Registered: 06/26/03
Posts: 10306
Loc: 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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#4483144 - 08/08/17 09:31 PM Re: Recipe ingredient measurement 101 question [Re: Ed_Flecko]
Ed_Flecko Offline


Registered: 12/01/14
Posts: 611
Loc: 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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