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Learn how ingredients are measured by weight or volume in different countries and regions. Compare the common units of measurement for liquids, dry bulk ingredients, eggs, meat, and vegetables.
Learn about various units of measurement that are not part of a coherent system, such as centimorgan, rack unit, or hand. Find out their definitions, examples, and origins from this Wikipedia article.
A tablespoon (tbsp.) is a large spoon used for serving or cooking, with different volumes depending on the region. Learn about the origin, types and conversions of the tablespoon as a unit of volume and a culinary measure.
A cooling bath is a mixture of a liquid and a solid that lowers the temperature of an object. Calcium chloride hexahydrate is one of the cooling agents used in ice baths, which can reach -10 °C or lower with the right ratio of salt to ice.
A fluid ounce is a unit of volume for measuring liquids, with different definitions in imperial, US customary and US food labeling systems. Learn how the fluid ounce evolved from the ounce of some substance, and how to convert it to other units of measure.
Learn how the imperial and US customary systems of measurement derive from earlier English units and differ in volume, length, weight and capacity. Compare the units and values of fluid and dry measures, such as gallons, pints, ounces and pounds.
In the early 14th century several other specialized weight systems were used, including the weight system of the Hanseatic League with a 16-ounce pound of 7200 grains and an 8-ounce mark. [ citation needed ] However, the main weight system, used for coinage and for everyday use, was based on the 12-ounce tower pound of 5400 grains.
Ingredients. 8 ounces bittersweet chocolate, roughly chopped. 1/3 cup extra-virgin olive oil. 3/4 cup granulated sugar. 1 teaspoon ground cardamom. 1 teaspoon almond extract
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