It means the width of one finger in the bottom of a glass. Obviously the
amount depends on the diameter of the glass and the width of a finger, so
start with a little less and taste before you add more. But this is more
accurate than the way I cook where except for bread and baking nothing is
measured. My daughters ask me for recipes that I don't have so it has been
known for one to follow me around the kitchen writing it down as I do it.
On Wed, 18 Jun 2014 08:54:30 +1000, "David Hare-Scott"
Ah! So now I know. But since the actual amount depends upon the
diameter of the glass (and the diameter of the finger), it's not
terribly accurate or easily reproducible.
I don't measure much when I cook either unless it's a canning recipe
or baking, especially bread. My great grandmother could create cakes
that were so light they'd almost float away and she never measured
anything. I remember her version of measuring something would be to
use a clean tea cup to dip into a flour sack and throw that into a
bowl. If I tried that method I wouldn't have a cake, I'd have a door
Several years ago, someone (probably her daughter) asked my wife
for he pumpkin pie recipe. But she didn't know. So the following
Thanksgiving, she kept notes, tick marks in some unit (probably
teaspoons) of spices iteratively added until "right."
The final listing might send pumpkin companies running away in fear,
but it makes a tasty pie. And neglected leftovers have sometimes
been in the garage fridge for about 6 months with only signs of
drying, none of spoiling.
In previous lives, I cooked turkey and made pumpkin pie. Since
marrying, I am not allowed to consider either. And given the results
my wife delivers on both, I'm cool with that.
Drew Lawson | What you own is your own kingdom
| What you do is your own glory
Yep, David explained to me too. Makes perfect sense but it's still an
imperfect measurement. The diameter of the glass and the finger will
be close but never match exactly from person to person. So, it's one
of those things like a "pinch." Close enough for most recipes. Thank
goodness it's not rocket science. :D
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