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BITTERQUILL Posts: 1,391
6/12/13 4:11 P

I definitely agree with SIMONEKP. Google a kitchen measurement cheat sheet, print it out, and put it on your fridge or at your desk where you do your recording. Imperial measurements are a pain.

Alternatively, you could just measure everything in grams. It tends to be more accurate for most things.

SIMONEKP Posts: 2,601
6/12/13 3:44 P

It may be helpful for you to make a small cheat sheet that you can keep with of conversions.

Simone

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ICEDEMETER Posts: 893
6/12/13 2:07 P

Dragonchilde definitely has the best idea for figuring out the bread situation!

As for working out the decimal equivalent of cups for tablespoons, take the number of tablespoons divided by 16.

For example, 1 tablespoon divided by 16 = 0.0625 of a cup. The system here will round that off to 0.07.

If you are using 3 tablespoons, then it would be 3 divided by 16 = 0.1875 of a cup (rounds off to 0.19).

Hope that helps!

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DRAGONCHILDE SparkPoints: (58,406)
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6/12/13 1:59 P

I would say weigh the bread before you use it, and after it's scooped out. Then you know how many grams/ounces of bread you have!

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AUTUMNHOPE Posts: 860
6/12/13 1:16 P

I have a recipe I made that calls for a french bread loaf in 8servings.I know the how of that, BUT the inside is scooped out. What is the best way to get a somewhat accurate calorie count?

Also, my fat free feta ...what is the amount in decimal #'s ex. .10 (.25 is 1/4c. ) 1tbl. out of a cup. Sorry, my math skills aren't the best. The food calculator says there are 16 TBL. in a cup , but I don't know the formula to get it
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