Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
Mastering the Art of French Cooking, Volume 2 (224 page)
your recipe calls for sifting; for many recipes, however, such as pastry dough, the flour need not be sifted at all. Cups and spoons can never measure flour with the accuracy of scales, but this scoop-and-level system has proved itself out to our satisfaction, and is much easier and faster than the sifting-into-cup method we used in the first edition of Volume I. Here is a conversion and equivalency table for measuring different flours, and for changing old Volume I measurements into the scoop-and-level system.
FLOUR MEASURING CHART*
All-purpose and hard-wheat flour measured by the two methods
Cake flour, soft-wheat flour, French flour measured by the two methods
PANS
| ROUND CAKE PANS 4-cup size, 8 inches (top) diameter, 1½ inches deep 6-cup size, 9 by 1½ inches FRENCH PANS 6-cup size, 8½ inches (top) diameter, 1½ inches deep 8-cup size, 9 by 2 inches |
SQUARE CAKE PANS 6-cup size, 8 by 8 inches (top), 2 inches deep 8-cup size, 9 by 1½ inches 10-cup size, 9 by 2 inches FRENCH PANS 5-cup size, 7¾ by 7¾ inches (top), 1½ inches deep 7-cup size, 9 by 1½ inches |
PIZZA PANS—ROUND COOKIE PANS 12 to 14 inches inside diameter and ¾ inch deep FRENCH PAN |
JELLY-ROLL PAN—BAKING PAN 15½ by 1½ inches (top), 1 inch deep FRENCH PAN |
COOKIE SHEETS—BAKING SHEETS 9 by 14 inches to 14 by 17 inches for home ovens FRENCH BAKING SHEETS |
PIE PANS—PIE PLATES 4-cup size, 8 inches (top) diameter, 1¼ inches deep 5-cup size, 9 by 1½ inches 6-cup size, 11 by 1¼ inches FRENCH PAN |
BREAD PAN—MEAT-LOAF PAN—ANGEL-LOAF PAN 4-, 6-, and 8-cup sizes, varying widely in measurements according to individual manufacturers. For example, a pan 3½ inches deep, with top dimensions of 10½ by 4 inches and bottom dimensions of 9 by 2½ inches, holds 6 cups. Angel-loaf pans are usually 13 inches long (top) for the 2-quart size, and 16 inches for the large 4½-quart model. FRENCH PANS |
