Poll: Volume vs. Weight

[runpunkrun]

Poll #24301 Measure by Measure

Open to: Registered Users, detailed results viewable to: All, participants: 27

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When baking how do you prefer to measure your dry ingredients?

View Answers

by weight (oz, grams)
15 (55.6%)

by volume (cups, dL)
10 (37.0%)

by eyeball (whatever, it's fine)
2 (7.4%)

Recipe: Finnish salmon soup (spring-summer)

[nerakrose]

I've been making this a lot lately because it's one of my ultimate comfort foods. It's been raining in Scotland since early June (we had such a good spring! sigh), which makes this perfect for the colder days when you want something hot but still very summery.

Variations and procedure under the cut.

Makes 4-5 servings.

olive oil
1 onion, finely diced
2 bay leaves
8 whole allspice berries
800ml fish stock / 800ml water + stock cube
200g new carrots, diced
500g new potatoes, diced
500g salmon, cubed
200ml cream
a large fistful of fresh dill, cut
a blob of butter (optional)
salt and fresh ground black pepper to taste

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Beef Stew with Dumplings (seasonal mid-winter food)

[mific]

it got a bit colder here in the past week, and I felt like stew. This makes about 6 individual serves if served with crusty bread, additional veggies, rice, mashed potatoes, etc. Or it makes 4 serves if all you're having is the stew or you're hungry. :)

Stew Ingredients:
a) The frying game

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b) Wet stuff and herbs

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c) Veggies and dumplings stage

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GF Dumplings:

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If you're cooking for 1 or 2, you might want to make the dumplings then just cook the no. you want for 1 meal. Wrap each of the extras in clingfilm and freeze them, plus the leftover stew. Then, thaw the stew and the raw dumplings, add a little water to stew if needed, and simmer the thawed stew with dumplings on top for another 20- 25 min.