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  • Calibrating a measuring cup

    I know that sounds stupid buttt.
    So I'm taking this course from Harvard and MIT on the science of food and cooking. Our first week lab was to 1, calibrate my oven, 2, calibrate a measuring cup. I know.
    The oven was fascinating. I thought the oven stayed at a fairly stable temp while baking, it cycled over 30°F twice in a ten minute period.
    But I didn't expect the measuring cup. One cup of water at sea level should weigh 237g. So I first try one of those plastic ones that fit inside each other, weighed 247g. That can't be right, so I tried another plastic one 228g. Huh?
    So then I tried and Anchor Glass cup and it was dead on 237g.
    I then had to do the same thing with GP flour, same results. I am now two sets of measuring cups lighter.
    Who knew?
    Yes I have weights to calibrate my scale.
    Mark
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  • #2
    i used to work on ovens in the navy and i new about calibrating the temperature and the span or amount of cycle. It is also important to check the level occasionally on your stove and oven.

    never thought about a measuring cup i guess in my little world i thought they was all one and the same
    Island of Misfit Smokers Member #92

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    • #3
      Ok, I get the oven.. oven's are notorious for inaccuracy... but a measuring cup! Wow who would've thunk it! Learn something new every day....
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      • #4
        Originally posted by crusty ol salt View Post
        i used to work on ovens in the navy and i new about calibrating the temperature and the span or amount of cycle. It is also important to check the level occasionally on your stove and oven.

        never thought about a measuring cup i guess in my little world i thought they was all one and the same
        Me too!
        Mark
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        • #5
          So....

          did i have to throw away all me measurin' spoons too....

          argh, me pirate world is collapsing tonight
          Island of Misfit Smokers Member #92

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          • #6
            i knew about the ovens, but the measuring cups/spoons are very interesting - in fact, i think that it is cause to change a few opinions, or at the very least make a few adjustments! on one hand, even an inaccurate cup/spoon can be consistent - but on the other hand, if it's wrong, what's the point of having it?
            Fundamentals matter.



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            • #7
              good info here! thanks..ovens okay..measuring cups..who knew....I blame the Chinese who probably made the cups...
              Brian

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              • #8
                Originally posted by crusty ol salt View Post
                So....

                did i have to throw away all me measurin' spoons too....

                argh, me pirate world is collapsing tonight
                No padre, most of the time it doesn't make that much difference. Sometimes in baking and other "advanced" endeavors it does. The lesson, is to use weight not volume to measure if possible. It's much more accurate and that was to point they (school) were trying to make.
                Mark
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                • #9
                  Akin to that fabled 1 tablespoon of cure, no?
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                  • #10
                    Originally posted by Richtee View Post
                    Akin to that fabled 1 tablespoon of cure, no?
                    One teaspoon of cure......not going there. Buttt very kin!

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                    • #11
                      Originally posted by Mark R View Post
                      I know that sounds stupid buttt.

                      But I didn't expect the measuring cup. One cup of water at sea level should weigh 237g. So I first try one of those plastic ones that fit inside each other, weighed 247g. That can't be right, so I tried another plastic one 228g. Huh?
                      So then I tried and Anchor Glass cup and it was dead on 237g.

                      Hmmm---Well I know when I played Football, my cup held a lot more than 237 grams!!!

                      Just Sayin'

                      Bear
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                      • #12
                        Yep, Rich I was just thinkin'...well this plays right into the cure discussion doesn't it?

                        The oven was fascinating. I thought the oven stayed at a fairly stable temp while baking, it cycled over 30°F twice in a ten minute period.
                        That is actually part of the design and is know as hysteresis. Oven elements (if electric) only have two states, on and off. The temperature is maintained by allowing the temperature to go slightly higher than target before turning it off, and slightly below target before turning it back on. If this weren't done, the thing would be constantly turning on and off at a high rate of speed. In my simple mind, you would need to monitor temps for several hours and calculate a mean for oven calibration to have any significance.

                        Gas ovens largely operate the same way, but there is some variability in the output.
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                        • #13
                          Originally posted by Bearcarver View Post
                          Hmmm---Well I know when I played Football, my cup held a lot more than 237 grams!!!

                          Just Sayin'

                          Bear
                          Ah Bear how do you know how many grams your........no. don't wanna know!

                          Originally posted by Snarlingiron View Post
                          Yep, Rich I was just thinkin'...well this plays right into the cure discussion doesn't it?



                          That is actually part of the design and is know as hysteresis. Oven elements (if electric) only have two states, on and off. The temperature is maintained by allowing the temperature to go slightly higher than target before turning it off, and slightly below target before turning it back on. If this weren't done, the thing would be constantly turning on and off at a high rate of speed. In my simple mind, you would need to monitor temps for several hours and calculate a mean for oven calibration to have any significance.
                          I did for four different temp settings - 370°=365°setting on my oven, consistently 5° between 300 to 400°F.
                          Last edited by Mark R; 11-12-2013, 05:45 PM.
                          Mark
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                          • #14
                            My tablespoon holds a pound of rub... is that too much?
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                            • #15
                              Originally posted by dsgarner06 View Post
                              My tablespoon holds a pound of rub... is that too much?
                              Depends on what you're rubbing with your tablespoon.
                              Mark
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