Indio32;18123 wrote:How much is 2 cups of cauliflower for instance? Does anyone with experience of the cup system have any guidance? What am I missing?
As an American who learned to cook in a country kitchen with Mother owning only two cookbooks (she did up it to three at one point), it never occurred to me that outside of baking, the measurements were meant to be followed. What they give you is a sense of the ratios ... so you know if you put all the cauliflower in and you're a wee bit shy of 2 cups, pick another element to go a wee bit heavy on so your sauce remains more or less constant.
However, I must admit that despite my best efforts, my son actually follows the recipe the first time through and is obsessed on how to vary the hydration based on the source of his flour. Yes, he's taught high school students the math and science of the perfect Italian pizza.
And if you really have the need, one can simply convert the recipe to weight ratios. Many diet and diabetes "calorie" county books give you both weight and volume as the "industry standard" views it.