Measurementsmeasuring-scales
I have a 10g precision kitchen scale and I need to measure 7g yeast and 10g salt. So I need to use teaspoon here, the following is the teaspoon I usually use and I wonder if it's the correct one. Is there any other method I could use to measure the yeast and salt that recipe calls for?
I found this site to convert grams to teaspoons, it says
2.5 tsp of yeast equals 7 g yeast
1.75 tsp of table salt equals 10 g table salt
Is that correct?
I would do it the other way round, I'd fry the sausages first, then add the veg. This has a few benefits as I see it:-
You could optionally take the cooked sausages out of the pan and do the veg separately, or keep 'em in there, I'd probably take them out so I could turn the heat up a bit without having to worry about the sausages.
I'd say that when you do add the veg you want a thin (1mm ish) layer of oil in the pan. Depending on the pan this is probably a tables spoon or 2. You probably don't need to scale up as if you are cooking a bigger batch you will probably use a bigger pan, and so a similar depth of oil should suffice. If you are using the same pan, but with a deeper amount of veg, then I would add a little more, but I would make the depth of oil in the pan proportional to the depth of veggies.
Remember the golden rule. You can always add, you can never take away. And once the veg start to cook down and the volume decreases then the oil ratio will be higher, so start out with a little less than you think, just enough to coat the veg when tossed in it.
Litmus paper is quite inexpensive. Edmund Scientific has 100 strips for US$1.95.
Best Answer
(1) A packet of yeast is typically 7g exactly. So if you're buying yeast by the packet, use one packet. But assuming you will be measuring from bulk yeast, the correct measure by volume would be 2 1/4 tsp instead of 2 1/2 tsp.
(2) The weight of salt relative to its volume varies considerably depending on what salt you are using - the best way to work out the appropriate conversion for the salt you have on hand is to consult the Nutrition Facts on the back of the container. Most salt gives the nutritional information based on 1/4 tsp. - but the weight of this amount of salt depends on the type of salt and size of grain.
Here's how you do the math.
Start with the information on the back of your package - for example, let's use my Fine Mediterranean Sea Salt - 1/4 tsp. = 1.2 g.
Multiply both sides by 4 to get the weight of 1 tsp. - 1 tsp. = 4.8 g - i.e. 4.8 g. per tsp.
You need 10 g - so divide 10 g by 4.8 to get the number of tsp. you should use - 10 / 4.8 = a little more than 2 tsp.
You really should get your measurement this way instead of relying on a generic conversion formula. There is significant variability from salt-to-salt. Another salt I use has a label that states 1/4 tsp. = .7 g (the crystals are larger so the same 1/4 tsp. now weighs much less than the sea salt).
1/4 tsp. = .7 g. (multiply both sides by 4)
1 tsp. = 2.8 g.
So this salt is 2.8 g. per tsp.
You need 10 g - 10 / 2.8 = a little more than 3.5 tsp.