Grams versus Ounces

The other day I answered a readers question about tomato soup baked with pastry on top. In the recipe, Chef Jenni uses grams rather than ounces and I wondered why. She is a professional baker who attended a the Orlando Culinary Academy’s Le Cordon Bleu cooking program so why was she using the metric system for measuring out ingredients? So I asked her if she always used this system and if so why. Here is how she replied,

“No, I don’t always work in the metric system, although it is really the most exacting measuring system around as far as baking is concerned. I do try to convert standard recipes as much as possible. This is easy with our Detecto Scale. You can change the unit from grams to ounces to pounds and ounces to pounds and 1/10ths of pounds. Very convenient.

One ounce equals roughly 28 grams. I think it’s much more accurate to call for 14 grams of an ingredient than 1/2 ounce, mainly because your margin for error is greater–your scale might only measure ounces to the nearest 1/4 ounce, leaving about a + or - 3.5 grams error in measuring.

It’s mainly a personal preference, but it does help with standardization and consistency in the final product. Honestly, I prefer weights (either metric or standard) over cups any day.

In culinary school, we always weighed, mostly using a balance scale and then getting digital scales later in the program. Most of the recipes were written in pounds and ounces. The metric conversions were woefully inaccurate, and when I was there, they were talking about updating all the metric measurements.

We also learned that there are three liquids you can measure or weigh (a pint is a pound the world around) accurately: water, whole milk and whole eggs. Most other liquids will vary by a few grams or fractions of ounces either side of that pint=pound standard depending on the density.”

Cooking Conversions

By the way, I have a page on my web site called Cooking Conversions that has two easy to use converters. You can change ounces to cups, teaspoon to tablespoon and more with the first one and just about any conversion with the second. Give it a try.

Cooking Apron for Those Senior Moment

And don’t forget to check out my recently revised Senior Moments Cooking Apron for those times when you can’t remember how many teaspoons in an ounce or cups in a quart. It also has RG’s suggested internal temperatures for cooking beef, pork, lamb, veal & chicken. No more running to your cookbook to look up what the temperature should be for rare, medium rare, medium and medium well done.

You can purchase one for yourself or friends at CafePress.com. They make great gifts too!

Pomegranates are one of the “hot” ingredients these days. You hear about them in all the cooking magazines and on the cooking shows. How long they will be “in” is anybodys guess but for now, they are and they do make a great addition to many recipes. To read more about pomegranates and how they are used in cooking, go to All About Pomegranates at GatewayGourmet.com.

The History of the Pomegranate

Depending on where you look for information, pomegranates might be called the “fruit of the underworld,” the “fruit of paradise,” or more simply, the “seeded apple.” Those who prefer the more exotic names are likely to revere the fruit for its inherent link to sensuality. One look at the hundreds of glistening crimson seeds inside each pomegranate, and it’s no wonder why people have been associating them with fertility for thousands of years. Just a single taste of the pomegranate has often been considered enough to tempt even the gods and goddesses into extraordinary actions.

Shrouded in mystery and centuries of folklore, the pomegranate is one of the most revered fruits in existence. Tales of pomegranates—whether they are found in Greek myths, Biblical texts, or ancient manuscripts—are spread throughout the world. It seems that no country or culture has been able to evolve without at least a passing reference to this exotic and delicious fruit.

Early History

Pomegranates have been a presence on the tables and serving platters of ancient Egyptians and Arabs for millennia. They originated in Persia, but from the earliest known references, they were commonly found in the surrounding areas of Georgia, Armenia, and other Mediterranean lands. China also figures prominently as one of the early aficionados of the pomegranate; the fruit’s origins there can be traced back to 100 BC.

Although the earliest pomegranate bushes grew wild and uninhibited throughout the Middle East, they have long been cultivated for sale and personal use. Armenia, in particular, has a detailed history of interaction with the pomegranate, with actual fossilized remains evident from as far back as 1000 BC. Even today, the nation congratulates itself on its lengthy and sincere devotion to the pomegranate. This stamp of approval is actually quite important for even the most exacting fruit critics, as Armenia is known for its multitude of exotic and delicious fruits.

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I’m not sure if there is an official time of year when caviar is more popular, but it seems to me it’s around during the holidays more than other times of the year. Maybe that’s because I go to more holiday parties where they are likely to be serving these incredible eggs.

All About Caviar

I just wrote an article about caviar that describes the difference between the three most popular imported caviars from the Caspian Sea. It takes a look at Beluga, Osetra, Sevruga caviar as well as how to buy caviar, what’s it going to cost, how to store it, what to serve with it and where to buy it online.

If you are thinking of experiencing any of these expensive caviars, I highly recommend you read the article, do your own research and buy it from a reputable store that know what they are doing and are willing to educate you.

Import Ban on Beluga Caviar

Did you know the US Fish and Wildlife Service has protected Beluga sturgeon from the Caspian Sea and Black Sea under the U.S. Endangered Species Act prohibiting the import or export and interstate sale of products made from them including caviar?

Not that I can afford Beluga Caviar at about $150 per ounce, but if I could, I couldn’t buy it unless I lived in Florida. For some reason and I’m not sure why, you can buy Beluga caviar in Florida. I’m going to call around tomorrow to see if I can find the reason for this, but if anyone knows why, please post it in the reply below.

Some Legal Beluga Caviar Still Available

If you go to the U.S. Fish & Wildlife Serve web site for Beluga Caviar, they say,

“Some legal beluga caviar may still be available for purchase in the United States. Consumers may continue to buy beluga in interstate commerce (i.e., from U.S. vendors outside their home state) provided the caviar was imported before the 2005 bans went into effect and the original export permit authorizing trade from the country of origin was issued no more than 18 months before the date of their purchase.”

That being said, I thought the shelf life of imported Caspian Sea caviar wasn’t that long so why would you buy any caviar that was imported before the 2005 bans went into effect. Again I will try to find answers, but if you are an expert in caviar, I would sure like to speak with you.