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General Discussion



General Discussion 6


ZLB | Aug 16, 2010 12:11 PM

I am getting dizzy trying to measure correctly. WHERE can I find a chart listing:

Fresh vs Dried (Ground) Spices, ie when recipe calls for Fresh, how much
Ground of the Spice should I use?

Yield of Dry Ingredients, ie how many Cups of pasta will a 12.5 oz box of uncooked
pasta yield?

Is there some Master Equivalent Chart for all these type questions???


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