調理用計量器
1. Cooking weights and measuresIn recipes, quantities of ingredients may be specified by mass, by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt. Informal measurements such as a "pinch", a "drop", or a "hint" (soupçon) continue to be used from time to time.
Read “Cooking weights and measures” on English Wikipedia
Read “調理用計量器” on Japanese Wikipedia
Read “Cooking weights and measures” on DBpedia
Read “Cooking weights and measures” on English Wikipedia
Read “調理用計量器” on Japanese Wikipedia
Read “Cooking weights and measures” on DBpedia
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