Thu, Sep-16-04, 19:10
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by Demi
Karen,
Although soured (sour) cream does indeed come in a semi-solid form, we measure it in fluid ounces in the UK - however, for those of you in the US, it works out to about half a cup.
Re this issue about whether you need to do something to the cream to sour it - no, you don't need to add anything to it, you should be able to buy it already soured (well at least you can in the UK! )
Hope these explanations help
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FYI, all and sundry. Sour Cream (in North America, either US or Canada) is readily measured in liquid/volume form. 4 Fluid Ounces IS 1/2 Cup.
If stuck with milliliters like we are here in Canada quite often, the closest equivalent generally used is 125mL for 1/2 Cup. Technically it's about 240mL converted but that looks odd on the container so marketing has decreed that they're usually packaged as 250mL or 500mL (approx 1 full Cup measure OR 8 Fluid Ounces OR 16 Tablespoons).
If using a kitchen scale, you'll often find that 250mL of most liquids or semi-solids (sour cream, butter, even cream cheese, etc.) is approximately 250g in weight. Convenient, because that means 1 Pound (454g) of butter (for example) is approximately 2 Cups or 16 Fluid Ounces (when melted) or 16 ounces (when weighed). This works mostly for liquids and semi-solids, not for dry measures. Dry stuff weighs differently.
Fun, eh?
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