Measuring cup for both fluid ounces and dry ounces, from Taylor. This one has an easy digital readout.
Do you know the difference between ounces (that is, between dry ounces and fluid ounces)?
If you don’t, it’s easy to screw up recipes by substituting one for the other. Make sure to use either a fluid ounces measuring cup or a dry measuring cup, as appropriate to the recipe. The measuring cup shown in the photo has fluid ounce markings on one side and dry ounces on the other. But it’s easier to measure dry ingredients from a set of graduated cups (1 cup, 3/4 cup, 2/3 cup, 1/2 cup, 1/4 cup and 1/8 cup).
The ounce (dry ounce or avoirdupois ounces, abbreviated as .oz) measures mass or weight.
The fluid ounce (fl. oz.) measures volume.
Weight and volume are not analogous to solid and liquid. Weight and volume have nothing to do with the property of the materials. How much a fluid ounce will weigh, for example, depends on the density of the fluid.
What Makes Things Confusing
There are 16 ounces in a pound, and 16 fluid ounces in a pint. But that doesn’t mean you can substitute a dry measurement for liquid measurement.
A fluid ounce of water weights a bit more than a dry ounce (1.043 ounces per fluid ounce), so here the substitution is almost equal. But for any other liquid (olive oil or juice, for example) substitution will result in very different quantities.
What To Do About It
Make sure you’re using the right measure—especially if you have a dual-measuring cup that has fl.oz. markings on one side and dry ounce markings on the other.
If you love those soft-and-crunchy half-popped kernels in the popcorn bowl, you’ll love Halfpops.
We are very fond of those special kernels, so it’s no surprise that Halfpops, new in the marketplace, has become one of our favorite snacks.
Not only are these crunchy kernels great with a beverage—beer and wine are our beverages of choice here—but they are terrific garnishes for salads, soups and other foods.
And Halfpops are a guilt-free snack: Popcorn is a whole grain.
Crunchy nuggets with a cinnamon blush. Photo courtesy Kashi Company.
Our grandfather loved Post Shredded Wheat, and we came to love it too—despite the fact that his daughter (Mom) didn’t like it and wouldn’t keep it in the house. So when we went to Grandpa’s, our treat was getting to eat as many bowls of it as we could.
When we left for college, Shredded Wheat became a go-to comfort food, standing in for many a dinner as well as breakfast.
Today we know that Shredded Wheat and similar boxed cereals are whole grain powerhouses. When we saw that Kashi Company’s Autumn Wheat contained 50g of whole grains—even more than the recommended daily value—we switched brands and started each day with a bowl of Kashi. (The flavor is better, too.)
Now the Kashi Company, known for its tasty organic cereals, has launched Cinnamon Harvest: crunchy, bite-size whole wheat biscuits splashed with ground cinnamon and organic evaporated cane juice crystals.
Just one serving contains 47g of the 48g recommended daily value (DV) of whole grains, and 20% of one’s daily fiber.
It’s a great snacking cereal, too, and is also available in Island Vanilla, made with finely-ground vanilla beans.
Beautiful and delicious: grilled portabella photo and recipe courtesy PomWonderful.com.
One popular mushroom, Agaricus bisporus, is known by quite a few names. But a portabella by any other name is still one of the tastiest mushrooms around (not to mention, the largest cultivated mushroom).
When young, the mushroom has a closed cap and is known as a crimini or brown mushroom, and can be used in the same way as a white button mushroom (but the crimini is much tastier).
When mature, with the gills exposed, the mushroom is called a portabella. (Additional names for the portabella include Italian mushroom and Roman mushroom, among others.)
The cap averages 4 to 5 inches in diameter, larger than a burger. The mushroom can grow up to 8 inches in diameter—an inch larger than a salad plate.
One of the nicest features of the portabella is its thick cap, the thickest in the mushroom world. This feature provides a unique meatiness—both in texture and flavor—and grilled portabellas are often enjoyed as a stand-in for meat in vegetarian dishes.
Due to the popularity of the species, smaller strains of Agaricus bisporus with darker flesh were bred and are sold as baby portobello, baby bella, crimini, mini bella and portabellini mushrooms.
Now for the spelling:
Is it portabella, portobella or portobello?
All three spellings are correct, with portobello being the most common. Call them whatever you want: Just call them for dinner!
This recipe, by chef and restaurateur James Boyce, makes a beautiful presentation as a first course or a light lunch entrée.
The grilled portabella is filled with herbed salad and rests on a bed of baked goat cheese.
How many types of mushrooms have you tried? See our Mushroom Glossary.
