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chanty77 is asking: (6 answers)
I'm halfing a recipe for biscuits & the recipe calls for 3/4 cup of milk. I know that 3/8 is half of 3/4; but can someone make it simpler? Is it 1/3 cup plus a number of tablespoons of milk? Thanks!!!!!!!!!!

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Last updated: Sep. 7, 2013 9:07 am
Posted: Sep. 6, 2013 7:22 pm
 
Answered by: weeble
Sep. 6, 2013 7:26 pm
2 tbsp. is 1/8 cup
 
Answered by: Molly
Sep. 6, 2013 7:28 pm
There are 12 TB is 3/4 cup, so you would need 6 TB. Hope this helps.
Comments:
Sep. 6, 2013 7:31 pm
Thanks Molly. Will help!
 
Sweettreats
Sep. 7, 2013 12:40 am
So that would be 1/4 cup plus 2 tablespoon. There are 4 tablespoon in 1/4 cup.
 
Answered by: Molly
Sep. 6, 2013 7:29 pm
Here is a good measurement equivalent chart. ~ http://allrecipes.com/howto/commonly-used-measurements--equivalents/ ~
 
Answered by: Trixie
Sep. 6, 2013 7:33 pm
The great thing about baking is it isn't an 'exact science' - when I run into odd measurements like that, I 'eyeball' what half would be in a glass measure cup. The consistency should be close and will add a bit more mix or flour if I over estimate.
Comments:
Sep. 7, 2013 6:37 am
^^ I agree. Every egg, for example, is never exactly the same size, so you might have to adjust based on your experience. 2T = 1/8C so 6T = 3/8C.
 
Answered by: Columbiagorgelvr
Sep. 6, 2013 7:40 pm
Instead of the *hard* math, I use the 3/4 cup then pour in about half of it and add more if you need to. Sometimes liquid in recipes is not exact. You may need more or less.
Comments:
Sep. 6, 2013 7:50 pm
Columbiagorgelvr, you read my mind. I was just thinking of doing that very thing. Pour in the milk 1/2 into the 3/4 cup.
 
Answered by: Sweettreats
Sep. 7, 2013 12:43 am
Baking is actually science. If you add to much liquid you can end up with cracks in your cakes, middle can cave in. Not enough liquids you end up with dense or dry baked goods. To many eggs can also effect baked goods. Cooking you can throw whatever you want into the mix baking you should stick to exact measurements.
 
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