I use metric because that's what I grew up with in the UK. The conversion table I use to go from US to UK is here. Personally I'm a huge believer in having kitchen scales - they're not that expensive and so much more accurate. I prefer to use digital scales. I try to remember to put temperature in both C and F.
Where do you get your recipes from?
I look for recipes in my collection of cookery books and on other blogs and websites. I also create original recipes. I always cite any sources for a recipe under the title of the recipe, even if I have changed it considerably. I try to put links to it if it is online. If there is no source, this means is an original recipe. Please pass this respect on and credit me if you use my recipes or ideas.
Why do you often scale things down?
Because I bake a lot, I often scale recipes down. There are only so many baked goods one person and her friends and family can eat without exploding. I most commonly halve or third a recipe. If it's getting a bit more complicated, I usually do this by working with ratios, often from the number of eggs (see above), as this provides a simple number and they are harder to split. I do also scale up for big celebration cakes, like my mum's birthday cakes. Sometimes I state something like 1 1/2 or just 1/2 of an egg. The way I do this is lightly beat an egg and then weigh it or work out the volume. I then halve this figure and measure that out. If this sounds like too much of a pain, I'd just double the whole recipe - it was probably like that originally anyway!
Will you review my product/come to my event etc etc?
I'm sorry but I decided a while ago that I want this blog to be pure food and recipes. Every recommendation is my own - all the cookbooks I use are bought by me etc. If I mention a restaurant, I went there of my own accord and paid.
What equipment do you use?
My scaling down obsession means that I use my 5"/15cm and 6"/13cm round cake tins a lot to make cakes, especially layer cakes. It means I can make an impressive looking cake without waste. My favourite tins are from Alan Silverwood - you can get them on Amazon UK (I'm not sure about US etc). They also have a great range of other tins and moulds - I have lots of tins! I have a Kitchen Aid but I've also used Kenwoods and love them too.
I don't think I get can x ingredient? What is 'caster sugar' etc?
I know some people have trouble finding certain things and the naming differences are sometimes difficult - if I don't explain something, please do ask.
What camera do you use?
I use a Sony Alpha 580 with a 2.8/50 Macro lens for all my photography on here. I always use natural light and now I always shoot in manual. I've learnt a lot over the years so as you delve into the archives the quality of photography will fluctuate!
If you have any other questions feel free to email me: emma[at]poiresauchocolat[dot]net
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& a few more on various blogs - thank you all!
Lists
Voilà! The Top 40 French Cooking Blogs
The Top 100 Cooking Blogs for Students
Photography
DMBLGIT - Edibility Winner August 2010, Edibility Winner March 2011.
Food52 Feast Your Eyes
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Interviews
On the Spot for The Daring Bakers
60 Seconds for Food Blogger Connect 2011
I have also written for...
Beyond Baked Beans
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