I’d like to go back in time and punch the guy who thought it’d be a good idea to force two different systems of measurement to share the same name. Exhibit A: the ounce, a measurement of weight. You know, how heavy something is. Exhibit B: the fluid ounce, a way of measuring volume; aka how much space something takes up. The confusion begins with water.
Water weighs one ounce per fluid ounce, leading many people to assume that the two terms are interchangeable, different ways of saying the same thing. Those people would be wrong (see Exhibits A & B). It’s no coincidence water has a volume equal to its weight. The fluid ounce came about for the express purpose of measuring how much space an ounce of water would occupy.
It didn’t matter if a jug was tall and skinny or short and squat; so long as it held ten pound of water, it was sold and taxed as a gallon (Imperial). Originally, fluid ounces only applied to beer, wine and other water-like substances the government wanted to regulate. But in the late 1800s, American cook Fanny Farmer popularized using an eight fluid ounce “cup” as the basic unit of measurement for all ingredients. This was a huge improvement over the previous system, where recipes called for subjective measurements like “a saucer of flour” or “a lump of butter.” Things got confusing somewhere between then and now when companies like Pyrex and Anchor began mislabeling their cup measures. Grab yours and take a look.
You’ll find little red markings to indicate liters, milliliters, cups and ounces. This, despite the fact that measuring cups are physically incapable of measuring ounces. If you ever buy a compass from Pyrex, expect it to be labeled North, South, East and Hot. I don’t have a problem with using cups to measure an ingredient if that’s what a recipe calls for. I have a major problem with manufacturers that systematically imply ounces are something you can measure in a cup. Some people may roll their eyes and chalk it up to semantics, but by equating ounces to fluid ounces, these companies lead people to believe that when a recipe calls for 8 ounces of honey, they can get 8 ounces of honey by filling their cup to the 8 ounce mark. Unfortunately, thanks to a little thing called density, they wind up with 12 ounces instead.
The difference between 8 ounces of honey and 8 fluid ounces of honey isn’t semantics, it’s a quarter of a pound. So whenever a recipe calls for cups, by all means grab your measuring cups!
Keep using them to measure fluid ounces too. But when recipes call for straight up ounces, you need to use a scale, even for the liquids. If you aren’t sure whether or not you should invest twenty five bucks in a scale, the first thing you should ask yourself is “how often do I have to convert recipes?” If it’s something you never do, you probably don’t need one. Inferno Dan Brown Ebooks Nl Download Indonesia Free.
But if you spend any time at all Googling things like, you may want to think about it. Especially considering the number one search result for that question is the wrong answer. If you’re curious, read more about why I choose to measure my recipes by weight here: Recipe.
Feb 18, 2013 12:22 AM Excellent essay Stella — my compliments! If I may contribute one suggestion/comment: go metric! Here’s why: 1) No confusing terminology — milliliters & grams versus fluid ounces and dry ounces. 2) All metric measurements are based on a “decimal” system — meaning factors of 10 — and are therefore much easier to remember and calculate. 1000 grams = 1 kilogram and 1000 milliliters = 1 liter; versus 16 dry oz in a pound and 32 fluid oz in a quart) 3) I, personally, find it MUCH easier to “measure” in metric units — no fractions!
Just flip the switch on your scale to metric readings and you can measure weights to the nearest gram — very precisely. 4) For what it’s worth, 96% of the world uses the metric system. (The USA is one of last holdouts.) I’ll get off my soapbox — and I realize that many (most?) will disagree with me. I’m not sure why there is so much “resistance” to the metric system in the USA, but for those that are willing to re-learn a couple of terms from grade school and give it a try, use of metric units while cooking can be very helpful. The hardest part will be finding recipes that specify ingredient lists in metric units. (I routinely “convert” my favorite recipes for future re-use.) Cheers!
Feb 18, 2013 8:49 AM I think part of the problem is that you rarely know if the writer of the recipe knows this, especially when you do like I often do and simply google a recipe 20 minutes before you want to get into the kitchen. Many home cooks have great recipes, but when they say “8 ounces of honey” but not one single other ingredient in the recipe was listed by weight, it’s probably fair to assume they are talking about one cup of honey. But I’m never quite sure, and it makes me hesitant to try out the recipe at that point. Feb 18, 2013 8:54 AM Baby steps, Uchujin, baby steps.
Sadly, I still see the problem with metric. More than ounce I’ve caught a Brit posting a recipe from my blog on their own, using mL for the liquids.
I even emailed one to let give ‘em a heads up of the mistake, but was told, “liquids are measured in mL not g.” Lol. The primary reason I’m not an advocate of grams (aside from my raging patriotism) is that the most commonly available scales in the US are not sensitive down to the gram, even if they can “convert” to grams. I don’t want to tell people they have to go buy very specific, pricey scale X to get the job done. I want them to go buy ANY scale, even the cheapest one Wal-Mart has to offer, because my goal is to encourage people to try a new way of baking. It’s a huge transition for people to leave cups behind and go to weight, asking them to jump to an entirely different system of measurement that is not commonly used in their home country is a bridge too far. @Joanne, thanks lady!
Senuti Free Full Version Download For Mac - Microsoft Sql Server 2005 Instance Wincc Flexible Download - Microsoft Works Download Gratis Italiano Insurance - Install Tinyproxy Centos - Torrent Esprits Criminels Saison 9 - Optical.
@Sarah, you make an extremely excellent point. That cookbook authors (and bloggers) do this is pretty inexcusable, because they are supposed to be the “experts” and should not make their readers have to infer from context the meaning of a measurement. Feb 18, 2013 4:11 PM @stephmce, omg, Imperial solidarity!! Together forever! @Jason, I know, right?! I feel bad for people who go the extra mile and seek outside confirmation, only to have the wrong answer validated @Nan, agree agree! Education is the answer.
@Flower, oh man, dividing cups is a nightmare. The only thing more frustrating than half an egg is half of 1/3 cup. @Jackie, dude let’s banish Mr. “Fluid” Ounces and Daylight Savings guys to their own island of confusion. @Kathryn, oh!
That would explain a thing or too. Long lost mystery solved! @Melissa, xoxo. Feb 18, 2013 6:39 PM Weighing is king! While I am personally firmly on the metric side, I do believe the unit of measure used is secondary in the argument.
Being born in Hong Kong living in a Chinese community while raised in Australia, I am often exposed to Chinese units of measure, and I’ll tell you, it’s tough juggling metric, imperial and traditional Chinese measurements! In any case, I currently work part time as a kitchenhand in a Dim Sum kitchen in Melbourne, and everything is done by weight—with the exception of water. Small units are weighed on traditional Chinese scales (that look like this while larger units are measured on the 25kg mechanical scales. But certainly, Sarah’s comment raises the greatest issue. While we “enlightened” ones, no longer weighed down (I promise, no more puns) by incorrect measures may know how to get precise and repeatable results, recipies out there may or may not be listed correctly. And then you have to sit there and figure out what exactly they were trying to do. Feb 22, 2013 3:13 PM This is such a great post and something thats super important.
I remember when I just started baking oh lord. I had no idea about any of this stuff! Now I have a scale, its changed my baking so much. I just bought a mini scale that only measures up to 100 grams, but goes to.01 of a gram. I’m hoping it will make things ever more consistent/awesome in da kitchen. Also you’re writing a book! Can’t wait to read it.
You have such wonderful and interesting recipes here. May 13, 2013 11:44 AM Correction to something written above: you can measure liquids in grams. You can measure anything in grams, even gases (though that can be tricky owing to buoyancy, which also affects weighing very low-density things like meringue and marshmallows).
I actually prefer recipes to be all in grams or dry ounces so I can measure straight into the mixing bowl on the scale. The big advantage with pounds and ounces is that they’re easy to scale recipes up and down owing to how nicely the fractions work. Doing this in grams involves remembering more digits, and I can do without the extra steps of writing things down when baking. A hint: 1 ml water or milk weighs so close to 1 gram that you’ll never know the difference in cooking.
May 14, 2013 9:47 AM Hi Corky, do scales in the UK let you convert to ounces, by chance? Wondering if manufacturers have started to include it, given the transatlantic interest in baking and the internet bringing all recipes to all people. Hi Freddie, yes absolutely! Let me know where you see the error, I’m missing it.
As a unit of weight, grams can absolutely be used to measure the weight of anything. As converting between ounces and fluid ounces, it can be tricky converting between fluid ounces and grams, though. As you mention, things like milk are no problem at all, but things like honey change the game. May 30, 2013 6:30 PM Hi Stella!! I am new to your sight and I love it!!!
So insightful and easy to comprehend. It’s funny that I came across this blog because last night I was measuring out mini marshmallows for my raspberry chocolate crispy treats and it called for 10 oz. So I got my scale out but it didn’t seem like a lot. The bag itself was 16 oz.
And the 10 oz. I weighed out was less than half of the bag where I would think it would have been more closer to 3/4’s because of the weigh measurement on the bag. Although you really can’t mess up crispy treats, I wanted to know why the measurement was so much different than the weight. When I weighed the whole bag of marshmallows, it weighed almost twice the amount that it says on the bag. Needless to say, I was pretty confused. I have always “used” (past tense) measuring cups and have just recently purchased a scale, I am practicing making French Macaronslove ‘em!! Thank you for your awesome sitesee you here tomorrow!!
May 30, 2013 9:57 PM Hi kreative1! Oh wow, that’s a huge difference!
I’m not sure how to account for that. Just to be certain, you might try weighing out a stick of butter to make sure it clocks in at 4 ounces, or a cup of water (8oz). Sometimes a one pound box of brown sugar will weigh 18 ounces, but the marshmallow situation sounds so far off base I’d want to rule out some sort of mechanical error just to be safe. If things look accurate, then I guess you just got the lucky jumbo pack of marshmallows!! Jun 18, 2013 7:16 PM Thank you for making this distinction so beautifully.
I was just making chili and was bemused to discover that an 8 oz can of tomato sauce came out to only 3/4 cup sauce when measured. I forgot about the ounce/fluid ounce distinction. The cans were labeled by weight, not volume. I gather that the pyrex labeling is intended for water only or for liquids of a similar density. Since I am certain almost no one out there is aware of the distinction, the labels are very misleading. There are probably a lot of recipe failures attributable to it.
Jun 20, 2013 9:47 AM Hi Clare, I had something similar happen the other day. Bought a container of corn syrup and I thought it said “32 ounces” and I was thinking, boy this sucker is heavy! Then I looked closer and is said 32 fluid ounces (so it weighed 48 ounces plus the weight of the bottle).
Yeah, the Pyrex cups are just meant to measure out water and milk and really basic stuff like that, where it’s all close enough. But as recipes have evolved (we use way more interesting ingredients now than we did in the 50s!), people are using those measuring cups to measure a much broader range of ingredients that rarely coincide with 8 ounces a cup. But I’m really surprised there’s no legal issue with them genuinely mislabeling their product. Aug 30, 2013 6:53 PM I love using a scale but for recipes that deal in volume conversion can be tricky. It’s best to look at the nutritional label; the serving size usually contains volume and weight so use this to convert. The weight is often listed in metric grams even in the US so it might be a good idea to get comfortable with metric. I always use a kitchen scale but if you are trying to “scale down” a recipe written in volume you can convert to tablespoons or teaspoons.
1 cup is 16 tablespoons or 48 teaspoons. So cutting 1/3 cup in half to 1/6 cup would be 8 teaspoons or 2 tablespoons and 2 teaspoons.
Sep 04, 2013 9:57 PM Hi Justin! Oh, yeah, converting to weight from volume can be a real pain, so much can go wrong. But that’s a smart idea about looking at the package (of sugar/flour/etc) for details. Okay, so this is blowing my mind.
How does that work exactly? I mean, I get the density/weight/volume issue, obviously, but my understanding was that a fluid ounce was designed in every way to be the physical representation of an ounce of water by weight.
Clearly, it’s mega close, but still. Is this an issue of Imperial ounces versus avoirdupois or some such? Anyhow, yes, let’s have a punching adventure! Sep 06, 2013 10:50 AM The term fluid ounce was once used as a measurement of a certain weight of fluid (wine, water, ale, etc.); however, the US fluid ounce has been defined as 1/128th of a US gallon. The US gallon is based off of the old British wine gallon (a cylinder container measuring 7in diameter and 6 inches high, and later rounded up to 231 cubic inches).
I usually drive myself to near insanity trying to figure it all out!! When I first stumbled upon this blog, I was in the middle of calculating fill level for a customer of mine (I am a packaging engineer). They wanted to know where the fill level would be for 32oz of water in a specific package and so I started by assuming 32 fluid ounces. Later, I found out that they were weighing 32 weight ounces of water and filling the package that way. So I recalculated for weight ounces and it was a different fill level. Being the kind of guy I am, I couldn’t stop there. I HAD to fully understand it inside and out!!
Then when I stumbled upon your post, I was like, c’mon now K!! What the hang am I doing wrong here?
I spent the past 3 days recalculating and wrapping my brain around this whole mess and I finally understandkind of. I’m glad it’s Friday! So who else is on your “to be punched” list? Sep 27, 2013 6:37 PM this was very enlightning, funny, and all aroung fun. I being the one who thought nothing of what “Weigh” something meant. But if you think about how we humans weigh ourselveshas anyone tried to get a big enough measuring cup to weigh themselves?
They get out a scale and look at what they weigh. So if you read directions and it says eight ouncec of celery, get that scale out. Where as if you said get 12 ounces of whatever liquid, then by all means get that measuring cup out. Very cool article. Jun 28, 2016 11:06 AM Hi Stella, Having moved from an all metric country (South Africa) to the UK where they use both I was super confused.
Thanks so much for your article! You had asked about scales in the UK in an earlier comment? Indeed most scales do measure both here. But that’s because the UK were late in the game adopting metric as they were the origin of the Imperial system (Imperial meaning of the British Empire, haha!) But in the 70s when the UK joined the predecessor to the European Union they had to adopt metric to make measures standard across the bloc. So the dual labeling is a hangover from the past rather than a new adoption. In conversation with people here (especially older folks) they almost exclusively use Imperial. In writing it is almost exclusively metric though often both are used on packaging.
Hope that helps and thanks again for clearing this fluid/weight thing up. If you and K need backup on your mission to punch your way through history I got your backs Tk.
Apr 03, 2017 2:08 PM hello there and thank you for your information – I have definitely picked up something new from right here. I did however expertise several technical issues using this site, since I experienced to reload the web site a lot of times previous to I could get it to load properly.
I had been wondering if your web host is OK? Not that I am complaining, but sluggish loading instances times will very frequently affect your placement in google and can damage your high quality score if advertising and marketing with Adwords. Anyway I’m adding this RSS to my e-mail and could look out for a lot more of your respective exciting content. Make sure you update this again soon. Download mobogenie.
Apr 04, 2017 12:58 AM Hey there! I realize this is sort of off-topic however I needed to ask. Does running a well-established website such as yours require a large amount of work? I’m completely new to running a blog but I do write in my diary daily. Download Dreambox Control Center more.
I’d like to start a blog so I will be able to share my personal experience and views online. Please let me know if you have any recommendations or tips for brand new aspiring blog owners. Apr 04, 2017 3:02 AM Our Massage Therapy Training Program completely sets you up to have a remunerating vocation as an expert back rub advisor.
Our Advanced Neuromuscular Therapy Program takes your vocation to the following level by concentrating on Neuromuscular Massage Therapy and is offered for the individuals who have earlier preparing in back rub treatment or for alumni of our Massage Therapy Training Program. On the off chance that you have any inquiries regarding our back rub school preparing webpage.
Apr 04, 2017 9:13 PM 바카라주소,바카라추천,바카라주소,온라인카지노,카지노주소,온라인바카라,바카라사이트,카지노사이트가입시5만바로지급우리카지노계열안전공원카지노세상더카지노www.skt1004.com카지노게임카지노크로스스포츠토토,토토사이트,안전놀이터,안전공원10년무사고,24시콜센터,총알충환전카지노주소skt1004.com바카라주소,www.skt1004.com바카라사이트,카지노사이트,카지노추천,카지노백화점,카지노나라 바카라사이트 주소 skt1004.com,바카라추천,skt1004.com,바카라,skt1004.com 카지노게임,더카지노,호게임,우리카지노 호게임,skt1004.com 바카라추천바카라백화점,바카라천국,바카라세상,바카라의모든것 바카라사이트 주소 skt1004.com,바카라추천,skt1004.com,바카라,skt1004.com 카지노사이트 주소 skt1004.com,카지노천국 skt1004.com 우리카지노,skt1004.com. Apr 16, 2017 6:19 AM Hi there would you mind stating which blog platform you’re working with? I’m going to start my own blog in the near future but I’m having a difficult time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something unique.
P.S Sorry for being off-topic but I had to ask! Hi, i think that i saw you visited my website so i came to “return the favor”.I am trying to find things to improve my site!I suppose its ok to use a few of Jozy Altidore Jersey. Apr 16, 2017 6:34 AM 바카라주소,바카라추천,바카라주소,온라인카지노,카지노주소,온라인바카라,바카라사이트,카지노사이트첫충,재충 이벤트팡팡카지노세상안전공원카지노세상호게임www.skt1004.com카지노하는법바카라양방스포츠토토,토토사이트,안전놀이터,안전공원10년무사고,24시콜센터,총알충환전카지노주소skt1004.com바카라주소,www.skt1004.com호게임,바둑이백화점,바둑이나라,그랜드게임,엠엘비게임,타이탄게임 바카라사이트 주소 skt1004.com,바카라추천,skt1004.com,바카라,skt1004.com 카지노사이트 주소 skt1004.com,카지노천국 skt1004.com 호게임,skt1004.com 온라인바카라바카라주소,바둑이백화점,바둑이나라,그랜드게임,엠엘비게임,타이탄게임 바카라사이트 주소 skt1004.com,바카라추천,skt1004.com,바카라,skt1004.com 카지노사이트 주소 skt1004.com,카지노천국 skt1004.com 우리카지노,skt1004.com. Apr 16, 2017 12:29 PM 日本では12人に1人の男性が不妊症に悩んでいます。男性不妊の解消に、男性不妊サプリメントが今多くの男性に愛用されています。 男性不妊の原因をしっかり理解し、適切な対処を実施することで、男性不妊症は解消できます。 男性不妊の80%は体内でつくられる精子や精液に原因があり、男性不妊の多くは、精子の活力（運動機能）や精液の絶対量が少ないことが要因となっています。 つまり、男性専用妊活サプリメントの力で体内でつくられる精子に十分な栄養を与え、本来の活力を取り戻す必要があるのです。 男性不妊の改善に必要なことは、精子の運動率と精液の量を正常値に戻すための栄養素をしっかり取ることです。 男性専用妊活サプリメントを服用することで、質の良い精子を作るもとになるといわれる亜鉛やビタミンE、葉酸を効率よく補給し、精子の運動率向上に必要な栄養素を充填することができるのです。 男性の妊活のための、総合栄養男性専用妊活サプリメントとして評判なのがマイシードです。 男性妊活サプリのマイシードには、質の高い精子、精液を作り、男性機能を改善向上させ、男性を元気にする様々な栄養成分が配合されています。 妊活男性 市販サプリ おすすめ. Apr 18, 2017 4:12 PM I believe what you posted made a ton of sense.
But, think about this, suppose you added a little information? I ain’t suggesting your content isn’t solid., but suppose you added a headline that makes people desire more?
I mean BraveTart: Ounces Versus Fluid Ounces is kinda vanilla. You should glance at Yahoo’s front page and note how they write news headlines to grab viewers to click. You might try adding a video or a pic or two to grab people interested about what you’ve written. Just my opinion, it might make your website a little livelier. Frozen bento jakarta. Apr 19, 2017 2:42 AM 診療介護の人材募集をお調べならばジョブメドレー。人にふさわしい本当の仕事が探せます。ジョブメドレーは、診療介護従事先輩が切り盛りするビジネス歴・職場復帰・実績アップに効果的である人材募集サイトです。ジョブメドレー 評判公開している人材募集は、ひとつ残らず実績事業所から寄せられた正式の社員募集内容です。応募もらいましたご依頼はダイレクト会社に届くためスピーディに実績アップ・会社復帰かないます。看護助手だと真夜中の勤め・土日就労は必須？対象のリスク解決します。看護助手での主なワークスタイルをご紹介しますとともに、どういう働き方があるか、自分自身で企てる仕事の仕方を達成させることを狙った手法、手に入れておかなければならない資格等も提言します。ジョブメドレーでは国内183942件の事務所の正規スタッフ、バイト・パートタイマー募集案内を表示しています。募集人数がグループ最大レベルだからこそ、・月額などから人材募集を探しあてることができ、ジョブメドレー 評判悩んでいらっしゃるポイントもカスタマーバックアップが表示することを願ってご利用者へ「好結果」と回答いただいています。 ジョブメドレー 評判.
Apr 19, 2017 4:57 PM Howdy I am so delighted I found your webpage, I really found you by accident, while I was looking on Digg for something else, Anyhow I am here now and would just like to say thanks for a incredible post and a all round interesting blog (I also love the theme/design), I don’t have time to read through it all at the minute but I have saved it and also added your RSS feeds, so when I have time I will be back to read much more, Please do keep up the awesome b. A New Way Of Fashion. Apr 21, 2017 3:35 AM フェイシャルエステはいずれのフェイシャルエステに勝るものはないのか？こちらのサイトを使用した皆さんに選択してもらいました。大勢の人たちセレクトした充足度合のハイエステをここのサイトで探し当てることがおすすめランキングできます。エステは全国的というほどにたくさんあって居ますが、上がり具合も効能も天才的なエステサロンは僅かだけだと言っても過言ではありません。このユニットを使って、2-3個肌で知ってみて、あとは自分自身に適したその他は本人の条件に沿った否定できないでしょう。ずっと気に掛かってたほうれい線と口元のたるみ、顔のハリが、オペレーションをやって貰うと旦那にも思いづかれるになるかならないか遭遇するという訳です！合計6回の計画を月に1回のペースで足を運んでいて、回を重ねるの度にお肌の状態が上向きになっているのを実感出来ています。多くのサロンは、手が届くコスメティックの関連名やもの名や価格の幅は顧客には隠匿して使用されている。さてエステでは現実にどんなコスメティックをフェイシャルに運営しているかというのは言われるのは、サロンで備わっているのは「仕事用」の化粧品です。 フェイシャルエステ おすすめ ランキング. Apr 21, 2017 8:17 AM Here at CarTakeBack we have a system of auto wreckers offering you moment costs for your destroyed auto. To ensure you’re getting an extraordinary cost for your auto, we scan our wreckers at the best cost and offer it straight to you. So you don’t have to sit around idly calling round other auto wreckers to get a reasonable cost for your piece auto.
To get a cost from every one of us you have to let us know is the thing that your auto is, and your postcode, and we’ll in a split second demonstrate to you the amount we’d pay for your auto car wreckers. Apr 21, 2017 2:10 PM hello there and thank you for your info – I have certainly picked up something new from right here. I did however expertise a few technical issues using this site, since I experienced to reload the site a lot of times previous to I could get it to load correctly. I had been wondering if your hosting is OK? Not that I’m complaining, but slow loading instances times will very frequently affect your placement in google and could damage your high quality score if ads and marketing with Adwords.
Well I’m adding this RSS to my e-mail and can look out for a lot more of your respective interesting content. Ensure that you update this again very soon. Forge of empires hack. Apr 26, 2017 8:29 AM Hi there just wanted to give you a quick heads up. The text in your article seem to be running off the screen in Firefox. I’m not sure if this is a formatting issue or something to do with browser compatibility but I figured I’d post to let you know.
The layout look great though! Hope you get the issue solved soon. Cheers Hi, i think that i saw you visited my web site so i came to “return the favor”.I’m trying to find things to improve my website!I suppose its ok to use a few of Serge Aurier Jersey.
1) Download the Windows 7 Ultimate 32 or 64Bit.ISO file. Note: The default download location to your computer is: C: Users User account name Downloads a) If you want to create a 32Bit universal installation DVD download this file: Windows 7 Ultimate 32Bit: SHA1 Hash value: 65fce0f445d9bf7e78e43f17e42657 b) If you want to create a 64Bit universal installation DVD download this file: Windows 7 Ultimate 64Bit: SHA1 Hash value: 36ae90defbad9d9539e649b193ae573b77a71c83 2) Verify the.ISO file downloaded is not corrupt by validating the SHA1 hash value is correct. A utility named ‘HashCalc’ which checks the file and returns a SHA1 value that should match the value listed in step 1a or 1b if the download is not corrupt. A) Download and install HashCalc: b) Launch HashCalc and navigate to the location of the.iso file you downloaded. C) Remove all check marks from the list of HashCalc options except for SHA1. D) Click the ‘Calculate’ button and wait for the SHA1 string of numbers and letters to be displayed.
E) Compare the string of numbers and letters displayed in HashCalc with the SHA1 value listed in step #1 above. The entire string must match from beginning to end, if it does not match then the.ISO file you downloaded is corrupt and you must try the download link again. 3) Download, install and run the ‘ei.cfg’ utility.
I choose the default location for the download. A) Extract the contents of the eicfg_removal_utility.zip file to a destination of your choice. Start by double clicking on the.zip file and then double click on the eicfg_remover.exe file.
Click the ‘Extract all’ button and browse to a location where you want the zip file extracted to. Then click on the ‘Extract’ button. A standard folder with the name: eicfg_removal_utility will be created. B) Open the ‘eicfg_removal_utility’ folder and click on the ‘eicfg_remover.exe’ file and click the ‘Run’ button. C) Navigate to the folder where the Windows 7.ISO file is located and click on the.iso file to select it. D) Click the ‘Open’ button to disable ei.cfg located inside the.iso file. Finally click the ‘OK’ button to exit the eicfg utility.
What does eicfg do: From the eicfg ‘Readme.txt’ file: “This works by toggling the deletion bit in the UDF file table, which instructs the operating system to ignore the file and to treat it as if it does not exist. By not physically removing the file, this eliminates the need to rebuild the ISO, and makes this sort of fast, un-intrusive patching possible. This also makes it possible to reverse the patch and to restore the image to its original state, if so desired.” In short you do not need to manually edit the contents of the Windows 7.ISO file you downloaded.
Now that you have modified the.ISO file using the eicfg utility, the next step is to use the modified.ISO to create a universal Windows 7 installation DVD. 4) Create the universal Windows 7 installation DVD or USB Flash drive: To create a Windows 7 installation flash drive read the following: Windows 7 USB/DVD download tool How to create a bootable Windows 7 USB flash drive To create a Windows 7 installation DVD perform steps a through g: a) Download and install ImgBurn (current version 22.214.171.124) to create a bootable Windows 7 installation DVD.
Notes: a) If you created your own.ISO file using the instructions in the Wiki article titled ' then ImgBurn is already installed and need not be re-installed. B) Windows 7 does have built in software that allows you to create an installation DVD but it does not offer any control over the burn speed: Choose the “Custom Installation (advanced)” option and remove the check mark to eliminate unwanted options.
B) Next start ImgBurn, 2 windows will open. The lower window (ImgBurn Log) displays the status of your DVD creation. The top window is where you select what action you want to perform. Choose the “Write Image file to disc” option. C) Next navigate to the ‘Source’ (.ISO file) location.
D) Set the ‘Write Speed’ to either 2 or 4X (or the lowest speed your DVD supports, which may be 8X) to insure a good burn and then insert high quality DVD+R media into your DVD drive. The ‘Verify’ box should be checked by default. Wait for the status located in the lower left corner to display ‘Ready’. E) Click on the Blue ImgBurn arrow to start the creation of your DVD.
At a 4X write speed the creation of the DVD should take about 10 minutes. F) Check the ImgBurn log in the lower Window for the ‘Finalizing’ disk task to compete, the DVD tray will open and close quickly and the ‘Verification’ process begins. Time to complete verification is about 5 minutes.
G) Upon successfully completion remove the DVD and insert it into a labeled paper or plastic sleeve. Then close out / exit the ImgBurn utility. There is a guide published by NeoSmart which also shows the steps you need to perform and some trouble shooting tips: 5) Install Windows using your newly created installation DVD. A) Verify that the boot order in your BIOS is set to boot from the DVD first and then 2nd in the list should be your disk drive. B) Power up your computer and quickly insert Windows 7 installation DVD you created into your DVD drive. In a few seconds Windows 7 will start loading files.
C) Now select the ‘Language to install’, ‘Time and currency format’ and the ‘Keyboard or input method’ options. Then click the ‘Next’ button to continue. D) Choose / click on the ‘Install Now’ option to install Windows 7. E) Select the operating system you want to install: You will see the list of versions you have to choose from.
Move the mouse cursor or use the Up /Down arrow key to select the Windows 7 version that you want to install then click next. ( Note: Windows 7 Starter is only available when installing a 32Bit edition of Windows) As a reminder, if your product key is for Windows 7 Home Premium then you cannot select a higher (Professional) or lesser (Home Basic) version of Windows as your product key will only activate Home Premium. The version you install must be for the product key you have! F) Click ‘Next’ to proceed with the installation. Read and accept the license terms. G) Click ‘Next’ to continue with and complete the installation of Windows 7.
J W Stuart: Never be afraid to ask. This forum has some of the best people in the world available to help.