The simple answer is "have a scale."
But for those who enjoy mind-numbing conversions, you could look up the nominal
weight (and range?) for each grade of egg, the nominal densities of flour and
sugar, and convert it all to volumetric. You'd have a few recipes, depending
on what size egg you buy.
From: Martin Vlietstra <vliets...@btinternet.com>
To: "'Ressel, Howard R (DOT)'" <howard.res...@dot.ny.gov>; 'U.S. Metric
Association' <usma@colostate.edu>
Sent: Thursday, July 14, 2016 9:20 AM
Subject: [USMA 254] Re: How common are kitchen scales?
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div.yiv7986129073WordSection1 {}#yiv7986129073 A kitchen scale is essential for
one classic English recipe – the Victoria Sponge Cake. The traditional recipe
uses two eggs and requires that you use the eggs as weights to weigh out the
flour and sugar. Obviously if you start with large eggs, you will get a bigger
cake! Not sure how to convert that to a US-style recipe. From: USMA
[mailto:usma-boun...@colostate.edu] On Behalf Of Ressel, Howard R (DOT)
Sent: 14 July 2016 13:38
To: U.S. Metric Association
Subject: [USMA 253] Re: How common are kitchen scales? What you discuss is
really an issue of conversion vs. substitution (as discussed in the Annex of
SI10) formerly known as hard and soft conversions. The scientific values are
conversions, scientifically accurate conversions where rounding the number to a
‘cleaner’ number would be detrimental to the result. The cooking values are
substitutions, more logical numbers that won’t change the results). Howard R.
ResselProject Design Engineer From: USMA
[mailto:usma-boun...@colostate.edu] On Behalf Of Stanislav Jakuba
Sent: Wednesday, July 13, 2016 4:42 PM
To: Charles Peyto
Cc: U.S. Metric Association
Subject: [USMA 249] Re: How common are kitchen scales?
| ATTENTION: This email came from an external source. Do not open attachments
or click on links from unknown senders or unexpected emails. |
As if US units were not complicated enough, you might appreciate knowing about
the mess with with the kitchen and laboratory ounces. With U.S. kitchen
measures, 1 ounce says 30 mL and 8 ounces says 240 mL on a measuring cup,
That's the conversion factor according to FDA. For laboratory work, however,
NIST defines the cup as 236.6 mL. Similarly with conversions from mass
ounces: In recipes (FDA) it is 30 g whereas in a lab work it is 28 g. But we
landed on the moon, right? It cannot be that bad ☺ As to the scales vs.
containers, continental Europe was always mass measuring, as said. The US - the
story that has been said on this forum before - discarded scales for cups on
the trip across the continent (go west, young man, go west). Cups (containers)
were much lighter. Stan J. On Wed, Jul 13, 2016 at 10:58 AM, Charles Peyto
<charles.pe...@gmail.com> wrote:In the UK most recipes tend to give quantities
for dry ingredients by weight rather than by volume - traditionally in imperial
units, though there is a mixture of imperial and metric in recent publications.
So most UK households will probably have kitchen scales. The older ones will be
in imperial units only and more recent ones will have dual scales or be
switchable between imperial and metric.
-- C. On 12 July 2016 at 02:42, Pierre Abbat <p...@bezitopo.org> wrote:I
recently got the book Healthy 4 Life from the WAPF. Besides nutritional
advice, it is full of recipes, almost all of which use cups or spoons as
units. I'm thinking of asking them to provide the equivalent mass in grams of
all ingredients. The mass, however, is no use without a scale. If I picked a
household at random from (the USA/the Anglophony/Europe/...), how likely is it
to have a kitchen scale, and with what precision? I have two: a gram scale
which I use to weigh things in a pot, and a decigram scale which I use to
weigh rice, salt, wakame, and other things in a small container.
Pierre
--
The gostak pelled at the fostin lutt for darfs for her martle plave.
The darfs had smibbed, the lutt was thale, and the pilter had nothing snave.
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