Good post. But let's take a closer look. On Thu, 25 Sep 2003 20:56:51 John S. Ward wrote: >Hi Marcus, > >I somewhat disagree. The error in calibration of electronic scales is >probably a lot less than the uncertainty of how an ingredient was chopped or >packed or sifted.
Hmm... I see your point. True, if you're using ingredients that are... "chunky", that would pose a problem indeed. Granted. However, not all ingredients are of that nature. Therefore, perhaps we should use a combination of approaches as opposed to focus on ONE method only. > I doubt if it's necessary to calibrated a decent >electronic scale unless you have some specific need (e.g., like if you write >cookbooks!) But unfortunately, my friend, one does! What I mean is that before you start measuring you may have to make sure that NOTHING is upsetting that scale. As my experiment indicated, it seems that it is critical HOW you place some ingredients there. For instance, I noticed that if I'm... "gentle" in placing ingredients my scale will have a tendency to overestimate the ingredient volumewise, i.e. I'll end up getting MORE. > Small amounts (spices, etc.) *are* measured by volume using >calibrated spoons, so accuracy at the gram level is not needed. > That was my point. When it comes to spices I believe it would be more accurate to use volume. But if you check European recipe books, you'll notice that EVEN these are measured by mass. > >It makes a big difference how much flour fills a measuring cup depending on >how well sifted the flour is. ? On this one I beg to differ. I notice no appreciable difference on volume measurements when I place that flour on the volumetric container. I've been using volumes for cooking of my breads and they NEVER come out any differently. In other words the amount of 'sitting in' due to "sifting effects", I found, is negligeable. >I believe that measuring by weight is often easier than measuring by volume. >I just keep hitting the "tare" button between each ingredient. I weigh them >directly into the pot or mixing bowl that I would use for cooking anyway. So >I don't have to get out the measuring cups, or wash them. > That's perhaps somewhat subjective. I find no hassle with using volumetric containers. But I do have difficulties when trying to get accurate measurements with scales in those two situations I described. Therefore, in conclusion, in light of what you wrote, it may be the case that the best approach would be for us to use a combination of methods here. But then again, quite a few 'North American' recipes DO use this approach (both mass and volume). Marcus ____________________________________________________________ Get 25MB of email storage with Lycos Mail Plus! Sign up today -- http://www.mail.lycos.com/brandPage.shtml?pageId=plus
