On Monday 30 May 2005 19:33, Carleton MacDonald wrote:
> I went to a web site (www.allrecipies.com) to find a recipe for potato
> salad. It had the option of recasting the recipe in metric units, which I
> did.
>
> What made it really easy (as I'm sure any of our European correspondents
> already know) is when you (a) have a kitchen scale and (b) everything is in
> grams with a recipe where you (c) mix everything together, all you have to
> do is:
>
> 1. Turn on scale.
> 2. Put bowl on scale; zero it.
> 3. Put required mass of first ingredient in bowl; zero scale again.
> 4. Put required mass of second ingredient in bowl, zero scale again.
> 5. Etc.
>
> No measuring, no sifting, no guessing. It is absurdly easy. And yet there
> will be those who say "I can't figure it out if you change it ..."
You peeked while I was cooking! I've been doing that way since I worked
as a
baker in the college cafeteria, except that we had no tare. But with double
pan balances one can essentially do the same thing.
We watched a "Great Eats" show the other night and the presenter
(whatsisface
that also does "Iron Chef") also used a gadget that we have. It's a cylinder
with piston and one measures liquids in it. Set it to the first volume,
measure the first liquid to the rim, move the cylinder up by the amount of
the second volume, measure the second liquid to the rim, etc. Unfortunately
there's no "tare" feature on that.
Mine of course has a metric scale on it, so the math is as easy as
adding
integers. Pity the sucker that tries to use it on the tsp/tbsp/floozie
scale....
Jim
--
James R. Frysinger
Lifetime Certified Advanced Metrication Specialist
Senior Member, IEEE
http://www.cofc.edu/~frysingj
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