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. Ressel Project Design Engineer Dept of Transportation Logo-with gov and commish names-memo 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 <tel:236.5882365> 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. _______________________________________________ USMA mailing list USMA@colostate.edu https://lists.colostate.edu/cgi-bin/mailman/listinfo/usma _______________________________________________ USMA mailing list USMA@colostate.edu https://lists.colostate.edu/cgi-bin/mailman/listinfo/usma
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