question for British people

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Replies

  • CEHayes73
    CEHayes73 Posts: 221 Member
    I'm from Canada, and do not have, nor do I know anyone else who has, a kitchen scale. After reading all this, I'm starting to think I should put one on my wishlist. I think the OP is totally on par with general usage in Canada.
  • LadyRoff
    LadyRoff Posts: 56 Member
    these are the scales that i use, (i use the grams/oz and ml functions) however I am pretty sure they have a "CUP" measurement aswell, how accurate that is to the US i dont know...

    http://www.currys.co.uk/gbuk/morphy-richards-digital-jug-scales-red-18093430-pdt.html?srcid=198&cmpid=ppc~gg~Household+Appliances~18093430&istCompanyId=bec25c7e-cbcd-460d-81d5-a25372d2e3d7&istItemId=awxrxrqt&istBid=t&gclid=CIGlw8a34LUCFeXLtAode3gAEQ
  • EmmaKarney
    EmmaKarney Posts: 690 Member
    I'm from Canada, and do not have, nor do I know anyone else who has, a kitchen scale. After reading all this, I'm starting to think I should put one on my wishlist. I think the OP is totally on par with general usage in Canada.

    How do people bake in Canada?

    With measuring cups only?
  • lavender91
    lavender91 Posts: 13
    I weigh on my scales :) I guesstimate a few things, but it only takes 30 seconds to weigh something if I'm not sure.

    My fiance took the piss out of me for weighing a spoonful of Branston pickle though :) But it worked, it wasn't as many calories as I thought, so now I can have more Branston :)
  • reapreward2
    reapreward2 Posts: 2 Member
    I have saved a coverter in my favourites till I can measure by eye :)
  • Lesa_Sass
    Lesa_Sass Posts: 2,213 Member
    Geesh, guess the OP never sold weed before.
  • rhodes5267
    rhodes5267 Posts: 1
    Im British and love cooking. I must amit i like to weigh and measure. Not good at guessing especiaaly when using chilli or curry powder !!
  • PaulFromEssex
    PaulFromEssex Posts: 245
    I use a metric pinch, but an imperial hand full!

    A metric drizzle and an imperial splash!

    A metric lump and an imperial dollop!

    Simples really! :bigsmile:
  • michelle7673
    michelle7673 Posts: 370 Member
    This is really, really interesting.
    I'm in the US. Cups, teaspoons, tablespoons are all standard measures and gauged with sets of cups/spoons made to the purpose. (ie, you don't use a teacup or a place spoon) We all have sets like that in our kitchens (I have a few).
    As far as "no two cups are alike" in terms of how you fill them -- I suppose that's true. If you're measuring to a recipe, I think it's reasonably safe to say that a cup of shredded carrot or shredded cheese is what it is. Calorie counts on packages here are most often by measure for things like that, so if you measure 2 tbsp of fat free half and half, you know what you're getting. Flour is something different; scooping will give you an overage because you're compacting the flour, so the recommendation is to scoop in and level (not that everyone does, mind you). Interestingly, "serious" recipes for baked goods will recommend weighing. Brown sugar is another example; recipes will call for "packed" measures (1/4 cup packed). But for the most part, I think the understanding is that it's by level measure without forcing/squishing. This may also be the reason that we see a lot of recipes and calorie descriptions distinguishing between "diced", "chopped", "finely chopped", "minced", etc. Not just for the result, but because it would affect the measure.
    So I guess my point is that our recipe/nutrition information regime is designed around that imprecision :)

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