In article >,
Wayne Boatwright > wrote:

> On Thu 27 Dec 2007 11:50:40a, Janet Baraclough told us...
>
> > The message 4>
> > from Wayne Boatwright > contains these words:
> >
> >
> >> If a recipe specifies ounces for a non-liquid ingredient, it should be
> >> weighed. Often you can go by the packaging of the ingredient; e.g., a
> >> "stick" of butter is usually 4 ozs. and will be marked as such.
> >> Cheese, chocolate, pre-packaged nuts, and many other ingredients are
> >> marked by weight. having a kitchen scale makes weighing non-liquid
> >> ingredients extremely easy and accurate. Liquid ingredients should be
> >> measured in a cup.
> >
> > No need for a jug, Wayne. Modern electronic scales have a si,mple
> > button to convert to weighing liquid measures (either imperial or
> > metric).
> >
> > http://www.amazon.co.uk/exec/obidos/...ticouk-homeimp
> > -21/ref=nosim
> >
> > Janet.
> >
>
> I didn't know that. Does it account for the difference in density for
> different liquids?

I thought a fluid ounce was a measure of volume, not density.

Miche

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