On Dec 28, 6:10�pm, "Ms P" > wrote:
> "David Scheidt" > wrote in message
>
> ...
>
>
>
> > When you pour a liquid into a clean container, it tends to climb up
> > the walls (down, if you're measuring mercury). �That film is the
> > meniscus. �If you don't account for it, you'll read the contents of
> > cup as higher than they actually are. �Water is easy to adjust for,
> > since it's transparent. �Milk, oils and the like are harder, as
> > they're opaque.
>
> So what, exactly, are you cooking that requires that level of accuracy???
> Or are you just anal/compulsive?
>
> Ms P

If you use the same cup to measure all liquids then they will all be
off by nearly the same percentage, depending on viscosity... and
you're correct, cooking/baking is not pharmacy.