Bob (this one) wrote:

> But it all comes to nothing here because most everybody but the US
> cooks by weight. Brits typically use their kitchen scales to cook
with
> - much more accurate than volume measure.


About the only thing I weigh regularly is pasta. Due to the varying
shapes and irregular nature, it works out much better that way. I have
an old spring-type kitchen scale, and that's good enough. I don't need
precision or even that much accuracy, just consistency. That makes it
easy to divide up a pound package of noodles or vermicelli or whatever
into relatively even portions.



Brian