Hello everyone!
I'm trying to improve my cooking skills which are quite basic. I have a
recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
Should I weigh the cheese using my kitchen scale, or just use my measuring
cups? Or does it matter? I'm not too sure why I bought the kitchen scale.
Many thanks,
Jeanne

"Jeanne" > wrote in message
...
> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen
> scale.
> Many thanks,
> Jeanne

I would just buy a pound of cheese and call it good. Two ounces one way or
another in mac and cheese isn't going to make much difference.

Ms P

On Mon, 24 Dec 2007 00:24:18 GMT, "Jeanne" > wrote:

>Hello everyone!
>I'm trying to improve my cooking skills which are quite basic. I have a
>recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
>Should I weigh the cheese using my kitchen scale, or just use my measuring
>cups? Or does it matter? I'm not too sure why I bought the kitchen scale.
>Many thanks,
>Jeanne
>
Your scale will help you understand what 18 oz looks like - but exact
weights really don't matter for macaroni and cheese, Jeanne. Use your
scale to train yourself so that you can eventually eyeball it. A
little more or less cheese won't matter in the end.

Kitchen scales are better used for baking if you're into weighing
ingredients. I'm not. I can produce baked goods that are fine w/o
weighing, although I can certainly understand the need for scales on a
commercial basis.


--
See return address to reply by email
remove the smiley face first

"Jeanne" wrote

> I'm trying to improve my cooking skills which are quite basic. I have a

Thats ok, we all start someplace! I moved out from home barely able to make
toast in a toaster.

> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen
> scale.

Most American style recipes are not so very finicky on proportions as to
need
to be weighed. However, the 'oz' portion on a measuring cup is for liquids
and wont
work too well for cheese. Best bet this time for a new cook, is to look at
the
cheese package and see how many ounces it says it is. Most seem to be 12oz
lately. That means add about 1.5 packages if you have the 12oz size. If
you have
the smaller 8oz, it's ok, just add 2. If you use a little more than called
for, it will
be fine for the cheese.

If your scale does measure in oz, you can always do that! Weigh the
container, then
add the cheese and subtract the weight of the container.

I've been hankering for a kitchen scale of sorts but lack the space to keep
it
out and without keeping it out, I know I'll not use it enough to be worth
the
price.

Ms P wrote:
>
> "Jeanne" > wrote in message
> ...
> > Hello everyone!
> > I'm trying to improve my cooking skills which are quite basic. I have a
> > recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> > Should I weigh the cheese using my kitchen scale, or just use my measuring
> > cups? Or does it matter? I'm not too sure why I bought the kitchen
> > scale.
> > Many thanks,
> > Jeanne
>
> I would just buy a pound of cheese and call it good. Two ounces one way or
> another in mac and cheese isn't going to make much difference.
>
> Ms P

"cshenk" > wrote in message
...
> "Ms P" wrote
>
>> I would just buy a pound of cheese and call it good. Two ounces one way
>> or another in mac and cheese isn't going to make much difference.
>
> Hehe I agree except I add in a bit more than called for in a mac-n-cheese
> recipe. I also make sure I add some muenster to it as that comes out
> perfect for us.
>
>
I'd be more likely to use a little less pasta to make up for it.

Ms P

"Ms P" wrote

> I would just buy a pound of cheese and call it good. Two ounces one way
> or another in mac and cheese isn't going to make much difference.

Hehe I agree except I add in a bit more than called for in a mac-n-cheese
recipe. I also make sure I add some muenster to it as that comes out
perfect for us.

On Mon, 24 Dec 2007 00:24:18 GMT, "Jeanne" > wrote:

> I'm trying to improve my cooking skills which are quite basic.
> I have a recipe for macaroni and cheese that calls for 18 ounces
> of cheddar cheese. Should I weigh the cheese using my kitchen
> scale, or just use my measuring cups? Or does it matter?
> I'm not too sure why I bought the kitchen scale.

I find the kitchen scale very useful for postal weighing.

Steve

"Jeanne" > wrote in message
...
> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups?

It's easier with cups. That 1 lb 2 oz cheese. One cup is eight ounces,
so two cups and 2 oz. And I bet the dish would turn out just fine with
just two cups or two and a half.

"Steve Pope" > wrote
> I find the kitchen scale very useful for postal weighing.
>

That's what I use mine for.

cybercat > wrote:

>"Steve Pope" > wrote

>> I find the kitchen scale very useful for postal weighing.

>That's what I use mine for.

I use it for a few other things, such as weighing coffee.
At $14/lb for the coffee we buy, I find it useful to weigh
out the amount I'm making or sticking in the freezer to avoid
waste. 1.5 oz. seems the right amount for making two cups
of coffee each morning.

Steve

In article >,
"Jeanne" > wrote:

> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen scale.

It's a solid. Use a scale.

Miche

--
Electricians do it in three phases

On Dec 23, 4:24 pm, "Jeanne" > wrote:
> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen scale.
> Many thanks,
> Jeanne

What you are asking is whether to measure cheese by volume (the
measuring cup) or weight (the scale). The answer in the case of
cheese is you measure it by weight. Very generally speaking, liquid
things are measured by volume and solid things are measured by
weight. Among the many exceptions are small measures, as for herbs,
spices and seasonings. There the measurements are by volume, as in
teaspoons or tablespoons.

Some kinds of recipes tolerate a wide variance in measurements. Some
-- and baking in particular -- give much better results with accurate
measurements. But it's not rocket science; experience is a good
teacher. -aem

cybercat wrote:
>> "Jeanne" > wrote in message
>> ...
>>> Hello everyone!
>>> I'm trying to improve my cooking skills which are quite basic. I
>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>> or just use my measuring cups?
>>
>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>> ounces, so two cups and 2 oz. And I bet the dish would turn out just
>> fine with just two cups or two and a half.

Are you saying that 2 cups of cheese weighs 1 pound and then you just need
to add 2 oz (weight or 1/4 cup?)

Debbie

--�

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

In article >,
"Jeanne" > wrote:

> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen scale.
> Many thanks,
> Jeanne

"twere I, I'd weigh it since I've got the scale. And I do. Otherwise,
I *think* a cup of shredded = 4 ounces. Could be wrong.

I just got a brand new electronic scale and I love it. Escalia Primo is
the brand and model, I think.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Thanks so much everyone for all the advice! I will be shredding with
confidence tomorrow.
Jeanne

"Miche" > wrote in message
...
> In article >,
> "Jeanne" > wrote:
>
>> Hello everyone!
>> I'm trying to improve my cooking skills which are quite basic. I have a
>> recipe for macaroni and cheese that calls for 18 ounces of cheddar
>> cheese.
>> Should I weigh the cheese using my kitchen scale, or just use my
>> measuring
>> cups? Or does it matter? I'm not too sure why I bought the kitchen
>> scale.
>
> It's a solid. Use a scale.
>
> Miche


Look at the package, it comes already weighed.

Ms P

Oh pshaw, on Sun 23 Dec 2007 05:24:18p, Jeanne meant to say...

> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar
cheese.
> Should I weigh the cheese using my kitchen scale, or just use my
measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen
scale.
> Many thanks,
> Jeanne
>
>
>

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. Liquid ounces are almost always by volume unless otherwise specified.

--
Wayne Boatwright

Date: Sunday, December 23rd,2007

I made it foolproof. They are making
better fools!

"Jeanne" > wrote in message

> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen
> scale.

It depends on what you are cooking. For something as basic as Macaroni
Cheese, it is not going to matter a great deal if you overdo or underdo the
cheese. But having said that, you'd need a huge amont of macaroni to
support that much cheese, or at least the way I make Macaroni Cheese which
uses a White Sauce base to which cheese is added.

"Jeanne" > wrote in message
...
> Hello everyone!
> I'm trying to improve my cooking skills which are quite basic. I have a
> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
> Should I weigh the cheese using my kitchen scale, or just use my measuring
> cups? Or does it matter? I'm not too sure why I bought the kitchen
> scale.

That would mean by weight, but really in that recipe, a little more or less
isn't going to matter.

FarmI wrote:
> "Jeanne" > wrote in message
>
>> I'm trying to improve my cooking skills which are quite basic. I have a
>> recipe for macaroni and cheese that calls for 18 ounces of cheddar cheese.
>> Should I weigh the cheese using my kitchen scale, or just use my measuring
>> cups? Or does it matter? I'm not too sure why I bought the kitchen
>> scale.
>
> It depends on what you are cooking. For something as basic as Macaroni
> Cheese, it is not going to matter a great deal if you overdo or underdo the
> cheese. But having said that, you'd need a huge amont of macaroni to
> support that much cheese, or at least the way I make Macaroni Cheese which
> uses a White Sauce base to which cheese is added.
>
>
I would easily use that much cheese for a pound of macaroni.
I also add my cheese to a white sauce. I often use a mixture of extra
sharp cheddar, parmesan, and ...cottage cheese! It comes out amazingly
creamy and flavorful. A dash of nutmeg, some cayenne pepper and a bit of
dry mustard is also added to the sauce.

Debbie wrote:
> cybercat wrote:
>>> "Jeanne" > wrote in message
>>> ...
>>>> Hello everyone!
>>>> I'm trying to improve my cooking skills which are quite basic. I
>>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>>> or just use my measuring cups?
>>>
>>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>>> ounces, so two cups and 2 oz. And I bet the dish would turn out just
>>> fine with just two cups or two and a half.
>
> Are you saying that 2 cups of cheese weighs 1 pound and then you just
> need to add 2 oz (weight or 1/4 cup?)

You can never go wrong with weighing. Who knows how much you have in that
cup?? It can never be exact.

Ophelia said...

> Debbie wrote:
>> cybercat wrote:
>>>> "Jeanne" > wrote in message
>>>> ...
>>>>> Hello everyone!
>>>>> I'm trying to improve my cooking skills which are quite basic. I
>>>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>>>> or just use my measuring cups?
>>>>
>>>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>>>> ounces, so two cups and 2 oz. And I bet the dish would turn out just
>>>> fine with just two cups or two and a half.
>>
>> Are you saying that 2 cups of cheese weighs 1 pound and then you just
>> need to add 2 oz (weight or 1/4 cup?)
>
> You can never go wrong with weighing. Who knows how much you have in
> that cup?? It can never be exact.


My strategy:

If it's loose like flour, bread crumbs, sugar and such, use measuring
cups.

If it's liquid, use the Pyrex glass measuring cups.

If it's flaky like rice, chopped like carrots, onions, or celery etc., or
dense (like steak, burger meat, chicken and pork etc.) use the weigh
scale.

Also for things like spaghetti, bend a paper plate so it will hold the
pasta, then zero out the weight of the plate and weigh your pasta.

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail

Oh pshaw, on Mon 24 Dec 2007 04:47:09a, Andy meant to say...

> Ophelia said...
>
>> Debbie wrote:
>>> cybercat wrote:
>>>>> "Jeanne" > wrote in message
>>>>> ...
>>>>>> Hello everyone!
>>>>>> I'm trying to improve my cooking skills which are quite basic. I
>>>>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>>>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>>>>> or just use my measuring cups?
>>>>>
>>>>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>>>>> ounces, so two cups and 2 oz. And I bet the dish would turn out just
>>>>> fine with just two cups or two and a half.
>>>
>>> Are you saying that 2 cups of cheese weighs 1 pound and then you just
>>> need to add 2 oz (weight or 1/4 cup?)
>>
>> You can never go wrong with weighing. Who knows how much you have in
>> that cup?? It can never be exact.
>
>
> My strategy:
>
> If it's loose like flour, bread crumbs, sugar and such, use measuring
> cups.

This is what *should* be weight if weight is given in the recipe. Alas,
most US recipes don't.

> If it's liquid, use the Pyrex glass measuring cups.

Agreed.

> If it's flaky like rice, chopped like carrots, onions, or celery etc.,
> or dense (like steak, burger meat, chicken and pork etc.) use the weigh
> scale.

Unless a weight is given, rice and other grains, and chopped things should
be measured. Meat is usually specified in weight and should be weighed on
a scale.

> Also for things like spaghetti, bend a paper plate so it will hold the
> pasta, then zero out the weight of the plate and weigh your pasta.

Agreed.

> Andy
>



--
Wayne Boatwright

Date: Sunday, December 23rd,2007

*******************************************
I made it foolproof. They are making
better fools!

This has been a timely discussion for me as we were just talking about
buying a scale and wondering if we would use it. The cookbooks I have
in the U.S. usually give measurements in volume-- cups and teaspoons, or
tablespoons. From time to time I run into recipes that give
measurements in weight-- usually grams. I don't generally convert the
measurements. Instead, I look for a recipe that uses volume in the
first place.


On the other hand, I like trying new things and playing with new toys.
Maybe if I had a kitchen scale I'd love it.


Then I wondered about baking. Maybe getting really accurate
measurements would be a big help. But flour measurements can be off
anyway due to variations in the flour or even the humidity in the area.
I'm still going back and forth on this.


--Lia

Julia Altshuler said...

> This has been a timely discussion for me as we were just talking about
> buying a scale and wondering if we would use it. The cookbooks I have
> in the U.S. usually give measurements in volume-- cups and teaspoons, or
> tablespoons. From time to time I run into recipes that give
> measurements in weight-- usually grams. I don't generally convert the
> measurements. Instead, I look for a recipe that uses volume in the
> first place.
>
>
> On the other hand, I like trying new things and playing with new toys.
> Maybe if I had a kitchen scale I'd love it.
>
>
> Then I wondered about baking. Maybe getting really accurate
> measurements would be a big help. But flour measurements can be off
> anyway due to variations in the flour or even the humidity in the area.
> I'm still going back and forth on this.
>
>
> --Lia


Lia,

I have to measure portions for diet purposes. So when a bag of rice is 10
oz. and one serving is 5 oz. I zero-out the weight of the plate and scoop
enough rice onto it until I have 5 oz. of rice.

Same with lots of foods.

Most people who don't diet assume a 6 oz. can of tuna is a serving but 2
oz. is the correct serving size to correspond with the nutrition label
numbers.

Any good scale can read out in grams or ounces. And will have a zero-out
function that can be used over and over as you add new ingredients to the
same bowl. So you put the bowl on the scale and it gets weighed. You press
the zero button and it subtracts the weight of the bowl. Now you need to
weigh in 5 oz. of rice so you do until it reads 5 oz. then you need to add
some other amount of another ingredient so you press the zero button again
and it subtracts the rice too so you always have a zero starting point as
you weigh added ingredients. I think it's called a "tara" feature. Very
useful!

A word of advice when looking for one. They have pretty small surfaces so
if the readout is easily overshadowed using normal plates, use small bowls
or small paper plates (that's what I use) so you don't have to get out the
flashlight to see the reading.

The usefulness of my kitchen scale is immeasurable (pun intended), imho.

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail

On Mon, 24 Dec 2007 09:19:41 -0600, Andy <q> wrote:

>The usefulness of my kitchen scale is immeasurable (pun intended), imho.

what brand is yours?

--
See return address to reply by email
remove the smiley face first

said...

> On Mon, 24 Dec 2007 09:19:41 -0600, Andy <q> wrote:
>
>>The usefulness of my kitchen scale is immeasurable (pun intended), imho.
>
> what brand is yours?


The cheap-o Salter 3001 from a few years back.

Andy


--
All Posts Blocked From: @yahoo|@gmail|@hotmail

Julia Altshuler wrote:
> This has been a timely discussion for me as we were just talking about
> buying a scale and wondering if we would use it. The cookbooks I have
> in the U.S. usually give measurements in volume-- cups and teaspoons, or
> tablespoons. From time to time I run into recipes that give
> measurements in weight-- usually grams. I don't generally convert the
> measurements. Instead, I look for a recipe that uses volume in the
> first place.
>
>
> On the other hand, I like trying new things and playing with new toys.
> Maybe if I had a kitchen scale I'd love it.
>
>
> Then I wondered about baking. Maybe getting really accurate
> measurements would be a big help. But flour measurements can be off
> anyway due to variations in the flour or even the humidity in the area.
> I'm still going back and forth on this.
>
>
> --Lia
>

We have a small, inexpensive kitchen scale and it gets used almost
daily. DH is Diabetic and uses an insulin pump. We are very careful
about carbohydrates in our diet as he has to enter the amount of
carbohydrates (in grams) into his pump for it to calculate how much
insulin he needs to cover his meal. I weigh things to get as accurate a
count as possible.

Since we haven't had any problems with the calculations and dosages, I
have to assume that the spring-operating scale is fine. It's small and
fits in a cupboard and works wonderfully to weigh envelopes for postage.

I'd love a nice digital scale, but it's really not necessary. I'm a
second generation kitchen chatchka collector so anything that blinks
digits and costs too much is on my kitchen wish list. <g>



--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Andy wrote:
> I think it's called a "tara" feature. Very
> useful!


That would have to be "tare." Tare + Net = Gross. You're used to
seeing the net weight on packages so consumers know how much usable
product they're buying. Shipping companies need to know the gross
weight. That is, they need to know the total of how much everything
weighs. The word you don't see as often is the tare weight. That's the
weight of the packaging. Or on your scale, it is the weight you
subtract (Gross - Net = Tare) when you want to keep weighing more to get
the total.


Thanks for the good info. I'm still not sure if we need a scale, but
now we know more about them.


--Lia

Ophelia wrote:
>> Debbie wrote:
>>> cybercat wrote:
>>>>> "Jeanne" > wrote in message
>>>>> ...
>>>>>> Hello everyone!
>>>>>> I'm trying to improve my cooking skills which are quite basic. I
>>>>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>>>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>>>>> or just use my measuring cups?
>>>>>
>>>>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>>>>> ounces, so two cups and 2 oz. And I bet the dish would turn out
>>>>> just fine with just two cups or two and a half.
>>>
>>> Are you saying that 2 cups of cheese weighs 1 pound and then you
>>> just need to add 2 oz (weight or 1/4 cup?)
>>
>> You can never go wrong with weighing. Who knows how much you have
>> in that cup?? It can never be exact.

That is how I approach things, but I was just asking Cybercat to clarify
what she said. I didn't want to correct her on something that was not
intended. You certainly cannot count on 1 cup weighing 8 oz.

Debbie

--�

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

Julia Altshuler said...

> Andy wrote:
>> I think it's called a "tara" feature. Very
>> useful!
>
>
> That would have to be "tare." Tare + Net = Gross. You're used to
> seeing the net weight on packages so consumers know how much usable
> product they're buying. Shipping companies need to know the gross
> weight. That is, they need to know the total of how much everything
> weighs. The word you don't see as often is the tare weight. That's the
> weight of the packaging. Or on your scale, it is the weight you
> subtract (Gross - Net = Tare) when you want to keep weighing more to get
> the total.
>
>
> Thanks for the good info. I'm still not sure if we need a scale, but
> now we know more about them.
>
>
> --Lia


Lia,

There I go learning something new today!

<smootch>

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail

On Mon, 24 Dec 2007 16:20:17 -0500, "Debbie"
> wrote:

>Ophelia wrote:
>>> Debbie wrote:
>>>> cybercat wrote:
>>>>>> "Jeanne" > wrote in message
>>>>>> ...
>>>>>>> Hello everyone!
>>>>>>> I'm trying to improve my cooking skills which are quite basic. I
>>>>>>> have a recipe for macaroni and cheese that calls for 18 ounces of
>>>>>>> cheddar cheese. Should I weigh the cheese using my kitchen scale,
>>>>>>> or just use my measuring cups?
>>>>>>
>>>>>> It's easier with cups. That 1 lb 2 oz cheese. One cup is eight
>>>>>> ounces, so two cups and 2 oz. And I bet the dish would turn out
>>>>>> just fine with just two cups or two and a half.
>>>>
>>>> Are you saying that 2 cups of cheese weighs 1 pound and then you
>>>> just need to add 2 oz (weight or 1/4 cup?)
>>>
>>> You can never go wrong with weighing. Who knows how much you have
>>> in that cup?? It can never be exact.
>
>That is how I approach things, but I was just asking Cybercat to clarify
>what she said. I didn't want to correct her on something that was not
>intended. You certainly cannot count on 1 cup weighing 8 oz.

Actually, if you're talking about grated cheese, you can count on 8
oz. being a cup. It would vary if you really crammed it in there, I
suppose; but that measurement is pretty much the accepted standard.
Check out the grated cheese packages next time you're at the market.
You'll notice that all of them that say "contains 2 cups" also weigh
16 ounces.

Regards,
Tracy R.

Debbie wrote:
> That is how I approach things, but I was just asking Cybercat to
> clarify what she said. I didn't want to correct her on something
> that was not intended. You certainly cannot count on 1 cup weighing
> 8 oz.

Ah! I wasn't trying to correct anyone either! Certainly not Cybercat. I
don't want my legs slapped <G>

On Mon, 24 Dec 2007 15:28:44 -0500, Julia Altshuler
> wrote:

>Andy wrote:
>> I think it's called a "tara" feature. Very
>> useful!
>
>
>That would have to be "tare." Tare + Net = Gross. You're used to
>seeing the net weight on packages so consumers know how much usable
>product they're buying. Shipping companies need to know the gross
>weight. That is, they need to know the total of how much everything
>weighs. The word you don't see as often is the tare weight. That's the
>weight of the packaging. Or on your scale, it is the weight you
>subtract (Gross - Net = Tare) when you want to keep weighing more to get
>the total.
>
>
>Thanks for the good info. I'm still not sure if we need a scale, but
>now we know more about them.
>
>
>--Lia

the 'tara feature' comes into play when scarlett has mammy make
hoppin' john.

your pal,
rhett

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?


--
Wayne Boatwright

*******************************************
Date: Thursday, 12(XII)/27(XXVII)/07(MMVII)
Countdown till New Years
4dys 10hrs 35mins
*******************************************
Another great idea from the man who
brought you Beer Milkshake
*******************************************

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

--
Electricians do it in three phases

On Thu 27 Dec 2007 03:56:14p, Miche told us...

> 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/...ealticouk-home
>> > imp -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
>

You're quite right, Miche, and that was my point. I can measure any liquid
by volume. However, if you're attempting to use a scale to measure a
liquid, there needs to be some compensation for density of various liquids
one might weigh. For example, an ounce of water is lighter than an ounce
of thick molasses. If there is a scale capable of measuring liquids, it
would have to know the difference, wouldn't you think? I don't know how
these "new fangled" scales work. Color me stupid. :-)

--
Wayne Boatwright

*******************************************
Date: Thursday, 12(XII)/27(XXVII)/07(MMVII)
Countdown till New Years
4dys 6hrs 30mins
*******************************************
Do what you will with this tagline,
just don't bother me about it!
*******************************************

On Thu 27 Dec 2007 05:59:13p, Janet Baraclough told us...

> The message >
> from Wayne Boatwright > contains these words:
>
>> 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/...ealticouk-home
>> > imp -21/ref=nosim
>> >
>> > Janet.
>> >
>
>> I didn't know that. Does it account for the difference in density for
>> different liquids?
>
> Surely the recipe-maker has already done that ? :-)
>
> Janet.
>

Only if the recipe was designed for using a scale to measure liquids. I
have never seen a recipe that specified a liquid measure in weight.
Volumetric ounces do not equal ounces of mass.

Using a measuring cup, the volume of all liquids will be precisely the
same, ounce for ounce.

Using a scale, I do not understand how the logic of the scale
differentiates between an ounce of water and an ounce of molasses. The
weight of equal volumes would definitely be different.

--
Wayne Boatwright

*******************************************
Date: Thursday, 12(XII)/27(XXVII)/07(MMVII)
Countdown till New Years
4dys 5hrs 15mins
*******************************************
I know that you believe you understand
what you think I said but, I'm not
sure you realize that what you heard
is not what I meant.

Wayne Boatwright > wrote:

:Only if the recipe was designed for using a scale to measure liquids. I
:have never seen a recipe that specified a liquid measure in weight.
:Volumetric ounces do not equal ounces of mass.

Lots of (good) baking recipes do. I much prefer them that way. It's
much easier to put a container on the scale, hit tare, and add liquid
until it reads the correct mass than it is to pour it in a measuring cup
-- it saves having to clean that measure, it's faster (you don't have to
wait for the liquid to stop moving to read the scale, the way you do with
a measuring cup), and it saves bending over to read the measure. I
convert recipes to mass the first time I use one, if I think I'll try
it a second time, and it makes sense to do so.

:Using a measuring cup, the volume of all liquids will be precisely the
:same, ounce for ounce.

As long as you use the same measuring cup. They're remarkably
inaccurate. And lots of things you measure in them are hard to
measure accurately, because they've got an opaque meniscus.

:Using a scale, I do not understand how the logic of the scale
:differentiates between an ounce of water and an ounce of molasses. The
:weight of equal volumes would definitely be different.

There are scales that allow you to set the density of the fluid you're
measuring, and they'll display the weighed quantity in fl. oz. or
mililitres. (Lots of industrial packing is done by mass, even if the
quantity is listed as a fluid measure, or a count.) There are probably
some that have common kitchen fluids built in, but I've never looked.