On 12/18/2010 09:17 PM, Wayne Boatwright wrote:


> On Dec 18, 1:41 am, Wayne >
> wrote:
>> I'd like to bake cookies that are 2 to 2-1/4 inches in diameter.
>> I'm looking at a #60 disher.
>>
>> Any opinions?

Ideally, the disher number is the number of scoops it can dish out of a
quart. In real life, they are only loosely calibrated. So one
manufacturer's #60 could actually have a different volume than another
manufacturer's #60. Sometimes the difference is over 50%. Not only is
there variation among manufacturers, there is also variation within a
single manufacturer so that their #8, say, might be closer to the ideal,
percentage wise, than their #20.

There's no need for great concern because a disher is used to make
consistent portions, not to measure things. So, once you get a recipe
dialed in to a particular disher, it will be the same forever. Just
don't expect a #30 to have exactly twice the volume of a #60, especially
if it's from a different manufacturer.

Ideally again, a #64 disher would portion out a tablespoon exactly, but
nobody makes them. BTW, the color code on the handle of a #60 is pink.

On 19 Dec 2010 16:15:33 GMT, Wayne Boatwright
> wrote:

>Thank you for the insight. I hadn't seen this information anywhere
>else.

Much more he http://en.wikipedia.org/wiki/Disher

-- Larry