This is one of your best, funniest posts ever! I only use measuring cups—plastic, glass, and metal—and I’m not buying a scale! I remember the glasses in the detergent boxes! Do you remember S & H Green Stamps? We’d fill up books and books with these stamps, sponging the gluey backs and pressing the stamps into the books. Gather up a bunch of books and go exchange them for…. What? I don’t recall!🤣❤️
I started using a scale probably 20 years ago and was an instant convert—it's less of a mess, more accurate and much easier to scale up and down (you can even weigh egg yolks and whites, if needed). I still have my measuring cups, mainly for liquids—when I buy them, I go for old glass ones at Cookin' in San Francisco because I hate the handles on the new Pyrex cups. I like the attached handle much better. I also use my metal ones for rice and hot cereal. But mostly, it's the scale for me.
For wedding presents, I try to give Pyrex measuring cups. I like to give useful things and there is nothing more useful! I have a one 8 cup, one 4 cup, two 2 cups and two 1 cups (one is an Oxo plastic one) in a central location in the kitchen. I use them almost every day! If not for baking, for a handy way to handle a liquid that I need to pour. For example, my ice cream base goes in them when it needs to be refrigerated. I love the sound of the glass hitting itself when I nest them, it’s very comforting!
I actually find them really good for storing food in, in the refrigerator since bowls take up a lot of space and the upright measuring cups are much more efficient.
I hate to deal with 6 or 7 measuring cups. Cleaning them is a pain. I have an Oxo scale and I use it constantly. Yes, we should all go metric. With the metric system, I get the biggest rush doing 120 kph down the highway. Takes me back to my youth. Even though, it's only 75 mph.
You poured your heart out on this one. I won't weigh you down about the last election.
I always feel, though, that for weather, fahrenheit is a lot more dramatic - saying "It's over 100 degree today!" sound more rather than saying it's 37 degrees -- although I get your point about the driving : )
By definition, 1 gram of water is equivalent to 1 milliliter of water. A Kilo is a Kilo most of the world around except for those 3 countries that have problems with their education system. I suggest you take your trusty Pyrex put it on the scale then reset to zero and start pouring in distilled water to whatever marked designation you like and verify the results. Those containers are great at holding and pouring liquids but no so great as reliable measuring devices. Same for your cup.
To your comment on "home baker", although not exactly the same, the Ministry of the Economy, Finance, and Industry and the Ministry of Budget and Public Accounts (gotta love the French) have defined "homemade" in the restaurant industry or fait maison which is regulated by law Articles D122-1 to D122-3
That was an interesting time in France, when the "Fait maison" designation was developed since many restaurants and cafés were using, and serving, frozen or pre-made foods. (In Italy, if a restaurant serves anything frozen, that needs to be noted on the menu.) France didn't go that far.
Thanks, I needed that. My beloved mother-in-law gave me her recipe for a sponge cake and one direction was to add half an eggshell of water. Standing over the sink, examining the 16 half eggshells was funny for about 10 seconds. I don't recall what I did -- maybe added a tablespoon, using a measuring spoon? I miss her very much.
I’m one of those benighted people (or was, until I read your newsletter) who assumed Pyrex came from the Greek word for fire, but I like the pie origin better. On the other hand, let me just say I love kitchen math, especially multiplying fractions, but I’m weird like that. Unfortunately, trying to teach fractions to culinary students took years off my life 😵💫.
I've gotten good at doing conversions in my head, although it's hard to bake sometimes with people who don't know both (just because I'm so used to working in both now) and while it's easy to criticize one system over the other, that's just the way it is...having two systems, and we have to learn to deal with it. But having just one system would make writing recipes a lot easier, so I'm all for whatever the majority decides...in terms of writing recipes.
As an Australian who has lived and cooked for long periods in Oz, Britain, the USA and now France, I've become pretty ambidextrous about measuring, and I use both cups and scales, though I find metric is more exact. But just recently I have learned to cheat on conversions: I have this little friend called Alexa who lives in my kitchen and does them for me whenever I ask! Much as I hate the idea of relying on AI for anything creative, I have to admit it's quite fun. And thank you, David, for the laugh about French paperwork...I share your pain!
I use Siri as a kitchen timer sometimes if my hands are stuck in batter, although I do like my kitchen timer as it's easy to read how much time is left on the "clock," so to speak. And yes, the trauma (and time spent) over paperwork is very real.
A Swedish friend was applying for his carte vitale and they were asking him where his mother was born. He was perplexed as to why that was a factor in *him* getting his card. I'm no economist, but with all the budgetary problems in France right now, they might consider cutting out some of the paperwork, which must be costing the government a fortune.
This was such a treat to read. Thank you for the smiles on a tough day. But I will say, having gone over to the kitchen scale, I will not go back. I still stir up my flour. Who knows why. Well, maybe you do. But I so much appreciate the scale now that I am used to it!
Bonjour à toutes et à tous - I finally made it back to this site after being asked a bunch of annoying questions. Doesn’t happen when I go to others’ subscribed sites. Anyway, I won’t even bother anymore with a recipe that uses cups, etc., and I also prefer to weigh liquids, eggs, etc. So nice to see so many people acquainted with Corning and I wanted to mention the two soufflé dishes, clear glass, that I acqluired many years ago. They are not quite 1/8” thick with straight sides and are so lovely! They can endure very high heat and were made by Corning. I have never seen them since, and I was wondering if anyone else had run accross these lovely soufflé dishes? Thank you.
Thanks for your message. What kinds of questions were you asked to answer? There shouldn't be any questions to access the newsletter, so it may be your browser. Kindly let me know and I'll follow up with Substack on that.
The very best tip I can provide is to never waste time calculating a fraction of your frosting recipe. The leftover amount is meant to be spread between graham crackers.
Given the current climate in the USA I doubt we will go metric in your lifetime. But we might quit daylight savings time! 🤣
This is one of your best, funniest posts ever! I only use measuring cups—plastic, glass, and metal—and I’m not buying a scale! I remember the glasses in the detergent boxes! Do you remember S & H Green Stamps? We’d fill up books and books with these stamps, sponging the gluey backs and pressing the stamps into the books. Gather up a bunch of books and go exchange them for…. What? I don’t recall!🤣❤️
I started using a scale probably 20 years ago and was an instant convert—it's less of a mess, more accurate and much easier to scale up and down (you can even weigh egg yolks and whites, if needed). I still have my measuring cups, mainly for liquids—when I buy them, I go for old glass ones at Cookin' in San Francisco because I hate the handles on the new Pyrex cups. I like the attached handle much better. I also use my metal ones for rice and hot cereal. But mostly, it's the scale for me.
For wedding presents, I try to give Pyrex measuring cups. I like to give useful things and there is nothing more useful! I have a one 8 cup, one 4 cup, two 2 cups and two 1 cups (one is an Oxo plastic one) in a central location in the kitchen. I use them almost every day! If not for baking, for a handy way to handle a liquid that I need to pour. For example, my ice cream base goes in them when it needs to be refrigerated. I love the sound of the glass hitting itself when I nest them, it’s very comforting!
I actually find them really good for storing food in, in the refrigerator since bowls take up a lot of space and the upright measuring cups are much more efficient.
I hate to deal with 6 or 7 measuring cups. Cleaning them is a pain. I have an Oxo scale and I use it constantly. Yes, we should all go metric. With the metric system, I get the biggest rush doing 120 kph down the highway. Takes me back to my youth. Even though, it's only 75 mph.
You poured your heart out on this one. I won't weigh you down about the last election.
I always feel, though, that for weather, fahrenheit is a lot more dramatic - saying "It's over 100 degree today!" sound more rather than saying it's 37 degrees -- although I get your point about the driving : )
By definition, 1 gram of water is equivalent to 1 milliliter of water. A Kilo is a Kilo most of the world around except for those 3 countries that have problems with their education system. I suggest you take your trusty Pyrex put it on the scale then reset to zero and start pouring in distilled water to whatever marked designation you like and verify the results. Those containers are great at holding and pouring liquids but no so great as reliable measuring devices. Same for your cup.
To your comment on "home baker", although not exactly the same, the Ministry of the Economy, Finance, and Industry and the Ministry of Budget and Public Accounts (gotta love the French) have defined "homemade" in the restaurant industry or fait maison which is regulated by law Articles D122-1 to D122-3
That was an interesting time in France, when the "Fait maison" designation was developed since many restaurants and cafés were using, and serving, frozen or pre-made foods. (In Italy, if a restaurant serves anything frozen, that needs to be noted on the menu.) France didn't go that far.
Thanks, I needed that. My beloved mother-in-law gave me her recipe for a sponge cake and one direction was to add half an eggshell of water. Standing over the sink, examining the 16 half eggshells was funny for about 10 seconds. I don't recall what I did -- maybe added a tablespoon, using a measuring spoon? I miss her very much.
Eek! Just saw the recipe for tapioca, white chocolate and Smarties!!!
I’m one of those benighted people (or was, until I read your newsletter) who assumed Pyrex came from the Greek word for fire, but I like the pie origin better. On the other hand, let me just say I love kitchen math, especially multiplying fractions, but I’m weird like that. Unfortunately, trying to teach fractions to culinary students took years off my life 😵💫.
I've gotten good at doing conversions in my head, although it's hard to bake sometimes with people who don't know both (just because I'm so used to working in both now) and while it's easy to criticize one system over the other, that's just the way it is...having two systems, and we have to learn to deal with it. But having just one system would make writing recipes a lot easier, so I'm all for whatever the majority decides...in terms of writing recipes.
i have used quart and pint containers ladles ,scoops,male spoons etc etc when i'm really busy and cans find anything else
i use pint and quart containers when i am really behind and measuring cups are not around
As an Australian who has lived and cooked for long periods in Oz, Britain, the USA and now France, I've become pretty ambidextrous about measuring, and I use both cups and scales, though I find metric is more exact. But just recently I have learned to cheat on conversions: I have this little friend called Alexa who lives in my kitchen and does them for me whenever I ask! Much as I hate the idea of relying on AI for anything creative, I have to admit it's quite fun. And thank you, David, for the laugh about French paperwork...I share your pain!
I use Siri as a kitchen timer sometimes if my hands are stuck in batter, although I do like my kitchen timer as it's easy to read how much time is left on the "clock," so to speak. And yes, the trauma (and time spent) over paperwork is very real.
A Swedish friend was applying for his carte vitale and they were asking him where his mother was born. He was perplexed as to why that was a factor in *him* getting his card. I'm no economist, but with all the budgetary problems in France right now, they might consider cutting out some of the paperwork, which must be costing the government a fortune.
Super sympa...J'ai bien ri ;)
This was such a treat to read. Thank you for the smiles on a tough day. But I will say, having gone over to the kitchen scale, I will not go back. I still stir up my flour. Who knows why. Well, maybe you do. But I so much appreciate the scale now that I am used to it!
Bonjour à toutes et à tous - I finally made it back to this site after being asked a bunch of annoying questions. Doesn’t happen when I go to others’ subscribed sites. Anyway, I won’t even bother anymore with a recipe that uses cups, etc., and I also prefer to weigh liquids, eggs, etc. So nice to see so many people acquainted with Corning and I wanted to mention the two soufflé dishes, clear glass, that I acqluired many years ago. They are not quite 1/8” thick with straight sides and are so lovely! They can endure very high heat and were made by Corning. I have never seen them since, and I was wondering if anyone else had run accross these lovely soufflé dishes? Thank you.
Thanks for your message. What kinds of questions were you asked to answer? There shouldn't be any questions to access the newsletter, so it may be your browser. Kindly let me know and I'll follow up with Substack on that.
The very best tip I can provide is to never waste time calculating a fraction of your frosting recipe. The leftover amount is meant to be spread between graham crackers.