On Monday, September 28, 2015 at 3:47:51 PM UTC-4, graham wrote:
> On 28/09/2015 1:36 PM, The Practical BBQ'r! wrote:
> > I wish to convert to using metric in the kitchen. I have liquid measuring cups that are metric but I'm not certain about dry spices.
> >
> > I assumed that I would need a quality scale to weigh out for example 1/4 teaspoon of oregano in grams??
> >
> > If my assumption is correct that dry ingredients are all weighed, can someone recommend a metric scale that can go as low as weighing out a 1/4 teaspoon of dry spice??
> >
> > Mike
> >
>
> The small tsp or even the occasional TBSP measurements in most recipes
> can stay the same in the metric scale as they are too small to make any
> obvious difference.
> Be forewarned that the metric cup is 250ml whereas the US cup is ~236ml.
> That difference can be significant in baking, where you should be
> weighing anyway.
> I have numerous recipes from reputable bakers where the major
> ingredients such as flour, sugar, butter etc. are given in grams and the
> liquids in mls or grams but things like salt and baking powder are
> volumetric, i.e., tsp etc.
> Graham

My motive for this is that I'm constantly re-sizing recipes when I make sausage according to how much meat I use. The USA teaspoon, tablespoon, 1/3 cup, etc are a nightmare to reduce!