"Scott" > wrote in message
...
> In article >,
> "Vox Humana" > wrote:
>
> >
> > Consider getting an electronic scale. It makes measuring everything
easy
> > without using cups, spoons, and other devices.
>
> I just wish more recipes gave weights.
>

You have to do a little conversion, but it isn't hard. If you look at the
nutrition labels on ingredients they have the serving size stated in both
volume and weight. For instance it will say "serving size = 1/4 cup (30g).
You can do the math from there. When it comes down to it, most recipes in
baking are butter, sugar, flour, eggs. There are a handful of very common
ingredients that you can memorize or make a chart for the inside of a
cabinet door. The other good source for determining the weight of less
common ingredients (pineapple, bananas, etc.) can be found on the USDA
nutrition database. http://www.nal.usda.gov/fnic/foodcomp/search/ For very
small amounts like salt, leavening agents, extracts, and spices, I just use
the teaspoon measurement given the in the original recipe.

I pencil in the weights in my cookbooks once I have done the conversion.