Measuring spoons

[edwardsboi]

I use this tool a lot and I try to strictly follow those measurements when following a recipe, especially when I try one for the first time. But, when I was using two different measuring spoons from two companies, I discovered that the measurements I got from one measuring spoon was different than the measurement I got from the other measuing spoon.

If I exactly measured one tablespoon from one spoon, it did not exactly match the tablespoon from the other brand. Since both measurements can't be right, one has to be wrong or maybe they're both wrong.

How do I know which measurement is right? I don't want to measure out exactly, only for the measurement to be wrong because the tool itself is flawed.

And, if both are wrong, does anybody have any recs for measuring spoons?

[Special K]

Best thing to do, I think, is convert to grams. Gourmet (I think it was) did a comparison of a whole bunch of measuring spoons a while back, and they were all different. In fact, I think we've discussed this here before. I'm sorry, I don't have time right now to find it.

Try this: http://www.gourmetsleuth.com/gram_calc.htm

[Kayakado]

Rose Levey Berenbaum of the Cake Bible recos this place for very accurate measuring spoons and cups.

http://www.pourfectbowl.com/

[Anna N]

I use this tool a lot and I try to strictly follow those measurements when following a recipe, especially when I try one for the first time. But, when I was using two different measuring spoons from two companies, I discovered that the measurements I got from one measuring spoon was different than the measurement I got from the other measuing spoon.

If I exactly measured one tablespoon from one spoon, it did not exactly match the tablespoon from the other brand. Since both measurements can't be right, one has to be wrong or maybe they're both wrong.

How do I know which measurement is right? I don't want to measure out exactly, only for the measurement to be wrong because the tool itself is flawed.

And, if both are wrong, does anybody have any recs for measuring spoons?

←

While I can totally empathize with your dilemma and I admit to being equally obsessive at one time, I now doubt that the minor differences between one set of measuring spoons and another makes much of a difference in home cooking. And, as others have pointed out, if accuracy is critical then you would need to go to a gram scale. But I rather doubt that the people who developed and tested most recipes used anything other than the measuring spoons and cups that were in the kitchen at the time.

[Joe Blowe]

Agree with everything said so far. I use POURfect measuring spoons and a MyWeigh KD-7000 scale -- gots all my bases covered

[andiesenji]

I have many sets of measuring spoons and you are entirely correct that the measurements vary widely.

In fact, measurements also vary from country to country. A tablespoon in the U.S. and the U.K. and Europe is 15 ml. but in Australia is 20 ml.

For very precise measurements I have a laboratory volumetric measure but I rarely dust it off and actually use it.

[paulraphael]

I discovered this a while back and replaced mine with the cuisipro spoons. They're pretty accurate (not perfect, but as close as is reasonable for volume measures). And the design is excellent. They're narrow enough to fit in small jars, and can be set down on the counter without spilling their contents.

[OliverB]

I just have one set (round, like melon ballers) so I won't get variations between brands. I might get a set of narrow ones that fit into spice jars some day, but it's something I need so rarely that I have not bothered so far. If I work on a more involved recipe I measure everything out first (mess in place, you know), otherwise I just wash/wipe the spoon quickly if needed between things.

In general though I agree with above, that it most likely won't matter. After all, there's no set size for "a pinch" either, nor is there a norm for "one egg" or "3 carrots" etc either.

It would be nice to have everything (and I mean everything) in metric, but really, recipes are merely a guideline to get somewhere, like directions given by a stranger. You will reach the town, but not necessarily enter it at the same gate :-)

I read somewhere that one of the main jobs the co-authors or assistants with celeb chef books have is asking "how much xyz was that just now?" and then figuring that "oh, about a handful" might mean a cup or what ever it might be. The more you cook, the less you'll need to measure but do things by feel or eyeball it - and have your personal taste and preferences come into action.

Of course, still can be frustrating for a novice, but I think the danger of using the wrong kind of ingredient (regular salt vs kosher for example) is much higher than the small difference between spoons and cups. And if you know that spoons A are a bit larger than spoons B you can always adjust on the fly.

Happy cooking!

Oliver

[andiesenji]

I just have one set (round, like melon ballers) so I won't get variations between brands. I might get a set of narrow ones that fit into spice jars some day, but it's something I need so rarely that I have not bothered so far. If I work on a more involved recipe I measure everything out first (mess in place, you know), otherwise I just wash/wipe the spoon quickly if needed between things.

In general though I agree with above, that it most likely won't matter. After all, there's no set size for "a pinch" either, nor is there a norm for "one egg" or "3 carrots" etc either.

It would be nice to have everything (and I mean everything) in metric, but really, recipes are merely a guideline to get somewhere, like directions given by a stranger. You will reach the town, but not necessarily enter it at the same gate :-)

I read somewhere that one of the main jobs the co-authors or assistants with celeb chef books have is asking "how much xyz was that just now?" and then figuring that "oh, about a handful" might mean a cup or what ever it might be. The more you cook, the less you'll need to measure but do things by feel or eyeball it - and have your personal taste and preferences come into action.

Of course, still can be frustrating for a novice, but I think the danger of using the wrong kind of ingredient (regular salt vs kosher for example) is much higher than the small difference between spoons and cups. And if you know that spoons A are a bit larger than spoons B you can always adjust on the fly.

Happy cooking!

Oliver

←

This reminds me of how long it took me to "translate" some of my traditional family recipes.

Many of my grandmother's "receipts" would note "half a bowl of flour" but one had needed to be in the kitchen to know which size bowl she meant.

Then she would go on to say, "make a hole in the flour with your fist and fill with buttermilk."

If one had a fist the same size as her (small) hands, no problem. I have large hands and had to experiment to figure the approximate amount. She never used measuring spoons, but "salt" spoons (approximately 1/4 teaspoon) "tea" spoons, dessert spoons, "table" spoons that were serving spoons and the much more obscure "basting" spoon (about 1/4 cup).

We are fortunate now that even though measuring spoons (not to mention cups and etc.,) are fairly close in volume.

Even more fortunate that we have inexpensive scales to make things more accurate by far.

Edited June 2, 2009 by andiesenji (log)