“There isn’t enough room on the counter top and you are the only one who drinks coffee.”
“Well…yeah…but…we can move the bread bin? The bread bin is just full of boxes of tea.”
My flatmate and I were having what was, to my memory at least, our first argument. Not a proper one, really, just sighs, slightly raised voices, and eyebrows arched in indignation.
She was right – and oh man, I will never hear the end of admitting that – in that we don’t have an enormous amount of counter space. It’s taken up with by a utensils pot, a spice rack, the kettle, a biscuit tin, a ceramic chicken for keeping eggs in, and the dreaded bread bin, not to mention the bottles too tall for cupboards and the obligatory sugar and coffee jars. Read More
Growing up, I used a hopelessly old fashioned set of scales that has a place in my heart even now. They were the balancing type that required a steady hand when adding ingredients, and a good eye for a horizontal line. The edges of the weights had been worn smooth and rounded with use, and young me didn’t realise that the tiny “oz” engraved in each one meant “ounce”. We didn’t have a digital set for weighing grams when precision was needed, but somehow the lack of accuracy didn’t result in any mishaps, something which many modern cooks would probably have you believe is a total fluke. It was a way of cooking that might not have adhered strictly to the science of baking, but made learning measurements by eye seem a lot easier.
But now digital scales are king, and the ounce has all but been eradicated from modern cooking. There’s been a bit of discussion about measurements on Twitter lately, with every cook and baker loyal to one particular method. With the proliferation of blogging, seeing American measures has become a lot more common, adding another level of translation to using recipes. A lot of people don’t see the point of weighing in ounces any more, and even more don’t understand the cup measurement, particularly us British bakers.
Personally, I use ounces, grams, and cups, depending on the recipe, clearly no longer loyal to my ounces-only cooking roots. So when I was offered scales to review that weighed in ounces and grams, of course I wanted to give them a go.