I did an experiment today.
I measured my sets of measuring spoons and measuring cups.
That’s right. In a fit of curiosity, I actually took the time to see the difference between the various measuring spoons, dry measuring cups, and liquid measuring cups that I own.
Some of them were wrong!
Teaspoon for teaspoon, I found that most of the measuring spoon sets were off a smidgen, except for the calibration-certified set that I used as the baseline for my experiment.
Some of the measuring spoons were smaller than standard. Instead of a whole tablespoon, one measuring tablespoon held only about two-thirds of capacity, and the ¼ measuring teaspoon was also only about two-thirds of a teaspoon. Two other measuring spoons in the same set were fine, but the half teaspoon and three-quarter teaspoon were off, too. I decided that the whole measuring spoon set was too unpredictable for using in recipes that require precision, so I tossed the whole measuring spoon set. (Why keep or donate something that perpetuates inaccuracy?)
Invariably, the most accurate measuring spoon sets were also the most expensive. The ones I bought at the 99¢ Store, for example, were not as accurate, presumably because they were made of plastic, which is subject to variations in the molding process. The other sets that were designed to look good (as opposed to functionality) also did not measure up to expectations.
I had similar results with my dry measuring cups, and liquid measuring cups. (One glass measuring cup only had 7-3/4 ounces for an 8 ounce capacity!) Come to find out, there is no standard regulation for accuracy in the manufacturing of measuring cups and measuring spoons. So let the buyer beware.
What does this mean? For those who are precise mathematical measurers, it means you cannot reach recipe nirvana unless you have precise calibrated measuring tools. For those who enjoy a less formal cooking-by-ingredient ratio method, using a measuring tool that’s “close” can be close enough for satisfaction.
Come to think of it. The ratio method is really the method our great grandmothers used: a thimble, teacup, pint jar, or big spoon from the silver chest. By always using these same items for measuring, the recipes always came out the same. (But it also is a big reason why duplicating very old family recipes is nearly impossible, especially when including the recipe in a family recipe cookbook.) Just remember, today’s measuring spoons are not created equal, so results in recipes from a family recipe cookbook can vary.
Hmm. Big spoon from the silver chest.
Maybe that’s why my friend Ruth’s coffee is always better than mine…
Erin
PS: As a thank you for visiting, why not grab a few free recipe card printables? No signup forms, no obligation.
I have a recipe that calls for a 3/4 teaspoon! Is there such a thing? Now I don’t know how to continue as I don’t know what 3/4 would be in a teap. Thank you