ZGETMAN is so right about how ounces are measured.
Anyway, as for me: I bought a food scale at one point for homebrewing, but later, when I joined SP, I started using it for food. Now I just measure dry ingredients on the scale by default; it's become a habit. Whenever an item -- like bag of rice or box of pasta or some nuts -- says "1/4 cup (28g)" or something like that as the serving size, I always measure the weight rather than volume. When baking I use teaspoons and tablespoons for spices, but I now use flour by weight (much more consistent than by volume). I tend to do vegetables by weight as well (precooked weight), though if I'm roasted half a squash (still with the 'skin' on it), I just estimate volume or size ... most vegetables are rather low-calorie, etc., and in the grand scheme of things it doesn't matter if it was a cup of X or 1.25 cups of X ...
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
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