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From: baynes@ukpsshp1.serigate.philips.nl (Stephen Baynes)
Subject: Re: Tablespoons (was: degrees Celsius)
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Date: Wed, 26 Feb 1997 08:32:15 GMT
Reply-To: Stephen.Baynes@soton.sc.philips.com
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Bob Goudreau (goudreau@dg-rtp.dg.com) wrote:
: Tony Finch <fanf@lspace.org> wrote:

: : >What physical implements are used for measuring volumes of dry goods
: : >like flour or sugar?
: : 
: : Usually one would use a set of scales or a balance of some sort.

: You'd use scales to measure *volume*? :-)  Seriously, I guess your
: point is that a British recipe would typically call for a given
: *weight* of, say, sugar in a recipe.  This is indeed a fundamental
: difference between US and British kitchen practice; I've never seen
: any American household kitchen with its own set of scales.

In the US, do you buy your flour and suger by volume or weight? If you
buy by weight but use by volume, how do you work out how much to buy?
(In the UK we buy by weight.)

--
Stephen Baynes    MBCS  CEng                Stephen.Baynes@soton.sc.philips.com
Philips Semiconductors Ltd                  
Southampton SO15 0DJ                        +44 (01703) 316431
United Kingdom                              My views are my own.
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