Measuring spoons

TastyReuben

TastyReuben

Nosh 'n' Splosh
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[Mod.edit: this post and following post moved to start new topic. (MG)]

I've been looking for new measuring spoons, because my current ones are plastic (which causes weird behavior with some of my herbs and spices, they stick to it like iron flakes on a magnet) and because they're round instead of oval, so they can't fit into most of my herb and spice jars.

First, I bought the set on the right, and I was so smitten to find metal spoons specifically designed to fit into "most" spice jars, and made by a company whose products I've had good luck with (Oxo), that I didn't even notice the handle ends are magnetized - they're meant to be stuck together and stored in a drawer.

That irritated me, because they were $10US and I hang my spoons on the inside of one of my cabinet doors - handy, out of sight, and it frees up precious drawer space by capitalizing on otherwise unused space.

Of course, I'd already thrown the receipt away, and destroyed the packaging, so there was no going back. I imagine I'll gift them to someone in my family at some point.

The ones on the left...now we're talking! Got them while on vacation in St. Louis, long and metal, and they hang, and they even have that elusive 1/2-tablespoon size, a measure that I frequently use, because I halve a lot of recipes.

Cost...$5.

64721
 
Last edited by a moderator:
I have round ones from 1/8 tsp to 1 Tbsp, with the 1/2 Tbsp. They all fit in my spice jars, because I re-home my spices into wide mouthed jars that are magnet and are stored on the refrigerator. I also have oval shaped ones, but I like the round ones better for some reason.
 
I have cheap plastic measuring spoons from 1/4 TSP to 1 CUP (dry measure). But, I tend to use the palm of my hand to measure small amounts, like 1/2 TSP to 1 TBSP for herbs and spices for cooking. I use the spoons on the rare occasions that I bake.

CD
 
I have a few sets of SS and a good scale.

With the exception of actual spice mixes and baking in general I don't use measuring spoon for anything. Following recipes verbatim generally is not the path forward for enjoyment or developing your individual tastes and skill in general. It makes you taste more as you go and you become more intimate with the ingredients. Savory recipes are a suggestion for the most part and should be treated as such. Most of the time it results in a better recipe you enjoy more and if it turns out a disaster, well that is the mother of invention. Just my opinion. Of course use measuring utensils if that's what you do but try and wing the measurements without, that's a good place to start.

I have friends that continually call me, and they're older like me that ask questions like: hey, I don't have any tarragon and I don't want to find a different recipe so what can I do? I say, use a different herb or leave it out, and normally I get a response like, oh, I can do that.
 
garlichead said:
I have a few sets of SS and a good scale.

With the exception of actual spice mixes and baking in general I don't use measuring spoon for anything. Following recipes verbatim generally is not the path forward for enjoyment or developing your individual tastes and skill in general. It makes you taste more as you go and you become more intimate with the ingredients. Savory recipes are a suggestion for the most part and should be treated as such. Most of the time it results in a better recipe you enjoy more and if it turns out a disaster, well that is the mother of invention. Just my opinion. Of course use measuring utensils if that's what you do but try and wing the measurements without, that's a good place to start.

I have friends that continually call me, and they're older like me that ask questions like: hey, I don't have any tarragon and I don't want to find a different recipe so what can I do? I say, use a different herb or leave it out, and normally I get a response like, oh, I can do that.
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I agree, but that would make Tasty's head explode. :hyper:

Some people are "fly by the seat of your pants," and others are "stick to the recipe." I'm somewhere in between, but TastyReuben is pretty much a "recipe verbatim" cook. If he and I ever cooked together, he'd probably brain me with a heavy skillet.

CD
 
caseydog said:
I agree, but that would make Tasty's head explode. :hyper:

Some people are "fly by the seat of your pants," and others are "stick to the recipe." I'm somewhere in between, but TastyReuben is pretty much a "recipe verbatim" cook. If he and I ever cooked together, he'd probably brain me with a heavy skillet.

CD
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Hahaha, that pretty funny but true.
 
medtran49 said:
The magnetic spoons were a favorite/winner on a Cook's Country episode we watched last night TastyReuben .
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They're fine, minus the ability to hang them up (unless I put up a metal strip, which I considered).

I actually drove home from the shop in a hurry because I was excited over my new spoons, ran in the house, got them out of the packaging, gave them a quick wash, dried them, then went to hang them up to admire them and had an out-loud WTF moment. :laugh:
 
Some of the real pros advocate weighing in rather than measuring volume.

T
 
garlichead said:
Following recipes verbatim generally is not the path forward for enjoyment or developing your individual tastes and skill in general. It makes you taste more as you go and you become more intimate with the ingredients. Savory recipes are a suggestion for the most part and should be treated as such. Most of the time it results in a better recipe you enjoy more and if it turns out a disaster, well that is the mother of invention. Just my opinion. Of course use measuring utensils if that's what you do but try and wing the measurements without, that's a good place to start.
Click to expand...

I tend to agree - and I rarely follow any recipe to the letter. The exception is in some baking recipe. But, I've learned to make notes of amounts when I'm improvising/developing a recipe so that I can post the recipe here (or pass it on to others). I wouldn't necessarily expect people to stick rigidly to what is specified though. After all, the strength and taste of many ingredients can vary enormously. Taste, taste and taste again whilst cooking is essential.
 
TastyReuben said:
I actually drove home from the shop in a hurry because I was excited over my new spoons, ran in the house, got them out of the packaging, gave them a quick wash, dried them, then went to hang them up to admire them and had an out-loud WTF moment. :laugh:
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Mrs Tasty: Reuben, the police are here. They say you ran over a kid on a bicycle!!!

Tasty: So what, I HAVE NEW SPOONS!

CD
 
garlichead said:
Yep, When I bake it's metric. It's different when doing volume and metric just works better. I've baked using Imperial all my life as well and it generally works out just fine. But yeah, professionally most use metric.
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Baking is when I stick to the recipe, because there is some science involved in baking. I do what the recipe says. If it is cups and teaspoons, that's what I use. If it is grams, that's what I use.

CD
 
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