I was going to write a rather boring table comparing metric and imperial, and English and American measurements as commonly used in recipes. I even set aside two pages in my commonplace for the table. One thing that irritates me is finding a recipe that sounds wonderful and should be straightforward, then having to spend time and brainpower converting it into grammes and millilitres.
But I reflected that in my kitchen I have three tools to take that pain away.
The Tala Cook’s measure. A charming simple piece of tin, but effortlessly converting American cups to pints and millilitres. With a plethora of graduated guides lines for various dried ingredients many recipes need no other dry measure.
A Pyrex measuring jug is surely a part of most kitchens.
My Eddingtons mini measure was a random find in a supermarket when I went looking for Morello cherries (they didn’t have any). Converting teaspoons to fluid ounces, to millilitres to tablespoons it is ideal for all those small fluid measures and less likely to spill or miscount than using a teaspoon.
Together they meet most measuring needs in the kitchen. And they save me from compiling a boring table of figures.