But @autumnal, cheap digital scales aren't reliable either. We've seen over and over how people weigh level tablespoons as anywhere from 17 g to 30 g. It's not all the fault of the spoons or the person measuring. My cheap digital scales show different weights depending what part of the counter I put them on, and whether I put the substance in the middle of the scales' "platform" or closer to an edge.
True, it's always wise to calibrate scales with a known weight, such as a small packaged food item or coin from national currency. Maybe we should make a scales and weighing guide?
My point (this time!) with the measuring spoons marked with grams was that anyone used to kitchen measuring utensils would not mistake 25 grains for 25 grams. They'd know by looking at it that it wasn't right.
True, but a lot of people who don't cook aren't used to kitchen measuring utensils.
A tablespoon is not a unit, it is not defined and there are severe differences in spoons, it is useless to use it as a measuring unit, you would probably end up with a tolerance of +- 50 %.
FYI, a tablespoon can refer to
either a
general type of spoon (not a unit) or an
imperial (USA) or
metric (rest of world) tablespoon which
is a unit of volume (but not weight).
I was just answering @Eden1505's question of how to measure 25 g using measuring spoons, and gave what I consider the standard: A tablespoon is 15g and a teaspoon is 5g, so one of the former + two of the latter = 25g of something. Salt? Sugar? Baking soda? Vanilla extract? Whatever kitchen measuring spoons are calibrated for. As I say, for me that's close enough.
It is really important to stress once again that metric/imperial volume measurements are measures of
volume,
not measures of
weight. Any unofficial cooking conventions that may exist about a given spoon size approximating a given weight are
not reliable for the purposes of SN measurement, where a high degree of accuracy is needed. Kitchen sppons are not 'calibrated' for
any measure of weight. The unofficial cooking conventions most likely refer to an average of the weights of the most frequently used non-liquid items in a kitchen (flour/bicarb/salt/sugar perhaps?), where the quantities used are large enough that small variations in weight will
not make a significant difference to the taste of the recipe. SN, however,
does require a much greater level of precision.
Everyone is arguing over how much a tablespoon holds, meanwhile this could very well be the dudes last thread. We should show more respect and take the tablespoon thing to another thread...
I don't consider it disrespectful for a thread to evolve further along the lines of its original topic, of which measuring errors was a key if not the defining feature. It's a living, relevant forum thread, it's not like scribbling graffiti onto a headstone. Hell, if that member has passed away, their legacy being a better understanding of the importance of measurement accuracy for other current and future members certainly isn't the worst thing imaginable to leave behind.