obvious cookery tip

bukup

If you cook from scratch you should always weigh the ingredients.

This is important to get a balanced recipe,but on a larger scale

in a hotel,resteraunt or big family,it is proven you can make massive financial

savings by weighing instead of guessing weights of ingredients.

thriftmonster

Apparently if you buy a big packet of something instead of a small one you use more of it each time as well, if you don't weigh it out.

Magentasue

I don't weigh much at all but (or because?) I've been cooking for years. I tend to think in terms of a couple of cups of flour and just less than half a pack of butter, say for pastry or half a pan full of veg for soup. Most times I judge by whether it looks right and only use scales if I try something new.

I suppose it depends what you're talking about - the odd ounce of flour over or under won't make much difference but fillet steak might.