A memo of utensil weights


A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
29 K 4.6/5 (20 reviews)
Grade this page:
Last modified on: May 9th 2011
For this post: Comment Follow Ask me a question Send to a friend
A memo of utensil weights
This would be much simpler if you could just weigh the full pan, but unfortunately the weight of the pan itself would be counted by the scales and mess up the sums.

A precise example: you weigh the pan which registers 750 grams, but this 750 grams is the weight of the contents + the weight of the pan itself (which, of course, you don't know).

There are two solutions to this problem:
1) You pour the contents into another empty pan on the scales, which you set to zero (if you have adjustable or add-and-weigh scales), but this has two disadvantages: it makes more washing up for nothing and it wastes time.

2) You consult your memo of utensil weights. This is a little document which contains the weight of each of your utensils.

Going back to our earlier example, the full pan weighs 750g and it weighs 350g empty; conclusion: the contents weigh 750 – 350 = 400g! No extra washing up, just a simple subtraction which takes no more than 10 seconds.

Obviously, you need to keep this memo to hand, and of course, you need to have made it beforehand. So it's worth spending a little time weighing your utensils (pans, moulds, tins, bowls, other containers…) and noting the weight carefully for each one.

Paper memo

The simplest method is just to use a sheet of paper: one column for “name” (such as "big pan"” , "blue bowl" , "glass flan dish" …) and another column for “weight” . This is simple to do and read, and once done, it can be kept in a drawer ready for use, which could be soon.

Photo memo

But with a digital camera, you can do something even quicker and easier. This is how I created my utensil memo:

  1. I weighed the utensil
  2. I placed it on a wipe-clean board and wrote the weight in grams large and clear
  3. I photographed it, checking that both the utensil and the weight could be seen clearly
  4. I arranged all the photos before printing them in a convenient format


With this system, there is no need to describe or name the item and no need to write the weight again as this can be read on the photo.

So, when I need to know the weight of a utensil, just a quick glance at the photo memo and I have the answer.

See what it looks like for yourself:

memo weight of utensils



It doesn't really matter what method you use, the important thing is to make a note of the weight of your utensils, and to keep it handy – you will find it very useful and the hour or so it will take you to make it will be repaid in the time and washing up saved later.

Lasts posts
A little leftover butter
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16th 20266715
A tablet holder
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14th 20261,4055
Pre-calibrated pastry dough
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...
March 9th 20261,2815
Butter vs. grease
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1st 20253,3035
Getting out of the fridge early
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24th 20252,2115

Other pages you may also like
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15th 201224 K4.4
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
July 4th 201134 K4.6
The secret of cooking until "done"
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26th 201221 K4.4
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
March 6th 201380 K4.0
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
November 5th 201348 K3.8
Post a comment or question
Posted by
I am not a leaving thing

Follow this page

Receive an e-mail as soon as this page is modified or receives a new comment.

I am not a leaving thing
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page