Wednesday, September 17, 2008 11:57 AM
Recipe math for the numerically-challenged?
Kitchen math is my culinary kryptonite. No matter how many conversion charts I print out or buy (case in point), I experience some kind of mental paralysis when it comes to fiddling with numbers—whether I’m scaling a recipe or converting tablespoons to ounces. I’m easily confused. I transpose numbers or I cut a recipe in half instead of doubling it. I resort to counting on my fingers. Or, I’ll spend 20 minutes noodling with an online conversion calculator, and still not get it right.
I probably always knew kitchen calculators existed, but I assumed I wouldn’t know how to operate one. Just the thought of punching in a fraction makes me nervous. But now, I am officially in love with a calculator. The KitchenCalc is an English major’s dream come true. I figured out this gadget in about 15 minutes—easily less time than it would take me to convert gallons to quarts in my head. It converts volume and weight. It tweaks portion sizes and scales recipes. People, it can convert Celsius to Fahrenheit in four button strokes. I'm giddy at the thought of a metric recipe!
There are two versions: a handheld, pocket-size (top, $25) and the Pro/Master Chef’s Edition (bottom, $35). I like the big, fat buttons on the Pro. The protective plastic cover that comes with it is a nice feature for keeping food goo off, but it makes punching the buttons a little tricky.
Anyone ever used one of these? Or has some other kitchen gadget revolutionized the way you cook?