1. Posted by jrwebster58 on Sat, Feb 02, 2008, 5:39 am PST

I teach Foods and Nutrition and have found that the Measure Magnet is ery easy to use and post on the fridge. After many years of cooking and developing recipes, the conversions stick in my head, but even I keep it posted for quick checks.

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2. Posted by borups on Sun, Feb 03, 2008, 11:37 am PST

I recently received a "Kitchen Measurement Chart" "a gift for you" one fold flyer in the mail. Inside the flyer is "Baking Pan Substitutions" and "Measuring Equivalents" charts. The comments at the bottom of one page "cook's helpers how-to" offeres information on how to make magnets or laminated cards. The instruction direct the reader to marthastewart.com/clipart to download the charts to make these items at home. This web site appears to be a survey site. I found no information of kitchen measurment charts. Can you tell me where I can find these charts for downloading. I love this idea and would like to make some up for Mother's Day. Thanks so much.

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3. Posted by dnmathews2003 on Sun, Feb 10, 2008, 5:53 am PST

I bought that measure magnet for my mother some time ago and it is still getting lots of daily mileage. Martha's recipe divider looks really helpful. Thanks for the tips

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4. Posted by mforrest_abs on Mon, Feb 18, 2008, 5:25 pm PST

While the devices that you feature are helpful, what can you do when you are trying to reduce a restaurant quantity down to family size (6 people)? As an example, I used to own some restaurants in Los Angeles, CA. We have a recipe for Cole Slaw dressing that people would drive to Sherman Oaks from Long Beach just to buy a gallon of the dressing for family picnics. The recipie made 20 gallons but, if you simply divide by 20, the flavors do not balance correctly. For instance, you end up with too much Vinegar and not enough Pepper. Any suggestions? And by the way, any former customers of STATS Charbroiler Restaurant, I'd love to hear from you! Mark Forrest, mdf_jobs@cox.net . Yes, there is a robust spam blocker on that account!

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5. Posted by John & Amy on Sun, Sep 28, 2008, 7:22 pm PDT

We keep a quick reference measurement chart taped to the inside of the cabinet that our measuring cups and cookbooks are stored in. It is a fast and simple reminder of all of the measurement facts that we need for cooking, baking, and even liquid medication doses! When we need it, it is handy and conveniently located at eye level... when we are finished, the cupboard door closes and is neatly out of sight. (We did something similar with our spices and flavorings - I typed up a two column list and listed all of the spices, flavorings, & extracts in the appropriate column... now when we are trying a new recipe, we can tell at a glance if we have the spices needed or if we need to add them to the grocery list. -- This also prevents buying a spice that I already had on hand!)

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