emily_aus's Profile

I have the same Tupperware and my shelves look v. similar. Tupperware is expensive but it's 2 big advantages over others 1. with only 4 footprints, you can stack a big container on top of a shorter one, 2. lifetime guarantee. What is important is that you select sizes that hold the entire contents of usual size goods you buy ie 2kg flour. Tupperware consultants have a chart that helps out with this. Also, I don't refill the container until the existing contents have all been used, first in, first out, otherwise you end up with stale goods at the bottom which is a health/quality risk.

I've been using scales for years and I couldn't imagine going back to cups. In Aust recipes have traditional used a hyrid system of the US - British convention were we measure butter by weight, liquid in mls and dry goods in cups.
For years, I wondered how on earth Americans measured a cup of butter til I found out your butter comes in sticks!
I've converted most of my recipes to weight now. I have a list on the fridge of ingredient cup to weight conversions. I based my off this http://www.superfoodideas.com.au/images/sfi-conversion-card.pdf
You quickly learn that a cup of flour is 150g, caster sugar 220g etc. I pencil it in the books for next time. It also makes is a lot easier to increase/decrease quantities accurately.