Quote from: Cory Ander on August 12, 2009, 06:19 AM
far as I'm aware, there is no such conventional measure as "a chef's pinch" UB. It's probably a term invented by someone on this forum!

Yes, it was first introduced by that reprobate who went off to start the other forum!

Surely it depends on how big the chefs fingers are.

QuoteI think "a pinch" is "a pinch" is "a pinch"

So to summarize what we saying?

Quote from: Unclebuck on August 12, 2009, 09:56 PM

QuoteI think "a pinch" is "a pinch" is "a pinch"

So to summarize what we saying?

To summarise, in my opinion:

• There IS a conventional cooking measure termed "a pinch"
• There is NO conventional cooking measure termed "a chef's pinch" (I think it is safe to assume that chef's hands are similar in size to everyone else's and that adding the word "chef's" is therefore unnecessary)
• Therefore, when someone refers to "a chef's pinch", they really mean "a pinch"
• Definitions of "a pinch" vary
• "A pinch" is conventionally the amount that can be picked up (i.e. "pinched") between either the thumb and the forefinger (i.e. index finger), OR between the thumb, forefinger and middle finger
• " pinch" is an approximate (and small) amount between one sixteenth (i.e. about 0.3ml) and one eighth (i.e. about 0.6ml) of a 5ml teaspoon
• For practical purposes, add "a pinch" or two until the taste is to your liking

I hope that's clear, even if you disagree with my opinion 

And, more importantly, I hope it helps prevent 976bar (and others) from adding a teaspoon, dessertspoon or tablespoon of salt when "a pinch" (or even "a chef's pinch") is called for! 

Please delete

 ;D totally agree CA - that's sorted then ;D

OK thats thats buried, So, How big is a chefs spoon?