Yes, it is a problem when reading a recipe that asks for a chefspoon, and I'm guilty of this too. I would say this though, my chefspoon was purchased from my local Asian cash & carry and does look identical to what Julian uses, to what Dipuraja uses and many other videos that I've seen..!
That in itself does not in any way justify my choice of stating a 'chefspoon' in a recipe as there could well be a slight difference in volume but, my chefspoon holds just over 2.5 tbs of liquid such as water. It would probably hold 3 tbs of something more viscose such as gg paste. I'd guess it would be getting close to 4 tbs for powders and flour and more like 5 tbs for pastes such as kashmiri masala or tomato paste.
So, if some members chefspoons can hold 4 tbs of water, then using my measurements above, they could hold close on 10 tbs (150ml) of tomato paste..! Really, because that is some chefspoon?
I've actually got a domestic chef/serving spoon and even though visually it looks bigger (wider) it holds exactly the same as my long handled chefspoon.
I'd be interested to see what other members actually get if they measure their spoons using the ingredients that I've suggested above...!
Ray
