I actually used mine today! I was making waffles and the reciepe called for 3/4 cu of buttermilk and 1/4 cu of milk so I was cutting that in half so I did 3/8 cu of buttermilk and 1/8 cu of milk and so here's the cool part. I pulled the plunger down for 1/4 cu and poured buttermilk and then I pulled it down another 1/8th and added the rest of the buttermilk and then 1/8 for the milk milk and then I used the perfect beaker
to add 3 tablespoons of oil and then plopped the egg yolk in and saw that I had 2/3 cu of wet ingredients over all. Then I pulled out my trusty 1/3 SS cup filled it and used the rest to make today's waffle.
For the dry ingredients I did the opposite I measured all the dry ingredients into a bowl dumped the mixture into the perfect beaker figured out what half the sum was, set the displacement cup to that volume and then packed
it over the bowl, dumped the wet ingredients into what was left in the bowl, dumped what was in the measurer into a small pyrex, actually the measured portion of the wet went into a baby pyrex as well, I have about 20 of the smallest ones but I am short lids,
I also split an egg yolk in two. Who knew a large egg yolk was about 2 tablespoons?
anyway, to make a long story, well, longer...
I mixed it all up and viola! World domination was achieved. There was enough mix to make just one waffle. It was a little heaver than usual, but I think was because you have to put whipped egg white in it and I added regular sugar and vanilla to the egg yolk and of course they don't whip as well that way.
But it was still a very edible waffle.
Now a question to go into the general cooking thread.
I liked my one cup ajust a cup so much that, well, the 2 cup was only $10