Cooking4Fun
Senior Cook
How can I measure 1/8 Tbsp? Don't think that size exists anywhere. Or 3/8 tsp for that matter.
Small Unit measures?
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Andy M.
Certified Pretend Chef
Some measuring spoon sets include a ⅛ tsp. Otherwise, just dp the ¼ tsp measuring spoon half way into the ingredient and you're all set. ⅜ is ¼+half a ¼.
If you're off a little, it won't matter. because the spoon is so small variances are small too.
Of course, you could always buy a measuring spoon set that includes a ⅛ tsp and a "Pinch" spoon. The pinch spoon is 1/16th of a tsp or half a ⅛ tsp.
If you're off a little, it won't matter. because the spoon is so small variances are small too.
Of course, you could always buy a measuring spoon set that includes a ⅛ tsp and a "Pinch" spoon. The pinch spoon is 1/16th of a tsp or half a ⅛ tsp.
Last edited:
pepperhead212
Executive Chef
You got the right idea - just use the 1/8 tsp (assuming you have one of those, otherwise use the method Andy suggested above), and use it 3 times. I don't remember seeing 1/8 tb
in recipes, though maybe you are trying to multiply or divide some recipes.
in recipes, though maybe you are trying to multiply or divide some recipes.
salt and pepper
Executive Chef
msmofet
Chef Extraordinaire
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Do you mean 1/8 TABLESPOON or 1/8 teaspoon?
Good question.
If it's 1/8 tablespoon, then that is the 3/8 of a teaspoon mentioned and Andy's method would work.
Andy M.
Certified Pretend Chef
I have never seen a ⅛ tablespoon measure call for in a recipe. But there are ⅛ tsp spoons out there. So three ⅛ spoons or a ¼ and a ⅛ will do the trick. Also a ½ tsp spoon not quite full will do the trick.
jennyema
Chef Extraordinaire
pepperhead212
Executive Chef
I remember one method I saw in a bread recipe for measuring out 1/32 tsp yeast: dissolve 1/8 tsp in a cup of water, then discard 3/4 c of the dissolved solution. 1/4 c has the 1/32 tsp in it.
Andy M.
Certified Pretend Chef
Frankly, I can't imagine a little yeast more or less will make a difference. I wonder what the recipe was that calls for 1/32 of a tsp of yeast.
pepperhead212
Executive Chef
Andy, This was just one of a number of recipes that I made that called for a very small amount of yeast, to make the biga. It sort of combines the idea of making an overnight soaker - like a biga, but without the yeast - with a regular biga. Different flavors develop before the yeast takes over, which doesn't take long, unless a very small amount is used, for much longer. Another recipe - a favorite ciabatta of mine - uses even less, in the initial biga. The recipe calls for dissolving 1/8 tsp instant yeast in a cup of water, then measuring out 1/2 tsp of the solution - so only 1/364 tsp! Yet, the biga triples in 24 hours.
skilletlicker
Head Chef
I think a scale is an appropriate tool for the task described. I've been using this one for small amounts for 3years now without complaint.
https://smile.amazon.com/gp/product..._dt_b_search_asin_title?ie=UTF8&psc=1&fpw=alm
https://smile.amazon.com/gp/product..._dt_b_search_asin_title?ie=UTF8&psc=1&fpw=alm
CharlieD
Chef Extraordinaire
Just multiply the recipe by 8 and the you can use the whole tablespoon.
I'm sorry, I am joking of course. But there are plenty of good answers above already.
Andy M.
Certified Pretend Chef
That's great if you know the exact weight of every ingredient vs. its volume measure. How man grams in ⅛ tsp of cayenne pepper?
skilletlicker
Head Chef
12.5% of the mass of 1 teaspoon
That's what I eventually figured out, after thinking one would need to know the weight equivalent. But, I think we are looking for 12.5% of one tablespoon.
Andy M.
Certified Pretend Chef
My point is that teaspoons and tablespoons and fractions thereof are measures of volume while a scale measures weight. A set volume of different ingredients will have different weights. e.g. a tablespoon of salt will weigh more than a tablespoon of oregano or flour etc.
In order for a scale to be useful, you'd have to have a chart of volumes to weights of all common ingredients.
Andy M.
Certified Pretend Chef
That's what I eventually figured out, after thinking one would need to know the weight equivalent. But, I think we are looking for 12.5% of one tablespoon.
⅛th of a tablespoon is the same as ⅜ths of a teaspoon which is ¼ + ⅛. All of which has nothing to do with weight.
I know. Didn't I write that somewhere in this thread?
