A New York Times business article highlighted one of my growing concerns today. The article addresses the increasing cost of packaged foods while the packages are actually shrinking in size.
I’ve answered several correspondences from home cooks who are increasingly failing with old family recipes and time-tested recipes from cook books which they relied upon.
If you are using recipes from old cookbooks or recipes handed down through your family, be aware of the changing package sizes. What used to be a 16 ounce can of chicken stock is now anywhere from 13.25 ounces to 15 ounces depending on the brand you buy.
That box of pasta you thought was a pound (16 ounces) now weighs less, sometimes as low as 13 ounces!
As you read your recipes, my advice is to recognize that you should now measure your ingredients in a measuring cup or weigh them on a kitchen scale to achieve the same results you are accustomed to with your old tried and true recipes.
Of course, this is yet another reason that whole foods are a better bargain nutritionally, economically and for successful results with any recipe.