Helena Karelson’s clever ‘Kitchen Scales’, consisting of two kitchen measuring jugs, measure not only by volume but also by weight using the age-old water displacement method.
“Ingredients can be weighed by placing them in the smaller square vessel, with roughly 1/3 of water in the larger jug.” says Karelson. “Due to the simple physics of water displacement, the water level and graduation on the inside jug will tell you how much ingredients you have. The inner vessel comprises of two compartments; the smaller one being ideal for weighing items such as butter, nuts and herbs, the larger one suited to items such as pasta, flour, rice.”
Kitchen Scales will be shown at the WORKS: Royal College of Art Graduates show to be presented at Milan Design Week 2013.