Some quick Googling says this brand is Australian. This pattern of making Europeans, Australians, and virtually everyone else on the internet “American” when it’s convenient is getting a little old.
It's actually more ingenious for spaghetti, because for fusilli/etc, you can just put scales on the packaging.
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when vertical it reaches levels at around the next line.
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
Can't say it's mine, I've seen it on a rice package!
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.
Americans would never understand how to use this and would be annoyed by the complexity. I know I'd just be ripping the cardboard off the top in frustration myself. Who can understand complex geometry when you're already a quarter wine bottle into friday night pasta night.
> reduces food waste and ensures consistency in portion control.
and that's strike two because I'm pretty sure large food producers don't want to discourage people using up the product more quickly.
It's extraordinary what Americans will do to avoid having a weighing scale in their kitchens.
Some quick Googling says this brand is Australian. This pattern of making Europeans, Australians, and virtually everyone else on the internet “American” when it’s convenient is getting a little old.
I'm all for jumping on the Americans-can't-use-sane-systems-of-measure bandwagon, but in this case San Remo is an Australian brand.
It's impossible to make this work for everyone. According to certain serving scales I'm 2 to 3 people.
That's cool, I'm having trouble thinking of a similar design for something like fusilli or penne though.
I just put my strainer on a scale and pour dry pasta into that to measure.
It's actually more ingenious for spaghetti, because for fusilli/etc, you can just put scales on the packaging.
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when vertical it reaches levels at around the next line.
Clever !
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
Can't say it's mine, I've seen it on a rice package!
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.
Or just take a deep dish and fill it with dry pasta. At some point you get a feeling for it.
Americans would never understand how to use this and would be annoyed by the complexity. I know I'd just be ripping the cardboard off the top in frustration myself. Who can understand complex geometry when you're already a quarter wine bottle into friday night pasta night.
> reduces food waste and ensures consistency in portion control.
and that's strike two because I'm pretty sure large food producers don't want to discourage people using up the product more quickly.
Clever, but useless. After you've cooked pasta once, who would ever use this?