I often find myself preparing certain foods that contain viscous ingredients like honey and tahini sauce. For instance, one of my dressings contains both of these, which I currently measure out in a large measuring cup before blending everything together.
The first difficulty arises once I have painstakingly measured out one item, say the tahini, and I then need to measure the honey. I could either estimate the amount of honey and pour it into the same measuring cup, or I could try to scoop out the tahini from the measuring cup, likely leaving a considerable amount of the stuff behind, wash the cup, and reuse it for the next item. Both options are less than optimal.
The next problem I encounter is with ingredients of which I need to add so little, that the lowest marking on my measuring cup isn't low enough to tell me how much of it I have added. Granted, it wouldn't be too big of a problem to estimate the amount of, say, olive oil I need to add to something. However, if I'm dealing with a spicy or otherwise particularly potent ingredient, then this would also be an important consideration.
Therefore, my question is whether there is a better technique or piece of equipment I could use to make working with viscous ingredients a little easier. My first thought was to search for 'cooking syringes' online, which I couldn't find. (Meat syringes came the closest, but this obviously isn't their intended purpose)