On that note, I’d be glad to share my recipes as they currently are - there are a few in which I would actually argue in favor of greater precision!

You are absolutely correct here - given a decent recipe, small errors really shouldn't matter. I have two problems though: First and foremost, I'm a perfectionist 😅. (I hope to get over it someday) Secondly, my recipes are not set - I have made them to evolve continuously. Each batch of something can be seen as an experiment and experiments only really mean something if you change as few factors as possible between them.

I appreciate the comment, but I'm skeptical for three reasons. Firstly, it would definitely have to be a neutral oil that won't noticeably affect the recipe you're following. But more importantly, I don't imagine that everything will freely separate itself from oil (and I'm not just talking about dry ingredients here). Moreover, I'm not sure that it'd help if I need the cup to get rid of 'lumps' in a mixture, as is often the case with tahini that has settled. I think it'll just make more of a mess.

Measuring by weighing is an interesting approach that I would certainly prefer, given that I can find a reliable conversion factor for each ingredient online. For common items like olive oil or vinegar this isn't too difficult. The problem would come up when I'm dealing with a very specific item, or worse, if this factor is inconsistent between batches / types / sorts. A simple wikipedia search for honey reveals a range of densities that depends, among other things, on temperature.

Great, informative answers from both of you - thank you! 😁

@rumtscho, update: I ordered a silk/cotton textile blend and had my designs made! Unfortunately, the fabric ended up not being entirely suitable... But I honestly think that the project is still feasible - perhaps if I tweak the design and change the fabric. I actually found a new one online called 'NeoSoilon' developed by NASA, of all people.