On 2020-04-07 10:49 a.m., Cindy Hamilton wrote:
> On Tuesday, April 7, 2020 at 12:35:40 PM UTC-4, F Murtz wrote:
>> On 08/04/20 01:15, Cindy Hamilton wrote:
>>> On Tuesday, April 7, 2020 at 9:23:48 AM UTC-4, F Murtz wrote:
>>>> On 07/04/20 22:58, Cindy Hamilton wrote:
>>>>> On Tuesday, April 7, 2020 at 8:51:21 AM UTC-4, F Murtz wrote:
>>>>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>>>>> tablespoons of butter [impossible] they wanted it grated,it would need
>>>>>> to be hard.
>>>>>> butter should be by weight unless melted is specified and even if so it
>>>>>> would be better by weight then melted.
>>>>>
>>>>> 12 tablespoons is 1.5 sticks of butter in the configuration most
>>>>> commonly sold in U.S. markets. The paper wrappers are marked in
>>>>> tablespoon increments. One stick of butter is 0.25 pound.
>>>>>
>>>>>> I realize that you also have a size which we do not have but once you
>>>>>> know it is easy, but this spoon rubbish took me ages to figure out with
>>>>>> google
>>>>>> Can any one explain how this spoonful of butter started?
>>>>>
>>>>> Home cooks in the U.S. don't weigh their ingredients. Stick to Euro
>>>>> recipes if volumetric measurements bother you.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Still mad to me.
>>>
>>> How nice for you.
>>>
>>> Here's a big reason we use volumetric measurements:
>>>
>>> <https://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame>
>>>
>>> Cindy Hamilton
>>>
>> So I think I might start a new system with as much sense,I am going to
>> sell my butter in logs with them marked off in thimbles :]
>
> Our system makes sense for the U.S.
>
> Look, I'd like to go SI as much as the next thinking American. But we've
> got what we've got, and your whining isn't going to change the way our
> recipes are written.
>
> Perhaps you should turn your considerable intelligence to writing an app
> that will automatically and completely convert any U.S. recipe into
> accurate SI measurements.
>
> Now, if you'll excuse me, I'm off to relabel the speedometer in my car
> to furlongs per fortnight.
>
> Cindy Hamilton
>
Actually, there have been many good baking books by US authors recently
that not only give the recipes in weights but also recommend the SI
system. It is so much easier to scale recipes using metric measurements.
Of course, they have to put the volume equivalents with the grams.
The odd one will give weights in oz but surely 75g is easier to measure
than 2 2/3oz, and I've seen some really odd fractions of ounces in some
recipes.