On 4/7/2020 12:17 PM, graham wrote:
> 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.Â* The paper wrappers are marked in
>>>>>> tablespoon increments.Â* 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 thimblesÂ* :]
>>
>> 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.

Â* I portion my bread dough out in grams ONLY because the scale I was
given for free is a gram scale . When I portion out meat for the freezer
I convert the number of ounces I want to grams ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !