/ck/ - Food & Cooking

[Anonymous No.11710732]

Why do Americans use cups to measure everything? Lb/Oz at least makes sense as a measurement, sure it's outdated, but at least you can still be accurate with it.

How are you even supposed to perfect a recipe with cups? Need a pinch more flour? The add 20g. Need a pinch more flour in an American recipe? You're fucked (unless you start getting spoons out, which is also inaccurate and difficult to replicate).

I google for recipies in English so I get the most results, but I hate that I have to immediately close 90% of them because they use cups. They are ridiculously unspecific and dysfunctional. How am I supposed to measure a stick of butter in a cup? Or literally anything that doesn't fit into a cup well? What the fuck is this measurement?

[Anonymous No.11710742]

>>11710732
Cups are mostly used for large liquid or powder measurements. Teaspoons and Tablespoons are used for smaller measurements. Things like butter will be labelled along the wrapper in tablespoons' worth. Do you weigh everything on a scale when it asks for grams?

[Anonymous No.11710744]

>>11710732

[Anonymous No.11710746]

>>11710742
Also I should note that a 'cup' is always going to be 8 oz in the US. Then you have 1/2 cups (4 oz) 1/3rd cups, and 1/4th cups. It's not like we're using random cups of different volumes. Also, one tablespoon is 1/16th of a cup.

[Anonymous No.11710753]

>>11710742
>Do you weigh everything on a scale when it asks for grams?
Yes?
Do you know how scales work?

[Anonymous No.11710755]

>>11710732
Stick of butter is half a cups worth and a 2 sticks is a whole cup. I really don't get what's so hard about this.

[Anonymous No.11710758]

>>11710753
Obviously, but most Americans don't have a kitchen scale in their homes. At least, I never did.

[Anonymous No.11710760]

>>11710753
Jesus, you're fucking autistic

[Anonymous No.11710770]

are you really too stupid to find measurement conversions?

[Anonymous No.11710801]

>>11710770
>that's the thing though. every single food is individual. oz can always be converted to g, but a cup of flour doesn't weigh the same as a cup of butter. I don't want to convert literally every single ingredient differently

>>11710760
no, you're just american. that's how everyone else on earth does it

[Anonymous No.11710811]

>>11710801
We mostly measure by volume, not weight. It's still going to be the same as measuring by weight, nothing's going to be ruined. Our measuring cups and spoons are standardized.

[Anonymous No.11710816]

>>11710811
that isn't the point. you still can't convert it properly. you can't google "1 cup in grams" every time. you have to search for EVERY SINGLE INGREDIENT and it's metric conversion. I assume that some igredients won't even be common enough to have a recorded conversion in the internet at all

[Anonymous No.11710822]

>>11710732
because recipes are not that important, the added precision is trivial in the vast majority of cases

[Anonymous No.11710829]

>>11710755
and if my recipe needs 3.94 of a cup, because I'm a chef and I'm doing more than mother-daughter baking on the weekends? Oh that's right, every chef in America uses scales, because using cups is for children and people who are scared of the oven

[Anonymous No.11710835]

>>11710816
I see your problem. I sometimes google recipes and get British results and can't use them because they're done in grams. If you want to try American recipes you should try to get a set of measuring cups and spoons to follow along. Similarly, I'd have to get a kitchen scale to follow a non-American recipe.

[Anonymous No.11710836]

>>11710822
so you've established that cups are fine for amateurs. so are grams. you pour shit in the bowl until the right number comes up. and then if yu're not an amateur, you get the bonus of also being specific when you need to be

[Anonymous No.11710845]

>>11710835
I do the opposite lol, I always look for the British ones

I could get some cup measurement things, but I like perfecting recipes that I find to my taste. This just isn't possible with a measurement as vage as "cup"

[Anonymous No.11710857]

>>11710746
A cup isn't always going to be 8ounces. A cup of feathers is not the same as a cup of bricks, and the fact that the analogy doesn't work because they don't fit in a cup only proves my point futher

[Anonymous No.11710863]

I can tell you're new to cooking. I remember kids like you would get ridiculed in culinary.

I really only think exact weight is important for quality control when making mass quantities of baked goods. Or if your restaurant has a secret sauce/spice/whatever.

[Anonymous No.11710869]

>>11710732
Amerimutts can't use scales because all food scales in America are used for drug use.

[Anonymous No.11710874]

>>11710845
The best you can do is approximate with spoons. 16 tablespoons into a cup, and three teaspoons into a tablespoon. So if you reduce your cup by a teaspoon, you've taken away around 2% of it.

[Anonymous No.11710875]

>>11710863
see
>>11710836

[Anonymous No.11710880]

>>11710874
which is still way more impractical than buying a $5-10 scale and using that

[Anonymous No.11710881]

>>11710801
Literally no one always uses a scale.

[Anonymous No.11710883]

>>11710857
A cup is 8 fluid ounces. It's, again, a measurement of volume.

[Anonymous No.11710902]

>>11710881
literally everyone outside of america uses only scales (and, admittedly but still rarely, spoons)

>>11710883
did you ever take physics class? are you aware of a thing called density? 1floz of water is lighter than 1floz of molten gold

[Anonymous No.11710914]

>>11710902
it may weigh more but if you just replicate steps using fl oz its gonna come out fine.

[Anonymous No.11710918]

>>11710902
Well, if the recipe were asking for gold, the recipe would already be balanced out to get the right amount of gold. So it might ask for 2 tablespoons of water, and 1 tablespoon of gold.

[Anonymous No.11710922]

Hi this is the world. We all have different ways of doing shit. Learn everything to be well rounded and have an edge against ppl like op.

[Anonymous No.11710925]

>>11710914
>>11710835

>forget the standardized, perfect equipment that the entire world uses, just buy the one that AMERICA uses

the absolute state of burgers

[Anonymous No.11710928]

>>11710918
DING DING DING

someones not retarded.

[Anonymous No.11710933]

>>11710925
As long as you remain hateful and arrogant about our methods, you'll never be able to use our recipes, so that's your problem.

[Anonymous No.11710934]

>>11710918
which, again, is more complex and yet more inaccurate than grams

[Anonymous No.11710938]

>>11710732
Europe pls come get your idiot.

[Anonymous No.11710941]

>>11710732
Most Americans don't have scales in the kitchen. I'm not really sure why. Maybe food companies don't want people being that good at cooking, or the average person thinks it's too complicated and fancy.

Recipes for Americans use butter measurements in cups because a stick is always going to be 1/2 cup. It's easy to find conversions though, a stick is like 113g.

[Anonymous No.11710946]

>>11710918
the point still stands that you can't translate that to grams unless you know the density of the said ingredient

[Anonymous No.11710948]

>>11710925
nah, buy everything. be the best. Im sure your measurements are superior but nobody cooks better than an american. Adjust for flavor and use common sense. Dont be a robotic tomato frying, recipe weighing neurotic faggy brit

[Anonymous No.11710949]

>>11710760
The recipe wouldn't provide the value in grams if it wasn't meant to be measured in grams, dipshit. No recipe says "5g of flour".

[Anonymous No.11710956]

>>11710732
Cup sizes are standardized and not everyone owns a scale. Measuring by volume just makes more sense.

[Anonymous No.11710962]

>>11710816
You can certainly use wolframalpha to do the conversion using density for many foodstuffs. I find it to be pretty reasonable most of the time, but obviously there's no way of knowing what the author's packing density was for powdered substances which is why americans are idiots in this regard.

[Anonymous No.11710964]

>>11710946
people experiment with cooking to find out the amounts instead of calculating. Being exact is not important unless you want to suck

[Anonymous No.11710967]

>>11710956
A scale is $5.
Measuring by volume is often barely measuring at all in the case of compactable ingredients.

[Anonymous No.11710968]

>>11710753
>Unironically asking if he uses a scale

[Anonymous No.11710975]

>>11710964
Nobody's talking about weighing food for your midweek meal, genius.

[Anonymous No.11710981]

americans go buy a scale. europoors go buy measuring cups. brits go fry a tomato.

[Anonymous No.11710990]

>>11710975
neither am I?

[Anonymous No.11710992]

>>11710742
>Do you weigh everything on a scale when it asks for grams?
Nah, when a recipe asks for 300g of flour I just fucking wing it because who gives a shit about quality

[Anonymous No.11711012]

>>11710732
This site lists a conversion of the retarded american volume measurements to weight for a lot of common ingredients and it takes into consideration density as can be seen by the different weights of different kinds of flours.

https://www.kingarthurflour.com/learn/ingredient-weight-chart.html

Having said that, as an amerilard I only use a scale for baking, curing meat or making sausage. Otherwise, I pretty much just eyeball stuff as adjusting based on flavor and texture is more critical than exact measurements for typical savory dishes.

[Anonymous No.11711017]

fuck the usa

[Anonymous No.11711037]

I'm American and use a scale in metric. It's unironically 10x easier than making sure to spoon and level, pack, whatever. Plus if containers are too shitty for cups/spoons to fit in it doesn't matter. You also don't need to fiddle with a bunch of different cups/spoons, making sure to rinse and dry them so you dont get flour and water in your sugar container, wet ingredients, egg whites, etc. Imo it makes life much easier for anyone who does baking even a tiny bit more complex than soccer mom dump cookies.

[Anonymous No.11711148]

>>11711037
ALHAMDULILLAH we need more americans like you

[Anonymous No.11711167]

>>11710956
>Cup sizes are standardized

what cup? a coffee cup? im in asia so if you say 1 cup i really have no idea what you mean

but if you say 200ml or whatever im sure everything except you burgers will get it immediately

[Anonymous No.11711187]

>>11711167
everyone*

[Anonymous No.11711190]

>>11711167
8 ounces is a cup

[Anonymous No.11711194]

What a shitty thread.

[Anonymous No.11711207]

>>11711190
>another imperial unit
what is 8 ounces?

in grams please

[Anonymous No.11711221]

I dont see what Europeans dont understand about these things.

[Anonymous No.11711224]

>>11711207
>8 ounces
>226.7962 grams

[Anonymous No.11711228]

>>11711221
We don't understand why you keep filling them with wildly varying masses of flour and then tell us that we can recreate your packing density by volume alone

[Anonymous No.11711229]

>>11711207
https://www.metric-conversions.org/weight/ounces-to-grams.htm

[Anonymous No.11711233]

>>11711221
I europe you'd only need one item, in grams.

[Anonymous No.11711268]

>>11711233
Well, we need two akchually
>In milliliters

[Anonymous No.11711276]

>>11711268
>implying you can't weigh liquids
?

[Anonymous No.11711277]

>>11710925
Why don't you just learn to cook without a recipe to hold your fucking hand you faggot ass amateur

[Anonymous No.11711283]

>>11710857

[Anonymous No.11711286]

>>11711277
>here's your birthday cake bro
>yeah nah sorry I didn't use a recipe or anything I just kinda shoved the ingredients in the bowl on a whim

[Anonymous No.11711287]

>>11711207
It's volume, not mass. 8 fluid ounces is about 237 ml

[Anonymous No.11711296]

>>11711286

>Oh no, sorry your cake was .00058% too firm, I'll try harder next time.

[Anonymous No.11711300]

>>11711287
>The ounce (abbreviated oz; apothecary symbol: ℥) is a unit of mass, weight, or volume used in most British derived customary systems of measurement. ... The ounce-force is a measure of weight, that is, force.

>The fluid ounce is a measure of volume.

>A troy ounce is a unit of measure used for weighing precious metals that dates back to the Middle Ages.

THEY'RE ALL CALLED OUNCES

[Anonymous No.11711306]

>>11710732

[Anonymous No.11711317]

>>11711300

[Anonymous No.11711334]

Cooking isn't chemistry (outside of the extremely specialised or industrial scale). Your cake won't taste awful if you accidentally use 146 grams of sugar instead of 150 grams. A standardized measuring cup is cheaper to own than a scale.

[Anonymous No.11711344]

Also, most recipes tell you if the dry ingredients should be packed or not. With flour, you are supposed to sift it first to remove lumps and make it nice and fluffy. Assuming you use the same technique every time, your measurements should be pretty close to the same every time. White sugar doesn't pack down unless you're really trying, so scooping and leveling will give you the same result. Brown sugar is generally supposed to be firmly packed into the cup. The only time measuring by volume might fuck you up is in the case of larger solids such as oatmeal in oatmeal cookies or similar circumstances. In which case, you would be cautious to not add too much. Then, add more if needed to reach the right consistency. I Worked in a bakery for years making everything from cookies to wedding cakes, never having an issue due to measuring by volume. It just makes you have to use extra care with your technique. If you can't do that, you don't enjoy baking and shouldn't be doing it. I also have a scale at home I use for portioning out my meals and meticulously counting calories. If it's all about ease and convenience, go to the store and buy yourself some cookies. You want American style home made cookies? Make them the Americ assn way.

[Anonymous No.11711350]

>>11711334
>sugar
Probably doesn't matter so much.
Flour?
"1 cup" of flour might vary in a range of 20g, and that does matter. It matters enough to be worth a $5 scale for crying out loud.

[Anonymous No.11711357]

>>11711300
>Hmmm we're measuring things in a cup of a standard size
>Things of different densities are all being measured in this same size cup
>I wonder if we're measuring by weight or volume

[Anonymous No.11711359]

>>11711357
why dont you just use grams or ml so no one is confused

[Anonymous No.11711368]

>>11710829
Show me a recipe that calls for 3.94 of a cup.

>every chef in America uses scales
Now you're just pulling shit out of your ass

[Anonymous No.11711372]

>>11711359
Why don't you admit you don't care what people use and just want to pick a fight with Americans?

[Anonymous No.11711376]

>>11710857
a kilogram of steel or a kilogram of feathers

[Anonymous No.11711390]

>>11710967
Which is why there is an acceptable way to measure that is understood by bakers and cooks; some ingredients get tamped down, others get fluffed up. That’s the technique part...

[Anonymous No.11711408]

>>11711390
I'd expect a professional baker to be able to afford a scale desu

[Anonymous No.11711409]

>>11711359
Europoors lack the common sense to determine if things are being measured by mass or volume in a recipe using utensils of standardized volume to measure with.

[Anonymous No.11711414]

>>11711350
>20g
Oh no, the recipe will definitely be shit now that it's off a whole 20g!

[Anonymous No.11711422]

>>11711359
You're the only one that's confused, retard.

[Anonymous No.11711425]

this is like american construction
weird shit in fractions and yards and feet

just use metric you fucking weirdoes, this aint 1800 anymore

[Anonymous No.11711430]

>>11711414
And how often do you make a cake with 1 cup of flour? 3 cups? Oh, now it's off by 60g.

[Anonymous No.11711449]

>>11711350
>enough to be worth a $5 scale
Scales are $5 because it's 2019 and you're ok with buying mass produced chinese garbage that will break in a year and go in a landfill. I have 60 year old measuring cups in my drawer that were worth probably the equivalent of 50c back then.

[Anonymous No.11711465]

>>11711449
>cant afford $5 over 1-3 years

you can always MAGA and buy american

[Anonymous No.11711482]

>>11711408
Some recipes are hundreds of years old. Common wisdom was that a cup was a tea cup, a teaspoon and tablespoon are self explanatory.

Maybe you just are a shit cook and really need exactting details just to make it palatable.

[Anonymous No.11711537]

>mfw yurops are so bad at cooking that they need laboratory equipment in their kitchens to make a fucking cake
"Inaccurate" by scientific standards means nothing in the kitchen. If I pack my 1 cup measure full of sifted flour and level it, and it weighs out 112 grams but the recipe calls for 115 grams, it is literally not going to matter or change anything about the recipe. Your autistic, precisely measured recipes are not going to hit some fabled magic sweet spot in precise ratios and give a substantially better result. There's no reason to measure everything by weight rather than by volume unless you're doing actual chemistry. It doesn't matter for shit when baking.

[Anonymous No.11711573]

>>11711537
And the weather could actually have a bigger impact on the product...

[Anonymous No.11711592]

>>11710816
Probably because the correct unit conversion would be "cups to mililiters" dingus. You're trying to convert a volume measure to a weight without a density value.

[Anonymous No.11711600]

I can't believe I read this whole thread.
Obviously, the metric system is far superior, as it is more universal as well as more precise.
The only pro-imperial arguments are:
>recipes don't have to be precise, just follow your heart
>scales are expensive

[Anonymous No.11711607]

>>11710857
I see your confusion. Ounces can be either a measure of weight or volume depending on context. Water is the center point. A pint (16 fluid oz) is a pound (16 oz by weight) of water.

[Anonymous No.11711612]

>>11711600

[Anonymous No.11711620]

>>11710941
Probably because most recipes come out fine with just a general volume measure. You don't need to measure flour out that precisely for a roux, for instance.

[Anonymous No.11711634]

>>11711300
Both the weight and fluid ounce are calibrated to water.

[Anonymous No.11711656]

>>11711482
With those recipes, since everyone had different cups you could match proportions easily between two different cooks even if the exact volumes were different.

[Anonymous No.11711659]

>>11711600
I didn't read any of the thread but saw your dumb comment. Imperial is just as precise as metric, dum dum. And who cares if more people use metric when OP says 90% of online recipes are in imperial?
>scales are expensive
Apparently so are measuring cups/spoons, at least according to the OP.

[Anonymous No.11711776]

>>11711659
Thanks for reading my post
I would like to inform you that there are ± 236 ml to a cup. So if you ever need 1/236 of a cup, you know which measuring system you need to turn to…

[Anonymous No.11711804]

>>11711776
All you're saying is that weighing is more accurate than measuring by volume (because it's not like you have measuring cups with 236 lines). You can weigh shit using ounces, retard, and scales have decimal points.

[Anonymous No.11711840]

>>11711228
>We don't understand why you keep filling them with wildly varying masses of flour and then tell us that we can recreate your packing density by volume alone
Stop using shitty flour? Assume any recipe you're looking at is white flour, unsifted, unless stated otherwise.

[Anonymous No.11711894]

>>11711656
Exactly, even if the measure isn’t.

[Anonymous No.11711945]

"...nobody panics, because it's all part of the plan."

There is NO incentive for a baker to give someone their EXACT recipe for their awesome baked goods? That "magic" keeps them in business.

[Anonymous No.11712164]

>>11711600
This entire thread is some Euro who does not understand the difference between a measure of volume and a measure of mass.

[Anonymous No.11712170]

>roll it out to 3/8 of an inch

[Anonymous No.11712171]

>>11710829
Lol nigga u wack

[Anonymous No.11712189]

>>11710753
no wonder burgers are fat as fuck

[Anonymous No.11712195]

>>11712170
>roll it out to 19/20 of a centimeter

[Anonymous No.11712207]

>>11710732
classic shitterland understanding of the world
All imperial system measurements were formed for practical use. A single "cup" is a reasonable quantity for cooking. As is a tea spoon or table spoon.

Metric is the definition of self-wankery. It's all an attempt to tie it to some arbitrary standard but still to claim that it's "objectively superior." It just makes it look dumb.
The actual measurement, practical application and even recording of the measurements in metric grows into an obtuse mess when applied to any practical application.

[Anonymous No.11712247]

>>11711277
Why do all work when some work do trick?

[Anonymous No.11712313]

>>11710732
Is this one of those "I don't realize a cup is a standard measurement and think any old cup is 'a cup' to Americans" post? Or is this a "I don't know that oz. is both a fluid and a weight measurement" posts?

[Anonymous No.11712484]

>>11712164
>measuring flour & butter in volume

[Anonymous No.11712504]

[Anonymous No.11712595]

>>11712504
americans microwave water
even worse
they put instant ramen in cold water then microwaves the whole thing

[Anonymous No.11712638]

>>11712484
if you're buying butter in sticks or bars there's no reason not to measure it by volume

[Anonymous No.11712672]

>>11710811
When you are asked for a cup of flour, do they mean sifted, spooned in, lightly packed, densely packed, etc.
The very shape of the container will affect how the weight is distributed and how dense it becomes.

Stop defending such a flawed system over pride, this is not an attack to your country

[Anonymous No.11712676]

>>11710816
Volume =/= Mass ya dingus

[Anonymous No.11712691]

>>11710964
>Being exact is not important unless you want to suck
How to know someone is not serious about cooking

[Anonymous No.11712702]

>>11711167
>Using literal cups
I remember working in a kitchen that did this, I had to use a very specific cup to measure everything, and it was never on hand

[Anonymous No.11712704]

>>11712595
bullshit

[Anonymous No.11712714]

>>11712672
That was covered hours ago...

Flour is not packed but use a knife to smooth across the top.

Brown sugar is always packed.

[Anonymous No.11712726]

>>11710732
what did you expect from sub 100 iq spics

[Anonymous No.11712927]

It's always bothered me how nutrition labels in America are for trivial "serving sizes", each product of course having their own serving size made up by the manufacturer, instead of showing clear data for 100 g of food.

[Anonymous No.11712939]

>>11712595
College students with no stove and no awareness of electric kettles, sure.

[Anonymous No.11712945]

>>11712927
Its because it's based on max amounts of various ingredients per serving.

[Anonymous No.11712952]

>>11712726

[Anonymous No.11712961]

>>11712952
not updated to include china landing on the moon lol

[Anonymous No.11712971]

>>11710732
nice autism there

[Anonymous No.11712982]

>>11712714
The act of spooning it in causes flour to pack in some places, for big recipies it is not an issue, but co smaller and you might accidentally cram twice of what you need
And if I have to run a knife on top then the container has a set max fill. Great for solids but if you try using that on a liquid you will almost always spill a bit. So you now need another set of cups that gives me some room to overflow

Volume simply has too manny variables to take into account. With mass you can use a single scale to measure out everything in different containers instead of a measuring cup that I need to clean preferably after every use
Heck, with a scale I can weigh everything on the same bowl for some recipies and eliminate dishes to clean even more

[Anonymous No.11712987]

>>11710902
no one is going to do fucking math equations to get some fucking spaghetti going on the stovetop

[Anonymous No.11712999]

>>11712961
I know Asians are tiny, but there are men in those rovers?

[Anonymous No.11713008]

>>11712987
>needing to measure anything for spaghetti

[Anonymous No.11713015]

>>11712982
>but go smaller and you might accidentally cram twice of what you need
fucking what. how the fuck are you spooning your flour to where it gets packed that much? what are you making that requires so little flour that it becomes a major factor?

[Anonymous No.11713023]

i cant believe that decades of american cooking and recipes has just been completely invalidated by some dweebs on 4chan

[Anonymous No.11713037]

i would say for the home cook, if you get a quart pitcher for measuring liquids, then a set of cups for solids you'd be flying, and i'm sure that can be bought cheaper than a scale. Baking is a science i can understand the scale, but for general cooking it's an art, you can just guess a little my dude.

[Anonymous No.11713055]

>>11712982
And yet we manage... why is this impacting your life so much? If your kitchen is run at 100% perfection and efficiency, cool, but don’t worry about us.

[Anonymous No.11713071]

>>11710732
This thread is like a French guy telling China that they are all fucking incorrectly and it’s a miracle that there are any Chinese people at all.

[Anonymous No.11713144]

>>11712638
>measuring a solid object
>bro just use liquid volume measurements it's better

[Anonymous No.11713173]

>>11713023
This implies that the past several decades of American boomers producing 4000 different casseroles (all with a base of canned cream of mushroom soup) has contributed anything at all to human cuisine as a whole.

[Anonymous No.11713187]

>>11713144
>Being this autistic

[Anonymous No.11713207]

>>11713187
>Why would you ever want precise measurements in a recipe? Just use this random shit printed on the side of the butter I'm sure it's fine

[Anonymous No.11713221]

>>11713207
that shit on the side of the butter is the measurement, fucktard

[Anonymous No.11713231]

Do bongs really think measuring by weight is easier? If I need a cup of flour I can just scoop and level, takes half a second and comes out perfect every time. To get 100g or whatever you have to zero the scale, pour it into a bowl, oh it's a little too much, better spoon a bit back into the bag, it's just a hassle.

[Anonymous No.11713242]

>>11713207
For most purposes outside of precision baking being that precise makes no difference.

[Anonymous No.11713247]

>>11713173
Hey those boomers saw their 18 year old friends get blown up so you can have the right to be a dick.

[Anonymous No.11713256]

>>11713247
I don't give a fuck if boomers saw a couple of their boomer pals die for the glory of Israel, I will always fucking hate them and will take any opportunity to shit on them

[Anonymous No.11713292]

>>11713173
>casserole
hating on casseroles makes you the ultra-pleb. slow-cooked double heating for maillard reaction browning and flavor blending a dish heightens food to a new level.
What do you think Lasagna is? It's a specific kind of casserole, and it's amazing.

get off the memes and expand your mind fuckhead

[Anonymous No.11713321]

>>11713292
based illiterate poster

[Anonymous No.11713395]

>>11713292
Or the Tartiflette?

[Anonymous No.11713663]

>>11711228
I dont understand how you think you can recreate a recipe using mass for ingredients like flour that are wildly hydroscopic and whose mass varies based on ambient humidity, or for butter which also has varying amounts of water. Measuring by volume using a standardized fluffing/packing protocol is much more accurate than using a scale.

[Anonymous No.11713679]

>>11710732
Hey yuropoor, how many stone do you weigh?

[Anonymous No.11713744]

>>11713663
Most mass-production products involve pre-measured large volume bags of ingredients like flour and sugar anyways.

[Anonymous No.11714381]

>>11711600
>>recipes don't have to be precise, just follow your heart
Correct.

[Anonymous No.11714705]

https://www.tysknews.com/Depts/Metrication/metric_land.htm

[Anonymous No.11714852]

>>11713207
>>11713221
>It's measured on the side.
>Whine about it.
>Probably try to autistly complain that butter does change volume based on temperature despite being pre-measured for you.
You can claim you're intelligent all you want, but the inability to use the metric and imperial systems at the same time, while committing cultural suicide, is pretty damning.

[Anonymous No.11714878]

>>11710732
>How are you even supposed to perfect a recipe
if you have to rely on "perfect" measurements you can't cook for shit

[Anonymous No.11714939]

>>11710732
We're resistant to change. We started on the Imperial system of measurements, got used to it, and never switched when Metric was introduced. Industries use Metric, foods and drinks have metric printed on them, but the government has yet to mandate teaching Metric instead of Imperial in public schools.

[Anonymous No.11715910]

>a Euro makes brownies
>put bowl on scale
>measure and whisk dry ingredients in the bowl and make a well
>measure and mix wet ingredients in the well, fold together with spatula
>wash bowl and spatula, rinse whisk
>the brownies are perfect

>a merimutt makes brownies
>set out a bowl, a flat knife, a series of cup and spoon measures
>measure each ingredient, dry then wet with a well, according to the required measuring tool
>make sure to sift all powders (flour and any nut meal) and pay attention to whether the brown sugar is "packed" or "loose"
>remember to level everything off with your knife back into their respective containers (and careful not to spill any on the counter)
>make sure to scrape out all highly viscous liquids like honey, and clingy fats like oil and melted butter
>wash measuring tools as necessary before using it for another wet measurement
>fold together with a spatula
>wash bowl, spatula, any remaining measuring cups, anything you might've spilled on the counter while levelling, rinse sieve
>the brownies are probably fine, might even be perfect if you did all that to a T

Don't even get started on something that requires more precision like macarons.

[Anonymous No.11715913]

>>11710742
I've seen cups of pasta, cups of brocolli, cups of chicken etc. in recipes like what the fuck just actually fucking measure it

[Anonymous No.11715967]

>>11715910
/thread

[Anonymous No.11716018]

>>11711414
>+20g of flour more
>-20ml of water too little
>medium egg instead of large egg
>8g instead of 10g of yeast

>uuh this pastry tastes really dry

[Anonymous No.11716390]

Volume is most indefensible imperial class of measurements.

Name - What it should be
teaspoon - 5mL
tablespoon - 15mL
fluid oz - 30mL
cup - 250mL
pint - 500mL
quart - 1L
gallon - 4L

There I just simplified 7 units down into one unit.

Here take these two questions:
>How many teaspoons are in a quart?
>How many 5mL quantities are in a 1000mL quantity?
One was just a simple math problem while the other had you going through 4 conversions if you knew what they were off the top of your head, but you probably looked it up on google anyway.

Fuck imperial volumes. Though Fahrenheit vs Celsius is mostly personal preference in my experience.

[Anonymous No.11716410]

>>11710742
>Do you weigh everything on a scale when it asks for grams?
I usually do since it's pretty easy and precise with a digital scale. You can usually weigh everything into the same bowl by pressing tare in between. I often even just weigh liquids (1L -> 1 kg) since I find that easier.

[Anonymous No.11716412]

>>11710732
because they are obese subhuman non-white mutts who cannot do anything correct

[Anonymous No.11716415]

>>11716390
Fuck I just read "Americans use cups" and thought it was an imperial hate thread. Not a thread about using scales vs measuring cups/spoons.

[Anonymous No.11716470]

>>11713207
>everyone has to either precisely measure out their ingredients or eyeball it
>you can't choose on your own, there's a best way and one of us is doing it all wrong
If you want to be precise, be precise. We've chosen not to be so precise, which is helpful for you because you can assign whatever numbers you want to the recipes and you're probably not far off. As a hobby you could find what the exact measurements should be and cook American dishes better than any American could.

[Anonymous No.11716651]

>>11715910
>lists sifting for American measurements but not Europeans measurements
>thinks the purpose of sifting is for measurement and not for the quality of the finished dish
>thinks it takes any time whatsoever to "pay attention" to packing brown sugar (it definitely takes less time to scoop and smash with your hand through the bag than to weigh it out, you lose on this one)
>washing your cups and spoons while still cooking the same dish
>can't level a cup without spilling on the counter

Seems like you actually can't cook and don't have experience in the kitchen. Your greentext list is like someone who has never cooked before anxiously regurgitating a memorized list of instructions.
With the same amount of mise en place and the same (translated) recipe, I could make a batch of brownie batter with imperial twice as fast as with a scale in metric. It just doesn't take any time at all, regardless of how complicated spoons might seem to you as a concept.

[Anonymous No.11716782]

>>11710732
>Recipe calls for 4 garlic cloves
>What size clove? They're all different? WTF Gilroy, USA?
The absolute state of Yuros.

[Anonymous No.11717244]

just convert volume to weight with density you faggot

[Anonymous No.11717896]

>>11716412
What does that say about your country when it is objectively inferior then?

[Anonymous No.11718800]

Friendly reminder that you anachronistic americans rely on metric as soon as you need to do anything important. Like killing people from afar or fly rockets to Mars, you use metric. Another friendly reminder: only you and Liberia use imperial measurements.

[Anonymous No.11718822]

>>11718800
Well, we mainly use Metric in the military for NATO interoperability.

[Anonymous No.11718986]

>>11718800
Kentucky windage ain't no metric, son.

[Anonymous No.11718994]

>>11718800
>Yuro doesn't know Myanmar is a country
That's some shitty education

[Anonymous No.11719085]

>>11710829
That's maybe 7 grams difference, I hope you also account for temperature, altitude and relative humidity you autistic piece of shit

[Anonymous No.11719185]

>he needs exact amounts for tweaking a recipe
Nigga u even cook

[Anonymous No.11721150]

>>11719185
How much can you truly deviate from a recipe before fucking it up? 10%? 20%?

[Anonymous No.11721179]

>>11710744
>look at us! look at us! look at us! we're so great, look at us!
>boohoohooo, why are you all looking at us!
Americans in a nutshell.

[Anonymous No.11721224]

>>11710732
>cups
>ounces
>tablespoons
>gallons
nuke this country

[Anonymous No.11721519]

>>11718800
Liberia was literally an ethnostate experiment that went horribly wrong. Kind of like the US nowadays, kek.

[Anonymous No.11721713]

>>11721179
The absolute STATE of the obsessed

[Anonymous No.11721724]

>>11718800
US Customary Units actually, they're technically different than Imperial, but they're pretty close.