Used a couple of US recipes recently and most of the ingredients are in cups, or spoons, not by weight. This is a nightmare to convert. Do Americans not own scales or something? What’s the reason for measuring everything by volume?
Used a couple of US recipes recently and most of the ingredients are in cups, or spoons, not by weight. This is a nightmare to convert. Do Americans not own scales or something? What’s the reason for measuring everything by volume?
As an American who has recently learned to love his scale, I’m with you 100%. With that being said, no, many Americans do not have kitchen scales.
Just another one of those things where the rest of world looks at the US and shakes its head. There seems to be a lot of things in the US purely in place based on tradition and logic goes out the window.
But also, there’s no real incentive to change… my brownies taste just fine with a 1/3 cup of oil and a 1/3 cup of water. I am sure they would taste just as good with 80 g of each, but if it works, why change it?
What logic is there in saying grams are better than cups of both work well for the intended task? If I were a professional baker, it’s entirely possible I would have a different opinion, but I (like 99% of Americans) am not.
Oil and water are fine, but flour already starts to be a problem. How densely is it packed?
Then we go on to salt, which can have a lot of different grain sizes (although that is annoying with a scale as well because most kitchen scales are not very accurate with single-digit-grams)
Then it gets really weird when they say to use a cup of grated cheese, because depending on how you grate it it has very different densities
The difference is accuracy.
But what I’m saying is I’m plenty accurate enough with cups… there would be no appreciable difference for my box of brownies.
You’re maybe plenty accurate for the brownies of your preference, but probably not for professional cooking or other activities that require accuracy.
The vast majority of the planet are not professional cooks.
Not the point.
Absolutely the point. Precision is not needed in the vast majority of cooking. It’s a pointless, time-consuming step.
Volumetric measurement is superior. Yes, I’d rather it be liters instead of cups, but cups is better than grams.
Why should I take an extra step to weigh everything out? Why should I give up some valuable counter space for a food scale? That’s just extra work for no reason.
Precision. Volume varies by how tightly something is packed, how finely something is diced, etc. I’ve seen recipes that recommend spooning flour into the measuring cup to ensure it’s not packed in tightly, so you don’t use too much. How much simpler is it to just weigh it?
Unless you’re a professional chef it does not matter if you use 65 grams or 70 grams of something in a recipe. Makes zero difference.
I’m happy that you don’t need it, but some of us like better precision. Plus, it’s convenient to put a mixing bowl on a scale and add things by weight, rather than using numerous measuring cups.
You add thing using cups, dude
F-e-w-e-r D-i-s-h-e-s
Exactly. You need to use a cup to move the thing from its container to a mixing bowl, might as well use a measuring cup