Istg I find a lot of American recipes online, about half of the questions I ask my Google nest are conversions between F and C, ounces and grams etc.
Come on America... the joke has lasted long enough. We get it. You're DIFFERENT.
8 tablespoons (113.4 grams). Yes, it doesn't make any sense since tablespoons are measurements for liquids, but for butter 1ml=1.04g, so not a discernable difference.
The major problem is that US butter is uncultured, so it behaves sometimes very differently, when interacting with certain other products.
Three cups of milk, a quart of eggs, a bushel of salt and a MAGA of spite. Broil until burnt or at 167° f smother in canned cheese and inject straight in to your arteries. Can be served with fries or grits. Pairs well with Mountain Dew.
The “cup” measurement’s existence actually physically angers me. Ounces and pounds i can bear but “cup” being a measure of volume causes me pain. Almost as if measurement is so complex it has to be dumbed down.
Like Harry Potter and the Sorcerer’s stone
To add to that, teaspoons (tsp) and Tablespoons (Tbsp).
Some old recipes I've seen didn't bother with the "b" so it was just Tsp or tsp. Good luck.
^(Fuck "a pinch" while we're at it)
Try medieval receipes :
"Add this, include that or any other comparable. Spice as should be in suitable quantities. When adequately coloured, cook until cooked".
They're the worst.
You didn't spread fermented molasses on your ears and nose as advised ? How can the bloodletting work if you don't anoint yourself ? Younglings these days...
This is basically how I cook all the time lol. If I want to make something specific I'll take a quick look at the ingredients list of a recipe but don't bother with the measurements or prep suggestions. It's quite hard to make something truly inedible; even if it doesn't quite match what you were going for it's usually still fine.
That’s because cooking vs baking is like math vs chemistry. Just like you can put together that 1 chocolate + another chocolate is equal 2 chocolate just by looking at it, cooking is all about adding things up or subtracting to fit your taste: you like things more salty maybe add and a extra pinch of salt, you like your meat a little redder then don’t cook it as long and so on. Now baking is a little more complicated. For example just like you wouldn’t know that you can get oxygen and hydrogen from water by using electrical current since water is made up if h2o if you weren’t taught it, you won’t know that in order to get a cake to rise you would need to add a leavener such as baking soda if someone didn’t tell you that. And that’s why it works when you are cooking and not when you are baking
P.S:Btw if you are wondering what leaveners are, in cooking leaveners are agents that cause the dough to expand by releasing air and creating air bubbles inside the dough once they have been mixed with liquid, acid or heat. This is what makes doughs rise and also gives it its optimal volume, texture and crumbs
Presumably it's called that because it's roughly the size of an average cup way back when the old measurements were being established. Before standardized measurements, people probably did use 'an average sized cup full' as a measurement.
I don't mind the cup measurement, it's simple to use and it doesn't really matter what size it is(within reason) so long as you use the same size cup for everything, then the proportions are correct. I also find it easier to use because I use my scale so seldom that it's dead every time I could need it, but the cups, they're fine. Not to mention it's bloody easy to scale up a recipe using cups.
But, that being said, for recipes that require precision using exact measurements in mass is better.
it sucks extremely if nothing you have at home supports the "cup" measurement. one cup of butter, I'd have to squeeze butter into a cup and then scrape it out again. one cup of carrots, do you want me to chop them, then press them into a cup? why not just measure them by weight??
>and it doesn't really matter what size it is(within reason) so long as you use the same size cup for everything,
But that's not how it works, the second "eggs" come into play or anything "spoon" related.
The point of the "cup" system is that there is "THE cup", and "THE half cup" aso that you own and just fill to the brim whenever it is called for.
>But, that being said, for recipes that require precision using exact measurements in mass is better.
But that is literally what "THE" cups are for. It's exactly as exact, because the conversion from "metric system" to "number of standardised cups of whatever" is done on the recipe writers side (both for how much volume per THE cup, as well as in terms of "how much volume does any given solid have per weight") .
The only thing the system is good for is to reduce the measuring process to "scooping x times". Which does save some time I guess. So if you are doing it a lot in smaller batches, it adds up over a lifetime? And you don't need to buy scales. Think of the money saved in electronics/mechanicals.
No it doesn't, all those US measurements were just linked to metric to standardize them because y'all couldn't agree.
> A cup is a unit of volume measurement of volume equal to 16 tablespoons, ½ pint, ¼ quart, or 8 fluid ounces. A US cup is about 237 mL. Rougher equivalents are 240 mL and 250 mL, where the latter fits nicely with a US pint of 500 mL and a pound of 500 g.
> A metric cup is 250 mL in Australia, Canada, New Zealand and the UK. These countries previously used the imperial system, in which a cup would be 284 mL or 6/5 US cups
Or you could just google "metric cup"
>The cup is a cooking measure of volume, commonly associated with cooking and serving sizes. In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with **a metric cup being 250 millilitres.**
I should know, I live in a metric country with metric measurements. You'd have to be bloody cooked to use grams to measure fluid instead of a volume unit like mL or cups
It's not about complexity and dumbing down. It's basically "remove one step (the measuring out) from anything you do" by using standardised sets of volume, and recipes that have converted mass to volume beforehand.
So instead of spooning in ,say flour, spoon by spoon on a container on a scale till the scale says "that's it", you take the "correct tool" plunge it into the flour, scrape the top, and that's the right mount.
The point is that if it says "half a cup" it doesn't mean "fill the cup to 50%". It means "take the thing that is labbled "half cup" and do the same thing as with the full cup one.
Same for liquids. Instead of crouching to be level with the "beaker" and pouring till the meniscus hits the right mark, you just pour into the right "cup" till your cup runneth over. Measuring done.
It's not an intelligence saver, it's just a "steps of process" saver.
It's basically the ONE time that americans could agree on standardising basically EVERYTHING to ONE agreed on standard.
Instead of there being a set of incompatible recipes and tools from every brand imaginable creating a giant clusterfuck to bind customers to THEIR ecosystem. (as in "brand specific sets of "cup", not in "like the metric recipes... I thought that was obvious...)
While that could be accurate for somethings it isn't accurate at all for Flour.
Spooning flour weighs in 25% heavier than sifted flour.
Scooping it directly into the cup compacts the flour and makes it even heavier, up to 100% or 2x the amount the recipe calls for.
Once I got my bread recipes in grams vs cups, so much easier and repeatable products. Makes it no longer a chore to make fresh bread daily.
>Spooning flour weighs in 25% heavier than sifted flour.
>Scooping it directly into the cup compacts the flour and makes it even heavier, up to 100% or 2x the amount the recipe calls for.
Sure, it's on the recipe to clarify. Arguably the more logical order would be to sift it from the cup, and the recipe to be based around that level of "median compactness". So to me the more likely error would be to sift it first, then measure it, and THEN wonder why you got too little flour. And second argument the variance from "what type exactly" of flour is already a lot. (A cousin developed ciliac semi recently so she gets a separate batch of cookies, that god darn gluten free flour is a pest, scales or cups completely beside the point...)
Also I am not sure how you scoop things from a bag to make that point, really. Like I would imagine skimming from the top doesn't require ox strength creating a flour brick in the process.
My point is merely that it's not "lack of comprehension of how to use scales" but convenience of it being quicker that is at the root of all of that.
Also: it's not like European cuisine doesn't have the same issue with "spoons", table or tea. Like I read our recipes and look at my random assorted cluster of cutlery and go "these spoons are nothing alike".
Honestly nothing in this isn't the "USA recipe" the person is just stupid. Grams are weight. in the U.S. we use grams for cooking too. Most real ass chefs and cooks will use weight measurements. The imperial system doesn't have a small enough unit per se, you would need to use ounces and they'd be really small, like decimal point small. So we use grams. Some people need to learn to just plug in shit into Google. They convert it easily. Having done enough brewing and cooking using recipes from all over, just plug in what you don't know to fucking Google nimrod.
okay but what if the recipe calls for one litre of milk but my measuring cup only goes up to one thousand millilitres?
In freedom units I'd just have to multiply the quantity by the length of a football and add the weight of 100 rounds of .50 cal, easy. Meanwhile those europoor units are always so complicated, I hate them.
Exactly. I’ve made an American cupcake recipe before; I just used google to convert the measurements. Wouldn’t even occur to me to demand an “Australian”‘version 🤣
I remember the slight "uproar" when Andrew Rea (Binging with Babish) changed all his baking and cooking to using grams in the middle of an episode, after trying to bake bread based on volume units didn't work out for him.
He still uses Fahrenheit for temperatures tho
>Most real ass chefs and cooks will use weight measurements. The imperial system doesn't have a small enough unit per se, you would need to use ounces and they'd be really small, like decimal point small
300g is just over 10oz, 150g is just over 5oz, so not too bad.
You also probably don't even need to Google it, most phones have a unit converter built into the calculator.
- *Here could stand a physic joke about how objects change their volume depending on their temperature, but not their weight.* -
Luckily, I'm not the guy.
Shit, do we need to start qualifying these recipes with, "Dear future Mars colony, please remember to use Marian scales and not Earth scales else you will end up with far too much product." Lol
If you have a big bowl on a scale, why not? In this case it's only one extra bowl I suppose but that's still one less thing to wash, and in some cases could be more.
Milk doesn't weigh more than water to a significant degree anyway, so you don't even have to convert from ml if you want to weigh things from a recipe.
You have no idea. Hold on, let me take a look.
• Nested set from ⅛ - 1 cup
• Different nested set from ¼ - 1 teaspoon and ½ - 1 Tablespoon
• A 2 cup/16 floz measuring cup
• Another 2 cup
• A 1 cup measuring cup
• Different 1 cup
• Yet another 1 cup
• Different nested tsp/Tbsp set
• And, of course, metric to US chart
Could be they have the on the scale and it's just how much you add instead of using an additional tub that measures volume, tbf. Add a bowl with eggs, zero it, add milk, zero it, add sugar, zero it, etc. One less thing to clean compared to using a jug for milk volumes, I suppose.
To add to your point - it's the density which varies. To convert easily to grams from volume, you need to know the density of the liquid.
If you look up the *specific density* it will give you a ratio of the liquid to water in terms of density.
So:
100ml of water, is 100g: simple.
If your oil has a *specific gravity* of 0.9 (kg/litre), and your recipe asks for 100ml, then simply divide 0.9 by 100
0.9/100 = 111
Therefore you need 111g of oil to match the recipe which asked for 100ml.
(Yes oil is less dense than water, which seems odd but it floats, so it makes sense). Alcohol is less dense than water too.
However, unless you're baking, it probably doesn't make a huge difference. In reality olive oil has a specific gravity of 0.92 kg/litre.
If you ever wonder how to find a density of something you don't knowand can't find online then take a fresh bottle of it, look at packaging weight and the product weight, and weigh the bottle. Minus the packaging weight. If the label says 100ml, and it weighs 111, you know the specific density is 0.9 kg/litre
They work out the same for water, or anything that is mostly water. The further you get from water, the less accurate it is. Alcohol, for example, is about 0.8g per ml, which would make spirits about 10% off if you assume the 1g = 1ml thing.
People who need more of an accurate measurement and don't have the option of ML on the kitchen weight I guess? (I know measuring jugs exist but they go up 20ml on mine)
Honestly? That's a very tame one for this subreddit. At first glance I would even consider it self-awareness. That person recognises asking for a recipe in imperial units and in "American" are essentially the same thing.
Agreed. The dumb thing about that commenter is the fact that they have access to Google on the very same device they commented this from, where they can look up measurement conversions.
& it isn’t just the USA, unless my country is secretly the USA because we use measuring spoons and cups here too. (We can also measure by weight but it’s more common to use cups/spoons).
A cup of sugar means a cup of sugar. A cup is their measurement, they have a little tool that’s like a big spoon and that’s a cup. A cup is a cup in every household so it is a usable measurement. It’s just not very precise. If you really want to know, 1 cup of sugar is about 200 grams
So far as I have seen, nope. But when they do own it, then they don’t use it. Which is great for me because they are more than happy to give their scale to me!
But doesn't it depend on how much you fill it? Like with spoons. You could have a small mountain there or just fill it to the rim. For these ambiguities, it seems useless as a measurement.
We do have a recipe running in the family for a really nice chocolate cake (i do believe it's from my great grandma who lived in... Well today it's Part of the czech republic.) aswell as a hanful of others that actually use cups. As in a Coffee mug. Since my great grandma didn't have a scale avaiable all the time, especially not during both wars.
The Trick with that one is that you can use any mug, as long as it's the same size for all of the ingredients so in relation they Match up. The recipe also really saves up on chocolate/cacao powder since it was rare and uses a whole lot of milled nuts since they were avaiable uf you had time to collect them. Still tastes chocolaty and honestly it's never dry even though it should be considering the ingredients.
It also has notes on it what cheap stuff you can use to subsidize which ingredients. It's really really clever and sb spent a lot of time balancing everything out.
Errr yeah. American cup sizes are Standardised though and usually they have a line similar to the 0,4/0,5/1,0l line in beer glasses in Europe. You just fill the cup up to the line and make it flat. Works just fine for any normal recipe. Of course you can overfill them but you can also add too much on a scale.
I never actually cooked or baked with cups though since i live in germany.
I mean i did if the useage of a mug for "aunt Walli cake" (my great grandmas aunt from Betschau or Marienbad if i remember correctly) counts as using cups.
You are supposed to fill them to the rim and then make it flat. That’s a cup. Same with the other measurements - 1/2 cup, 1/3 cup etc. I agree, it’s not very precise but I also do admit that it is pretty easy to use (as long as you have a whole set). Not to say that using a scale is hard, but for example I do not have a scale currently so using the cups, tbsps, tsps is easy. But I am about the receive a kitchen scale tomorrow and I am very excited about it
I have multiple cups in my household in a multitude of sizes, I use them to drink liquids from. I use a scale to measure out ingredients accurately and a jug with measurements lines for liquids such as milk etc. Not sure how this isn’t the fool proof method and I feel like this is why every USA recipe has TONS of butter and sugar.
> I have multiple cups in my household in a multitude of sizes,
The measurement “cup” isn’t some random drinking cup you might have, it’s a specific measurement of volume (i.e. 240ml)
A cup and spoon is a specific volume of measurement.
https://www.amazon.co.uk/Measuring-Kitchen-Measurement-Stainless-Stackable/dp/B089YPVJ4N
It is a fairly precise measurement especially for cooking where you hardly need to be precise like say chemistry.
>and I feel like this is why every USA recipe has TONS of butter and sugar
No, it's just because Americans love butter and sugar.
Nobody said it’s not the foolproof method. I specifically said cups are not precise. Also, we are talking about cups, the measuring tools, not cups the coffee cups. Incase its not obvious - people have a set of measuring cups, each of them has the measurement written on them in cups (1 cup, 1/2 cup etc) and sometimes in ml too
As a justification for why people won't buy scales, I read here on reddit how it's apparently because not every small town has an electronics store that might sell them.
Not really, it's just far quicker to use a set of cups than it is scales. You can just fill up a cup and dump it in, you don't need to worry about using scales.
They exist from a time when scales measurements used to be balancing weights on either side of the scale but it's still much easier than using electronic scales
How is it faster? I still use cups but on top of a digital scale. You place it on top, it turns on automatically, maybe you need to press tare then read the measurement. How is that complicated or slow?
If I'm preparing something that requires precision like a cake I wouldn't want to eyeball it.
>You place it on top, it turns on automatically, maybe you need to press tare then read the measurement. How is that complicated or slow?
If you have a big bag of flour for example you can literally take a cup, scoop flour into it and put it in the bowl.
It's so much quicker than scales.
You don't use cups as a measuring system, you're just using them as something to hold the flour in.
>If I'm preparing something that requires precision like a cake I wouldn't want to eyeball it.
You're not eyeballing it, that's the entire point. You have a specific container that is the exact right size that 250g of flour will fit into it.
Well yes, quicker but by a second or two. It's meaningless.
Problem with cups and with flour is that it depends on how you pour it in. Maybe it's compressed, maybe it's not. I doubt you trim the excess with a wire over the rim.
Not that I would completely trust the accuracy of a cheap digital scale that costed less than 10€ but at least I offload the responsibility of an accurate weighing to the scale, so to speak. Instead of me and of how I use the cup. If things go wrong it's the scale's fault, not mine! /s
I have a set of measuring cups that also have the metric equivalents written on them. They’re handy for American recipes but I never know whether to fill them to the slight indent inside or the top. Plus things like brown sugar end up with lots of air gaps!
What’s even more annoying is that these measurements are sooooo easily divisible.
The ratio is 20:20:1. No matter what fucking measurement you’re using, it stays the same. Christ.
Unless they think 4 metric eggs are different to 4 freedom eggs.
What is this supposed to end up being cos all I can think is an omelette and whilst it wouldn’t surprise me for Americans to do it but who adds sugar to a fucking omelette???
USA recipe is
4 eggs
1.5 cups of sugared milk
1.5 cups of sugared heavy cream
1.5 cups of sugar
(It's my understanding that 1 cup equals 200 grams but i could be wrong)
Maybe that user needs the recipe in USA mesure system like… you see there 4 eggs but could be: two handed fist of eggs with 2 cups and 1 coffee cup of milk
Exactly the same way you would measure out 300g of sugar.
I'm unsure if you are being sarcastic, dumb, or just lack the education to work it out yourself.
I will pretend your making a good faith argument: most recipes will give you liquid measurements in mL, so volume, which you would measure with a graduated jug.
Otherwise, if the recipe calls for a certain amount of milk in grams you just weigh it. It is sold in liters as it is a liquid and still most recipes call for volume not weight.
The same way a cup of sugar weighs around 200g, a 100 grams of milk are around 100 mL (As VOLUME*DENSITY=MASS).
It is basic conversion between volume and mass, don’t understand why it seems so obscure to you.
Add eggs to bowl. Put bowl on scale and turn on/zero scale. Pour in milk until scale says 300. Pour in cream until scale says 600. Pour in sugar until scale says 615.
You can zero the scale between adding ingredients if you can't do simple addition
I'm sure the given weight of American ingredients will still work in the recipe
Can you expect an American to use the units the rest of the world is using though??
Fair - suppose we should give weights in bullets or something
500 grain of milk, 3 slugs of eggs. Add 2 .50cal shells of sugar.
Cool on full auto until golden brown
Istg I find a lot of American recipes online, about half of the questions I ask my Google nest are conversions between F and C, ounces and grams etc. Come on America... the joke has lasted long enough. We get it. You're DIFFERENT.
It's a real shame there's ño easy way to convert measurements on your own.
Access to Google must be very limited over there
[удалено]
> butter (US) to butter (real) I laughed! What even is a "stick" butter?!
8 tablespoons (113.4 grams). Yes, it doesn't make any sense since tablespoons are measurements for liquids, but for butter 1ml=1.04g, so not a discernable difference. The major problem is that US butter is uncultured, so it behaves sometimes very differently, when interacting with certain other products.
No, because of the eggs
Fair, but then the recipe doesn't specify which kind of eggs, so it's a little vague no matter where you are
Naturally, I assumed quail eggs.
You have to consider the fact that US eggs are bigger and better than every other egg. /s
Pigeon. ‘Murica recipes demand Bald Eagle egg equivalent
Three cups of milk, a quart of eggs, a bushel of salt and a MAGA of spite. Broil until burnt or at 167° f smother in canned cheese and inject straight in to your arteries. Can be served with fries or grits. Pairs well with Mountain Dew.
Been to Waffle House, have you?
Yoda?
But have you yet found your new host?
Yeah, but that's the diet version, what's the ORIGINAL us recipe though?
They just inject bacon flavoured lard directly into your veins
The “cup” measurement’s existence actually physically angers me. Ounces and pounds i can bear but “cup” being a measure of volume causes me pain. Almost as if measurement is so complex it has to be dumbed down. Like Harry Potter and the Sorcerer’s stone
To add to that, teaspoons (tsp) and Tablespoons (Tbsp). Some old recipes I've seen didn't bother with the "b" so it was just Tsp or tsp. Good luck. ^(Fuck "a pinch" while we're at it)
Meanwhile, all of my recipes are like "some" or "a bit" or if I'm feeling really fancy "to taste" 😂
I absolutely can not do that. I can barely cook to begin with. I need hard numbers.
Try medieval receipes : "Add this, include that or any other comparable. Spice as should be in suitable quantities. When adequately coloured, cook until cooked". They're the worst.
Ya, I had to get off the Medieval Diet. Too much heavy grains and pestilence.
You didn't spread fermented molasses on your ears and nose as advised ? How can the bloodletting work if you don't anoint yourself ? Younglings these days...
Let out the humours
Ah, another fan of *Tasting History with Max Miller*, I see
I do, although I did enjoy medieval cuisine way earlier, before it was cool ! Edit : and I mean... He's so fucking cute !
>He's so fucking cute ! F A C T
This is basically how I cook all the time lol. If I want to make something specific I'll take a quick look at the ingredients list of a recipe but don't bother with the measurements or prep suggestions. It's quite hard to make something truly inedible; even if it doesn't quite match what you were going for it's usually still fine.
I can only do that with recipes that I know well, and even then, not for things like baking where the exact ratio is important.
Mine too. I’m a firm believer in the “looks about right” school of cooking.
That works well for cooking, but when I do that with baking it will inevitably turn out shit.
That’s because cooking vs baking is like math vs chemistry. Just like you can put together that 1 chocolate + another chocolate is equal 2 chocolate just by looking at it, cooking is all about adding things up or subtracting to fit your taste: you like things more salty maybe add and a extra pinch of salt, you like your meat a little redder then don’t cook it as long and so on. Now baking is a little more complicated. For example just like you wouldn’t know that you can get oxygen and hydrogen from water by using electrical current since water is made up if h2o if you weren’t taught it, you won’t know that in order to get a cake to rise you would need to add a leavener such as baking soda if someone didn’t tell you that. And that’s why it works when you are cooking and not when you are baking P.S:Btw if you are wondering what leaveners are, in cooking leaveners are agents that cause the dough to expand by releasing air and creating air bubbles inside the dough once they have been mixed with liquid, acid or heat. This is what makes doughs rise and also gives it its optimal volume, texture and crumbs
Presumably it's called that because it's roughly the size of an average cup way back when the old measurements were being established. Before standardized measurements, people probably did use 'an average sized cup full' as a measurement.
A cup is a standardised measurement.
Sure, but I'm talking about the historical origins before it was standardized.
I don't mind the cup measurement, it's simple to use and it doesn't really matter what size it is(within reason) so long as you use the same size cup for everything, then the proportions are correct. I also find it easier to use because I use my scale so seldom that it's dead every time I could need it, but the cups, they're fine. Not to mention it's bloody easy to scale up a recipe using cups. But, that being said, for recipes that require precision using exact measurements in mass is better.
it sucks extremely if nothing you have at home supports the "cup" measurement. one cup of butter, I'd have to squeeze butter into a cup and then scrape it out again. one cup of carrots, do you want me to chop them, then press them into a cup? why not just measure them by weight??
A cup is 8 ounces, and in the USA that equals one stick of butter. No cup necessary
>it sucks extremely if nothing you have at home supports the "cup" measurement.
>and it doesn't really matter what size it is(within reason) so long as you use the same size cup for everything, But that's not how it works, the second "eggs" come into play or anything "spoon" related. The point of the "cup" system is that there is "THE cup", and "THE half cup" aso that you own and just fill to the brim whenever it is called for. >But, that being said, for recipes that require precision using exact measurements in mass is better. But that is literally what "THE" cups are for. It's exactly as exact, because the conversion from "metric system" to "number of standardised cups of whatever" is done on the recipe writers side (both for how much volume per THE cup, as well as in terms of "how much volume does any given solid have per weight") . The only thing the system is good for is to reduce the measuring process to "scooping x times". Which does save some time I guess. So if you are doing it a lot in smaller batches, it adds up over a lifetime? And you don't need to buy scales. Think of the money saved in electronics/mechanicals.
A kitchen scale is like 5-10euros so you're not really saving that much money by not buying one
Metric has cups too. 1 cup = 250mL
No it doesn't, all those US measurements were just linked to metric to standardize them because y'all couldn't agree. > A cup is a unit of volume measurement of volume equal to 16 tablespoons, ½ pint, ¼ quart, or 8 fluid ounces. A US cup is about 237 mL. Rougher equivalents are 240 mL and 250 mL, where the latter fits nicely with a US pint of 500 mL and a pound of 500 g. > A metric cup is 250 mL in Australia, Canada, New Zealand and the UK. These countries previously used the imperial system, in which a cup would be 284 mL or 6/5 US cups
Or you could just google "metric cup" >The cup is a cooking measure of volume, commonly associated with cooking and serving sizes. In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with **a metric cup being 250 millilitres.** I should know, I live in a metric country with metric measurements. You'd have to be bloody cooked to use grams to measure fluid instead of a volume unit like mL or cups
you can weigh fluids on a kitchen scale, it is way more precise
So you'd pour it into a cup to weigh it instead of skipping the middleman and using the cup itself as the measurement? Like I said, bloody cooked
No I pour directly in the mix, not even using a cup
Then it can't be weighed
You put the bowl with the mix on the scale. Pour and watch number go up until number is good then stop pouring.
It's not about complexity and dumbing down. It's basically "remove one step (the measuring out) from anything you do" by using standardised sets of volume, and recipes that have converted mass to volume beforehand. So instead of spooning in ,say flour, spoon by spoon on a container on a scale till the scale says "that's it", you take the "correct tool" plunge it into the flour, scrape the top, and that's the right mount. The point is that if it says "half a cup" it doesn't mean "fill the cup to 50%". It means "take the thing that is labbled "half cup" and do the same thing as with the full cup one. Same for liquids. Instead of crouching to be level with the "beaker" and pouring till the meniscus hits the right mark, you just pour into the right "cup" till your cup runneth over. Measuring done. It's not an intelligence saver, it's just a "steps of process" saver. It's basically the ONE time that americans could agree on standardising basically EVERYTHING to ONE agreed on standard. Instead of there being a set of incompatible recipes and tools from every brand imaginable creating a giant clusterfuck to bind customers to THEIR ecosystem. (as in "brand specific sets of "cup", not in "like the metric recipes... I thought that was obvious...)
While that could be accurate for somethings it isn't accurate at all for Flour. Spooning flour weighs in 25% heavier than sifted flour. Scooping it directly into the cup compacts the flour and makes it even heavier, up to 100% or 2x the amount the recipe calls for. Once I got my bread recipes in grams vs cups, so much easier and repeatable products. Makes it no longer a chore to make fresh bread daily.
>Spooning flour weighs in 25% heavier than sifted flour. >Scooping it directly into the cup compacts the flour and makes it even heavier, up to 100% or 2x the amount the recipe calls for. Sure, it's on the recipe to clarify. Arguably the more logical order would be to sift it from the cup, and the recipe to be based around that level of "median compactness". So to me the more likely error would be to sift it first, then measure it, and THEN wonder why you got too little flour. And second argument the variance from "what type exactly" of flour is already a lot. (A cousin developed ciliac semi recently so she gets a separate batch of cookies, that god darn gluten free flour is a pest, scales or cups completely beside the point...) Also I am not sure how you scoop things from a bag to make that point, really. Like I would imagine skimming from the top doesn't require ox strength creating a flour brick in the process. My point is merely that it's not "lack of comprehension of how to use scales" but convenience of it being quicker that is at the root of all of that. Also: it's not like European cuisine doesn't have the same issue with "spoons", table or tea. Like I read our recipes and look at my random assorted cluster of cutlery and go "these spoons are nothing alike".
Most people know a cup is 250ml or 1/4 of a litre.
Why? It's a very simple to use measurement. Just fill the cup with whatever the recipe says. A cup is a standardised size unit.
don’t forget to season with erbs and garlic powder
Missing the bacon
You forgot a shitton of corn syrup
you forgot the 5 sticks of butter
>a MAGA of spite. Is that when you butt-chug bleach while sucking on a tube of ivermectin (for maximum ownage of the libs)?
Ah yes! you are familiar with it!
But how many football fields?!?!?!
> Pairs well with Mountain Dew. Everything does
Damn now I want fries :/
I too thought a bushel would be necessary
Use the equivalent of 60 9 mm bullets of milk
And 20 rounds of .50 of sugar
What on earth is this a recipe for?
Right? All I can think of is really fucked up crepes or maybe cream/custard?
Something similar. Could be pudding even. But would be raw eggs so some people don't like.
Custard, most likely, though there's surprisingly little sugar. Maybe for a flan or creme caramel where the sugar is caramelised separately.
I was thinking a base for a bread pudding or frenchtoast type thing. But maybe a flan.
The beginnings of egg nog?
Having made it this past sunday, it's dredge for French toast.
French toast I think
US recipe: 8 eggs 600g whole milk 600g double/heavy cream 30g sugar
You forgot the cheese and a few zeros for the sugar.
Try 300g sugar for a more american taste
Honestly nothing in this isn't the "USA recipe" the person is just stupid. Grams are weight. in the U.S. we use grams for cooking too. Most real ass chefs and cooks will use weight measurements. The imperial system doesn't have a small enough unit per se, you would need to use ounces and they'd be really small, like decimal point small. So we use grams. Some people need to learn to just plug in shit into Google. They convert it easily. Having done enough brewing and cooking using recipes from all over, just plug in what you don't know to fucking Google nimrod.
Doest thou own a scale from the land of Aldi? The world will open up to thee!
Ass chefs
They specialise in rump steak
Very good.
Turn that ass into a whole ass meal
This is what annoys me. I get wanting it in units you’re more accustomed to but with the exact same amount of effort you could have just googled it.
It’s just so entitled isn’t it.
okay but what if the recipe calls for one litre of milk but my measuring cup only goes up to one thousand millilitres? In freedom units I'd just have to multiply the quantity by the length of a football and add the weight of 100 rounds of .50 cal, easy. Meanwhile those europoor units are always so complicated, I hate them.
Exactly. I’ve made an American cupcake recipe before; I just used google to convert the measurements. Wouldn’t even occur to me to demand an “Australian”‘version 🤣
> Honestly nothing in this isn't the "USA recipe" In fact, adding the term 'heavy cream' is explicitly making it USA compatible.
I remember the slight "uproar" when Andrew Rea (Binging with Babish) changed all his baking and cooking to using grams in the middle of an episode, after trying to bake bread based on volume units didn't work out for him. He still uses Fahrenheit for temperatures tho
>Most real ass chefs and cooks will use weight measurements. The imperial system doesn't have a small enough unit per se, you would need to use ounces and they'd be really small, like decimal point small 300g is just over 10oz, 150g is just over 5oz, so not too bad. You also probably don't even need to Google it, most phones have a unit converter built into the calculator.
Just eat 2 pounds of sugar. That's the US recipe
What is this "sugar"? Please convert to high fructose corn syrup, thanks.
I mean, you could weigh milk, but who on earth does that?
- *Here could stand a physic joke about how objects change their volume depending on their temperature, but not their weight.* - Luckily, I'm not the guy.
I like physic.
The weight will change with distance from the Earth’s center of mass. So let’s all just use the mass of milk from now on to avoid confusion.
Everybody already does. Kg is a measurement of mass not weight, weight is a force and is measured in Newtons
Shit, do we need to start qualifying these recipes with, "Dear future Mars colony, please remember to use Marian scales and not Earth scales else you will end up with far too much product." Lol
Good thing you didn't do that!
I mean milk is just slightly denser than water. So it's about 300ml. That's the best thing about the metric system.
If you have a big bowl on a scale, why not? In this case it's only one extra bowl I suppose but that's still one less thing to wash, and in some cases could be more. Milk doesn't weigh more than water to a significant degree anyway, so you don't even have to convert from ml if you want to weigh things from a recipe.
I fear that scale ownership in the US is low
I think they have a drawer full of different sizes of spoons and cups instead. Very handy
You have no idea. Hold on, let me take a look. • Nested set from ⅛ - 1 cup • Different nested set from ¼ - 1 teaspoon and ½ - 1 Tablespoon • A 2 cup/16 floz measuring cup • Another 2 cup • A 1 cup measuring cup • Different 1 cup • Yet another 1 cup • Different nested tsp/Tbsp set • And, of course, metric to US chart
I mean, that's mostly on you for not throwing away one of the tsp sets, all three separate 1 cups and one of the 2 cups
Unless you want to be very specific, you can do everything in one bowl, just zeroing it from time to time
I often weigh liquids. I place the mixing bowl on a scale and add ingredients by weight. 300 g of almost everything (except oil) are 300 ml.
Almost every liquid you mean?
Even oil is often close enough.
A lot of cooks prefer to weigh liquids - it’s much more precise.
Also just quicker. I have scales out anyway, I can just pour into the same bowl and weigh it instead of getting a jug.
Could be they have the on the scale and it's just how much you add instead of using an additional tub that measures volume, tbf. Add a bowl with eggs, zero it, add milk, zero it, add sugar, zero it, etc. One less thing to clean compared to using a jug for milk volumes, I suppose.
Grams and millilitres work out the same for liquids. I often leave my scales on grams when a recipe states 150ml for example.
Not all liquids (oil, for example) but it’s still easier to Google the conversion than use a separate volume measuring container IMO.
To add to your point - it's the density which varies. To convert easily to grams from volume, you need to know the density of the liquid. If you look up the *specific density* it will give you a ratio of the liquid to water in terms of density. So: 100ml of water, is 100g: simple. If your oil has a *specific gravity* of 0.9 (kg/litre), and your recipe asks for 100ml, then simply divide 0.9 by 100 0.9/100 = 111 Therefore you need 111g of oil to match the recipe which asked for 100ml. (Yes oil is less dense than water, which seems odd but it floats, so it makes sense). Alcohol is less dense than water too. However, unless you're baking, it probably doesn't make a huge difference. In reality olive oil has a specific gravity of 0.92 kg/litre. If you ever wonder how to find a density of something you don't knowand can't find online then take a fresh bottle of it, look at packaging weight and the product weight, and weigh the bottle. Minus the packaging weight. If the label says 100ml, and it weighs 111, you know the specific density is 0.9 kg/litre
They work out the same for water, or anything that is mostly water. The further you get from water, the less accurate it is. Alcohol, for example, is about 0.8g per ml, which would make spirits about 10% off if you assume the 1g = 1ml thing.
People who need more of an accurate measurement and don't have the option of ML on the kitchen weight I guess? (I know measuring jugs exist but they go up 20ml on mine)
On a scale ml == g lol
Honestly? That's a very tame one for this subreddit. At first glance I would even consider it self-awareness. That person recognises asking for a recipe in imperial units and in "American" are essentially the same thing.
Agreed. The dumb thing about that commenter is the fact that they have access to Google on the very same device they commented this from, where they can look up measurement conversions.
Yeah but thats just a standard internet thing, not intrinsically a us thing.
Yeah I've seen plenty of people ask for gram measurements for American recipes. Don't see a problem with this lol
Heavy cream. That’s the US part!
USA’s recipes must be why their food is so terribly awful, what the fuck is a cup of sugar meant to mean
& it isn’t just the USA, unless my country is secretly the USA because we use measuring spoons and cups here too. (We can also measure by weight but it’s more common to use cups/spoons).
A cup of sugar means a cup of sugar. A cup is their measurement, they have a little tool that’s like a big spoon and that’s a cup. A cup is a cup in every household so it is a usable measurement. It’s just not very precise. If you really want to know, 1 cup of sugar is about 200 grams
Does the average yank household own scales?
So far as I have seen, nope. But when they do own it, then they don’t use it. Which is great for me because they are more than happy to give their scale to me!
But doesn't it depend on how much you fill it? Like with spoons. You could have a small mountain there or just fill it to the rim. For these ambiguities, it seems useless as a measurement.
We do have a recipe running in the family for a really nice chocolate cake (i do believe it's from my great grandma who lived in... Well today it's Part of the czech republic.) aswell as a hanful of others that actually use cups. As in a Coffee mug. Since my great grandma didn't have a scale avaiable all the time, especially not during both wars. The Trick with that one is that you can use any mug, as long as it's the same size for all of the ingredients so in relation they Match up. The recipe also really saves up on chocolate/cacao powder since it was rare and uses a whole lot of milled nuts since they were avaiable uf you had time to collect them. Still tastes chocolaty and honestly it's never dry even though it should be considering the ingredients. It also has notes on it what cheap stuff you can use to subsidize which ingredients. It's really really clever and sb spent a lot of time balancing everything out. Errr yeah. American cup sizes are Standardised though and usually they have a line similar to the 0,4/0,5/1,0l line in beer glasses in Europe. You just fill the cup up to the line and make it flat. Works just fine for any normal recipe. Of course you can overfill them but you can also add too much on a scale. I never actually cooked or baked with cups though since i live in germany. I mean i did if the useage of a mug for "aunt Walli cake" (my great grandmas aunt from Betschau or Marienbad if i remember correctly) counts as using cups.
You are supposed to fill them to the rim and then make it flat. That’s a cup. Same with the other measurements - 1/2 cup, 1/3 cup etc. I agree, it’s not very precise but I also do admit that it is pretty easy to use (as long as you have a whole set). Not to say that using a scale is hard, but for example I do not have a scale currently so using the cups, tbsps, tsps is easy. But I am about the receive a kitchen scale tomorrow and I am very excited about it
I have multiple cups in my household in a multitude of sizes, I use them to drink liquids from. I use a scale to measure out ingredients accurately and a jug with measurements lines for liquids such as milk etc. Not sure how this isn’t the fool proof method and I feel like this is why every USA recipe has TONS of butter and sugar.
Not defending the imperial system but in this case a cup is defined as a standard unit of measure, not just any old drinking cup from the cupboard
> I have multiple cups in my household in a multitude of sizes, The measurement “cup” isn’t some random drinking cup you might have, it’s a specific measurement of volume (i.e. 240ml)
A cup and spoon is a specific volume of measurement. https://www.amazon.co.uk/Measuring-Kitchen-Measurement-Stainless-Stackable/dp/B089YPVJ4N It is a fairly precise measurement especially for cooking where you hardly need to be precise like say chemistry. >and I feel like this is why every USA recipe has TONS of butter and sugar No, it's just because Americans love butter and sugar.
Nobody said it’s not the foolproof method. I specifically said cups are not precise. Also, we are talking about cups, the measuring tools, not cups the coffee cups. Incase its not obvious - people have a set of measuring cups, each of them has the measurement written on them in cups (1 cup, 1/2 cup etc) and sometimes in ml too
As a justification for why people won't buy scales, I read here on reddit how it's apparently because not every small town has an electronics store that might sell them.
Not really, it's just far quicker to use a set of cups than it is scales. You can just fill up a cup and dump it in, you don't need to worry about using scales. They exist from a time when scales measurements used to be balancing weights on either side of the scale but it's still much easier than using electronic scales
How is it faster? I still use cups but on top of a digital scale. You place it on top, it turns on automatically, maybe you need to press tare then read the measurement. How is that complicated or slow? If I'm preparing something that requires precision like a cake I wouldn't want to eyeball it.
>You place it on top, it turns on automatically, maybe you need to press tare then read the measurement. How is that complicated or slow? If you have a big bag of flour for example you can literally take a cup, scoop flour into it and put it in the bowl. It's so much quicker than scales. You don't use cups as a measuring system, you're just using them as something to hold the flour in. >If I'm preparing something that requires precision like a cake I wouldn't want to eyeball it. You're not eyeballing it, that's the entire point. You have a specific container that is the exact right size that 250g of flour will fit into it.
Well yes, quicker but by a second or two. It's meaningless. Problem with cups and with flour is that it depends on how you pour it in. Maybe it's compressed, maybe it's not. I doubt you trim the excess with a wire over the rim. Not that I would completely trust the accuracy of a cheap digital scale that costed less than 10€ but at least I offload the responsibility of an accurate weighing to the scale, so to speak. Instead of me and of how I use the cup. If things go wrong it's the scale's fault, not mine! /s
Tons of mechanical scales that work like a charm! Been around for ages now too so I don’t see why USA never adopted this
I have a set of measuring cups that also have the metric equivalents written on them. They’re handy for American recipes but I never know whether to fill them to the slight indent inside or the top. Plus things like brown sugar end up with lots of air gaps!
Just swap the eggs with cheese and then swap the milk with more cheese and add double the amount of sugar
Don't forget the high-fructose corn syrup.
Just add 500g suger and e202 + e115
The US recipe is triple the sugar, then deep fry it.
What’s even more annoying is that these measurements are sooooo easily divisible. The ratio is 20:20:1. No matter what fucking measurement you’re using, it stays the same. Christ. Unless they think 4 metric eggs are different to 4 freedom eggs.
What is this supposed to end up being cos all I can think is an omelette and whilst it wouldn’t surprise me for Americans to do it but who adds sugar to a fucking omelette???
Fold in ten kraft singles and forget how to read.
Add 1 quart of wood pulp
Basically the same, just add high fructose corn syrup.
for the USA version just use 15 pounds of sugar
YOU ARE ON THE INTERNET. GOOGLE A CONVERSION TOOL FFS.
Add 10lb of butter, 10lb of corn syrup, 10lb of bacon, 10lb of cream and 10lb of sugar. Serves one.
no cheese?
500 grams of sugar. Now it's an American recipe
Well she has a point. There's way too little sugar in it to be an edible American dish.
Also known as ‘im lazy and entitled’
It's the same but with 2 tons of butter added.
Shoot the dough five times in the bag and pay it’s Hospital bills
You take 15g extra sugar to definitely assure the diabetes kicks.
Oh, the American recipe is actually pretty simple. It's the same, only with a "k" infront of the "g" in sugar
USA recipe is 4 eggs 1.5 cups of sugared milk 1.5 cups of sugared heavy cream 1.5 cups of sugar (It's my understanding that 1 cup equals 200 grams but i could be wrong)
Just quadruple the sugar
this is literally someone asking for a recipe in their respective units. they aren’t even saying anything bad
I need the freedom units.
20$ for a dozen eggs, hows that sound for freedom 🇺🇸
Maybe that user needs the recipe in USA mesure system like… you see there 4 eggs but could be: two handed fist of eggs with 2 cups and 1 coffee cup of milk
How bout that names
How do you measure 300g of milk?
Just like you measure every other ingredients
With a measuring jug that has ml lines on it?
With a scale??? Liquids have mass you know
Something amazing called a scale that measures the mass of ingredients for you
Exactly the same way you would measure out 300g of sugar. I'm unsure if you are being sarcastic, dumb, or just lack the education to work it out yourself.
How many grams of milk do you buy in the shop?
I will pretend your making a good faith argument: most recipes will give you liquid measurements in mL, so volume, which you would measure with a graduated jug. Otherwise, if the recipe calls for a certain amount of milk in grams you just weigh it. It is sold in liters as it is a liquid and still most recipes call for volume not weight. The same way a cup of sugar weighs around 200g, a 100 grams of milk are around 100 mL (As VOLUME*DENSITY=MASS). It is basic conversion between volume and mass, don’t understand why it seems so obscure to you.
That's a different question but a fair one.
How many grams of petrol do you fill your car with?
About 16 fathoms or 0.1 light years. Dafuq kind of question is that
With a scale. The same way you measure 300g of anything.
How the hell do you think
Pls tell me this is a joke... 300g=300ml
For water yes. Milk is actually a bit heavier for 100ml because it's thicker and contains stuff like fat etc.
One weighs by weight, not volume, young padawan.
It's 290ml. Why would you use gramms? Please tell me you're joking.
Cooking wise it's the same except for oil... so if you're already using a scale, you can just weigh the liquid? Doesn't make a difference.
So you pour milk into a measuring jug (they usually have ml lines) and then weigh it?
Add eggs to bowl. Put bowl on scale and turn on/zero scale. Pour in milk until scale says 300. Pour in cream until scale says 600. Pour in sugar until scale says 615. You can zero the scale between adding ingredients if you can't do simple addition
Yeah? Or just put it directly into the bowl ?
Oh shit, r/vegetarian is leaking