Comment on Einstein-Landauer culinary units
Redjard@lemmy.dbzer0.com 2 weeks agoI have 1l milk and 1kg flour. My recipe wants ⅜ liter milk and 150g flour. 375ml is a bit odd but trivial ultimately, and very easy to measure when I just pour 375g into my blender on a scale.
Now how would imperial cups deal with 150g from 1kg?
I also have 45g oil, what odd measurements would that give when you try to divide out up without a single decimal number?
24g suggar.
I’d love to see all that converted to imperial.
VoterFrog@lemmy.world 2 weeks ago
Our recipes rarely use weights except for maybe meats. We’ve got a scale in my kitchen but it hasn’t been touched in a while.
The ratios of ingredients matter more than the exact values so for the recipe you’re talking about, it’d be like 2 cups of milk, 1 cup flour, 1/4 cup of oil, 1/8 cup of sugar (or 2 tablespoons, which is a pretty common size so most people probably have a scoop for that).
Redjard@lemmy.dbzer0.com 2 weeks ago
it wouldn’t though, it would be like 7.5 parts milk to 3 parts flour to almost a part oil to half a part sugar.
And that still being quite imprecise, using 22g or 26g sugar makes a change in taste I wouldn’t want to happen uncontrolled at random. I’m also closer to 41g oil these days, wouldn’t want to use 50 to make it fit some very coarse division.
Scoops of stuff also seems very imprecise. Are they at least levelled?
I also use “a pinch of salt”, which doesn’t have to be very precise, but if someone were to ask I could tell them “roughly 0.2g”, from having just measured it. I still remembr how much I hated descriptions like “a pinch” as a cooking novice, and now I can simply measure my pinch on a scale and others can confirm their pinch on their scale until it about matches 0.2g too. How would that work in imperial?