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I'm a huge fan of the fact this does weight conversions (cooking by weight is now my favourite, and I've been looking for a site that is just weights, so this l
by bruce_one 9y ago
I'm a huge fan of the fact this does weight conversions (cooking by weight is now my favourite, and I've been looking for a site that is just weights, so this looks like a win to me :-) ).
One note I'd make, though, is that US, UK and Australian cups are all different sizes. (and possibly others?)
And from the one recipe I saw it looks like you're using UK cups? But, possibly not as well... Either way, it might be worth calling that out, or allowing for cup-type specification similar to how you do for weights?
Somewhat related, some sites call out egg weights too, and that might be something to try and do here too? (Because, if nothing else, egg weights are often written on the carton which acts as a guide; even if people don't actually weigh them.)
Another thought, again... Some kind of showcasing? A la Github's explore, or even "awesome" pages? I might be off, but to me discovery is really important for recipes and I love browsing "cookies" or "desserts in a hurry" or similar; and pages akin to that with community curation could be nice?
Hmm, another random idea... Some kind of more granular forking to facilitate things like "do you have a stand mixer?" and that kind of distinction? (Coupled with "equipment switches" maybe?) In the past I've done recipes that required something I didn't have, and I've had to tweak fairly aggressively to make it work, but when/if it did work, maybe adding that feedback into the recipe would be valuable? e.g. user ticks "don't have a dehydrator", and recipe tweaks to "use your oven and set it low", etc.
Anyway... It looks awesome! Keep doing what you're doing, and I'll use it :-) Just some random thoughts that came to mind :-)
- askvictor 9y ago> Somewhat related, some sites call out egg weights too, and that might be something to try and do here too? Some technical recipe books I've used just specify the weight of total egg. Not that useful for a home cook though. For that matter, I'm curious what egg size descriptions is like in other countries; in Australian shops they're like condom sizes - I haven't seen 'small' or 'medium' eggs for over a decade.
- BBlarat 9y agoWell it depends on what you're cooking, if you make an omelette it's not a big deal if you have too much egg, but if you make say a chocolate fondant than the size of the egg is very important to get the correct texture.
- roryisok 9y agoWe have small / medium / large here in Ireland. I'd bet they're the same size as your xl / xxl / magnum eggs though
- egeozcan 9y agoIn Germany, they are "S", "M", "L", "XL"; although I've seen "S" only once, ever.
- germanier 9y agoSize S is usually sold to be processed and not to end-consumers. If you really want to buy them you probably have most luck in organic food supermarkets (unless you need a few europallets of them).
- keithasaurus 9y agoThanks! All useful thoughts.
- anotherevan 9y agoLove that you can convert the measurements to preferred units (such as metric). I second Bruce's comment about cup sizes being regional. So are teaspoons and tablespoons for that matter. The wikipedia pages do reasonable coverage on this. So good to clearly indicate which region's measurements are being used. Always been a frustration of mine when reading recipes as having to figure out what country the recipe is published in to figure out what the measurements actually are. (Unless they are in metric, which is unambiguous.)
- rojobuffalo 9y agoI was under the impression that the Imperial (UK) measures were mostly no longer used. Is that wrong?
- anotherevan 9y agoNot sure on that, but there are more regions than just the US and UK. For instance, here in Australia a teaspoon[1] is 15ml, not 14.92ml, and a tablespoon[2] equals four teaspoons, not three, so 20ml, not 14.8ml. [1] https://en.wikipedia.org/wiki/Teaspoon#United_States_customary_teaspoon https://en.wikipedia.org/wiki/Teaspoon#United_States_customa... [2] https://en.wikipedia.org/wiki/Tablespoon#Traditional_definitions https://en.wikipedia.org/wiki/Tablespoon#Traditional_definit...
- codefined 9y agoCurrently living in the UK, perhaps 90% of the recipe books and equipment I currently have in my house are Imperial. Definitely do value that as an option.
- pbhjpbhj 9y agoRecipes are an area that is quite hard to shift to metric because often recipes are handed down from previous generations. Simplistic conversions are easy, but will often create slight problems in the recipe - eggs, 'spoon based measures, etc., break the rounding that goes on in moving between measure systems. Cookware passed down too could help to promulgate Imperial measures, we have a heap of tins that are inch-based measures. They're small effects but they add up.
- deleted 9y ago[deleted]