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Watching a European cook American recipes is a delight. "What the fuck is a cup?" Umm... Google says 240 milliliters. "Ok. How much butter is that in grams??"
by PennRobotics 5y ago
Watching a European cook American recipes is a delight. "What the fuck is a cup?" Umm... Google says 240 milliliters. "Ok. How much butter is that in grams??"
And so on, while the rest of the food is burning/sticking/melting.
Plus, a "stick" of butter is not sold in Germany. What they have is more than two sticks joined side-by-side.
- chipsa 5y agoWell, problem number one is that you're trying to do volume of butter instead of weight. All the sticks are by weight, so even though they're marked with tbsp on the side (8), the stick is a quarter lb (4oz). So the notional volume is 4 fl oz, and the weight is 4 oz, but the density is not equal to water. The other problem is that density of things can vary wildly. Flour can be 30% different in density depending on how you scoop it ( scoop it into the measuring cup vs scooping with the measuring cup). And of course problem number three is not converting your measurements before you start cooking, just like it's a problem not to mise-en-place your ingredients first. (If you mise-en-place, you've probably got the correct measures of ingredients already).
- SAI_Peregrinus 5y agoI prefer to measure powders by mass, liquids by volume. Butter is weird, since it's a solid but has a pretty consistent density, so it's easy to just cut off the amount needed. It's very rare that a precise amount of butter is necessary, so it's faster to use volume for it than it is to shave off slices onto a scale.