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> Kitchen work is all about proportions Only in Imperial/United States customary units. They start with a few unconvincing metric examples, then throw away the

> Kitchen work is all about proportions Only in Imperial/United States customary units. They start with a few unconvincing metric examples, then throw away the pretence and jump right into cups, tbsp, etc. If you'd stop using Imperial, and started using metric + scales, the entire problem domain no longer exists.

aidenn0 9mo ago
TIL that you never double a recipe when using metric units...
paulmooreparks 9mo ago
Bases for cases. One of the advantages of Imperial measurements is that they are divisible by more factors than 2 and 5. This is where metric falls down for cooking. NB: I know the metric system and use it daily, but it's not perfect for every use case.
t-3 9mo ago
Scales are fine, but you're going to need scoops anyway. However, once you've made a recipe before, you probably won't need the scale to make it a second time. Volume measuring equipment is useful for more than measurement, can be easily multiplied or halved, never needs calibration, charging or changing of batteries, and you're going to be estimating anyway once you've gotten familiar with a recipe. It's also very easy to estimate without any standard measuring equipment at all.
- D-Machine 9mo ago
  > you're going to be estimating anyway once you've gotten familiar with a recipe I would disagree slightly for this when it comes to making precise doughs or other things like brines, syrups, candy, and etc. Or at least I would change "estimating" to "adjusting" in your statement above. When it comes to trying something new (whether in baking from a proper source, like e.g. Modernist Bread or Modernist Pizza, or otherwise), a scale is invaluable. But yeah, once you have some something a few times and have the feel, you can convert to volumes and go based on your senses. There's a baseline science / formula to some cooking, but the rest really is art. This feels like a nit, because really I am just glad to see someone else pointing out the obvious realities here. While I would be hesitant to try Mr. Slide Rule's cooking, I'd try your cooking without fear!
D-Machine 9mo ago
>> Kitchen work is all about proportions > Only in Imperial/United States customary units. Cooking is only about proportions in some very narrow fields (e.g. baking), and, even then, adjustment to ingredients, environment, and other contextual factors is paramount, and most adjustments need to be non-linear (whether by mass, volume, or surface-area). If the proportions are anything other than guidelines, you are doing mediocre cooking, at best.

aidenn0 9mo ago

TIL that you never double a recipe when using metric units...

paulmooreparks 9mo ago

Bases for cases. One of the advantages of Imperial measurements is that they are divisible by more factors than 2 and 5. This is where metric falls down for cooking. NB: I know the metric system and use it daily, but it's not perfect for every use case.

t-3 9mo ago

Scales are fine, but you're going to need scoops anyway. However, once you've made a recipe before, you probably won't need the scale to make it a second time. Volume measuring equipment is useful for more than measurement, can be easily multiplied or halved, never needs calibration, charging or changing of batteries, and you're going to be estimating anyway once you've gotten familiar with a recipe. It's also very easy to estimate without any standard measuring equipment at all.

D-Machine 9mo ago
> you're going to be estimating anyway once you've gotten familiar with a recipe I would disagree slightly for this when it comes to making precise doughs or other things like brines, syrups, candy, and etc. Or at least I would change "estimating" to "adjusting" in your statement above. When it comes to trying something new (whether in baking from a proper source, like e.g. Modernist Bread or Modernist Pizza, or otherwise), a scale is invaluable. But yeah, once you have some something a few times and have the feel, you can convert to volumes and go based on your senses. There's a baseline science / formula to some cooking, but the rest really is art. This feels like a nit, because really I am just glad to see someone else pointing out the obvious realities here. While I would be hesitant to try Mr. Slide Rule's cooking, I'd try your cooking without fear!

D-Machine 9mo ago

>> Kitchen work is all about proportions > Only in Imperial/United States customary units. Cooking is only about proportions in some very narrow fields (e.g. baking), and, even then, adjustment to ingredients, environment, and other contextual factors is paramount, and most adjustments need to be non-linear (whether by mass, volume, or surface-area). If the proportions are anything other than guidelines, you are doing mediocre cooking, at best.