Why do Americans use volumes instead of mass for baking/cooking?

[Anonymous]

The reputation of British cooking is not helping your case OP

[Anonymous]

Anonymous wrote:The reputation of British cooking is not helping your case OP

Are you dumb? They use mass all across Asia, Italy, France, Spain, and virtually the rest of the entire world. I dunno why posters are fixated on British cooking and baking.

[Anonymous]

Anonymous wrote:My guess is that most people never owned scales and they weren’t really very accessible to most people until recently. If you are really interested in baking fairly complicated foods, buy a scale. If you are only interested in occasionally baking some cookies or a simple cake or pie, volume recipes will work fine.

False. Scales and balances have been used since 2000 BC ancient Egypt. The definition of gram is based on the density of water,small you need is a balance with water to measure things..

[Anonymous]

Anonymous wrote:

Anonymous wrote:My guess is that most people never owned scales and they weren’t really very accessible to most people until recently. If you are really interested in baking fairly complicated foods, buy a scale. If you are only interested in occasionally baking some cookies or a simple cake or pie, volume recipes will work fine.

False. Scales and balances have been used since 2000 BC ancient Egypt. The definition of gram is based on the density of water,small you need is a balance with water to measure things..

Not for your average home cook! There were scale professionals who brought their own tools for important measuring occasions and then your apothecary may have one. Even the miller used bags and scoops. The scale professionals were taken seriously and were brutally punished if they were cheats. They weren't hanging around Brunhilde's house seeing if she wanted to measure her porridge.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For over two hundred years home bakers had bowls and a set of standard measuring cups and spoons for baking. They were affordable and portable, scales weren't. So, this is how recipes were written and taught for the home kitchens by generations of home cooks and bakers. Today scales are affordable, portable and very accurate. But, good luck finding cookbooks using weight rather than volume. Also, it upset the Europeans. Which makes us laugh.

I don't think recipes were very precise until the last 50 years or so. Around the turn of the century you would see things like "3-5 carrots." Obviously, there is no standard carrot and the number of carrots was dependent on he size of the carrots and the cooks idea of how much carrot a dish needed. It's cooking, not chemistry.

If you aren't using moles of carrots, it's not chemistry.

Wait until you learn the concept of equivalents.

How to tell me you've never actually worked in a science lab without telling me you've never worked in a science lab.

It's funny how people on DCUM think they're smart and educated when they're clearly not.

This is a very strange flex to have on a cooking thread.
I'm a DP, I'm smart and educated, but I have never worked in a science lab.
Are you feeling insecure about something? Please start your own thread on the concept of equivalents. We will all be in awe of your mastery of the subject over there.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For over two hundred years home bakers had bowls and a set of standard measuring cups and spoons for baking. They were affordable and portable, scales weren't. So, this is how recipes were written and taught for the home kitchens by generations of home cooks and bakers. Today scales are affordable, portable and very accurate. But, good luck finding cookbooks using weight rather than volume. Also, it upset the Europeans. Which makes us laugh.

I don't think recipes were very precise until the last 50 years or so. Around the turn of the century you would see things like "3-5 carrots." Obviously, there is no standard carrot and the number of carrots was dependent on he size of the carrots and the cooks idea of how much carrot a dish needed. It's cooking, not chemistry.

If you aren't using moles of carrots, it's not chemistry.

Wait until you learn the concept of equivalents.

How to tell me you've never actually worked in a science lab without telling me you've never worked in a science lab.

It's funny how people on DCUM think they're smart and educated when they're clearly not.

This is a very strange flex to have on a cooking thread.
I'm a DP, I'm smart and educated, but I have never worked in a science lab.
Are you feeling insecure about something? Please start your own thread on the concept of equivalents. We will all be in awe of your mastery of the subject over there.

Stop trying to deflect. You claimed no one is doing chemistry in the kitchen because no one is measuring things out in moles. Lmao, go back to high school chemistry. The fact that you have no clue about equivalents and yet think they know about chemistry is hilarious.

You embarrassed yourself about your lack of education and knowledge on a subject, got exposed, and are now trying to save face. It's kinda sad, actually.

[Anonymous]

This thread is in the wrong forum. I hope Jeff moves it to political discussion.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For over two hundred years home bakers had bowls and a set of standard measuring cups and spoons for baking. They were affordable and portable, scales weren't. So, this is how recipes were written and taught for the home kitchens by generations of home cooks and bakers. Today scales are affordable, portable and very accurate. But, good luck finding cookbooks using weight rather than volume. Also, it upset the Europeans. Which makes us laugh.

I don't think recipes were very precise until the last 50 years or so. Around the turn of the century you would see things like "3-5 carrots." Obviously, there is no standard carrot and the number of carrots was dependent on he size of the carrots and the cooks idea of how much carrot a dish needed. It's cooking, not chemistry.

If you aren't using moles of carrots, it's not chemistry.

Wait until you learn the concept of equivalents.

How to tell me you've never actually worked in a science lab without telling me you've never worked in a science lab.

It's funny how people on DCUM think they're smart and educated when they're clearly not.

This is a very strange flex to have on a cooking thread.
I'm a DP, I'm smart and educated, but I have never worked in a science lab.
Are you feeling insecure about something? Please start your own thread on the concept of equivalents. We will all be in awe of your mastery of the subject over there.

Stop trying to deflect. You claimed no one is doing chemistry in the kitchen because no one is measuring things out in moles. Lmao, go back to high school chemistry. The fact that you have no clue about equivalents and yet think they know about chemistry is hilarious.

You embarrassed yourself about your lack of education and knowledge on a subject, got exposed, and are now trying to save face. It's kinda sad, actually.

I'm a DP dummy! Read my response again! I'm not the mole poster. Boy you have issues!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:For over two hundred years home bakers had bowls and a set of standard measuring cups and spoons for baking. They were affordable and portable, scales weren't. So, this is how recipes were written and taught for the home kitchens by generations of home cooks and bakers. Today scales are affordable, portable and very accurate. But, good luck finding cookbooks using weight rather than volume. Also, it upset the Europeans. Which makes us laugh.

I don't think recipes were very precise until the last 50 years or so. Around the turn of the century you would see things like "3-5 carrots." Obviously, there is no standard carrot and the number of carrots was dependent on he size of the carrots and the cooks idea of how much carrot a dish needed. It's cooking, not chemistry.

If you aren't using moles of carrots, it's not chemistry.

Wait until you learn the concept of equivalents.

How to tell me you've never actually worked in a science lab without telling me you've never worked in a science lab.

It's funny how people on DCUM think they're smart and educated when they're clearly not.

This is a very strange flex to have on a cooking thread.
I'm a DP, I'm smart and educated, but I have never worked in a science lab.
Are you feeling insecure about something? Please start your own thread on the concept of equivalents. We will all be in awe of your mastery of the subject over there.

Stop trying to deflect. You claimed no one is doing chemistry in the kitchen because no one is measuring things out in moles. Lmao, go back to high school chemistry. The fact that you have no clue about equivalents and yet think they know about chemistry is hilarious.

You embarrassed yourself about your lack of education and knowledge on a subject, got exposed, and are now trying to save face. It's kinda sad, actually.

That's a different poster. I am the poster waiting for someone to use molar carrots in a recipe. You do want accuracy, right? Most vegetables have a fairly high percentage of water. So measuring by weight (since you are using a scale) isn't likely to get an accurate amount of "carrot." How long has the carrot been dehydrating in the store?