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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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.[/quote]

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. [b]It's cooking, not chemistry.[/b] [/quote]

:shock: [/quote]

If you aren't using moles of carrots, it's not chemistry. [/quote]

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. [/quote]

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. [/quote]

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