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

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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]You might get a more insightful response if you weren’t so hostile about it. I’m sure there is a historical reason for this if you really want to know. [/quote]

Here you go. Despite the hostile OP I will share this because I love it so much:
https://imgur.com/gallery/imperial-system-S9nYOfZ[/quote]
Thanks for sharing. I'm a physicist, but I've often argued that for day-to-day use English units are more intuitive. A foot is on order of the length of a person's foot. Hot outside in Fahrenheit is ~100 degrees, and cold outside is ~0 degrees...way more intuitive than 40 and -18.[/quote]

Yes, thank you for reading it. I agree- it's the intuition, the divisibility and the calculating in your head (medieval peasants didn't have iphones or home scales!) that are key. And also, KICKER, for baking when humidity and other things are factors, the exact grams matters diddly squat. Anyone ever make pate a choux and you have to add eggs until "it's right". Those are the real bakers. People who need their grams of flour can bow right out and stop accusing us of "crappy cakes". [/quote]

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