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][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]All recipe creators (including American ones) use weighed out ingredients when developing recipes bc it's so much more precise. For the US market they then convert back to volume based measurements.

Weighing and baking is a way better system and even Americans are speaking out in favor of it, eg. Alison Roman on one of her videos. [/quote]

But it doesn’t make sense to convert back to volumes.  Just leave it as mass. Yes, it is way more precise.  It makes zero sense to ever use volumes to measure out solids.  I worked as a chemist for years.[/quote]

NP. It does if you're writing for an audience that doesn't have scales. Your experience as a chemist is totally beside the point. Most Americans don't have kitchen scales, and volume measurements are fine for the vast majority of home cooking projects, even baking. Mass is more precise, but does a cake recipe written in cups work? Of course it does, you can tell because Americans successfully make cakes every day.[/quote]

They make crappier cakes.  [/quote]

Because when people think of quality home cooking, England springs to mind? [/quote]

Clearly you’ve never been to England.  English pastries and baking are exponentially better, on average, than what you typically find in the U.S.[/quote]

Pastries in London are great, just like pastries in Paris or New York or any other cosmopolitan city. What does have to do with home cooks using a scale? I love British Indian food, but regular English food was just bland. [/quote]

Not true!  I was in Salisbury and all the food was amazing.  I disagree with the op though.[/quote]

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