this post was submitted on 24 Apr 2026
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I very much prefer to cook/bake/prep in metric grams.
2c white flour, sifted.
1c brown sugar, packed.
1c room temperature water.
2tsp active dry yeast.
2tbsp vegetable oil.
1/2tsp baking powder.
2 egg yolks.
5 egg whites.
Pinch of cinnamon.
Fuck you. Tell me how many grams that is. I don't need five different tools to measure out my ingredients. I need a wet bowl, a dry bowl, and a scale.
Also this isn't a real recipe I just started naming shit at random.
You made cake btw.
I've had to translate recipes from Norwegian to American and this struggle is real. Never thought I'd need to look up material density tables for cooking.
“To American” … what?
We have kitchen scales, we know how to weigh ingredients.
Old recipes in English often use volume measurements, across the pond too.
Modern recipes use weights when possible.
Idk why you’d convert to
ye olde style.I accidentally a word. Converting recipes from Norwegian and metric to American and US customary units.
I'm aware. I have a scale, too. But most people didn't weigh dry ingredients. So when I translate for someone else I have to use the "normal" measures they're used to. For myself, I speak the language and just use metric, my scale, and a measuring cup with both markings.