I agree with Smaug. It's also hard to convert because a cup of one brand of flour can weigh different from another brand. Alice Medrich suggests following how the recipe is written and convert as you go. So, if an author says to fluff the flour, spoon into cup and level it, do that and weigh the contents. Brown sugar is another tricky one. My packed cup may weigh differently than yours. Too bad we ever went to weights and measures, but it's not going away anytime soon.
If you wish. Metric isn't really more accurate, but the arithmetic tends to be simpler because, for most people, base 10 is what they're used to working in. For the same reason, a lot of engineers, woodworkers etc. now do measurements in tenths of an inch etc. You can't get rid of the old system, however- millions of kitchens equipped that way, recipes written that way etc., together with man's general tendency toward inertia, will not be overcome anytime soon.
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