My favorite conversion site: www.convert-me.com Click on "cooking" on the left hand side and then you enter your ingredient in the search box. Type the measurement that you want to convert in the appropriate box and hit "ENTER". It will convert it into many, many different measurements.
We can certainly direct the issue against the Fannie Farmer methodology. Those measuring cups were developed for the average home-maker who couldnt afford the scales that other countries were using. They became such a hot influence that there wasnt a need to make anymore changes due to comfort level.
When it comes to anything baking, I always use metric. I will use a converter because of the Science and Chemistry that is applied to baking. Im ok if the original owner/creator of said-recipe only uses one way. Ill use the converter and get crackin'! :)
Thankfully digital scales come complete with multiple ways of metering. Ive got a $20 special that reads gm, oz, lb, kg and it is still alive and kicking.
I use both European recipes and US recipes--and I've been using Google to covert metric to US measures and vice versus for years. Never had a problem--particularly with baking.
I have no problems using the metric system--and think the US should have converted years ago. But I will bet that a good oercentage of the people who contribute recipes to this site don't use the metric system at all, so why would you trust their conversions?
All countries except USA, Liberia and Myanmar (Burma) already have metric measurements.
For speed and no need to convert, go to websites and publications from countries which publish recipes in your languages, which will already be in either metric or both metric and volume.
Even use food52 for ideas and then search those sources.
Dear Mr Barbosa (if I've got the family name right), I wrote this note hoping to give you a work-around, a way to find
usable versions of recipes or recipe ideas you find here on food52. After I posted it, I feared it might be off-putting to you. If yes, I'm sorry.
Another user of this site.
I disagree. Often times American recipes do not specify the difference between weight and volume, so google doesn't know either. One ounce = approx 28.34 grams, so I use a calculator to determine metric equivalent. I agree that Food52 should list BOTH measurements! Three cheers for metric!
Most of the recipes on this site are member uploaded....so it's dealer's choice unfortunately. If you want a specific recipe converted, you could ask the uploader....they might, at the very least, have some tips for you.
10 Comments
When it comes to anything baking, I always use metric. I will use a converter because of the Science and Chemistry that is applied to baking. Im ok if the original owner/creator of said-recipe only uses one way. Ill use the converter and get crackin'! :)
Thankfully digital scales come complete with multiple ways of metering. Ive got a $20 special that reads gm, oz, lb, kg and it is still alive and kicking.
I have no problems using the metric system--and think the US should have converted years ago. But I will bet that a good oercentage of the people who contribute recipes to this site don't use the metric system at all, so why would you trust their conversions?
For speed and no need to convert, go to websites and publications from countries which publish recipes in your languages, which will already be in either metric or both metric and volume.
Even use food52 for ideas and then search those sources.
usable versions of recipes or recipe ideas you find here on food52. After I posted it, I feared it might be off-putting to you. If yes, I'm sorry.
Another user of this site.