Given the measurements in grams, I’d assume the temperature is Celsius.
But 160 is way low if it's F, so ????
I think the creator needs to step in and let us know LOL
A metric teaspoon is 5ml and a metric tablespoon is 15ml. They're perfectly acceptable units, not to mention convenient. Would you rather use 1/2 teaspoon of baking soda or measure 2.5 grams on a kitchen scale? I live in a fully metric country but whenever I need to use a recipe written in grams, I immediately convert them to ts/TS/cups and never look at the gram figure again.
Besides, it's not easy to convert from grams to spoons on the fly because different ingredients have different densities, and the density of powdered material is different from that of a solid block. The same problem arises when converting spoons to grams. The worst is when you encounter a recipe that has been converted from spoons to grams (or vice versa) using the wrong densities. It's like encoding an image in JPEG. Every conversion reduces the precision of the numbers.
that's even worse. if i need specialized equipment to get the right measurements then where is the advantage? with metric units, a scale and a jar with markers for volume is all that i ever need to do all measurements in the kitchen.
what's more, both the scale and the jar can handle imperial units as well.
The worst is when you encounter a recipe that has been converted from spoons to grams (or vice versa) using the wrong densities
if the measurement is done at a specific density, and i redo the same measurement at a different density then it's going to be wrong no matter what. but if that is a problem, then volume is the wrong measurement to begin with.
this isn't even about metric vs imperial, because the same problem applies if the spoon is converted to imperial weight.
spoons need to be converted to mililiters or fluid ounces to avoid that problem.
this is not an argument to keep using spoons as units.
(it's rather wierd. it does go up in 0.1g steps after 0.3g, but if i add something heavier and reset to 0, i have to add more than 0.3g again before it shows a change.)
No, measuring teaspoons and tablespoons aren't usually much larger than tea/tablespoons for use at the table.
They typically have shorter but wider handles and different shapes (often semispherical, but there are others).
I'll still convert for other recipies, water being the easiest to convert as 1mL should be 1g.
The grams for everything is a habit I've picked up from reading a lot of modernist recipes.
Not every ingredient has a density of water, so these aren't necessarily the same.
As it happens, baking soda has a density of 2.2g/cm^3. But the powdered form contains lots of air between the granules, so the actual density comes down to somewhere just above the density of water. Using 3g instead of 2.5g in a recipe, though, will yield very different results.