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Comment by xanderlewis | Hacker News Reader

If it was at least all in cups, it’d be somewhat more forgivable. I’ve even seen recipes using amounts of flour measured in a combination of cups and tablespoons! Actually, maybe that doesn’t sound as mad to everyone as it does to me…

Anyway, it makes more sense hearing that sticks of butter are labelled in cups. I didn’t know that! In the UK, butter comes in 250g blocks.

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Sticks of butter are also labeled in tablespoons here. One stick is 1/2c, and the paper it is wrapped in also has markings for 1-8 tbsp. So it's pretty common to see that in US recipes as well.

As far as flour goes, it's incredibly common to have both cups and measuring spoons in a US kitchen. So if a recipe says "1 cup and 2 tablespoons" or something, it's really easy to measure that.

By contrast, I hate recipes which use weight measurements. It takes a ton of faffing about to get exactly 300g (or whatever weight) of flour weighed out. Add a bit... watch scale... add a bit more... watch scale ad nauseam. And then I often wind up overshooting anyways, so then I have to try to scoop some back out! Whereas with volume measurements I just dip a cup/spoon in, level it off, and I'm done in a couple of seconds.

When doing sensitive receips like some breads you need gram level accuracy to get the right result. The density vary too much.

For similar accuracy to what you have with cups and spoons, you don't need to bother making the measurement exactly 300g.

A relative was a professional cook. Butter wrappers are also marked with measurements here, at 25g intervals. That would be accepted for some recipes, but the butter would be measured more carefully when making certain pastries or cakes.

Yeah, especially since the density of flour varies. All the home bakers I know either weigh their flour, or eyeball it like I do and live with the imprecision.

I'd just let the flour mound over the top of the cup by a bit to make up for the tablespoons. ;-)

A scale's cheap and if it's in a situation where accuracy matters, I use it if the measurements are given or consult a standard conversion. And as someone in the US I tend to use grams for the purpose to avoid faffing with a combination of units. And I don't even mind at all using US Imperial for many things on a day-to-day basis,

Agreed - eyeballing it (or volume measurement for that matter) is good enough for the vast majority of baking recipes. I have made some finicky recipes in my day, but generally you will not need the precision of measuring by weight. For some reason people online hype up how exact you "need" to be when baking, but it's just not true. Hilariously, people also act like you can just completely wing it with no precision at all when cooking on the stove, and that also isn't true. Both forms of cooking benefit from some measurements and consistency, but you don't have to go too crazy with it.

> live with the imprecision

Exactly that. In a restaurant, you're really pressured to make it the same each time.

At home: Who cares? It's good that it's different every time.

I hate it when my cooking comes out different every time. Reproducible results are super important even at home, imo.

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