Cooking For Engineers

[Biscotti]

Just a short intro. In my wanderings looking for recipes I discovered this site and was so delighted! While I'm not an engineer I guess I do have an analytical mind and wonder about things and how they work. My job as a floral designer does give me the opportunity to build eventhough it's just floral arrangements I get to create. Cooking has always been a love of mine. I'm so happy to have discovered this site and hope to learn a lot from the contributors...

Biscotti

[jon]

we brits generally weigh ingredients rather than use a volume measure.surely abetter system?

[Jörg]

For solid ingredients, yes, it's a better system so long as your scale is decent.

But at least in America, few people actually have a decent scale (gram-accurate or better) in their kitchen. In fact, in Germany, they use mass as well, but I still didn't meet anyone who had a scale. I assume that's because pretty much everyone I met was a student.

[Geert]

I was so surprised to have these exotic and difficult to clibrate measures as cups on a website for engineers.

To me it seems just not right to measure flour by the cup: it compresses easily with a factor 20 %. Where is the analytical part? Where is the replicability?

[Jörg]

You make it sound like he's only providing measurements as cups. If you look in the condensed recipe block he provides (the table at the bottom of each recipe page), you'll see that he provides the mass in grams as well. If you have a scale, then you can use it.