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 Post subject: Kenji takes on Weights and Measures
PostPosted: Sat Nov 14, 2015 1:36 pm 
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Location: Portland, OR
And does NOT come down on the side of cooking by weight:

http://www.seriouseats.com/2015/11/why- ... cipes.html

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 Post subject: Re: Kenji takes on Weights and Measures
PostPosted: Sat Nov 14, 2015 1:52 pm 
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Location: Portland, OR
Best quote:

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To make matters yet more confusing, the ounce we use to measure food—the avoirdupois ounce—weighs less, at 28.3 grams, than the 31-gram troy ounce we use to weigh gold and other precious metals. Which raises the question: If we're scaling up a recipe that calls for gold leaf, do we use the avoirdupois ounce or the troy ounce?

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 Post subject: Re: Kenji takes on Weights and Measures
PostPosted: Sat Nov 14, 2015 5:38 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I always strong question and argument like "you shouldn't put in accurate measurements because it gives false sense of accuracy", because at its core, it assumes the reader is uneducated and rather then educate them, you'd rather just trick them into using something inaccurate. They are not better off struggling to get 1 cup of diced onions exactly than they are struggling to get 300g exactly. If you want to really reflect inaccuracy, then you put in "1 cup of onion plus more to taste", which clearly communicates that it varies. Or use the word approximately. Or actually put in the text that onions vary considerably, and you should taste, or perhaps alter the recipe after making it once. Just trying to trick them into inaccuracy by making measurement difficult (assuming they are not knowledgeable enough to know better or learn) is not good, and smacks of dark ages tactics.


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