Are American cookbooks stupid?
May 3, 2006 6:01 PM Subscribe
Why do American cookbooks give ingredient measurements by volume and number instead of weight?
posted by betterton to food & drink (35 answers total)
Measuring ingredients by weight seems better because (1) it should give better results for things like flour, for which the volume depends on the history ("contents may settle during shipping") but the weight doesn't and (2) it avoids subjectivity (e.g., what constitutes a "medium tomato"?).
When I lived in France I noticed that cookbooks there give ingredient measurements based on weight.
So what's up with American cookbooks? I'm interested in any historical reasons for this, as well as explanations for why I'm wrong and volume/number measurements are better than weight.