Subj : metric
To   : JIM WELLER
From : Ruth Haffly
Date : Mon Jun 20 2022 10:09:02

Hi Jim,


 BF> another problem with the cups. You really should measure all
 BF> ingredients by weight. Especially dry ditto, "how hard should
 BF> you pack the flower?" ... Repeatability can only be achieved
 BF> with a good scale

 JW> This is especailly true for baking where the ratios of flour to
 JW> liquid and fat are often critical.

I have 2 scales; one has multiple settings (gram, ounce, fluid ounce);
the other one is for small measurements (fractions of above). The larger
scale is used more often but the smaller one has its moments. (G)


 JW> I had to reply twice just so I could use this tagline! [g]


 JW> ... If Americans switched from ounces to grams there'd be mass
 JW> confusion.

Generally so, but not for all of us. Living in Germany for 6 years got
me comfortable enough to use the metric system. I even bought a set of
metric measures before leaving there. (G) I visited England while over
there, bought some fabric that was the same price whether measured by
the meter or yard, so I asked that it be measured by the meter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Open mouth, insert foot, echo internationally.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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