Quote:
Originally Posted by Patricia
Most American cookery books use volume measurements, and a cup is a standard size (8 fluid ounces).
British recipes generally measure by weight. Older books use imperial pounds and ounces; newer ones are metric. My scales will switch between metric and imperial at the touch of a button. And I've got a set of U.S. measuring cups.
The other thing to remember is that an American pint is 16 fluid ounces, while a British Imperial pint is 20 fluid ounces. (A litre is 35 fluid ounces.)
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Then why not just say: 8 fluid ounces?!?!? (I thought ounces were meant for weight... hmm, fluid weight...)
Quote:
Originally Posted by kazbates
A cup here in the USA is also 8 ounces by weight. We use two different types of measuring cups, one specifically designed for measuring dry ingredients and another specifically for liquid ingredients. Having said that, one of my favorite foodnetwork tv chefs (Alton Brown) suggests that we should always use a scale to weigh dry ingredients for better accuracy particularly when baking. Of course, he's more like the Science Guy of Cooking, hence the reason I like him.  |
That's why we say: 5dl for fluids and 500g for dry stuff...
(naturally 5dl water = 500 g water...)
And Slite, even those slow Americans are finally going over to the metric system... In a generation of 10...