I got a new pan the other day as I wanted to make cake donuts, but I found a cute bundt pan that I thought might work just as well. I pulled off the label and made my recipe. I washed and greased the pan piped in the batter poped it in the oven and then I read the label... probably should have done that first, but I didn't. On the back was a recipe with standard and metric measurements... huh? now not everybody uses standard measures but here in America that is , well, standard. Do your recipes call for standard measures ever if the rest of it is in metric?
I toss anything not in U.S. measurements. I do not have time to figure all those amounts out before baking a cake.
My recipes are all so old, they are all in standard American measurements. www.onlineconversion.com is my go to for some that I do run across.
My question was not about tossing it or finding new ones, but do you ever see standard units mixed in with metric. I found it funny, mostly because we don't use metric traditionally and getting any American to try a recipe with unfamiliar measurements is most likely not going to happen, but to even publish it in metric here was weird and metric with standard mixed in even stranger. We don't have scales? to measure with... we use cups that have markings. you can't guess while baking, that just doesn't work.
Wow. Fascinating! And confusing....I've never seen the measurements mixed together like that! Wonder if it was because translating teaspoons to grams is cumbersome? 2 teaspoons = 9.85784 grams.
I don't see them mixed like that when the recipe is printed in a publication based in the U.S. but have seen them sometimes on-line. That recipe is from outside the U.S....they use the term 'icing sugar' here it is called confectioner's sugar or powdered sugar.
I've never seen the measurements mixed, even in really new recipes. I have a conversion chart in my ring binder cookbook and sometimes I have to resort to that so I can make a recipe. About using scales--I went to an auction for a defunct bakery, and there were several scales offered. I think some commercial bakers use weight to measure ingredients.
I think the recipe might be from Canada as we use the term "icing surgar" AND we're metric - BUT - that being said I've never seen a recipe HERE written like that. All my recipe books are in cups/teaspoons/tablespoons etc. The measuring tools here are tablespoons/teaspoons and vessels if you will that mark of 1/4c, 1/3c, 1/2c etc. On the other side the measures are in metric (but I ignore that side) Definitely hope here in Canada we're NOT switching to this type of printed recipe. I'll stop cooking if we do (Course most of my recipes are in my head. Very rarely go to a book anymore)
I have never seen a recipe like that, and would not take the time to weigh everything so I would have tossed that recipe.
I suppose the reason why the orange rind is the only thing listed in spoonfuls, not grams, is the fact that such amount of orange rind can't really be measured on kitchen scales as well as the amount of it not being critical to the recipe. It's a fairly common practice in my end of Europe, to list ingredient amounts in the way it's practical to measure them. (Not to say that weighing out ingredients is super practical, I prefer recipes with volume measurements myself, though if I see fractions of cups, I convert them in ml in my head and use graduated jugs... But well, I'm one of the apparently rare weirdos, that actually often eyeballs amounts in baking and ends up with decent product most of the time)
