Why does every US food recipe I read include something like this:
- 2 tablespoons of X powder (substitution available: fresh X)
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the fixation with vague volumes of food instead of specific weighed amounts drives me bananas.
You cook with cups, you end up with Trump. The link is clear to me heh.
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LOL
Imperial systems worked better when we lacked semi-precise measuring instruments, yeah.
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Not that I have an easier time with UK recipes, which to me read something like this:
- Put the carrot in the warmity plonk, preheat the oven to 180 C
- Dice the celeries, then chuck them in the shuckity shucker and give them what for
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That’s funny man. But the old school books would never say 180°C, it’d be something vague like ‘medium-hot’, or ‘gas mark 4’.
GIF