Foreign dopers, which scale are your ovens set to? Cookbooks?
foreign compared to who?
Good point.
Fahrenheit in the U.S. recipes measure in teaspoons, tablespoons, cups. A pinch is another dry ingredient measurement.
Israel:
Celsius
Teaspoons, tablespoons, cups
Litters
Grams, Kilograms
Australia: Celsius. Older ovens had both C and F scales, but not those made in the last decade or two.
Recipes are measured in metric cups, teaspoons, and a definition of tablespoon that’s not used anywhere else in the world (20ml, vs ~15ml elsewhere).
Switzerland:
Temperatures: Celsius
Volumes: L, dl, ml
Weight(Mass): Kg, g
Considering that this message board is based in the US, it’s fair to assume that the OP meant “foreign to the US.”
And as an American, I usually see Fahrenheit obviously, but sometimes read recipes in cookbooks from the UK, where apparently they use “gas mark.”
Foreign means not from the US. I thought everyone knew that. Don’t they teach anything in those foreign schools?
I guess this anecdotally makes me an ugly american. The naturalization process is complete (Taiwan-born. American naturalized).
The old stoves in Budapest (which I invariably had in the three flats I lived in) had two settingss: I and II. One of these guys.) But the settings were analog, so you could dial in a flame in between the two.
But those are pretty old ones. The more standard ones just had Celsius temps on it. The good thing about learning to cook on an oven with two settings is learning to trust your instincts and not be so fussy about temperatures.
UK.
Oven: Celsius
Liquid ingredients : ml or litres
dry or solid ingredients : grammes
Small amounts in teaspoons, tablespoons, pinches
I have measuring cups, scales that can operate in Imperial, jugs graduated in pints, quarts, fluid ounces, but I avoid them if the recipe can be found in metric.
Recipes specifying cups or ‘sticks’ of butter make me stabby.
They make me stabby as well, and I live in the US.
But, when I cook, I want to cook well, and I want reliable specifications.
Yes, yes, I lived in a lab for years on end.
heh heh heh
Norway!
Oven: Degrees Celsius
Liquids: deciliters or liters
Dry ingredients: deciliters, liters, grams or kg
Small amounts: tablespoons, teaspoons, “spice measures”, “the tip of a knife” or “to taste”
UK, oven set in Celsius, most recipe books from the last decade just give temps in C or gas mark, weights in g or kg and volumes in ml or l.
I still have a few old cookbooks that give temps in F and C, weights in pounds and ounces and volumes in fluid ounces or pints, as well as the metric equivalents.
:eek: I thought that rumor was just about the Chinese and Koreans.
Japan, all metric. The only thing which isn’t strictly metric is that recipes will use teaspoon and tablespoons (called a “large measure” and a “small measure”) for small amounts rather than just grams.
In a frying pan, brown one litter of meat …