# Metric recipes use mass not volume? **URL:** \ **Category:** Factual Questions\ **Created:** [February 14, 2011, 6:07pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330 "2011-02-14T18:07:07Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [February 15, 2011, 11:40am UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/61 "2011-02-15T11:40:48Z")
> [@Colophon](#): > > What I want to know is why Americans started using volume for recipes when it seems that Europeans have been using mass for generations (including, presumably, back when they settled America?) Because American flour was filled with weevils, which add more mass than volume? ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [February 15, 2011, 11:41am UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/62 "2011-02-15T11:41:18Z")
> [@Colophon](#): > > What I want to know is why Americans started using volume for recipes when it seems that Europeans have been using mass for generations (including, presumably, back when they settled America?) Cups are something any pioneer can carry with ease. ---
**Author:** ![amarone](https://avatars.discourse-cdn.com/v4/letter/a/e0b2c6/32.png) [@amarone](https://boards.straightdope.com/u/amarone)\ **Post date:** [February 15, 2011, 12:00pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/63 "2011-02-15T12:00:25Z")
> [@sh1bu1](#): > > The UK and US are very different. First, pints are 20oz vs 16 and teaspoons are 50% bigger than the US. No they are not. There are 2.88 US teaspoons to the British tablespoon, and 4 British teaspoons, so the US teaspoon is nearly 40% bigger. > [@](#): > > Aren’t tablespoons called dessert spoons as well? A dessert spoon is two thirds of an Imperial tablespoon. We used to use a heaped dessert spoon as a close enough approximation to a tablespoon - we didn’t have any tablespoons. ---
**Author:** ![Walther\_Ego](https://avatars.discourse-cdn.com/v4/letter/w/8dc957/32.png) [@Walther\_Ego](https://boards.straightdope.com/u/Walther_Ego)\ **Post date:** [February 15, 2011, 12:10pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/64 "2011-02-15T12:10:02Z")
Is metric assload a mass or a volume? ---
**Author:** ![TokyoBayer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tokyobayer/32/13989_2.png) [@TokyoBayer](https://boards.straightdope.com/u/TokyoBayer)\ **Post date:** [February 15, 2011, 12:27pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/65 "2011-02-15T12:27:22Z")
We use mass here in Japan and it’s easy to get used to. Small amounts are measured with tablespoons and teaspoons. I’ve cooked in the States and I think it’s just a matter of which you get used to. When I use recipes from the States, I look on line for the conversion if it’s something which I don’t know. ---
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [February 15, 2011, 12:29pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/66 "2011-02-15T12:29:01Z")
… ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [February 15, 2011, 12:33pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/67 "2011-02-15T12:33:21Z")
> [@Walther\_Ego](#): > > Is metric assload a mass or a volume? Volume, clearly. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [February 15, 2011, 12:54pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/68 "2011-02-15T12:54:19Z")
> [@Chronos](#): > > Including one of your palms? I didn’t send him my bread recipe, just a common online pancake recipe =) He needed pancakes to go with the maple syrup - his mother wanted to add it to water and ice to make a drink … 😕 ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [February 15, 2011, 1:42pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/69 "2011-02-15T13:42:22Z")
What is this “take out your scale” objection? The scale lives out on the counter top, I use it so much. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [February 15, 2011, 4:08pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/70 "2011-02-15T16:08:58Z")
> [@sh1bu1](#): > > Are you in the UK? Dessertspoon is often used in older English cookbooks as a measurement. I thought about this last night, and I do remember seeing dessertspoon used as a measurement. My earlier comment was incorrect. It does seem like in more modern British cookbooks it has gone out of fashion, though. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 15, 2011, 5:50pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/71 "2011-02-15T17:50:35Z")
> [@MrDibble](#): > > What is this “take out your scale” objection? The scale lives out on the counter top, I use it so much. Not only that, but I have two of 'em that both live on the counter. Can’t have too many scales! I grew up with volume measurements, but have switched to weight. It’s a ton easier. It seems that most people on this thread who is arguing against weights may not have tried it - really, it’s tons better. More precise, dirties fewer dishes, takes a lot of the guesswork out of cooking (not just baking!) Think about how many times you read a recipe that says “1 medium onion.” WTF? What’s a medium onion? I know what MY definition of medium is, but how am I to know what the cookbook author’s is? Yeah yeah yeah, I know a little more or less onion either way isn’t going to make or break a lot of recipes, but why not just say “4 ounces chopped onion” and make it idiot proof? My cookbooks are littered with notations next to the measurements - “20 ounces of flour”, “4 ounces butter” etc. And let’s not forget meat. Even us Americans use weight measurements for meat. I can just imagine recipes calling for 1 cup hamburger or 1 medium roast. 😃 ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 15, 2011, 6:02pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/72 "2011-02-15T18:02:34Z")
> [@Athena](#): > > I grew up with volume measurements, but have switched to weight. It’s a ton easier. It seems that most people on this thread who is arguing against weights may not have tried it - really, it’s tons better. More precise, dirties fewer dishes, takes a lot of the guesswork out of cooking … > > Think about how many times you read a recipe that says “1 medium onion.” WTF? What’s a medium onion? I know what MY definition of medium is, but how am I to know what the cookbook author’s is? Yeah yeah yeah, I know a little more or less onion either way isn’t going to make or break a lot of recipes … I simply don’t need and don’t want that degree of precision in my cooking. I don’t need a recipe to be “idiot proof” and I don’t need it to be “more precise” and I don’t need it to take away guesswork. In the kitchen, guesswork is exactly what I’m there to do! > [@](#): > > And let’s not forget meat. Even us Americans use weight measurements for meat. I can just imagine recipes calling for 1 cup hamburger or 1 medium roast. 😃 Meat is _sold_ by weight, so the package itself tells you how much there is. Even then, I don’t bother with precision. If the recipe says “1/2 pound ground beef” and my package says “1.42 lbs.,” I just take roughly half of the package, even though I know it’s going to be significantly more than a half a pound. Who freaking cares? ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [February 15, 2011, 6:04pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/73 "2011-02-15T18:04:09Z")
> [@acsenray](#): > > Meat is _sold_ by weight? So is flour. And sugar. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 15, 2011, 6:08pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/74 "2011-02-15T18:08:48Z")
Not really. Flour and sugar are sold in standard-sized packages, which is conceptually different. You buy flour and sugar in 5 or 10-pound packages to be stored and used as needed over time. So for each recipe, you need to measure the amount. I prefer to just scoop it out or pour it into my graduated measuring cup. I don’t want to have to use a scale. Scales are fiddly, and you can’t just throw them in the dishwasher when you’re done with them. You buy meat in roughly the amount you’re going to use for your next cooking episode. I have never bought a package of flour or sugar with the idea that the package is going to be used up in the recipe I’m working on now. ---
**Author:** ![amarone](https://avatars.discourse-cdn.com/v4/letter/a/e0b2c6/32.png) [@amarone](https://boards.straightdope.com/u/amarone)\ **Post date:** [February 15, 2011, 6:12pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/75 "2011-02-15T18:12:30Z")
> [@Athena](#): > > I can just imagine recipes calling for 1 cup hamburger or 1 medium roast. 😃 Somebody had to do this… “1 cup hamburger” gets 10,800 hits on Google. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [February 15, 2011, 6:17pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/76 "2011-02-15T18:17:57Z")
> [@acsenray](#): > > I simply don’t need and don’t want that degree of precision in my cooking. I don’t need a recipe to be “idiot proof” and I don’t need it to be “more precise” and I don’t need it to take away guesswork. In the kitchen, guesswork is exactly what I’m there to do! > > Meat is _sold_ by weight, so the package itself tells you how much there is. Even then, I don’t bother with precision. If the recipe says “1/2 pound ground beef” and my package says “1.42 lbs.,” I just take roughly half of the package, even though I know it’s going to be significantly more than a half a pound. Who freaking cares? In the U.S., all non-liquid foods are sold by weight. ---
**Author:** ![Norse](https://avatars.discourse-cdn.com/v4/letter/n/a9adbd/32.png) [@Norse](https://boards.straightdope.com/u/Norse)\ **Post date:** [February 15, 2011, 6:22pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/77 "2011-02-15T18:22:46Z")
> [@Hermitian](#): > > If I am using measurements of 1/3, 1/2, 1/4, 1, 2, then this is pretty easy. If I am using 325 grams, well, divide by two, throw away the fraction, add the 3 digit numbers…good heavens, I’m going to need a calculator. Well, personally I prefer not only metric, but also the base-10 numbering system over the binary/ternary system > [@Mangetout](#): > > Someone once asked me if I’d convert the metric recipe amounts on my website to ‘standard’ measures. Made I laugh. Same thing with nuts and bolts. “Standard” vs. "metric :dubious: Uh, for everybody but the US, “metric” is standard :rolleyes: > [@TravisFromOR](#): > > Ok, you’re pouring your stuff into the bowel, and you pour too much in, what then? Well, if it’s already in the bow **e** l, you’ll probably have to leave it there until you’re going to the loo 😃 ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 15, 2011, 6:25pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/78 "2011-02-15T18:25:11Z")
> [@acsenray](#): > > I simply don’t need and don’t want that degree of precision in my cooking. I don’t need a recipe to be “idiot proof” and I don’t need it to be “more precise” and I don’t need it to take away guesswork. In the kitchen, guesswork is exactly what I’m there to do! Sure, I’ll buy that - most people who cook with regularity can figure out the onion thing on their own. It’s beginners who typically have problems with the “one medium onion” thing. But still, I’m with the rest of the people on this thread who find that weighing is easier than measuring by volume for a lot of stuff. Fewer dirty dishes (you can use the same bowl for almost everything, and no need to sift the flour), more precision, faster (no digging through the cupboards for that one measuring cup that always seems lost), etc. etc. Also, it’s easier if you cook by ratio. Stock is 3 parts water, 2 parts bones, 2 parts veggies. Roux is 3 parts flour to 2 parts fat. Custard is 2 parts liquid to 1 part eggs. Simple when doing it by weight, doesn’t work at all by volume. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 15, 2011, 6:28pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/79 "2011-02-15T18:28:08Z")
Well, when you’re measuring by volume, what do you do when it’s a little above the line in your measuring cup? It’s the exact same problem. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 15, 2011, 7:08pm UTC](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330/80 "2011-02-15T19:08:38Z")
> [@Chronos](#): > > Well, when you’re measuring by volume, what do you do when it’s a little above the line in your measuring cup? It’s the exact same problem. I don’t understand what you’re getting at. [Previous page](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330.md?page=3) [Next page](https://boards.straightdope.com/t/metric-recipes-use-mass-not-volume/571330.md?page=5)