Metric!?

There is only 2 percent of cook books sold in metric. French laundry would be one....and any 3 star Michelin with exception to Bradleysniper cooper . So how do you think metric is something for the common home chefs? I guess we can get the app

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rene

Disagree- in Europe Everything is in metric - and, come one, it's far more precise!

David_Adams_201402

In Australia we are ALL metric cooking - there is more to the world than North America.

FrankM_3301

I'm in the US. Not only would I be in favor of metric for cooking, but weight instead of volume would be a big help. I don't buy a lot of cookbooks anymore, but that is one thing that is nice about ChefSteps work. Just throw a bowl on the scale! Some authors are coming around, but not nearly enough.

Brendan_Lee_56950

This assumes that chefsteps is only catering to the American population which is untrue. Furthermore, they clearly aim to be precise and accurate and the only way to ensure that is by weight. There is no reliable repeatability with the eyeball test.

brian_martin2001

"There is only 2 percent of cook books sold in metric" Where do you get this figure? Are you specifically refering to cookbooks that utilize weight measurments, or are you also refering to cookbooks that use volumetric measurments?

As far as "metric is something for the common home chef" there is a feature on the recipe pages that will convert the masses to British standard weights. They have made several videos about why using weight to measure is better method than using volume. With grams, it's a bit more accurate than using British standard. If you need a gram of salt, it's just a gram. If you need that in British standard, it's 0.035274 oz. Using metric weights is for anyone. Why wouldn't it be for the common home cook?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Shay, I have started printing out every recipe that is in "American" weights and volumes. Then as i prepare the ingredients I weigh each one and write it down on the printed sheet so I never have to deal with that crappy measurement again. I am old and drink a lot of wine so dealing with multiples of 10 is a hell of a lot easier than how much is 5 1/8 teaspoons or which 1 cup measuring measuring device did I use for this recipe last time ( i have 4 different OXO brand measuring cups and they vary by 16% when the "cup amount" is weighed)

wolfiegirl

I do the same thing HammeredChef does. I do a heck of a lot of baking (I can't remember the last time I bought any kind of bread product at the store!). If I run across a recipe that I want to use that is in blasted cups and teaspoons, it's no big deal to weigh as you measure and add it to the recipe page. I commented once to King Arthur flour about their lack of grams measurements which they have since added to most if not all their recipes. I do tend to buy cookbooks from the UK so I don't have to do the math. I hate math.