[fps-hero]

Absolutely cringe worthy. The painful thing is it’s just a simple conversation factor but I couldn’t take the article seriously after that.

Speaking of reinventing, the article rediscovered the concept of bakers percentage, which is how bakers always describe recipes! Except baker’s percentage is unit agnostic and not susceptible to variations in volumetric measurement, ingredient density, and non-universal cup sizes.

[icegreentea2]

Heh, engineering is being about as precise and accurate as needed. Knowing that your taking a shortcut and shrugging and saying "this is easier and still works" is the peak of engineering.

[YeGoblynQueenne]

Right? There's some misunderstanding that engineering is about precise measurements and reproducible results. That's a scientist, not an engineer. An engineer is the person who gets the job done and the thing built, and if it doesn't kill someone or explode and start a fire, then that's all good.

But I think treating cooking as any of the STEM subjects is wrong. Cooking is an art. It has to please your senses and senses are not scientific instruments, they're subjective and inaccurate. Recipes are only templates and you need to use the brain to fill in the blanks: if I tell you to add two onions in a stew, can't you use your noggin to decide whether your onions are too small, and so you need to add more than two, or too large and so you need to add fewer? Will it ruin the stew if you add three onions, or one and a half? How many traditional dishes are the result of cooking another dish with what ingredients were at hand, or the result of mixing two things that were previously not eaten together?

[progbits]

But it isn't just a conversion factor exactly for the reasons you state: a cup of flour will be different weight based on brand, how much it settled in the bag etc. Always have to deal with weights.

[blowski]

Do those factors also affect how much volume you need?