this post was submitted on 06 May 2025
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The thing about Fahrenheit being more intuitive is it will just depend on what scale you're used to. If anything having the scale relate to water makes more sense for cooking but again since nothing is being converted it doesn't really matter. If you want an actually superior American unit of measurment imo look no further than cups. Using volume over weight has made following recipes much easier for me.
Which of the cups?
The one that's in my cabinet? The one that Wikipedia lists as "this is definitely the cup, there's no doubt about that"? The cup that's also called a "coffee cup" as opposed to the cup from which I drink my coffee, which is very different despite also being both a cup and a coffee cup? The volume that my coffee maker defines to be a cup (or maybe that's supposed to be a cup, sorry, coffee cup, but not the same coffee cup that the standard coffee cup - which still is named a cup)?
It doesn't matter as long as you use the same cup for the entire recipe. That's part of why I like it better.
And as long as you keep track of which of your 5 different cups is the one that's 16 times larger than the tablespoon measuring scoop. :)
A standardized cup is around 240ml. Once you know that you should be able to tell if a cup roughly fits that requirement. Or you just get one designed for baking. Just as widely available as kitchen scales. Or you keep weighing your food. I don't know what else to tell you.