130
When restaurants shut down, why isn't it more common for them to publish their recipes?
(lemmy.dbzer0.com)
this post was submitted on 25 Aug 2023
130 points (93.3% liked)
Asklemmy
43963 readers
1220 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Biased as I am, if for nothing else, metric uses a decimal base, which facilitates converting between scale units by shifting the point. The representation by fractions used in the imperial system is not that straighforward.
But I wasn't even considering that in my comment. The point was what you ilustrated very well in you comment: measuring dry ingredients by volume can and will cause deviation in the end result.
I can't fathom what "one cup, hard packed" means. What if I'm stronger than the original author of the recipe and pack it harder or my dry is coarser or has a different moisture content?
But I can easily understand what half a pound, half and one quarter, etc, precisely requests, although I prefer to have it expressed in metric units as 1lb = 453g, so 1 and 1/2lb is 679,5g, out of personal preference.