Europe’s weights system is baffling for American cooks used to volumes and cups, but will metric’s accuracy eventually tip the scales?
Like most Americans, Samin Nosrat grew up in a home with cup measures in the kitchen. That said, they didn’t always get used. “My mom taught me in a more ‘old world’ way,” she says – measuring the water to cover rice with one of her knuckles, for instance. Nosrat, the author of cookbook Salt Fat Acid Heat and presenter of the Netflix show with the same name, has built a career on what she calls “sensory-guided cooking” – helping home cooks to build culinary instincts by understanding how ingredients behave – and so admits to having “a somewhat tortured relationship with measurements”. But as a recipe writer, she describes herself as “neurotic”. “If I’m going to write recipes which are clear and which work,” says Nosrat, “it just makes sense to use scales. I have three sets.”
There is a chasm between Europe and America’s kitchen cultures. The fundamental difference is that Americans use volume, not weight, to make measurements in their kitchens. Cooking with cups is volume-based and relies heavily on visual cues – everyone knows what a cup of granulated sugar looks like; less so 200g or 7.1oz – while the metric system is weight-based. “The issue isn’t that Americans weigh things differently,” says Sarah Chamberlain, a writer who Americanises British cookbooks for the US market. “It’s that most of them don’t weigh things at all.”
