Whole article: http://eater.com/archives/2013/10/22/david-kinch-interview.php
Snippet on measures (pretty strong message):
The things that were important to me when writing the recipes were metric
system and weighing everything. For many years, cookbook publishers wanted
imperial measurements, and they didn't want to use weight. They wanted to use
volume measurements. But people who use professional cookbooks are looking for
that insider tip. What do the professionals do that I can use in my home
kitchen? And one cannot overemphasize that what we do in the kitchen — because
it's more efficient, because it's cleaner, because it's better organized,
because it's so much simpler and easier and consistent to do — is to weigh the
ingredients. And if there's one single thing that anybody can take from the
book, it's that weighing ingredients and the metric system are not that big of
a deal. I think that if they take the plunge and actually spend $15 on a
digital kitchen scale, they will find it's that much easier.
There's a vignette in the book in which I say that a cup of floor measures
differently on a day that it's raining than on a day that it's dry, because the
flour absorbs moisture. But if you weigh it out, 500 grams of flour is 500
grams of flour is 500 grams of flour. It doesn't matter whether it's wet or
rainy or high barometric pressure. None of that matters. That level of
consistency could be the single best thing. You make a cake, you measure out
the eggs, you measure out the flour, you measure out the sugar, you measure out
the butter. But you know, with a digital scale, you put the bowl on, hit tare,
it goes to zero, you add the sugar, you hit the tare, goes to zero, you add the
butter. Instead of getting four things dirty, you get one thing dirty.
Everything is consistently measured out. It is so easy. That is the one big
underlying important lesson.
