Hello, The July-August issue of "Metric Today" had a paragraph about metric cooking, including the following quote,
"[Sharon Hudgens] ...has been seeking, for years, a metric-weight-to-American-volume table which converts specific ingredients, but surfing the Internet, so far, has not yielded this type of table." After reading this, I looked on the internet and discovered that, indeed, there is no good web reference that I could find for converting recipes. There are a large variety of conversion tables and tools, but they all miss a key point: American recipes specify nearly all ingredients by volume (cups, etc.), whereas metric recipes specify most non-liquid quantities by mass (grams). So I have taken it upon myself to create a web page about metric cooking. I've experimentally determined a table to convert American volume measurements to metric mass measurements. Using my page, anyone with a traditional American recipe should be able to properly convert it to metric. I'll send the URL in a few weeks, when the site is complete and presentable. Meanwhile, suggestions are welcome. How "metric" is cooking in Australia? the British Isles? I wonder if they cook by mass there like they do in France & Germany. John
