John S. Ward wrote: >She says some things in Europe come in packets of a specific size. >So, for example, a recipe may call for a 10 g packet of yeast. You >wouldn't really weigh the yeast, you just dump in the packet.
That is an interesting point. The recipe is in context. A stick of butter is a convenient quantity in the US because that is how it is packed. In the UK, I would first have to find out how much butter was in a stick. Then I would take a 250 g or 500 g pack and estimate or weigh the butter to get the equivalent. >If you want to measure dry ingredients by volume, how would you do it? I don't understand why you ask the question. I would measure 180 ml in my measuring jug.
