The wrappers of the butter that we buy (500 g packs) has 50g markings.
The point that I was making is that the term “stick of butter” is virtually unknown in the UK, just as the “stone” is (I believe) almost unknown in the US. From: John M. Steele [mailto:[email protected]] Sent: 14 September 2012 12:16 To: U.S. Metric Association; [email protected] Subject: Re: [USMA:51903] RE: FW: Rhode Island Paper interviews a Pastry Chef The concept could certainly be metricated, but the stick of butter sounds handier to me. Butter is sold by the pound here, each stick is 0.25 pounds, individually wrapped in waxed paper. The waxed paper is marked in teaspoons, tablespoons, etc, so butter is measured by cutting to length. This article contains a good explanation and photo. http://www.thehungrymouse.com/2009/01/12/old-fashioned-pound-cake/ The markings only cover 8 tablespoons, but the stick is a little more (8.4?). This difference is usually ignored and a stick is commonly taken as 0.5 cup in recipes. The concept could easily be generalized to 500 g of butter in 4 sticks, marked in 5 mL and 15 mL increments (or grams for weight-based recipes). One big slab from which it is not practical to cut precise amounts sounds unappealling. --- On Fri, 9/14/12, Martin Vlietstra <[email protected]> wrote: From: Martin Vlietstra <[email protected]> Subject: [USMA:51903] RE: FW: Rhode Island Paper interviews a Pastry Chef To: "U.S. Metric Association" <[email protected]> Date: Friday, September 14, 2012, 3:07 AM There is one other packaging variety – butter which is sold as a wrapped cylinder – see http://commons.wikimedia.org/wiki/File:BeurreCharentes.jpg for a typical picture. The packaging of this product contains English, French and German text, but like the slabs mentioned in my earlier e-mail, nothing that resembles a “stick”. From: [email protected] [mailto:[email protected]] On Behalf Of Martin Vlietstra Sent: 14 September 2012 08:00 To: U.S. Metric Association Subject: [USMA:51902] RE: FW: Rhode Island Paper interviews a Pastry Chef With all respect to John, if one removes the metric units from this this recipe, we have a classic example of weird units – what is a “stick of butter”? OK, I have found out in recent years, but that term is not used outside the US and moreover is unknown outside the US. In most European countries butter is sold in 125 g, 250 g or 500 g packs. When the pack is unwrapped, one has a slab of butter, a 500 g slab measuring approximately 120 x 80 x 50 mm. An unwrapped slab can be seen at http://commons.wikimedia.org/wiki/File:Flickr_-_cyclonebill_-_Sm%C3%B8r.jpg and a 125 g pack from Italy (wrapped) can be seen at http://commons.wikimedia.org/wiki/File:Reduced_cholesterol_butter.jpg. (The “e” that follows “125 g” on the Italian label is the “European e mark” which guarantees that the weight was made is in accordance with EU regulations - the average weight of the packs of butter in the batch was at least 125 g and no individual pack is more than a specified amount underweight). From: [email protected] <http://us.mc1849.mail.yahoo.com/mc/[email protected]> [mailto:[email protected]] <http://us.mc1849.mail.yahoo.com/mc/compose?to=%5bmailto:[email protected]%5d> On Behalf Of John Altounji Sent: 14 September 2012 01:02 To: U.S. Metric Association Subject: [USMA:51901] FW: Rhode Island Paper interviews a Pastry Chef On her site the recipe is given in both systems of measurements: One of my favorite, basic recipes is a pate sucrée d’amande, an incredibly versatile tart dough. This is particularly great for classic lemon or fruit tarts. It’s easy to work with and has a nice texture when baked. This recipe produces enough for two 9-inch tart shells. 1. Whisk four, salt, powdered sugar and ground almonds together. 2. Sand in butter (by hand or on low-med speed with mixer) to obtain coarse crumbs. 3. Add egg and fraissage until blended. 4. Wrap and chill before rolling it out. That's it! Ingredients: flour - 1 ½ c | 200g butter, cool, diced – 1 stick | 120g egg – 1 med | 40g powdered sugar – 2/3 c | 65g salt – ¼+ | 2g ground almonds - ¼ c | 25g vanilla – ½ t | ½ t John Altounji One size does not fit all. Social promotion ruined Education. From: [email protected] <http://us.mc1849.mail.yahoo.com/mc/[email protected]> [mailto:[email protected]] <http://us.mc1849.mail.yahoo.com/mc/compose?to=%5bmailto:[email protected]%5d> On Behalf Of John M. Steele Sent: Wednesday, September 12, 2012 5:13 AM To: U.S. Metric Association Subject: [USMA:51899] Rhode Island Paper interviews a Pastry Chef Former surgeon becomes pastry chef, opens shop (I suppose you can guess that from the file name): http://www.valleybreeze.com/2012/09/11/living/former-surgeon-trades-in-her-scalpel-for-a-spatula-opens-a-french-pastry-shop Her policy on units: "Weighing and measuring all ingredients with the metric system allows for her need for precision and expected outcome, delicious perfection." Paper then proceeds to give her recipe, all in Customary, for miniature chocolate cakes. Did she convert it for them, did an an innumerate report convert it? Is it as accurate as her metric recipe? Why???
