Perhaps a way to do this is get the 'industry' to do it in metric. For example, how do large commercial bakeries make stuff, do they use mass of ingredients or measure in cups. I can't imagine they measure cups, each batch might be thousands of cups. I'd hope their equipment is calibrated in metric, would be so much easier for them to adjust production, at least one would think.
Next would be smaller commercial kitchens and professional chefs and restaurants. How do the culinary schools teach this stuff? If course not sure how you would use either system in Jewish cooking. My mother and grandmother used the shitteryne method which means, roughly, to add a little of this and a little of that or a Bissel (A little). Howard R. Ressel Project Design Engineer -----Original Message----- From: USMA [mailto:[email protected]] On Behalf Of James Sent: Thursday, October 20, 2016 11:04 PM To: [email protected] Subject: [USMA 386] Re: The Voice of Reason: The Metric System Wlll Not Hurt You! ATTENTION: This email came from an external source. Do not open attachments or click on links from unknown senders or unexpected emails. The conversion exercises you mention (e.g., centiliters in a dekaliter) are all within one system. Years ago we discussed the issue on the USMA mail list and the consensus I recall was that this should be called scaling, not conversion. The latter is what we called starting in one system and ending in another. It's unfortunate that the article's author used gm to stand for gram, rather than g. Jim Frysinger On 2016-10-20 20:27, [email protected] wrote: > http://www.motherearthnews.com/real-food/curing/how-to-make-your-own-p > ancetta-zbcz1610 > > > "These additions are based on a percentage of the starting weight of > the meat therefore, it is important to use measurements of weight such > as grams, ounces and pounds. Do not use units of volume such as cups, > tablespoons and teaspoons. Using the metric system makes all of the > calculations easier, and most scales that you are using for your home > charcuterie efforts should have both Imperial and Metric units. Take > the leap now and convert to metric it will make things easier in the long > run." > > The point of the article is so simple that it's puzzling why so many > make so big a deal about using the metric system in the remaining 40% > of daily activities. > > I remember that when the U.S. government botched its chance in the > 1970s, the educational methodology was all wrong (leave it to the > government to botch it!). Large amounts of class time were spent in > conversion exercises: how many centiliters are there in a dekaliter? > How many decigrams are there in a centigram? Useless. > > The lesson that we in USMA need to get out is that the most effective, > and easiest, way of learning metric, as it is of learning a foreign > language, is total immersion. Think metric. For example, most > thermometers are now digital. Simply set them to metric units and > think only in those units. Look at the readings several times a day. > Get your weather information off the internet -- Weather Underground > is fully metric, for example -- rather than the television. Soon you > will find that you are having trouble dealing with Fahrenheit. > > --Martin Morrison, "Metric Today" Columnist > _______________________________________________ > USMA mailing list > [email protected] > https://lists.colostate.edu/cgi-bin/mailman/listinfo/usma -- James R. Frysinger 632 Stoney Point Mountain Road Doyle TN 38559-3030 (C) 931.212.0267 (H) 931.657.3107 (F) 931.657.3108 _______________________________________________ USMA mailing list [email protected] https://lists.colostate.edu/cgi-bin/mailman/listinfo/usma _______________________________________________ USMA mailing list [email protected] https://lists.colostate.edu/cgi-bin/mailman/listinfo/usma
