939
Einstein-Landauer culinary units
(www.smbc-comics.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 13 May 2025
939 points (99.1% liked)
Science Memes
20629 readers
2202 users here now
Welcome to c/science_memes @ Mander.xyz!
A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.
Meta Post Tags
Rules
- Don't throw mud. Behave like an intellectual and remember the human.
- Keep it rooted (on topic).
- No spam.
- Infographics welcome, get schooled.
If you are here asking: "Is this a science meme?"
Probably, yes. We use the Dawkins definition of meme: a replicating idea, not just an image macro with a fact on it. A good post here doesn't need to teach you something. It needs to make you ask something: who, what, where, when, and especially why or how.
Science isn't a filing cabinet of facts, it's a conversation. For example, a photo of an eel or other localized wildlife counts because most people never see one, and wonder is the first step of inquiry. A car meme counts if it makes you curious about what's under the bonnet. If you want to talk about something you noticed in the world, chances are someone else wants to talk about it too.
We moderate for vibe, not category. Pruning is light, especially where a post creates interesting discussion. Experimenting is encouraged.
See the pinned paper on Shitposting as Public Pedagogy if you want the academic case for why this works.
Research Committee
Other Mander Communities
Science and Research
Biology and Life Sciences
- !abiogenesis@mander.xyz
- !animal-behavior@mander.xyz
- !anthropology@mander.xyz
- !arachnology@mander.xyz
- !balconygardening@slrpnk.net
- !biodiversity@mander.xyz
- !biology@mander.xyz
- !biophysics@mander.xyz
- !botany@mander.xyz
- !ecology@mander.xyz
- !entomology@mander.xyz
- !fermentation@mander.xyz
- !herpetology@mander.xyz
- !houseplants@mander.xyz
- !medicine@mander.xyz
- !microscopy@mander.xyz
- !mycology@mander.xyz
- !nudibranchs@mander.xyz
- !nutrition@mander.xyz
- !palaeoecology@mander.xyz
- !palaeontology@mander.xyz
- !photosynthesis@mander.xyz
- !plantid@mander.xyz
- !plants@mander.xyz
- !reptiles and amphibians@mander.xyz
Physical Sciences
- !astronomy@mander.xyz
- !chemistry@mander.xyz
- !earthscience@mander.xyz
- !geography@mander.xyz
- !geospatial@mander.xyz
- !nuclear@mander.xyz
- !physics@mander.xyz
- !quantum-computing@mander.xyz
- !spectroscopy@mander.xyz
Humanities and Social Sciences
Practical and Applied Sciences
- !exercise-and sports-science@mander.xyz
- !gardening@mander.xyz
- !self sufficiency@mander.xyz
- !soilscience@slrpnk.net
- !terrariums@mander.xyz
- !timelapse@mander.xyz
Memes
Miscellaneous
founded 3 years ago
MODERATORS
What I do is my scale is underneath my bowl, every time I need to add a quantity of an ingredient I reset it to zero with what's in it.
Though I get that filling a cup and dumping it in seems very practical at first glance, what happen when you need 3/4 of a cup ? Or 1.5 cup ? Do you have 20 cup in the kitchen of different sizes, then you need to grab the one of the correct size which isn't more practical than having a scale which can do infinite granularity, also I expect you would take the wrong cup on many occasions and get the wrong quantity
There's nothing inherently more natural about cooking in the metric system, people just prefer base 10 these days. People balk at 4 quarts to an arbitrary gallon but love 1 liter being the arbitrary cubic volume of 10 ten-millionths of the distance from the Equator to the North Pole passing through Paris [but not quite].
Cooking by volume was natural before everyone had accurate kitchen scales. You didn't have a digital tare button in the 1800s but you did have a bunch of containers in common sizes.
Generally you have 4 sizes: 1, 1/2, 1/3, 1/4. You just use a combination of 2 sizes (1+1/2) or multiples of your smallest size (3x1/4).
You usually don't need high precision for cooking, common ratios are good approximations (1:1, 1:2, 1:8, etc...). Baking is a different beast and I don't know how people did it before weight.
Also, fuck tablespoons and teaspoons. They should just be replaced with 1/16 cup and 1/32 cup.
To say you're not taking this seriously would be an understatement. A teaspoon is not half a tablespoon.
I know it's 1/48 cup but that's a stupid fraction and doesn't follow any logic, one of the main reasons it should be thrown out
We have the same measuring cups I'm sure you use for liquids. They have mL on one side, cups on the other and a scale for sub-sizes. We do have individually-sized scoops which are nice for over-scooping and just sliding your finger across the top to push off the excess and get the amount you need. It's not strictly necessary though. They come in a set where each smaller scoop fits inside the larger ones in a tight stack that can sit in a drawer.
The infinite granularity is ultimately unnecessary. Recipes don't call for 0.397 cups. I'm sure you don't see any that ask for 438 grams. If you do the math on a lot of recipes listed in both metric and imperial, you'll find that they're not even using the exact same amounts. The convenience of using standard measures tends to outweigh the flavor difference with plus or minus a percent of ingredient.