"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Closed Thread
Thread Tools Display Modes
Old 09-17-2006, 07:43 PM   #11
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Tell me about it. When I was in college, and learning how to convert recipes up and down in yield, my instructor said we wouldn't have to worry about the metric stuff. WRONG! He started assigning metric recipes as well. I didn't complain, and just did the math, and found out that it's actually much easier!

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline  
Old 09-17-2006, 09:04 PM   #12
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Originally Posted by goboenomo
I feel like when places charge you for food by the pound, a pound is 450.
But when you want to make a recipe at home or something it's 500.
I don't understand your question. Why would place charge you per pound, then convert it into metric? Or vice-versa?

cliveb is offline  
Old 09-17-2006, 09:18 PM   #13
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I think the issue here is gobo didn't really ask a question. He made a statement. Everyone thought he wanted help with it but he states he already knows what everyone is telling him. So.............with that being said I'm not sure what he wants to know here.

Gobo - did people provide you with thoughts on what mystifies you on the topic?

I too wish we would go metric. When I was in the 7th grade we were told that by high school everything would be metric. Well high school passed by about 33 years ago!!!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline  
Old 09-17-2006, 11:09 PM   #14
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,792
lol elfie, i think it was just a misunderstanding at the center of the universe.

i wish we'd go metric too. i like the idea of driving 100 (kph).

just a technicality, 1 oz. = approx 28.35 grams.

.35 grams adds up when talking kilos or larger.
I went down to the demonstration, to get my fair share of abuse.
Singing, "We're gonna vent our frustration. If we don't we're gonna blow a fifty-ampre fuse." Sing it to me
buckytom is offline  
Old 09-18-2006, 01:00 AM   #15
DC Grandma
Dove's Avatar
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
I thought that 4 grams of sugar = 1 teaspoon....
Am I right? Important for a diabetic to know.
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline  
Old 09-18-2006, 02:25 AM   #16
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I find it easier to keep all my 'old' recipes in the lb/oz measurements and newer ones come g/kilos. I don't mix or match, and use my scales for anything where measurement is crucial such as a sauce or baking. All other dishes, well a couple of grammes here or there ain't going to make any difference whatsoever!

I also find that Gobo makes statements which often masquerade as questions, which he then goes on to tell us he knows the answer to...
Ishbel is offline  
Old 09-18-2006, 02:37 AM   #17
Senior Cook
Join Date: Jul 2006
Location: Whitehorse, Yukon, Canada
Posts: 167
Originally Posted by goboenomo
In Canada all our foods are portioned in pounds, so I don't know how I would find a kilogram measurement.
Not sure what part of Canada you are in, but everything in my supermarkets is in kilograms or grams. We went metric years ago....
DaCook is offline  
Old 09-18-2006, 02:48 AM   #18
Senior Cook
Join Date: Jul 2006
Location: Whitehorse, Yukon, Canada
Posts: 167
Originally Posted by Dove
I thought that 4 grams of sugar = 1 teaspoon....
Am I right? Important for a diabetic to know.
I am not sure of the weight measurement of one teaspoon of sugar is, but 1 teaspoon by volume is 5ml.
DaCook is offline  
Old 09-18-2006, 06:05 AM   #19
Senior Cook
RDG's Avatar
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
I'm really interested in this topic. We have always had a metric system, and for us was very difficult to understand yours. We can discuss about what system is better, but I think that the real important matter is to understand what we are doing. Lbs and Kgs are about one the double of the other, so it's easy. Something more difficulties can be found in minor measures.
For us, with decimal system, everyting is counted about 10. 1Kg=1000 grms =10 hgs =10 x 100 grms, and so on. We divide for ten, for five or for two.
1/2 kg, 1/2 hg, and so on.
I remember that a lb was about 450 g, a onze about 30, and....I don't know nothing more . But I have never thought to temperature. For us, water is boiling at 100. And frozen at 0.
I remember some years ago, examining some drawings coming from Malaysia: we had a lot of problems in converting them in our measures, until we realized that the scale was not 1:100, but something similar to 1:98, according to dimension of yards.....
RDG is offline  
Old 09-18-2006, 06:38 AM   #20
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Having been used to the both ends, I must agree that metric system is much more simple. Just going by 10s and 100s, it is much easier on the non-mathematical brains.

urmaniac13 is offline  
Closed Thread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:46 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.