Metrication

[science_spot]

As a child, the metric system was one of those weird things we had to learn.  Not really learn it to understand it, but rather memorize it and let people tell you it is a 'lower' numeral system than the American way we are accustomed to.  This could not be further from the truth, but it wasn't until two decades later, when I graduated to full-scientist, would I achieve the greater understanding, and then love, for the metric system.  It is really easy to use, and would be even easier if Americans didn't insist on comparing it to our system in conversions. 

So much, in fact, that I try to use it at home as easily as I do in my work (and science), but I struggle with that.   I struggle because none of my recipes use metric; neither do my cooking equipment, nor my family.  I will work on this for many years to come, I am sure.  It is coming to focal point in my house, though, because we use my kitchen as our lab, and use the metric system.  However, when we cook, we use recipes with conventional American units, even though cooking often looks like science!  As I write my book, I have the temptation to write it in American units, but I really don't like the stigma of contributing to the persistant use of a cumbersome system.  I leave this decision for another time. 

If you have limited experience with the metric system, you might be wondering why Europeans (and scientists) consider it superior.  It's ease of use is the number one reason, but it is also overwhelmingly popular outside the USA.  In much the same way that people abroad learn Emglish to interact with the rest f the world, Americans learn metric to interact with the rest of the world. 

Did you know there is a non profit organization called the US Metric Association (USMA), that is a huge advocate of converting the US to metric (metrication)?  Their website has a section about learning the metric system.  Do you use any metric in your house?

 

Tonya

The Science Spot

 

 

 

[deadheadjen]

Nov. 6, 2009 at 9:01 AM

I remember being taught the metric system in elementary school too. It was during the late 70s/early 80s when there was the big push to switch to metric and then...nothing.  :(

And I agree that cooking is absolutely science! Especially baking, which is dependant on so many chemical reactions. Ooo! Just thought of something...have you heard of molecular gastronomy? I bet you'd love it.

[science_spot]

Nov. 6, 2009 at 9:13 AM

I have never heard of that deadhead, but I am going to add it to my list.  thank you :)

(Original Poster)

[Momforhealth]

Nov. 6, 2009 at 9:46 AM

Just hubby's tools.  My old Subaru was metric.

[sbmitchell]

Nov. 6, 2009 at 6:28 PM

I changed all of my recipes to cook using metric only units.  Purchase a balance, set it to grams, and then measure out your "cup" of sugar, cross out the cup in your recipe book and write the recipe in grams.  Then, when you cook, you can measure by mass instead of volume.  So much more accurate and there is no clean up.... (Just put your bowl on the balance, zero it, and add to it.  For the next ingredient, just re-zero the balance and add the next. )  I love this method especially when I am cooking with oils or molasses.....  Really, no clean up and you will start loving the metric system.  Now, when you make something, you can figure out how many grams of carbs/protein/or fat are in the serving....

[Anouck]

Nov. 6, 2009 at 6:41 PM

I'm European, and yes, I believe the metric system is FAR superior! I mean, everything is in 10's, how much easier can it get? Over here, you have so many different measures that make no sense whatsoever. After almost 20 years, I still can't think in inches, yards, gallons, ounces or pounds, heh. It's just not logical.

[trusten]

Nov. 6, 2009 at 8:22 PM

Dear Tonya,

Thank you very much for your public endorsement of the U.S. Metric Association (USMA), Inc.,  as  a source for metric-system information (http://www.cafemom.com/journals/read/1543710/Metrication).  USMA member and metrication author Pat Naughtin of Geelong, VIC, Australia, cited your link in a post to USMA's mailing list, so it has now been enjoyed by many people around the world who are interested in metrication.

Permit me to introduce you USMA member and chemistry/physics teacher  Mrs. Sally Mitchell, of East Syracuse-Minoa High School, East Syracuse, New York, who is an accomplished "metric cook."  I am sure you will enjoy corresponding with her at [e-mail]. 

 

SI-ncerely,

Paul Trusten, R.Ph.

Public Relations Director

U.S. Metric  Association, Inc.

www.metric.org

[phone]

 

 

 

[phma]

Nov. 7, 2009 at 12:18 AM I cook like this: Weigh some potatoes in grams, divide by three, and add that much water. Boil until a fork goes in easily. Cool to 47 °C. Add an avocado or two, a few grams of salt, 200 g tomatoes, etc. I also make my smoothies to total about 600 grams. I use an electronic kitchen scale which I bought several years ago. Have you ever made soap? I have - it's a great way to learn about moles, as well as grams. Water is 18 g/mol, NaOH is 40, KOH is 56, and the oils vary. I use six moles of water per mole of lye. I have the thermostat set to Celsius too.

[psarmstr]

Nov. 8, 2009 at 4:20 PM

Please please please publish your book in metric. I also run a fully metric kitchen and often have to import my cookbooks in order to get metric measures. I'd love to buy a cookbook that was made in America and entirely metric.

[evwsquared]

Nov. 9, 2009 at 1:31 PM

Ooh---molecular gastronomy would be a cool topic. I can give you some resources on this!

I'm ashamed to say that even though I lived 7 years of my life in countries with the metric system, it still hasn't taken. I'm all right with volume and size measurements, but I have to admit that I don't like Celsius. To me, and maybe this is placebo effect, I feel as if there is a difference between 68 and 69 degrees in my house! It is the one area where I don't feel that the metric system is precise enough. My thermometer is in Celsius too, and to my thinking it just doesn't distinguish as minutely as Fahrenheit. I admit that the logic of where 0 is set in Fahrenheit is loony.