SC - introduction

[LrdRas@aol.com]

> While it is quite correct that European cooks tend to measure dry
> ingredients by weight rather than volume, liquid ingredients are usually
> measured by volume and I confess I wouldn´t know offhand how much 150
> grams
> of cream really is. I suspect this is a British recipe - they haven´t
> quite
> got the hang of the metric system yet.
> 
> Nanna
> 
It may not be British.  Many of the recipes I have for professional cooks
and bakers use weight rather than volume measure.  It fits with the idea of
"scientific" cooking and baking by introducing fewer variables into the
recipe.

Bear
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