[Larrikin]

Not sure if calling the metric system weird is actually serious or not but the solution is to get a scale. Modern cooking highly utilizes the scale and probe thermometers. They seem unimportant to the new cook but I end up using one or both for nearly all my meals now. Dry ingredients especially should be done by weight.

[jdavis703]

If you’re baking, sure measure by weight for best results. If you’re cooking basic, non-technical meals it’s more about proportions than anything else.