[karolist]

Precise recipes, i.e. anything related to baking, where ambient temperatures matter - everything is measured in grams, even water. I'm so used to this by now that measuring anything by volume sounds disappointing, let alone dark age units like cups and spoons. I get it, not everyone is serious about cooking enough to own ingredient scales but are these users still the majority of recipe consumers?

[grogenaut]

I don't bake much but for all my other cooking, I can mess with most ingredients by 100% with little delta in the experience. Sure it tastes a little different but I'm not a factory, this is home cooking. This also makes you much more resilient to missing an ingredient.

Making Coq-au-Vin, and use double the chicken? Probably not a problem. Add carrots, 0 carrots, totally fine.

Barbeque? You can do all sorts of things with the spice mix, it'll likely come out fine.

Making mac and cheese? 4x the cheese, totally fine, just keep adding it till it melts. Too thick? Add cream. Not tasty enough, add some bbq sauce. Measure? Why!

I commonly use a Pinch and a Dash of seasoning. Really it's tasting it and knowing what's off and being able to balance.

Because here's a real truth: every batch of a given ingredient likely has different strength. Dried, fresh, been in the jar for 2 years, brand new from the store, McCormick vs Store Brand vs Different part of the country/world... Also your vegetables will taste different depending on time of year, location, variety, as will your meats, dairy, cheeses, etc, literally everything.

[bsagdiyev]

Yes. I cook based on recipes a lot and anecdotally so do a lot of people I know and we still use cups, table/teaspoons and so forth.