Seven tablespoons of butter

[snousle]

Dear European chefs,

Converting a recipe to American measures involves more than multiplying by the appropriate conversion factors. It also requires scaling the whole recipe to match typical American package sizes.

We can tell when you are being lazy. Half a cup of cream, plus one tablespoon? Three and a quarter cups of flour? Seventeen ounces of chocolate? And the worst - the absolute giveaway - is your repeated insistence on seven tablespoons of butter.

Please stop.

Thanks,

- The American Cook

Comments

[snousle.livejournal.com]

Having read a LOT of pastry recipes lately, my guess is that these come from 1/10th scale versions of restaurant recipes, which very often use a kilo of butter.