The measurement system is completely irrelevant to this lel. It doesn’t matter what system you are using you’ll still be using tiered measuring cups/spoons just with different numbers on it. The literal only difference if this was in metric is that it would say 200, 100, 60, 50. That’s literally the only different a measuring system change would make, how is that easier that 1, half, third, quarter?
You put a bowl on a scale and add e.g. 150g of sugar. You reset the scale and pour in 300g of flour. You reset the scale and pour in 200g of milk... no matter which bowl you use, no additional tool needed.
ok so at that point it also still doesn't matter what measurement system you are using because you arent doing any of the math or conversions, you're just throwing bricks at the wall until one slots in the hole.
My problem with the cups is just - if you have it full with, let's say flour, and you shake it a bit - you will be able to fit in more. Is the correct amount the lightly packed or the tightly packed version?
Also, how do you exactly measure a cup of cold butter? Melt it, pour it in and wait for it to cool down and get solid again? If I am trying to press cold butter into a cup measure, there is always air bubbles.
The thing with the butter though. Almost always it's pre-divided into 1/2 cup amounts, and there will be markings on the wrapper to tell you where to cut for a specific measurement of butter if you need less than the whole stick.
I live in Europe. My butter does not come in sticks or cups. I do have a cup measure to use for US recipts. But often I find myself converting and calculating rather then using it...
How does your butter come, because I've seen European butter still come in a pre-measured amount with markings that you just need to follow in order to measure out the amount you need.
In 250g packets. Yes, some have the 50g marks. But I find that those are not always accurate. And to be honest, I put my butter in in smaller slices, because one big chunk is just not very practical.
Also, I am not good enough to eyeball the 227g needed for one cup from the 50g marks...
If you are going 100% accurate exactly totally with no exception what a recipe says then that’s your first problem. Just round to the closest in whatever measurement system you are using. And I’ll repeat again, the measurement system you use plays absolutely no part in the tools you use.
Also 227 would be almost exactly halfway between the 200 and the 250g marks. Like, if you split it at exactly halfway between those points you’d only be off by 2g. If you can’t eye ball that you might need a pair of glasses.
Also, how do you exactly measure a cup of cold butter? Melt it, pour it in and wait for it to cool down and get solid again? If I am trying to press cold butter into a cup measure, there is always air bubbles.
Also, I am not good enough to eyeball the 227g needed for one cup from the 50g marks...
Also 227 would be almost exactly halfway between the 200 and the 250g marks. Like, if you split it at exactly halfway between those points you’d only be off by 2g. If you can’t eye ball that you might need a pair of glasses.