Cooking is more an art than a science, and as such gives the individual a considerable amount of freedom. Pastry making, on the other hand, is a science and requires precision and accuracy for consistently successful results.
For years, Europeans have had the advantage of the metric system in the kitchen. When correctly used, this system of weights and measurements not only preserves the freedom inherent in the “art” of cooking, but also ensures accuracy in the “science” of pastry making. The key advantage of the metric system lies in the principle of weighing solids and measuring the volume of liquids, as opposed to our system of measuring the volume of both.