True, but that’s just replacing a cup with a length, and rules out using an existing tub.
Why not use weight, which is easy to measure and tolerant of different forms/shapes?
Weight requires a scale. I don’t know a single American who has a scale in their kitchen.
This sounds like a catch-22 problem.
Maybe scales could be improvised, with a stick, some cups, and awkward-shaped chunks of chicken in one of the cups.
Or, we just use volumetric measurements, despite the slight variations they introduce when you cram pack flour into a cup instead of gently scooping the sifted. It’s a kitchen, not a laboratory or a factory.
Butter in a tub usually isn’t pure butter as they add oil to it to make it spreadable when cold.
Recipes that call for butter are normally designed for true/pure butter and may not cook or bake properly if spreadable stuff is used. (there is however Amish rolled butter that’s sold in big ‘loaves’ where measuring can be annoying)
