Thank you to everyone who is filling my replies with pictures of their butter! The labels you have seem very helpful for the recipes you have.

It does not help me in so much as “these look like more than 15g of butter” and “colloquially a tablespoon here in the UK seems to hold about 7.5g” and “some of these pics look like they have different ideas of tablespoons just like your damn cups”

But it does help me to know my frustrations are valid and generally all your butter metrics do seem to be largely the same, so I do indeed have a much better idea of what I am working with.

Cheers!

I do feel the need to defend the other cooks and bakers here in the UK because we definitely do just eyeball things a lot like you do, I’m just autistic and get annoyed at imprecision.

When I cook something for the first time I very strictly follow the recipe. Apart from with garlic, a lot of recipes including globally never have enough garlic.

I did end up just whinging it on the butter and it turns out I’ve got about 3.5 tablespoons for this risotto where the recommended was 2, but 2 felt like too little for this risotto I’ve cooked many times.