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?
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)
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.
