All baking recipe ingredients should be in weight, not volume. - eviltoast

I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.

  • dondelelcaro@lemmy.world
    link
    fedilink
    English
    arrow-up
    18
    ·
    18 hours ago

    Ain’t nobody in the US got a fancy kitchen scale.

    Lots of us have them. (Well, basic scales which weigh a tenth of a gram.) They’re useful when weighing compressible dry ingredients like flour and brown sugar, and viscous wet ingredients like molasses and corn syrup. They’re also helpful when you’re multiplying a recipe by a factor that doesn’t result in useful units; it’s annoying to figure out how to measure out fractional cups that involve teaspoons.

    They also help with portion control if you’re watching calories.

    • panicnow@lemmy.world
      link
      fedilink
      English
      arrow-up
      2
      arrow-down
      1
      ·
      16 hours ago

      I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….

      I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.