@[email protected] to Unpopular OpinionEnglish • 1 month agoAll baking recipe ingredients should be in weight, not volume.message-square188fedilinkarrow-up1380arrow-down151file-text
arrow-up1329arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.@[email protected] to Unpopular OpinionEnglish • 1 month agomessage-square188fedilinkfile-text
I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.
minus-square@pHr34kYlinkEnglish19•1 month agoIMO anything sold by weight should be measured by weight in a recipe. I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups. Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you’re talking to. A gram is always a gram.
minus-square@[email protected]linkfedilinkEnglish2•1 month agoVolume and weight are different, a tablespoon of salt, oil, and vanilla extract are all going to weigh differently.
IMO anything sold by weight should be measured by weight in a recipe.
I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups.
Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you’re talking to. A gram is always a gram.
Volume and weight are different, a tablespoon of salt, oil, and vanilla extract are all going to weigh differently.