@[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@CM400linkEnglish12•1 month agoMy kitchen scale won’t measure below one gram, and a lot of things (spices and flavorings, mostly) are used in amounts below one gram. So I can either dirty up some spoons, or go buy a second scale that only gets used for the small stuff… In general I agree, of course, but there definitely is a use case for volumetric measuring spoons.
minus-square@[email protected]linkfedilinkEnglish1•1 month agoI’ve never even considered weighing spices. They’re usually given in teaspoons or just as “a pinch” even if the rest of the recipe uses grams and milliliters.
My kitchen scale won’t measure below one gram, and a lot of things (spices and flavorings, mostly) are used in amounts below one gram.
So I can either dirty up some spoons, or go buy a second scale that only gets used for the small stuff…
In general I agree, of course, but there definitely is a use case for volumetric measuring spoons.
I’ve never even considered weighing spices. They’re usually given in teaspoons or just as “a pinch” even if the rest of the recipe uses grams and milliliters.