inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 9 hours agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square106fedilinkarrow-up1200arrow-down124file-text
arrow-up1176arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 9 hours agomessage-square106fedilinkfile-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-squarepHr34kY@lemmy.worldlinkfedilinkEnglisharrow-up15·7 hours 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-squareryathallinkfedilinkEnglisharrow-up1·3 hours 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.