this post was submitted on 16 Jan 2024

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Mildly Interesting

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[–] SoleInvictus@lemmy.world 1 points 10 months ago* (last edited 10 months ago) (1 children)

Weighing ingredients is so much better. I can cook significantly faster when I don't have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go.

[–] Dravin@lemmy.world 3 points 10 months ago* (last edited 10 months ago)

Oh, I agree. If I use a recipe regularly I'll often convert it or if I'm creating one from scratch I'll usually just have everything by weight from get go.

P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.