Use non-American recipes.
The rest of the world does this. And guess what, 1 milliliter of water is exactly 1 gram, unlike stupid ounces.
this post was submitted on 20 Nov 2024
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If I want a recipe in English I always end the search query with "UK" to make sure it's in weight, not cups. I'm not a fucking toddler
I try that too for English recipes but then I get things in tablespoons, teaspoons, pinches, good pinches, full pinches, and small bunches.
Or my favorite "a good knob of butter"
At least they aren't using stone for flour though lol.
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(16 replies)
If you bake regularly then this is a popular opinion. I generally won’t bother with a recipe that does not have the weights.
But then you bake REALLY regularly, and you don't follow recipes anymore. I know exactly what the doughs and batters look like and how they pour. I know how adding sugar and water will loosen up the batter. I know exactly how the pizza flour should ocillate between the dough hook and the walls of the bowl.
It's like this bell curve of measuring
Just because no one in your life cares enough about your niche opinion to actually have an opinion does not make that an "unpopular opinion." When your opinion is the opinion of hobbyists, professionals, and elites alike, it's certain not unpopular, even if it is niche.
You're certainly right in your opinion, and that's the point of bitching at you.
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(13 replies)
What, I'm supposed to use my kitchen scale for something other than cocaine?
A cup of cocaine please.
Scale, fancy. I just keep going until the feelings disappear.
You're doing it right. The scale is for selling not measuring doses.
Downvoted for popular opinion.
Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.
Overshoot? Then what, scrape the flour out from the sugar?
You weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
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(1 replies)
I have done this many times. But I also got better at not overshooting.
I use 25 lbs bags of flour but I'm sure I could manage.
I am a proficient baker and I can get behind this.
So go to Europe.
- 2 cups of flour
- 1oz of water
- 50g of salt
The only exception to this should be militers/liters. Because if you have to use, as example, 1l of milk, this would, if you want to be exact, be about 1.05kg
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(1 replies)
"One pound of milk"
454 ml! Because 1 gram of water is also 1 milliliter.
Density of whole milk according to first google answer is 1,034g/cm^3.
It's been a while, but would that make it 438,68 ml?
Edit: But I totally agree with your statement. SI/ metric units is superior in every way with how easy it is to convert between them. At university in Norway I had American textbooks in all but one of my chemistry classes and all used SI/metric and proper names for the elements
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(2 replies)
1 gram of pure, distilled water at average gravity at sea level etc. but close enough.
yes. It's far easier to measure liquids by mass accurately
Yes, but in real units :P
I have one bowl and I just measure in all my wet by weight without dirtying a cup or spoon
3/32 Stones weight of water.
I've never seen a commercial scale that didn't measure Grams and Lbs. Really common stuff.
It might be more of a concern for industrial scales, but I'm sure industrial food processing use Weight for all their ingredients already.
In the civilized world, they are. Except for liquids, but that's a given.
This stupid "How many grams is a f-ing cup of again?" is a pain in the a...
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(20 replies)
The book "flour water salt yeast" is awesome for a lot of reasons, one of them is that all of the recipes are in grams, us volumes, and bakers percentages. I primarily use the grams measurements, but the bakers percentages makes it much easier to scale recipes up or down
50g of egg
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