this post was submitted on 20 Nov 2024

322 points (88.2% liked)

Unpopular Opinion

6351 readers

7 users here now

Welcome to the Unpopular Opinion community!

How voting works:

Vote the opposite of the norm.

If you agree that the opinion is unpopular give it an arrow up. If it's something that's widely accepted, give it an arrow down.

Guidelines:

Tag your post, if possible (not required)

If your post is a "General" unpopular opinion, start the subject with [GENERAL].
If it is a Lemmy-specific unpopular opinion, start it with [LEMMY].

Rules:

1. NO POLITICS

Politics is everywhere. Let's make this about [general] and [lemmy] - specific topics, and keep politics out of it.

2. Be civil.

Disagreements happen, but that doesn’t provide the right to personally attack others. No racism/sexism/bigotry. Please also refrain from gatekeeping others' opinions.

3. No bots, spam or self-promotion.

Only approved bots, which follow the guidelines for bots set by the instance, are allowed.

4. Shitposts and memes are allowed but...

Only until they prove to be a problem. They can and will be removed at moderator discretion.

5. No trolling.

This shouldn't need an explanation. If your post or comment is made just to get a rise with no real value, it will be removed. You do this too often, you will get a vacation to touch grass, away from this community for 1 or more days. Repeat offenses will result in a perma-ban.

Instance-wide rules always apply. https://legal.lemmy.world/tos/

founded 1 year ago

MODERATORS

Rooki@lemmy.world

JonsJava@lemmy.world

admiralpatrick@lemmy.world

lemann@lemmy.world

ptz@dubvee.org

322

All baking recipe ingredients should be in weight, not volume. (lemmy.ca)

submitted 1 week ago by inconel@lemmy.ca to c/unpopularopinion@lemmy.world

187 comments fedilink hide all child comments

I'm tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.

(page 3) 50 comments

sorted by: hot top controversial new old

[–] evasive_chimpanzee@lemmy.world 2 points 6 days ago (1 children)

Stop getting recipes from whatever random source pops up in Google, and start getting recipes directly from sources you trust. Reputable test kitchens usually use mass for recipes, and at least the ones I look at will also include volumetric measurements for people who prefer them.

The thing with baking, though, is that there are many ingredients that require below gram level accuracy, and for those, volumetric measurements are more accurate for most people who have scales with a gram resolution.

[–] panicnow@lemmy.world 1 points 6 days ago (1 children)

The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.

load more comments (1 replies)

[–] apfelwoiSchoppen@lemmy.world 2 points 6 days ago

Highly recommend this book for baking for this and many reasons. https://www.penguinrandomhouse.com/books/250188/the-bread-bakers-apprentice-15th-anniversary-edition-by-peter-reinhart/

[–] projectmoon@lemm.ee 2 points 6 days ago (1 children)

My personal favorite experience relating to this was buying some ice cream with nutritional information by the milliliter, but with serving size by the gram...

[–] rcbrk@lemmy.ml 1 points 6 days ago (1 children)

Here it's nutrition information by the gram, serving size by the gram, packaging by the millilitre.
The only way you can compare the relative value of different ice creams is by using the serving size and # servings info from the nutrition panel to calculate the grams per package. (Or even better, comparing g/fat per package because that's where the value is).

[–] projectmoon@lemm.ee 1 points 6 days ago

Yeah, it was something along those lines. I don't remember the exact specifics. I don't really understand why that is. I guess it's because they're copying and pasting nutritional information from the tubs where it's more properly measured by volume. But one would think that regulations would require the same units for serving size and nutritional information. Or at least the same type of unit (mass/volume).

[–] RBWells@lemmy.world 1 points 6 days ago

I like weight measurement best, except for a few things I don't really want to bother measuring closely, like cornbread or ricotta cake. Those I just know by volume and can scale up based on the number of eggs, and aren't fussy.

So for cornbread I know the dry mix is half cornmeal half flour, with a spoonful of baking powder, half spoonful of salt, big pinch of baking soda for each cup of that mix. One cup of that for each egg you have; melt a whole stick of butter in the iron skillet at 425F while you mix the dry stuff, when it's hot add the eggs and enough buttermilk to make a thick batter (have literally never measured the buttermilk), pour the melted butter in, stir briefly, then pour batter into pan and bake 20-25 minutes. Has never failed, and I'm sure it's never exactly the same twice. It doesn't matter.

"Recipes" like that I enjoy. And most of my cooking is loosey goosey like that.

But bread, and fancy cakes, and even cocktais, 100% agree, I would prefer to pull out the scale and SO much easier to do weight, in grams.

[–] bastion@feddit.nl 1 points 6 days ago

Milk

[–] johannesvanderwhales@lemmy.world 1 points 6 days ago* (last edited 6 days ago) (2 children)

Not really unpopular. That said, while flour (kind of the backbone of most baking recipes) is prone to being inaccurate when measured by volume, there are a lot of ingredients which do not have this problem and are not as sensitive to being measured wrong. If a cookie recipe calls for a quarter cup of chocolate chips that's probably fine. I think a lot of people don't have a scale sensitive enough to measure a half gram of yeast, either.

load more comments (2 replies)

load more comments