American here: can we please have measurements by mass not by volume and metric units. It would make repeatability so much easier.
this post was submitted on 13 May 2025
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- examples from professional recipes – measurements are given as weights (in grams) – no worrying about how much brown sugar in a “packed cup” or if your cup of flour has been sifted enough or what exactly is meant by a “cup of spinach”
- examples from baking recipes – measurements are given as percentages – allows easy scaling up and down
avoid rigid recipes and prefer cookouts
Parametric recipes are great. The central ingredient is quantity 1 and everything else is a ratio by weight. You then scale it to your needs. So an equilibrium brine would be.
1 meat 1 water 0.03 salt Brine for 1 day per 2 inch of thickest section.
They don't work for everything. So when baking a loaf of bread time and temp are spefic to loaf size. It still works for a batch of bread dough however.
This also helps you think in ratios which help general recipe construction. Once you know what flour to egg radio you like for your bread you can alter recipes to your preference.
Ratios.
On thing that drives me nuts is weight measures for dry ingredients vs numerical egg measurements. Just give me ingredient ratios normalized to the egg mass.
Same could be said for "an onion" or "3 cloves of garlic". Just give me the weights, please.