Used a couple of US recipes recently and most of the ingredients are in cups, or spoons, not by weight. This is a nightmare to convert. Do Americans not own scales or something? What’s the reason for measuring everything by volume?
Used a couple of US recipes recently and most of the ingredients are in cups, or spoons, not by weight. This is a nightmare to convert. Do Americans not own scales or something? What’s the reason for measuring everything by volume?
It’s really mainly only flour though, because can be compacted, most of the things that you’re using in the kitchen like baking powder or sugar aren’t going to be compacted to any appreciable level.
For flour, you pour it into your measuring cup and then run the spine of a knife or something over it to get rid of the excess flour and get a level cup
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Also, the proper amount of shredded cheese is the container.
A lot of volumetric baking recipes tell you to run the grain through a sieve to remove clumps, this generally standardizes the density well enough.
Salt is usually assumed to be table salt unless noted in the recipe. Even then, most recipes have a point to them where they tell you to taste the food and add salt to taste as necessary.
What are you cooking with shredded cheese where the ratio is that important?
Are you measuring cornstarch?
Maybe I just have weird cornstarch but anytime I try to actively scoop out of it, it’s like trying to scoop baking powder.
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I usually just eyeball stuff like that