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

  • ColeSloth@discuss.tchncs.de
    link
    fedilink
    English
    arrow-up
    6
    arrow-down
    5
    ·
    5 days ago

    It’s not chemistry as much as chemistry is chemistry.

    Like 1/4 cup of sugar being like 2% off isn’t going to matter.

    Then you want to weigh out your teaspoon of baking powder? I guess you’ll need a small scale made for such tiny amounts to go along with your larger one. Hope you like cooking taking longer with more little things to clean.

    Doing it all by weight is a waste of time and something no one with a real amount of experience cooking would bother with. Where your butter comes from is more important than how much of a weight difference can be from measuring out 3 tablespoons of it compared to weighing it out.

    • CancerMancer@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      6
      arrow-down
      1
      ·
      5 days ago

      Hope you like cooking taking longer with more little things to clean.

      You pour ingredient 1 into the bowl up to X grams. You push the tare button on the scale and pour ingredient 2 into the bowl up to Y grams. Repeat as necessary.

      You end up with less shit to clean and less time wasted, not more.

    • panicnow@lemmy.world
      link
      fedilink
      English
      arrow-up
      3
      ·
      5 days ago

      Baking powder isn’t too bad for a lot of recipes, but baking soda and spices are used in such tiny amounts that my kitchen scales do not measure them accurately.