inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 months agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square173fedilinkarrow-up1380arrow-down150file-text
arrow-up1330arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 months agomessage-square173fedilinkfile-text
I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.
minus-squarepanicnow@lemmy.worldlinkfedilinkEnglisharrow-up22·2 months agoCleanup 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.
minus-squareNeptuneOrbit@lemmy.worldlinkfedilinkEnglisharrow-up7·2 months agoOvershoot? Then what, scrape the flour out from the sugar?
minus-squaredistantsounds@lemmy.worldlinkfedilinkEnglisharrow-up8·2 months agoYou weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
minus-squareMad_Punda@feddit.orglinkfedilinkEnglisharrow-up5·2 months agoI have done this many times. But I also got better at not overshooting.
minus-squarefinitebanjo@lemmy.worldlinkfedilinkEnglisharrow-up4·2 months agoI use 25 lbs bags of flour but I’m sure I could manage.
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
Fair enough
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.