inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 days agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square170fedilinkarrow-up1366arrow-down148file-text
arrow-up1318arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 days agomessage-square170fedilinkfile-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 days 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 days agoOvershoot? Then what, scrape the flour out from the sugar?
minus-squareMad_Punda@feddit.orglinkfedilinkEnglisharrow-up5·1 day agoI have done this many times. But I also got better at not overshooting.
minus-squaredistantsounds@lemmy.worldlinkfedilinkEnglisharrow-up8·2 days agoYou weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
minus-squarefinitebanjo@lemmy.worldlinkfedilinkEnglisharrow-up4·2 days 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?
I have done this many times. But I also got better at not overshooting.
You weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
Fair enough
I use 25 lbs bags of flour but I’m sure I could manage.