inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 5 hours agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square60fedilinkarrow-up1124arrow-down113file-text
arrow-up1111arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 5 hours agomessage-square60fedilinkfile-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-squarepHr34kY@lemmy.worldlinkfedilinkEnglisharrow-up12·3 hours agoIMO anything sold by weight should be measured by weight in a recipe. I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups. Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you’re talking to. A gram is always a gram.
IMO anything sold by weight should be measured by weight in a recipe.
I could have an exception for things under 20g, which scales seem to get wrong a lot. I can do spoons, but not cups.
Also: Metric only. A tablespoon is anywhere from 13g to 20g depending on who you’re talking to. A gram is always a gram.