inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 23 hours agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square162fedilinkarrow-up1304arrow-down141file-text
arrow-up1263arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 23 hours agomessage-square162fedilinkfile-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-up18·14 hours 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-up3·10 hours agoOvershoot? Then what, scrape the flour out from the sugar?
minus-squareMad_Punda@feddit.orglinkfedilinkEnglisharrow-up3·1 hour agoI have done this many times. But I also got better at not overshooting.
minus-squaredistantsounds@lemmy.worldlinkfedilinkEnglisharrow-up4·10 hours agoYou weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
minus-squarefinitebanjo@lemmy.worldlinkfedilinkEnglisharrow-up2·11 hours 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.