this post was submitted on 20 Nov 2024

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Unpopular Opinion

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330

All baking recipe ingredients should be in weight, not volume. (lemmy.ca)

submitted 5 months ago by inconel@lemmy.ca to c/unpopularopinion@lemmy.world

188 comments fedilink hide all child comments

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

(page 3) 50 comments

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[–] evasive_chimpanzee@lemmy.world 2 points 5 months ago (1 children)

Stop getting recipes from whatever random source pops up in Google, and start getting recipes directly from sources you trust. Reputable test kitchens usually use mass for recipes, and at least the ones I look at will also include volumetric measurements for people who prefer them.

The thing with baking, though, is that there are many ingredients that require below gram level accuracy, and for those, volumetric measurements are more accurate for most people who have scales with a gram resolution.

[–] panicnow@lemmy.world 1 points 5 months ago (1 children)

The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.

[–] evasive_chimpanzee@lemmy.world 2 points 5 months ago

Those 2 are for sure on my good list. Also Bon Appétit and serious eats, too

[–] bastion 1 points 5 months ago

Milk

[–] Toneswirly@lemmy.world 1 points 5 months ago

You can get your panties in a twist over accuracy (it doesnt matter as much as you think it does) but what youre really mad it is American cultural hegemony. So yeah good luck yelling in to the void I guess.

[–] johannesvanderwhales@lemmy.world 1 points 5 months ago* (last edited 5 months ago) (2 children)

Not really unpopular. That said, while flour (kind of the backbone of most baking recipes) is prone to being inaccurate when measured by volume, there are a lot of ingredients which do not have this problem and are not as sensitive to being measured wrong. If a cookie recipe calls for a quarter cup of chocolate chips that's probably fine. I think a lot of people don't have a scale sensitive enough to measure a half gram of yeast, either.

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[–] RBWells@lemmy.world 1 points 5 months ago

I like weight measurement best, except for a few things I don't really want to bother measuring closely, like cornbread or ricotta cake. Those I just know by volume and can scale up based on the number of eggs, and aren't fussy.

So for cornbread I know the dry mix is half cornmeal half flour, with a spoonful of baking powder, half spoonful of salt, big pinch of baking soda for each cup of that mix. One cup of that for each egg you have; melt a whole stick of butter in the iron skillet at 425F while you mix the dry stuff, when it's hot add the eggs and enough buttermilk to make a thick batter (have literally never measured the buttermilk), pour the melted butter in, stir briefly, then pour batter into pan and bake 20-25 minutes. Has never failed, and I'm sure it's never exactly the same twice. It doesn't matter.

"Recipes" like that I enjoy. And most of my cooking is loosey goosey like that.

But bread, and fancy cakes, and even cocktais, 100% agree, I would prefer to pull out the scale and SO much easier to do weight, in grams.

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