Unpopular Opinion

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307

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

submitted 1 day ago by inconel@lemmy.ca to c/unpopularopinion@lemmy.world

181 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.

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[–] Mouselemming@sh.itjust.works 2 points 1 day ago (1 children)

You mean a separate bowl from the main container, right? So you can remove over-scoops without disturbing the previous ingredients? I'm still trying to get comfortable with my scale. I get frustrated because there's not parts of grams, and it doesn't seem to constantly update, it just jumps from too little to too much.

[–] baggins@lemmy.ca 3 points 1 day ago* (last edited 1 day ago)

Always 2nd bowl. Having a more sensitive scale helps with it updating faster. You can also tap the scale to try and get it to update.

I use a 0.1g/2kg scale for most things, I also have a 1g/5kg one I never use. I can't find it rn but I also have a 0.01g/100g scale for when smartasses on the internet tell me to weigh a 1/8 tsp of pepper.