inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 months agoAll baking recipe ingredients should be in weight, not volume.message-squaremessage-square188fedilinkarrow-up1380arrow-down151file-text
arrow-up1329arrow-down1message-squareAll baking recipe ingredients should be in weight, not volume.inconel@lemmy.ca to Unpopular Opinion@lemmy.worldEnglish · 2 months agomessage-square188fedilinkfile-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-squaretiredofsametab@fedia.iolinkfedilinkarrow-up3·2 months agoDepending upon the country, salt and sugar can also have different textures and grain sizes that can cause complications. I say this as I convert my US family recipes here in Japan.
minus-squarejohannesvanderwhales@lemmy.worldlinkfedilinkEnglisharrow-up1·2 months agoTrue. Also brown sugar can be packed. I just object to the idea that volumetric recipes are always bad. Especially outside of baking.
Depending upon the country, salt and sugar can also have different textures and grain sizes that can cause complications. I say this as I convert my US family recipes here in Japan.
True. Also brown sugar can be packed. I just object to the idea that volumetric recipes are always bad. Especially outside of baking.