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Weight helps for consistency, but it’s also much easier: you just put the bowl or pot on the and toss stuff in. Fewer measuring cups to clean, and you don’t hav
by mattkrause 6y ago
Weight helps for consistency, but it’s also much easier: you just put the bowl or pot on the and toss stuff in. Fewer measuring cups to clean, and you don’t have to wonder how much of the honey (etc) actually made it into the bowl.
You can even retare the scale between ingredients if you don’t want to do mental math.
- rurp 6y agoGreat comment. I think a word got missed :), "put the bowl or pot on the scale".
- tsimionescu 6y agoYeah, they accidentally that word there. (sorry, couldn't help myself)
- globular-toast 6y agoYeah. Measuring by volume is a nightmare. 3tbsp of unmelted butter? How am I supposed to measure that? 3tbsp of melted butter? So I just have to guess and then melt too much? A cup of brown sugar? Is it packed? To what extent? And now I have to clean that cup because I need it again for flour? So many deficiencies.
- db48x 6y agoButter is labelled in tablespoons on the package. You just slice it at the about the right spot. Do an image search for a "stick of butter".
- jehb 6y agoCounterpoint: The butter we often buy comes in tubs. So we measure by weight when possible, and approximate the volumetric conversions.
- globular-toast 6y agoI've never seen butter in a tub before. We get weird "spreadable" vegetable-based butter substitutes in tubs. Some British people call it margarine but that's incorrect as margarine comes in solid blocks like butter (it's uncommon these days as it's no longer really needed).
- nandhp 6y agoIn the US we have "whipped butter" which (according to Wikipedia) is made spreadable by aerating it with nitrogen. I recall hearing that it isn't suitable for situations that require measuring because the volume is not the same. (But it does works well on bread or for greasing a pan.)