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Yup, he articulated very clearly why I often like the US-style recipes which tend to deal with cups and tablespoons, which are far less precise than grams: some
by SamBam 5y ago
Yup, he articulated very clearly why I often like the US-style recipes which tend to deal with cups and tablespoons, which are far less precise than grams: sometimes having less precision is freeing.
Don't get me wrong, I own a kitchen scale and it's indispensable for many baking tasks.
But sometimes seeing a pasta sauce that calls for "one onion, 175 grams" I cringe, and just imagine someone delicately shaving off bits of their onion until it weighs right, or, worse, going back to the store because their onion was 162 grams, and they thought it mattered.
- SECProto 5y agoI love recipes that are written in grams specifically because I don't have to be precise: just shake in some flour til I hit roughly the requisite grams. Eyeball a quarter cup of oil by just watching the scale til it hits 50 or 60g. And at the end of the day, I don't have to wash a half dozen measuring utensils. As for the onion comment, I actually appreciate grams rather than recipes that call for "one large onion" - usually the onions I have are small, so then I just have no idea - could be equivalent to 3 small onions, could be 6. With grams, I can just chuck a couple on the scale to see how many I should dice up to get roughly the right amount.
- fknorangesite 5y ago> But sometimes seeing a pasta sauce that calls for "one onion, 175 grams" I cringe That's fair; but keep in mind that the size of "one onion" can vary drastically by region, so giving an objective measurement is still helpful. > someone delicately shaving off bits of their onion until it weighs right Maybe if you're just learning how to cook for the first time (and self-teaching); it doesn't take long for someone to graduate beyond 101 in this respect.