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Tell that to all the people who write recipes without weight measurements
by alan-hn 2y ago
Tell that to all the people who write recipes without weight measurements
- FredPret 2y agoI agree this is a problem. I found a table with the density of various flours and many other things: https://www.kingarthurbaking.com/learn/ingredient-weight-chart https://www.kingarthurbaking.com/learn/ingredient-weight-cha...
- sundvor 2y agoYeah - I started getting food boxes with picked ingredients that I cook every week a few years ago ... to add to the "cup" situation there's also the tablespoons/teaspoons situation they like to go nuts on their smaller ones. My favourite was seeing "half" a tablespoon of something.. not having a full derivative of measurement devices for this unit, thankfully with 3 teaspoons to a tablespoon that was merely 1.5 teaspoon. And then they have eg "sprinkle", "dash" and "pinch". As in "add a dash of water". Grr, those are _not_ beginner friendly units. I've destroyed a dish by adding a "big pinch" of salt (my fingers probably much bigger than theirs). I find measuring with grams and millilitres much easier.
- cogman10 2y agoSalt is the worst because a pinch of kosher salt is wildly different from a pinch of granulated salt. That said, one key part of cooking is knowing when the measurements matter. Most herbs and spices will flavor a dish exactly the same if you add a teaspoon or a tablespoon. Those measurements matter the most when there's a chemical reaction that's strongly influenced by the ratios. For example, having enough emulsifier in a cheese sauce.
- sundvor 2y agoYep - it was indeed a teaching moment for me. :-) Dealing with a bit of high blood pressure as well, I'm learning to err on the side of caution when it comes to salt.
- cogman10 2y agoSuggestion for that, look into using MSG instead of salt. Obviously doesn't work everywhere, but it does work in many places.