All baking recipe ingredients should be in weight, not volume.
All baking recipe ingredients should be in weight, not volume.
I'm tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.
You're viewing a single thread.
It would be kind of annoying if you had do weigh all your liquids.
As someone who actually weighs their liquids. it's really not. Instead of pouring liquid into a measuring cup until it reaches how much ever you need, you put a cup/bowl on the scale, tare it, then still just pour in liquid until the scale reads how much ever you need.
If anything it's easier because it's more consistent. You can also re-tare and continue pouring more liquids or other ingredients into the same cup/bowl, cutting down on dishes.
The only annoying part is the first time you do it on a new recipe, where you have to do both measurements, so you can write down the mass for future reference.
Not really, not like the bowl has holes in it. Just pour it in until you hit the right amount like with everything else.
Seriously, i don't know why all these people keep saying they do volume for liquids. Unless you are using a skinny graduated cylinder, liquid measuring cups could easily get you 10% off your target.
And stuff like honey? No way I'm measuring volume for that.
It is hard for me to believe the people who are pro-volume have really tried the weight method with a decent scale. I am so with you on things like honey, corn syrup, molasses. Those require both a volumetric measure and a scraping spatula and it is still so much harder than squeezing the bottle until you hit the right number of grams.
I usually just run a table knife along the inside of the measuring cup and it does a good enough job of getting everything out, same as if you were pouring the hiney into a bowl to be weighed.
Also most liquids are water basically, so you can just convert it 1:1 to volume if you want to use a measuring cup.