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One revolution I have realized in baking is the recent trend to start talking about weight and not volume in recipes for certain dry ingredients like flour. Three cups of fluffy sifted flour is a lot less flour than three cups of densely packed flour. Same with brown sugar, or wondering if you need a "flat teaspoon" vs. a "heaping teaspoon" of something.
Yep, only liquids should be measured in volume, since liquids do not compress
Tell that to Ice III or Ice V
Those wouldn't be liquids but solids, no?
But I respect the effort in bringing up a stupidly extreme theoretical situation that you'd never encounter in your kitchen
Well I'm unsure about Ice III, but Ice VI definitely is strange.
Of course my hyperbolic point was really that you can compress a liquid.
no thank you give me the measurement in weight so i can have a digital read on it and not have to use my disgusting human eyeball to estimate
also so that i don't have to re-wash and dry my one measuring spoon 5 times
1L of water/milk = 1kg. This holds true for most liquids that are measured by volume in metric recipes.
Until one day you have to bake 3,000 Stroopwafels to save the local coffee shop** and you realize that your kitchen scale is about to become the stickiest object known to mankind because you don't know how much more liquids with super high viscosity weigh per liter..
**specific situation may vary based on how many tulips YOUR country produces per square kilometer.
Deze commentaarsectie is hierbij overgenomen door het Koninkrijk der Nederlanden.
yeah it's what i use, but if i was happy with less than perfection i'd be using volume in the first place
Yep, everything in weight. It works so well.
There is a Polish website https://kalkulatorkuchenny.pl/, where you type, say, 1 teaspoon of sugar (łyżeczka cukru) and it will convert it to mass, volume, spoon and number of glasses. I'm pretty sure, there is an English language alternative, but didn't find any
These are approximations at best. Not every flour type has the same density and even the same type can differ as the thread op pointed out.
I didn't read carefully, sorry. Anyway, you can specify the type of flour there, so it's a bit more precise
For using volume measurements (weighs are still superior tho) flour shouldn't be packed in but spooned into the measuring device and leveled with the back of a knife but brown sugar should be packed into the measuring device.
In recipes, they'll call for a heaped teaspoon or tablespoon, everything else is implied to be leveled, especially leavening agents like baking powder/soda. There's also an understanding that certain things don't need as much precision, like adding in flavoring extracts.
I also do really like the nice even 25° increments that recipes align to for farenheight.
I assume flour can have a lot of moisture weight to it, which may change depending on the location or season. Weight is still the better measure, but still not perfect.
Peel one cup of butter then add pinch of egg and stir counterfootwise at 363 degrees and serve immediately cold.
Pfffft as though we'd be so sane as measure flour by weight instead of volume
Is the UN pushing imperial or something?
Maybe the problem is that the units are actually US customary and you're dicking up all of your conversions
Ah yes, the fartenheit scale
At least an oz is easily measurable. It's worse, when they tell You to add a cup of something.
How? I have cups in my kitchen, but no ozes.
Are you using an American, Canadian, British or metric cup ?
Because they are all different measurements.
Imagine feeling actual hatred toward a system of measurement.
you would be a bit peeved as well if one guy in a lecture hall with 150 people constantly asked you to convert every measurement in your talk to something only that guy understands.
