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, everything in weight. It works so well.
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.
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
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.
Congratulations, you’ve just created the most confusing recipe ever.
USAmericans probably don’t see a problem with it.
Pfffft as though we’d be so sane as measure flour by weight instead of volume
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
LMAO cookies are made at 350 or below due to high sugar content
Your pathetic european gas mark stove probably can’t heat below 375
In Europe ovens are usually electric and can be set to any temperature up to ~300°C
yeah I don’t think ours can be even heated to 420 :( fireplace it is then
375 F = 190.55 C
420 F = 215.55 C
300 C = 572 F
The meme is about Imperial Units such as Fahrenheit
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At least an oz is easily measurable. It’s worse, when they tell You to add a cup of something.
Are you using an American, Canadian, British or metric cup ?
Because they are all different measurements.
How? I have cups in my kitchen, but no ozes.
How do you measure a country so easily?
A cup is about 230 ml, so that’s a little less than a standard drinking glass of 250 ml
Mole
no it’s a beauty mark
Then what’s the Molar Mass?
beauty marker mass
I prefer using volumetric measurements like cups or teaspoons when baking. Liters or ml would also work.
why?
Not op, but for small quantities, volumetric is usually more accurate. I know a teaspoon of yeast weighs about 3 grams, but most cheap kitchen scales can’t really be trusted until you’re measuring 10 grams or or more. A teaspoon of dried oregano is so light it probably doesn’t even register on most cheap kitchen scales.
Hmmm yes flour is packed or unpacked? How dense?
For some recipes unpacked and measured by bulk density.
For other recipes you gotta do a slightly overfull cup measured by tamping density.
Figuring out how to measure in which situation is left as an excecise to the reader.
Never understood how full a spoon should be
Oh you want fluid ounces
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