/ck/ - Food & Cooking

>>17129605
>However that doesn’t negate the countless people who manage perfectly fine with volumetric measurements.
you keep arguing past my point, I'm not sure how to make it more clear. we're talking about consistency. you will not get the same consistency from using cup measures than what you would with a kitchen scale. i don't see how there's anything to discuss here. someone with decades of experience will never be as accurate as a kitchen scale. move on.

> Isn’t that a bit disingenuous? You’re honestly saying that any baking recipe that predates affordable gram-accurate kitchen scales is shit?
you're not able to read my argument closely, but we're still talking about _weights_ here, right? i don't care if they use grams or ounces - i can convert between them pretty easily. i am talking about using volume measurements vs. weight measurements for dry goods. pic rel is what they used to measure weights before gram-accurate scales were commonplace, c. 1900.

> I literally have and use a kitchen scale. I’m not emotionally invested in one method or the other. I get perfectly fine results whether a recipe gives ingredients in volume or mass.
great! try the various methods that exist for scooping flour into a cup measure. you will see a noticeable difference in the results.