/ck/ - Food & Cooking

>>12647101
Cooking doesn't require exact measurements unless you're baking and beakers tend to be made of thin glass because they're disposable.

Erlenmeyer flasks are great for mixing drinks

>>12647113
This. Plus we measure by weight when we want to be accurate

>>12647101
Measuring by weight is more accurate

>>12647123
>t.hipster

Erlenmeyer flasks are not graduated cylinders. They are not accurate you fools.

>>12647236
>why is glassware meant for mixing bad for measuring

>>12647236
You're not my dad. I'm going to mouth pipette water into acid I'm boiling in an evaporating dish.

>>12647101
Because I can just mix shit in a bowl.

>>12647128
>measure by weight to be accurate
>ml aren't an accurate measurement...
Fucking kill yourself you fucking faggot nigger bitch.

>>12647390
>eyeballing a line is as accurate as a digital scale

Chemist here

I only use Erlenmeyers to hold liquid mixtures with solids during work ups or to dry organic phases and decant.

I measure reagents by weight, except of course air sensitive compounds, and even then some of these can be measured by weight using a tared syringe

>>12647101
Fragile. Much more care needed than with kitchenware not to break them. Bitch to clean from sticky stuff. And you're not working with stuff that would get contaminated or melt plastic or hardened glass so no need for the extra glass purity and chemical resistance.

Beakers are at least easier to wash.

>>12647390
Literally says "Approx." on the jar, you fucking retard

>>12647390
>ml aren't an accurate measurement..
Not for solids they aren't you braindead ape.

Walter White did

>>12647101
because chefs aren't scientists they're dumb faggots that couldn't get a job doing anything else.

>>12647371
you made me laugh

thanks anon

difficult to clean and easy to break

>>12647113
This. Cooking doesn't require that level of precision, and it's more economical to buy measuring cups made of more durable material than laboratory glassware.

>>12648836
Bakers often think they need that much precision and will scoop out an 0.01785% overshoot when weighing ingredients, whereas any formally trained chemist is like "eh, close enough"

>>12648872
True. Even in the lab, high precision tends to be critical mostly just when dealing with minute quantities.

>>12647113
lmao, beakers are not disposable, glassware is expensive and labs only have so much grant money; it all gets cleaned and reused until it can't hold things anymore

You'd get kicked out of a lab pretty quick if you started throwing their beakers away

>>12648872
maybe the "serious" home bakers, but any professional I've met understands that 100g vs 102g will almost never matter.

>>12647101
>he doesn't used a graduated addition funnel that meters in his ingredients as the dish progresses in cooking
never gunna make it

>>12647390
That's not a volumetric flask, libtard. Each of those lines could be off by as much as +/-5%.

Chefs don't need their containers to not react with what you put in them so you can use cheaper and more durable materials with better thermal properties.

>>12651219
Nice bong

>>12647371
Enjoy contaminating your solution with Mycoplasma orale brainlet

>>12648900
>glassware is expensive
Not in burgerland.
I did inventory for a school; even after government contractor inflation, a "full set" of 6 different beakers ran about $30 in 2010.
And no, the measurement lines didn't rub off or anything like that.

>>12647390
Volume isn't really used for baking because dry goods can change size slightly depending on humidity and temperature. Flour can do this, for example. This can affect baking negatively.

>>12651219
Yo pressure equalizing funnels above 60 mL are ridiculously expensive. Fuck you Kimax, Pyrex and Chemglass

>>12651515
just put a stopper with a valve of sorts (or just a stopcock) on the top and nitrogen bleed it with a bubbler if you wanna equalize the pressure.

>>12647390
Volume is a terrible way to measure due to the way that liquids expand based off of heat.
When working in a lab you almost always measure based off of mass when being precise for that exact reason.

>>12647101
Because chefs don't need equipment that precise. Chemists do because 400. mL is not the same thing as 400.00 mL scientifically.

>>12647133
>person who has never been in a lab and doesn’t recognize the superior stirring ability of an Erlenmeyer flask

>>12648872
It’s more about knowing when precision is needed and when it isn’t. No one cares about an extra 10g of flour, but spices, aroma, zests, etc. will ruin your day at 10g.
That’s actually also holds true in the lab.

>>12647113
>beakers tend to be made of thin glass because they're disposable.

You're a fucking retard,
they're made out of borosilicate glass and are substantially more durable than regular glass.

t. chemist