/ck/ - Food & Cooking

I measure purely by my superb sense of flavour

>>16344536
you measure by eye or you're not really a cook

because gas chromatography is by volume

>>16344536
Because the weighing machine also counts the weight of the container so you end up using less than what you need.

>>16344553
>digital, use tare
>triple beam, measure seperately and subtract
>spring moran, your are a moran if you're measuring anything the difference is gonna matter

>>16344536
Measuring by volume has little potential for measurement error

>>16344557
Digital is the only option.

>>16344553
you could keep a spreadsheet with the weight of all your containers and easily write a script to calculate the actual weight of the food stuff you just measured

>>16344553
you tare it with the container on baka
>>16344563
>heaping table cups of slightly packed medium diced foodstuff

>>16344546
>>16344542
if you are making sloppa, sure, but some things such as baking soda require precision

>>16344570
>medium diced foodstuff
why would you need to be so exact?

>>16344576
because we are talking about measuring, so why WOULDN'T you?. if you don't need to measure, then don't and just say "yee much to taste", but then you wouldn't need your 20-pieces measuring cup / spoon set

>>16344589
>yee much to taste
how isn't that a unit of measurment at that point?

>>16344553
keyed retard

>>16344594
you can write that but 20 different cooks will put 20 different amounts, so why even bother with a recipe? People follow recipes so that new foods will turn out good with no prior knowledge of the required amounts.

>>16344536
I measure based on anal capacity.

>>16344614
i thought op's question was more about quality than quantity
>tl;dr if you're coming up with your own recipe then it doesn't matter what you use

>>16344553
Koala bear brain

>>16344536
Measuring by weight only makes sense for baking or cooking in large volumes. Most scales aren't precise enough for the small amounts used in home cooking.

>>16344657
the conclusion does not match the premise. the only measurements for which a kitchen scale is not precise enough are very small amounts, such as 0.5g, but in that case using a 1/10th of a tsp is even worse. what I'd do in that case if precision mattered that much if it were for example baking soda is measure 10 times the amount, cutting it with flour, and using a tenth of that mixture. a few grams of flour and baking soda wasted but a much more precise measurement

Takes less time. I can't eyeball how much, say, 50 grams of sugar looks like. I'd have to pour some amount of sugar that I think might work, check it against the scale, and then adjust. Meanwhile if you tell me it's just a quarter cup, I can just pull out the relevant measuring cup, fill it up, put it in. Done. Maybe I'll level it out so it's a bit more precise.

>>16344708
that is only because you are used to it. when you are used to using a scale, it is even faster. you leave your container on the scale and hit tare between ingredients. no need for a specific measuring utensil for each step.

>>16344720

Doing that might make it easy to add too much of an ingredient. If you have some sort of clean cup you use between measures, you guarantee that if you add too much, you can always, say pour some back.

>>16344746
it doesn't seem practical for many ingredients especially viscous liquids like ketchup, mustard, etc. in any case if you want to use an intermediary container you can do it with the scale method as well

>>16344553
that's why you weight the container itself before weighting the ingredient, anon...

its more convenient in a few ways:
you dont have to be super accurate for many recipes, but i assume OP is talking about things like baking where it does tend to be more important
its faster to get a scoop of something than it is to weigh it out, but it depends on whether the stuff is compressible, a liquid, how many things you need to measure, whether they are going into the same bowl or even just how many things you are measuring

lets be honest, how many of you make a non-baking recipe and actually weigh and measure anything? No one, you go by number of whole vegetables. no one is going to dice an extra half of a carrot just so you have exactly 1 Cup of carrot
even bakers will add more flour or water until the dough/batter/whatever is the right texture that they know it needs to be

ITT Amerishart cope

I think a good recipe can be made with either grams or cups / tablespoons and is mostly a matter or habit but what really pisses me the f off is when they don't specify e.g. equal parts water and flour. equal parts in what ?

>>16344553
It's too late to stop cooking with those teflon pans, the damage is done.

>>16344536
Way faster eyeballing volume for imprecise stuff especially liquids. Modt non-bakers don't even know how much 1 pound of water is but you tell them 1 pint and they can get it pretty close

>>16344576
He could've just said flour and the point would've been the same.

>>16344546
I don't measure. Don't fall for those cooking blog Jew tricks.

>Live on a mountain
>200 grams of flour relatively weighs 190 grams
>Ruin your roux
Meanwhile 1/4 cup is always a 1/4 cup.

Retarded Europeans please go to sleep.