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this post was submitted on 08 Feb 2024
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You shouldn't use measuring cups of any sort for dry ingredients. Use a scale. And if the recipe gives volumetric measurements instead of weight, you should convert them to weight first. You'll find your baking/cooking will become more consistent as a result.
It blows my mind that the OP was wrong and real answer to OP was not a reply, but a reply to a reply, ugh.
It wasn't dry stuff, is was water and milk for cooking. It was fine :) Its a good guideline tho re:consistency and definitely for baking/dry ingredients.
I also only eat to live, I don't have a super sensitive palate so its 99% the time just as well
If you have to eat to live, you may as learn to make it taste as good as you can. You may as well derive as much enjoyment as you can from the things you have to do anyway.
Meh, I'd rather it be little more than passable, so its not addictive and I don't get fat and also corralled into cooking for anybody else unless I want to ;)
Yup, you're right. I wouldn't want to end up fat like Gordon Ramsay either.
In case anyone wants to see the unedited retorts from this chucklefuck:
Ahh, internet. Never change
I'm too tired to destroy you haha, lets be more transient on this line of inquiry;)
You're right. Truce. I really shouldn't be facing off in a battle of wits against the unarmed anyway.
Thanks for the 1/2-baked retort, ch[i]ef 🤣
At least learn to spell your insults correctly cheese grater...
Nice edit there, che[i]ef
Measuring by mass is definitely more accurate, yeah (for dry and wet ingredients). But have you ever noticed that the recipe always uses round numbers? You never see 4/9 cup, or 2.3735 teaspoons. What's the point of being able to measure out an exact number of grams when the recipe is already extremely approximated at a not-necessarily-exactly-optimal amount?
I mean yes, ok, I admit that you will get more consistent results. But not necessarily consistently good results.
You're right, most recipes aren't great. But, the beauty of using the scale is that you can iterate to make the recipe better. And every change will be reflected, because you're using a scale to get precise, repeatable measurements.
You should use a scale, but most kitchens don’t have a scale in them. I wasn’t trying to make things more difficult with my reply.
Being good at cooking means knowing when that kind of precision is needed and when it isn't. For most things, it isn't.
Being good at baking means knowing it's always needed.
Measuring dry ingredients by volume is about as accurate as most kitchen scales, lol.
I appreciate you jumping to conclusions about my intelligence. Really points to the good faith of your comment. But despite your bad faith:
Those conversions are readily available on Google. The point is not to have an exactly accurate conversion from volume to mass, but to have a consistent starting point to use from that point on. If you know how much of each ingredient was added by weight the last time you made something, it is easy to update ingredient amounts to make the recipe perfect.
I know that's a pretty simple concept, but I spelled it out for you since you don't inspire much confidence in your critical thinking skills, ass.
It's always funny when people just go "haha wooow your so wrong lol.. geez wow ur wrong lol" instead of actually responding to a comment.
This guy said nothing rude, nothing controversial, just gave some cooking/ baking advice.
You see they mistakenly said weight rather than mass (something that a ton of people do, all the time, while being entirely aware of the difference between the two) and tried to show off how smart you were by being a total dick for no reason.
Then when the person actually responds to your comment, you try to puff your chest online one last time before shutting the fuck up and abandoning thread before you can make yourself look more of a semantics-jerking twit. Love it, keep up the energy king.
What, do you expect him to make his next batch of cookies on the moon?
I bet when filling out medical forms they cross out "weight" and write a paragraph explaining to their medical professionals the difference between mass and weight.
It wasn't dry stuff, is was water and milk for cooking. It was fine :)
The real hack comes when you realize you can weigh everything, so you never have to clean measuring devices ever again.
When I make cookies, I use a scale, and bake them on parchment paper. As a result, I only have to clean a bowl, and a spoon (and barely the baking sheet).