Ask a Yank of the Day
Ask a Yank of the Day
Out of context: Reply #8
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- Continuity3
What's with your bizarre aversion to measuring dry ingredients sensibly and logically by weight, instead of by volume in recipes?
- Because our recipes are written in volumes and so are measuring cups.monospaced
- And weighing each ingredient is tedious. That being said I do want a kitchen scale for when I want to cook like a proper cunt.monospaced
- You people are fucked up.Continuity
- Americans cook with cups of tomatoes and buckets of rice.face_melter
- And a size 42 Air Jordan 2 holds just the right amount of beans.face_melter
- Wait.
Having kitchen scales makes me a cunt?
I didn't need it anyway, but this on top of everything? Jeez. They're like £8.Nairn - Top tip: the measurement of flour in a crepe recipe should be about the weight of each egg used. Doesn't matter whether it's metric or imperial.Nairn
- Can't do that with a fucking cup.
Whatever a fucking cup is.
Hopefully not menstrual.Nairn - Cooking is not exact science. Close enough is good enough. ¯\_(ツ)_/¯pango
- it was a joke, Nairn, relax :)monospaced
- Recipes that use cups and tablespoons are designed to have accurate weights in the end. The recipes work :)monospaced
- I take my cooking seriously. I do want a kitchen scale. But I still have the issue of having 90-99% of all recipes using volume not weight.monospaced
- Many ways of cooking, I 'spose. Sometimes I measure, I used to weigh, but mostly I just wing it.garbage
- Perfect example: a cup of onions. I'm not going to potentially waste part of an onion because it overflows your fucking cup, which should be used for liquids.Continuity
- Ditto garlic. A tablespoon of garlic? How many cloves is that? WTF?Continuity
- oh please, even garlic cloves come in different sizes, so are you telling me you chop and weigh them?monospaced
- Nope. I make a decision how many cloves I want in my dish.Continuity
- ^Nairn
- I have a garlic bulb here. One large clove is 3x bigger than one of the smaller ones. Not all cloves are considered equal. C'mon.monospaced
- tablespoon works well for garlic ... it's an amount (volume) to use when your bulbs are of differing sizes (volumes). Weight works too.monospaced
- I guess my point is that using volumes (which are based on weights, roughly), actually does work, and that's WHY we use them?monospaced
- And like I said, I do want a kitchen scale. It allows for far more accurate baking (you're RIGHT). To write off WHY we do this as incompetence is just silly.monospaced
- Finally please don’t confuse this discussion as me saying metric weight isn’t superior. It is. I’m only answering the “why” and defending it a bit.monospaced
- Jeez, these comments. Cooking is about instinct and experience, not spoon fed (!) measurements.fadein11
- baking is more of a science, but the rest... nah.fadein11
- Garlic should be measured by the handfulscarabin
- ^pango
- who measures ingredients except for cake and deserts?!oey_oey
- Yeah, the correct measurement for garlic is "double it".garbage
- If you don't weigh your coffee every morning you might as well go live in a cave.deadsperm