Comment

Comment on everything actually important is already metric

bluewing@lemm.ee ⁨3⁩ ⁨months⁩ ago

What most people miss about weight vs volumetric measurement when cooking is that it’s all about ratios. And if you had been paying attention in math class, you would know that ratios are unit less. Which means as long as you keep the proper ratio between the ingredients, it matters not one whit on how you measure them. You can weight, you can use cups or spoons or handfuls and pinches to achieve the correct ratio. You even demonstrate this by stating that the ratio of flour to semolina is 1:1 or 3:2 depending on the end use. And one extra large egg, (about 55 grams or 2oz), should make for a decent conversion.

But before you change units of measure, you need to be sure that the changes still hold to with the tolerances of the recipe. Something most people can’t do very well - much like your friend.

And never forget - the true masters of fresh pasta making at home are all those little old Italian Grandmothers. And they are probably just eyballing it all anyway.

source

Sort:hotnew top

captain_aggravated@sh.itjust.works ⁨3⁩ ⁨months⁩ ago

Which means as long as you keep the proper ratio between the ingredients, it matters not one whit on how you measure them. You can weight, you can use cups or spoons or handfuls and pinches to achieve the correct ratio.

The problem with converting a 1:1 ratio of ingredients measured by weight and a 1:1 ratio of ingredients measured by volume is density. Two different kinds of flour may pack differently and thus have different densities enough to effect the consistency of the dough. And with something like flour, a cup of sifted flour is less wheat and more air than a cup of scooped flour.

source
- bluewing@lemm.ee ⁨3⁩ ⁨months⁩ ago
  It’s all about the ratio. The density does not matter as much as you seem to think. Plus there is a tolerance built in. Just think, you so carefully measure everything out with weight (did you get the weight exact?). Then you randomly toss a bunch of bench flour down when you kneed the dough. You have literally no clue as to how much weight of flour/semolina the dough picked up. So it really doesn’t matter as much as you might think. Now your scale does make it easier for you. And that’s fine, I have a kitchen scale and use it regularly myself. But I understand it doesn’t matter as much as you seem to feel it does.
  
  And again, those Italian Grandmothers are just eyeballin’ everything anyway.
  
  source