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Comment on I just want to make cookies :(

One revolution I have realized in baking is the recent trend to start talking about weight and not volume in recipes for certain dry ingredients like flour. Three cups of fluffy sifted flour is a lot less flour than three cups of densely packed flour. Same with brown sugar, or wondering if you need a “flat teaspoon” vs. a “heaping teaspoon” of something.

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hemko@lemmy.dbzer0.com ⁨1⁩ ⁨week⁩ ago
Yep, only liquids should be measured in volume, since liquids do not compress

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- Lumisal@lemmy.world ⁨1⁩ ⁨week⁩ ago
  Tell that to Ice III or Ice V
  
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  - hemko@lemmy.dbzer0.com ⁨1⁩ ⁨week⁩ ago
    Those wouldn’t be liquids but solids, no?
    
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    Lumisal@lemmy.world ⁨1⁩ ⁨week⁩ ago
    Well I’m unsure about Ice III, but Ice VI definitely is strange.
    
    Of course my hyperbolic point was really that you can compress a liquid.
    
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absGeekNZ@lemmy.nz ⁨1⁩ ⁨week⁩ ago
Yep, everything in weight. It works so well.

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nawordar@lemmy.ml ⁨1⁩ ⁨week⁩ ago
There is a Polish website kalkulatorkuchenny.pl, where you type, say, 1 teaspoon of sugar (łyżeczka cukru) and it will convert it to mass, volume, spoon and number of glasses. I’m pretty sure, there is an English language alternative, but didn’t find any

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- Opisek@lemmy.world ⁨1⁩ ⁨week⁩ ago
  These are approximations are best. Not every flour type has the same density and even the same type can differ as the thread op pointed out.
  
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  - nawordar@lemmy.ml ⁨1⁩ ⁨week⁩ ago
    I didn’t read carefully, sorry. Anyway, you can specify the type of flour there, so it’s a bit more precise
    
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blackbelt352@lemmy.world ⁨1⁩ ⁨week⁩ ago
For using volume measurements (weighs are still superior tho) flour shouldn’t be packed in but spooned into the measuring device and leveled with the back of a knife but brown sugar should be packed into the measuring device.

In recipes, they’ll call for a heaped teaspoon or tablespoon, everything else is implied to be leveled, especially leavening agents like baking powder/soda. There’s also an understanding that certain things don’t need as much precision, like adding in flavoring extracts.

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Simulation6@sopuli.xyz ⁨1⁩ ⁨week⁩ ago
I assume flour can have a lot of moisture weight to it, which may change depending on the location or season. Weight is still the better measure, but still not perfect.

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