Peel one cup of butter then add pinch of egg and stir counterfootwise at 363 degrees and serve immediately cold.
I just want to make cookies :(
Submitted 11 months ago by hungryphrog@lemmy.blahaj.zone to [deleted]
https://lemmy.blahaj.zone/pictrs/image/60a04c64-e4af-4410-9b90-cc3b48d46132.webp
Comments
WereCat@lemmy.world 11 months ago
hungryphrog@lemmy.blahaj.zone 11 months ago
Congratulations, you’ve just created the most confusing recipe ever.
Hope@lemmy.world 11 months ago
Pfffft as though we’d be so sane as measure flour by weight instead of volume
Paradachshund@lemmy.today 11 months ago
Is the UN pushing imperial or something?
Cryophilia@lemmy.world 11 months ago
"I don’t understand this thing and I’m proud of it!!"
- Europeans
Lizardking27@lemmy.world 11 months ago
Bonus points if they get to shit on Americans at the same time.
Mr_Blott@feddit.uk 11 months ago
Ha ha yeah like when they can’t tell the difference between the UN and the EU lol
Deme@sopuli.xyz 11 months ago
There is no pride in understanding a nonsensical system of measurements.
Empathize with stupidity and you’re halfway to thinking like an idiot
- Iain M. Banks
Cryophilia@lemmy.world 11 months ago
You don’t care about that, you just want to feel superior.
Lizardking27@lemmy.world 11 months ago
Imagine being so small-minded that you refer to everything you don’t understand as nonsense.
And thanks for the quote. Don’t worry, I have no empathy for you.
Lizardking27@lemmy.world 11 months ago
Imagine feeling actual hatred toward a system of measurement.
lime@feddit.nu 11 months ago
you would be a bit peeved as well if one guy in a lecture hall with 150 people constantly asked you to convert every measurement in your talk to something only that guy understands.
Lizardking27@lemmy.world 11 months ago
Okay but that has literally never happened. That’s an absurd scenario you just proposed, you understand that, right? That’s just a situation you made up to make yourself mad, like a toddler.
Jessica@discuss.tchncs.de 11 months ago
Ah yes, the fartenheit system
SpaceNoodle@lemmy.world 11 months ago
Maybe the problem is that the units are actually US customary and you’re dicking up all of your conversions
hOrni@lemmy.world 11 months ago
At least an oz is easily measurable. It’s worse, when they tell You to add a cup of something.
suzune@ani.social 11 months ago
How? I have cups in my kitchen, but no oz’es.
BastingChemina@slrpnk.net 11 months ago
Are you using an American, Canadian, British or metric cup ?
Because they are all different measurements.
RandomVideos@programming.dev 11 months ago
hungryphrog@lemmy.blahaj.zone 11 months ago
Cadeillac@lemmy.world 11 months ago
Nikls94@lemmy.world 11 months ago
A cup is about 230 ml, so that’s a little less than a standard drinking glass of 250 ml
finitebanjo@lemmy.world 11 months ago
LMAO cookies are made at 350 or below due to high sugar content
Your pathetic european gas mark stove probably can’t heat below 375
Sibbo@sopuli.xyz 11 months ago
In Europe ovens are usually electric and can be set to any temperature up to ~300°C
hungryphrog@lemmy.blahaj.zone 11 months ago
yeah I don’t think ours can be even heated to 420 :( fireplace it is then
finitebanjo@lemmy.world 11 months ago
375 F = 190.55 C
300 C = 572 F
hungryphrog@lemmy.blahaj.zone 11 months ago
well I’ll throw it in the fireplace then just like in the olden days
ulterno@lemmy.kde.social 11 months ago
Mole
problematicPanther@lemmy.world 11 months ago
I prefer using volumetric measurements like cups or teaspoons when baking. Liters or ml would also work.
SwordInStone@lemmy.world 11 months ago
why?
zalgotext@sh.itjust.works 11 months ago
Not op, but for small quantities, volumetric is usually more accurate. I know a teaspoon of yeast weighs about 3 grams, but most cheap kitchen scales can’t really be trusted until you’re measuring 10 grams or or more. A teaspoon of dried oregano is so light it probably doesn’t even register on most cheap kitchen scales.
redditReallySucks@lemmy.dbzer0.com 11 months ago
Never understood how full a spoon should be
Wizard_Pope@lemmy.world 11 months ago
Hmmm yes flour is packed or unpacked? How dense?
haerrii@feddit.org 11 months ago
For some recipes unpacked and measured by bulk density.
For other recipes you gotta do a slightly overfull cup measured by tamping density.
Figuring out how to measure in which situation is left as an excecise to the reader.
shasta@lemm.ee 11 months ago
Oh you want fluid ounces
punkwalrus@lemmy.world 11 months ago
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.
hemko@lemmy.dbzer0.com 11 months ago
Yep, only liquids should be measured in volume, since liquids do not compress
Lumisal@lemmy.world 11 months ago
Tell that to Ice III or Ice V
absGeekNZ@lemmy.nz 11 months ago
Yep, everything in weight. It works so well.
blackbelt352@lemmy.world 11 months 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.
nawordar@lemmy.ml 11 months 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
Opisek@lemmy.world 11 months 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.
Simulation6@sopuli.xyz 11 months 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.