On Tuesday, March 28, 2017 at 11:46:38 PM UTC-10, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-03-28 7:36 PM, Dave Smith wrote:
> > On 2017-03-28 9:16 PM, graham wrote:
> >> On 2017-03-28 6:09 PM, Dave Smith wrote:
> >
> >>> How much variance do you expect there to be between any number of cups
> >>> of flour leveled off with a finger? How would that slight variance
> >>> compare to a weighed portion of flour on a cold dry day as opposed to a
> >>> hot damp day? Most of our recipes are based on a volume measurement, so
> >>> the weighed equivalents are going to be based on what a cup would be....
> >>> 4 1/4 oz or 120 grams and son of a gun, 4 1/4 oz is actually 120.5
> >>> grams not 120. So we are expected to believe that it is more accurate
> >>> to weigh the flour to get the exact measurement of a 120 grams when the
> >>> cup of flour is actually 120.5? It is so much easier to just scoop out
> >>> a cup and level it off.
> >>>
> >> Not for real bakers!
> >
> >
> >
> > Real bakers like those who write cookbooks with volume measurements?
>
> They're just sloppy cooks!
>
> ==============
>
> Be careful around here advising weighing. You will be called an asshole!
>
> --
> http://www.helpforheroes.org.uk

I don't have any problem with weighing. It's faster than measuring. OTOH, measuring by eye is even faster. If I make a pie crust, I never measure because those pie crust recipes never make enough. I want to make the amount I want to make, not what somebody thinks I should make.