Thank you thank you , thank you for this article! I have been teaching cooking in Italy for 22 years and I am still baffled by cups and measuring spoons even though I try to convert my recipe from grams/ml to volume measurements. I have always been obsessed by things like a cup of chopped bananas or a cup of chopped nuts, that is an impossibility! For flour however, I show them how to determine the % gluten based on the nutritional label on the package and tell them that the more gluten the more liquid is absorbed. It's a tip that is always appreciated.
Agreed. I generally do prefer measuring by weight but the problem is if you accidentally put in too much and can’t easily take it out. With bread it’s easy enough, I skim that bit of extra flour off the top without touching the wet ingredients. But if it’s a liquid… well…
It’s also hard to be extremely precise about grams sometimes too. I find that a tsp table salt can differ wildly as to weight (or maybe I need a new scale). And it’s rare that I get exactly 250 g of flour, it’s usually more like 248 or 253 g.
Thank you thank you , thank you for this article! I have been teaching cooking in Italy for 22 years and I am still baffled by cups and measuring spoons even though I try to convert my recipe from grams/ml to volume measurements. I have always been obsessed by things like a cup of chopped bananas or a cup of chopped nuts, that is an impossibility! For flour however, I show them how to determine the % gluten based on the nutritional label on the package and tell them that the more gluten the more liquid is absorbed. It's a tip that is always appreciated.
Agreed. I generally do prefer measuring by weight but the problem is if you accidentally put in too much and can’t easily take it out. With bread it’s easy enough, I skim that bit of extra flour off the top without touching the wet ingredients. But if it’s a liquid… well…
It’s also hard to be extremely precise about grams sometimes too. I find that a tsp table salt can differ wildly as to weight (or maybe I need a new scale). And it’s rare that I get exactly 250 g of flour, it’s usually more like 248 or 253 g.