I just moved from the US to Canada and I'm literally so annoyed with the US standard vs Imperial Cup thing, and so is everyone else I explain this to. The gram scale is just a life saver at this point
I only do bread by weight. For some things, it's not super critical and I just use cups, but I really wish recipes, especially American recipe sites, would switch to weight.
I don't think volume is bad for liquids most of the time? My biggest complaint about volume with solids is that you can't control for density so yeah weight makes more sense but unless you're pressurizing the liquid it's pretty incompressible so the volume will be as consistent as weight
Preach!!
The worst is when a recipe gives salt in a volume measurement but I have no idea what kind of salt they used
I just moved from the US to Canada and I'm literally so annoyed with the US standard vs Imperial Cup thing, and so is everyone else I explain this to. The gram scale is just a life saver at this point
This is such a great video
I only do bread by weight.
For some things, it's not super critical and I just use cups, but I really wish recipes, especially American recipe sites, would switch to weight.
Agreed. Kind of a vicious cycle... not enough cooks use scales so recipe sites publish by volume, so new cooks don't buy a scale...
I don't think volume is bad for liquids most of the time? My biggest complaint about volume with solids is that you can't control for density so yeah weight makes more sense but unless you're pressurizing the liquid it's pretty incompressible so the volume will be as consistent as weight
But it still has the same problems with dishes and it's so nice to just use one measurement for everything...