Also: who else writes or uses recipes with multiple systems of measurement
(1gal water, 2300g flour, 1 tsp salt, etc)
by NelyafinweMaitimo
39 Comments
HolyPizzaPie
Grams and only grams. That’s the only correct answer
Equivalent-Excuse-80
You guys are measuring?
doctor6
Margin of error when using volume is 10%, margin of error when using weight (scale calibration dependent) but usually 0.4%
MisterXnumberidk
Nowhere.
Scale and a measuring cup. I aint got time to adapt to this bullshit just for baking, if all of europe can cook in grams i can sure as fuck bake in grams.
sixpackabs592
i use stone, quarter, hundredweight etc.
and i measure in cubits
branston2010
The biggest irony with imperial (US) measuments is that the entire system is based on fractions, and yet a high percentage of Americans have no idea how to comprehend fractions!
Hot_Pass_1768
imperial measurements are barbaric and its frankly embarrassing that its even an issue still. I understand its convention but I am actively trying to use metric purly out of spite.
knigmulls
No
CodySmash
Idk what metrics are but if the recipe isnt in grams fuck you
Tiny-Praline-4555
What kind of clown ass baker measures by volume rather than weight?
SuspiciousSpliff
Funny how scales work regardless of unit. All are fine guys, should be able to snuff it out.
unbelizeable1
Any good baker would be weighing ingredients. And you’re out here saying skill issue lol
ChrisRiley_42
Sorry, but I can not take any system that accepts “Three kernels of well-ripened barleycorn laid end to end” as a measurement seriously… No caveman units here.
Ordinary-Science1981
Honestly weighing shit is just easier. You end up with less to wash, too.
AManHasNoShame
Mass > Volume
Better to be off through 1 mass scale than off through 10 measuring tools.
spitebarf
If I’m making something quickly for staff meal (cornbread, or cake for an employee birthday), I’ll use cups, but otherwise I weigh
scfw0x0f
Take my downvote.
fading_relevancy
I do have a favorite set of measuring Spoons that I had for like 15+ years that have 3 small ones called Pinch, Dash and Smidgen. Never used them for food though.
strayacarnt
That might work if you’re doing the same amount every time. If you need to scale the recipe up or down it’s going to be a headache.
ranting_chef
Grams is the most accurate.
Not to say you need to weigh everything because I’ve had plenty of amazing meals where scales and metric system measurements weren’t used. But as far as convenience and consistency, I prefer weighing everything in grams.
I’m past the point in my life where I try to change people’s minds about stuff like this. If you want to weigh your ingredients, great. If you don’t, that’s fine also. I’m sure there are plenty of people measuring flour by the gallon for pizza dough who have their reasons.
2SWillow
Baking (Pâtissier) or anything considered close, is a science that is defined by it’s use of formulas instead of recipe’s.
I’m a chef. Looking in Le Repertoire de la Cuisine tells me all I need to know on how to make a certain dish
When I prepare baked or patisserie ingredients are always inevitable in metric simply because it’s much more accurate and easier to define.
It’s not that hard to figure out as everything is divisible by 10’s/100’s/1000’s/etc
Toldasaurasrex
Weighting your stuff for baking is so much easier and faster
squeakynickles
No, you’re wrong about this. It’s literally worse in every way
TheStupendusMan
“Am I so out of touch? No. The rest of the world is wrong.”
Come up to Canada. We have an unholy mix of metric and imperial. Which will you get? Depends, buddy.
SummoningInfinity
Overcompensating for shitty units.
You can cup deep nuts and spoon my ass.
Metric is better in every way.
mediashiznaks
No one cares what you guys use. Why does US keep having arguments with itself over this?
Also, UK here, we can (and do) use both interchangeably. It’s really not that hard.
Frail_Peach
You mean the “not all that good at baking” gang?
VoxNihili242
Fuck cups.
tessathemurdervilles
Grams only. And the drug scale for small shit. I’m not fucking around with a cup- and I don’t think any self respecting pastry chef would.
Speedupslowdown
I don’t trust a baker who doesn’t weigh ingredients
Infinite_Tie_8231
Just use weight, everything else is going to be inaccurate.
Infinite_Tie_8231
God you’d be the Laughing stock of so many kitchens. Saying people measuring their ingredients is a skill issue, lord the arrogance is palpable.
SelarDorr
an american cook who doesnt like metric is kinda whatever
but a baker?? thats wild.
Down_To_My_Last_Fuck
Metric’s better for baking.
I will die on this hill.
ThetrveDeathbox
US Customary is dogshit. 🍁🍁🍁🍁
ChefCharmaine
A baker who shills for US/Imperial measurements?!! I’ll see myself out…
kahah16
Not for me. Using cups is ridiculous, you look like a child using a toy “My first baking kit”
The same goes for other measures… 3/4 stick of butter ? Wtf?
jubydoo
The best part is that all of those units are formally defined in terms of SI units, meaning you’re using metric anyway just in a really stupid way.
39 Comments
Grams and only grams. That’s the only correct answer
You guys are measuring?
Margin of error when using volume is 10%, margin of error when using weight (scale calibration dependent) but usually 0.4%
Nowhere.
Scale and a measuring cup. I aint got time to adapt to this bullshit just for baking, if all of europe can cook in grams i can sure as fuck bake in grams.
i use stone, quarter, hundredweight etc.
and i measure in cubits
The biggest irony with imperial (US) measuments is that the entire system is based on fractions, and yet a high percentage of Americans have no idea how to comprehend fractions!
imperial measurements are barbaric and its frankly embarrassing that its even an issue still. I understand its convention but I am actively trying to use metric purly out of spite.
No
Idk what metrics are but if the recipe isnt in grams fuck you
What kind of clown ass baker measures by volume rather than weight?
Funny how scales work regardless of unit. All are fine guys, should be able to snuff it out.
Any good baker would be weighing ingredients. And you’re out here saying skill issue lol
Sorry, but I can not take any system that accepts “Three kernels of well-ripened barleycorn laid end to end” as a measurement seriously… No caveman units here.
Honestly weighing shit is just easier. You end up with less to wash, too.
Mass > Volume
Better to be off through 1 mass scale than off through 10 measuring tools.
If I’m making something quickly for staff meal (cornbread, or cake for an employee birthday), I’ll use cups, but otherwise I weigh
Take my downvote.
I do have a favorite set of measuring Spoons that I had for like 15+ years that have 3 small ones called Pinch, Dash and Smidgen. Never used them for food though.
That might work if you’re doing the same amount every time. If you need to scale the recipe up or down it’s going to be a headache.
Grams is the most accurate.
Not to say you need to weigh everything because I’ve had plenty of amazing meals where scales and metric system measurements weren’t used. But as far as convenience and consistency, I prefer weighing everything in grams.
I’m past the point in my life where I try to change people’s minds about stuff like this. If you want to weigh your ingredients, great. If you don’t, that’s fine also. I’m sure there are plenty of people measuring flour by the gallon for pizza dough who have their reasons.
Baking (Pâtissier) or anything considered close, is a science that is defined by it’s use of formulas instead of recipe’s.
I’m a chef. Looking in Le Repertoire de la Cuisine tells me all I need to know on how to make a certain dish
When I prepare baked or patisserie ingredients are always inevitable in metric simply because it’s much more accurate and easier to define.
It’s not that hard to figure out as everything is divisible by 10’s/100’s/1000’s/etc
Weighting your stuff for baking is so much easier and faster
No, you’re wrong about this. It’s literally worse in every way
“Am I so out of touch? No. The rest of the world is wrong.”
Come up to Canada. We have an unholy mix of metric and imperial. Which will you get? Depends, buddy.
Overcompensating for shitty units.
You can cup deep nuts and spoon my ass.
Metric is better in every way.
No one cares what you guys use. Why does US keep having arguments with itself over this?
Also, UK here, we can (and do) use both interchangeably. It’s really not that hard.
You mean the “not all that good at baking” gang?
Fuck cups.
Grams only. And the drug scale for small shit. I’m not fucking around with a cup- and I don’t think any self respecting pastry chef would.
I don’t trust a baker who doesn’t weigh ingredients
Just use weight, everything else is going to be inaccurate.
God you’d be the Laughing stock of so many kitchens. Saying people measuring their ingredients is a skill issue, lord the arrogance is palpable.
an american cook who doesnt like metric is kinda whatever
but a baker?? thats wild.
Metric’s better for baking.
I will die on this hill.
US Customary is dogshit.
🍁🍁🍁🍁
A baker who shills for US/Imperial measurements?!! I’ll see myself out…
Not for me. Using cups is ridiculous, you look like a child using a toy “My first baking kit”
The same goes for other measures… 3/4 stick of butter ? Wtf?
The best part is that all of those units are formally defined in terms of SI units, meaning you’re using metric anyway just in a really stupid way.
this is trolling and rage-bait, right?