50g of egg
this post was submitted on 20 Nov 2024
317 points (88.2% liked)
Unpopular Opinion
6335 readers
211 users here now
Welcome to the Unpopular Opinion community!
How voting works:
Vote the opposite of the norm.
If you agree that the opinion is unpopular give it an arrow up. If it's something that's widely accepted, give it an arrow down.
Guidelines:
Tag your post, if possible (not required)
- If your post is a "General" unpopular opinion, start the subject with [GENERAL].
- If it is a Lemmy-specific unpopular opinion, start it with [LEMMY].
Rules:
1. NO POLITICS
Politics is everywhere. Let's make this about [general] and [lemmy] - specific topics, and keep politics out of it.
2. Be civil.
Disagreements happen, but that doesn’t provide the right to personally attack others. No racism/sexism/bigotry. Please also refrain from gatekeeping others' opinions.
3. No bots, spam or self-promotion.
Only approved bots, which follow the guidelines for bots set by the instance, are allowed.
4. Shitposts and memes are allowed but...
Only until they prove to be a problem. They can and will be removed at moderator discretion.
5. No trolling.
This shouldn't need an explanation. If your post or comment is made just to get a rise with no real value, it will be removed. You do this too often, you will get a vacation to touch grass, away from this community for 1 or more days. Repeat offenses will result in a perma-ban.
Instance-wide rules always apply. https://legal.lemmy.world/tos/
founded 1 year ago
MODERATORS
So go to Europe.
- 2 cups of flour
- 1oz of water
- 50g of salt
The only exception to this should be militers/liters. Because if you have to use, as example, 1l of milk, this would, if you want to be exact, be about 1.05kg
If you bake regularly then this is a popular opinion. I generally won’t bother with a recipe that does not have the weights.
But then you bake REALLY regularly, and you don't follow recipes anymore. I know exactly what the doughs and batters look like and how they pour. I know how adding sugar and water will loosen up the batter. I know exactly how the pizza flour should ocillate between the dough hook and the walls of the bowl.
It's like this bell curve of measuring
What, I'm supposed to use my kitchen scale for something other than cocaine?
A cup of cocaine please.
Scale, fancy. I just keep going until the feelings disappear.
You're doing it right. The scale is for selling not measuring doses.
Downvoted for popular opinion.
i cant imagine this would be unpopular for anyone who actually bakes.
its so frustrating not having exact amounts for what is essentially chemistry.
I wanted to believe my opinion is popular yet recipes I've seen are almost in volume and I don't know why.
Baking is chemistry for sure.
load more comments
(11 replies)
load more comments
(14 replies)
Use non-American recipes.
The rest of the world does this. And guess what, 1 milliliter of water is exactly 1 gram, unlike stupid ounces.
If I want a recipe in English I always end the search query with "UK" to make sure it's in weight, not cups. I'm not a fucking toddler
load more comments
(1 replies)
load more comments
(16 replies)
Just because no one in your life cares enough about your niche opinion to actually have an opinion does not make that an "unpopular opinion." When your opinion is the opinion of hobbyists, professionals, and elites alike, it's certain not unpopular, even if it is niche.
You're certainly right in your opinion, and that's the point of bitching at you.
load more comments
(13 replies)
I am a proficient baker and I can get behind this.
Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.
Overshoot? Then what, scrape the flour out from the sugar?
I have done this many times. But I also got better at not overshooting.
You weigh ingredients in one bowl and pour into your mixing bowl. You still end up washing less
load more comments
(1 replies)
load more comments
(1 replies)
Any recipe that gives me the ingredients in weight is my mortal enemy. Most sites I've been to now have a one click conversion for metric or Imperial
Flour's ability to absorb water changes depending on what variety of wheat and where it was grown and what the weather was like during the season. Weight is also just a guideline. Baking is not an exact science.
load more comments
(16 replies)
"One pound of milk"
454 ml! Because 1 gram of water is also 1 milliliter.
Density of whole milk according to first google answer is 1,034g/cm^3.
It's been a while, but would that make it 438,68 ml?
Edit: But I totally agree with your statement. SI/ metric units is superior in every way with how easy it is to convert between them. At university in Norway I had American textbooks in all but one of my chemistry classes and all used SI/metric and proper names for the elements
The US isn't as entirely devoid of metric as a lot of people get the impression. We all learn it in school and are perfectly familiar with it, we just never made the switch for everyday units, so a lot of people lack the intuition around what the values mean. I can't tell you what 25c feels like without thinking about it for a minute.
I'm curious though, does anyone not use the proper names for the elements?
The texts books at least used natrium and kalium for the most part as far as I remember.
Are lot of the web pages did not. But this was 2004-2010.
1 gram of pure, distilled water at average gravity at sea level etc. but close enough.
Yes, but in real units :P
I have one bowl and I just measure in all my wet by weight without dirtying a cup or spoon
3/32 Stones weight of water.
yes. It's far easier to measure liquids by mass accurately
load more comments
(1 replies)
view more: next ›