Kathleen
Cupcake
Measuring is the main reason I am not a baker. 
Kitchen "Candy" ~ Or, Look What I Just Got!
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Jade Emperor
Head Chef
With baking, it certainly is more important to measure, but not to the exact gram.
When I went to a continuous learning training course for patisserie, it was already very much ingrained in me to be disciplined in my measurements.
I did ask the instructor about the difference between US Customary and the measurements of spoons and cups in Australia. She told me that it was honestly negligible and it would not matter whether I followed one or the other - as long as I was consistent with whatever I used.
When I went to a continuous learning training course for patisserie, it was already very much ingrained in me to be disciplined in my measurements.
I did ask the instructor about the difference between US Customary and the measurements of spoons and cups in Australia. She told me that it was honestly negligible and it would not matter whether I followed one or the other - as long as I was consistent with whatever I used.
Jade Emperor
Head Chef
The difference in measure between the cup is about 15gm.
No, don't blame her. You have now been warned and you know not to trust her conversions.So there you go all you newbies or souls that are unsure. You have two versions of measure. Research your own to choose your preferred methods.... and please don't blame me if it doesn't work.
Andy M.
Certified Pretend Chef
Mine looks like that.
Andy M.
Certified Pretend Chef
I am cursed with some OCD-like symptoms. So if the recipe calls for 127 grams, that's what goes into the mixing bowl, not 126 or 128. I can't help it.
Linda0818
Executive Chef
I'm the same way! I'll literally pick out (or put back, if necessary) grains of rice, as an example, when I'm weighing on my scale to make sure it's exact.
I may have done that. Once in a blue moon, I'll let a gram or two under or over slide. Shocking, I know.I'm the same way! I'll literally pick out (or put back, if necessary) grains of rice, as an example, when I'm weighing on my scale to make sure it's exact.
It depends on what it is. When I am baking I am pretty precise but when I am adding KHCO3 to reverse osmosis water I can waver a couple milligrams in a 2 gallon container.
Kathleen
Cupcake
I've stuck my pinky finger in liquid that was to be 75 degrees F or 24 C, paused a moment and said, "Yeah, perfect." A teaspoon? Dump some in my clean hand and said, "Uh huh....that's about right." Splashed a cup of liquid into a pot straight from the carton and muttered, "It'll ride." I'm really not a baker.
Jade Emperor
Head Chef
Today I have made some more shortbread and the recipe calls for 250gm butter.
I got my scales out, the butter in Australia comes in 250gm (none of this “stick” nonsense!).
So I needed to cut my butter block in half.
Well, blow me down! I just did it by sight and when I got it onto the scale - 251gm!
Happy with that.
I got my scales out, the butter in Australia comes in 250gm (none of this “stick” nonsense!).
So I needed to cut my butter block in half.
Well, blow me down! I just did it by sight and when I got it onto the scale - 251gm!
Happy with that.
Andy M.
Certified Pretend Chef
So you scraped off that extra gram, right?
Jade Emperor
Head Chef
I wouldn't have bothered to weigh it. I would have been fine with eyeballing it. But, if I did weigh it, I would scrape off that extra gram.
Andy M.
Certified Pretend Chef
This does not compute. If you are comfortable with "eyeballing" it, you wouldn't think beyond that. If you are compelled to scrape off that extra gram, "eyeballing it" would never be an option.
caseydog
Master Chef
Measuring is the main reason I am not a baker.
The main reason I am not a baker is because, in my kitchen, flour does not stay contained is its intended vessels of containment. I finish baking, and spend an hour cleaning and shouting, "How the %$#@ did flour get there?"
CD
Me:
Baking or cooking up a savoury = a kitchen so filled with dirty utensils, gadgets, appliances, large or small - everywhere and anywhere.
Baking or cooking up a savoury = a kitchen so filled with dirty utensils, gadgets, appliances, large or small - everywhere and anywhere.
Okay, it would depend on the number of grams called for in the recipe. For example, if the number of grams is 113 or 114, then I know that is probably from a recipe that used cups to measure and that is 1/4 cup - one stick of butter. Other quantities of butter that I can easily figure out the volume measure from the number of grams, I will also usually measure by eyeballing the volume. Sometimes people "helpfully" convert recipes that started in US measure to metric. Don't get me started on stupid recipe conversions to metric.
Go ahead... tell us about stupid recipe conversions to metric...
Good one Frank. I laughed so loudly it would have scared the cat, if I had one.Go ahead... tell us about stupid recipe conversions to metric...
The stupid stuff includes converting flour measurements to ml. That's not convenient and it's not how flour is usually measured in metric. It's measured by weight. Also, people convert with far more decimal points of accuracy than the ingredient was measured in in the US system. That drives me crazy. Too many engineers in my family and I studied engineering for a little while.
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