A teaspoon of granular salt can contain twiceĪs much salt as a teaspoon of flake salt.” By contrast, the volume taken up in a measuring spoon or cup includes variable amounts of empty space. “ Weight is a direct measure of an ingredient itself. In bold letters on page one of the book Bouchon Bakery by Thomas Keller and Sebastian Rouxel we read, “Throw Out Your Measuring Cups.”ĭoes that seem a bit extreme? Well, then, just keep reading: Many experts have written about the virtues of weight over volume measurements, such as: Harold McGee, Kenji Lopez-Alt, the chefs at America’s Test Kitchen, Rose Levy Beranbaum…and the list goes on and on. These differences in flour weight can subsequently make substantial differences in the final outcome of your recipe. Minor differences in technique can result in different amounts of flour being added to your recipe from the same measuring cup. – Or by scraping the top off with a straight edge? – Was the measuring cup dipped into the flour? When measuring a cup of flour, the actual amount of flour in that cup depends upon a number of factors: When it comes to recipe calibration, there isn’t any more accurate way to measure ingredients than by weight. What good is a thermometer if you can’t trust its readings to be anything less than completely accurate? Your instrument’s reliable accuracy is crucial to its performance. But why? What’s the benefit?Īt ThermoWorks we’re passionate about accuracy. Professional recipes are nearly always measured by weight, as are many of the recipes that we use in our test kitchen. Cups, tablespoons, teaspoons…these are kitchen measurements we’re all used to but so many recipes are measured only by weight, forcing you to either try and figure out the volume equivalents, or buy a digital kitchen scale.
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