Recent questions in Measuring & Scaling

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

What’s the best way to measure flour and water to create a 50/50 mixture by weight (equal parts by weight) if all you have are measuring cups? What kind of errors could occur if you tried to do it by volume alone, and how might you mitigate them?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

Why might you still need measuring spoons for very small quantities even if you have a scale, and how would you measure something like 1/4 teaspoon of baking powder on a scale if at all (what is the weight, and is your scale precise enough)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

How can measuring by weight help when substituting one ingredient for another? For example, if you need to substitute one type of flour for another in a recipe, why is knowing the weight needed more useful than volume (consider differences in density and absorption)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

What role does measuring by weight play in ensuring the repeatability of a recipe – that is, getting the same results every time – and how can volume measurements introduce variability between batches even when following the same recipe?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

In large-scale cooking or baking (like in a commercial bakery or restaurant), why is measuring ingredients by weight more efficient and less error-prone, especially when making big batches, compared to using a volume-based system?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 2 views

How might the results differ if a bread recipe specifies a 60% hydration (meaning the water weight is 60% of the flour weight) and one baker measures by weight to achieve that exactly, while another baker tries to approximate 60% hydration using volume measures for flour and water?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 5 views

If a recipe calls for 100 mL of oil and you don’t have a metric measuring cup, how could you measure this in a kitchen that uses US measurements, and what approximate weight would 100 mL of a typical oil be (consider that many oils have a density around 0.92 g/mL)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

Why is weighing ingredients particularly helpful when working with recipes that list ingredient ratios (such as “3 parts flour, 2 parts liquid, 1 part fat” by weight)? How does using weight make it easier to maintain these ratios accurately?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 1 view

What does the phrase “a cup is not always a cup” mean in the context of cooking measurements, and can you provide an example illustrating how one cook’s cup of an ingredient could differ from another’s?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

How can conversion charts or digital apps assist in switching between weight and volume measurements, and what caution should you take when using generic conversion charts for specific ingredients like flour or salt?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

If you were teaching a beginner one key principle about measuring ingredients, would you emphasize learning to use a scale or mastering proper volume measuring techniques first, and why?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 2 views

How does the approach to measurement differ between cooking (savory dishes, where “eyeballing” is often fine) and baking (where precision is key), and why is weight vs. volume more critical in one context than the other?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

What challenges might arise when trying to measure something extremely light, like 1.5 grams of yeast or salt, without a precision scale, and what are some practical solutions (for example, making a larger batch of a spice mix and then measuring out a portion)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 2 views

In terms of managing a pantry or doing consistent meal prep, how might a restaurant or caterer benefit from using weight measurements for ingredients (consider inventory control and consistency), compared to a home cook who might scoop and pour?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

Why do some recipes specify ingredients like pasta or rice by weight (e.g., “8 oz of dry pasta”) rather than by volume (cups of pasta), and what does that tell you about measuring those ingredients?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

What is an example of a baking process where ingredients are measured by weight, but then the portioning is done by volume or count (for instance, weighing all your dough, then scooping it with a cup or disher to make equal rolls), and how do these two methods work together?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 2 views

How would you measure 0.2 ounces of an ingredient if your scale only measures in grams, and why is it handy to remember that 0.2 oz is approximately 5.7 grams (which you might round to 6 grams for practical purposes)?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

When dealing with liquids like heavy cream versus water, both are often measured in cups for recipes. How do their weights compare for the same volume (e.g., 1 cup of heavy cream vs 1 cup of water), and does it matter in a recipe if you measure by volume accurately?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 4 views

Why is coffee often measured by weight (grams of coffee beans or grounds) instead of volume (like scoops or tablespoons) when brewing, in terms of achieving a consistent brew strength and flavor?

0 like 0 dislike

1 answer

by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 3 views

What strategy would you use to measure spices for a very large batch of a recipe (say you need 4 tablespoons of cumin for a huge pot of chili) – would you rely on volume (measuring tablespoon 4 times) or convert to weight, and why?

0 like 0 dislike

1 answer

Recent questions in Measuring & Scaling

Categories