Recent questions in Measuring & Scaling

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

How does packing or settling affect volume measurements over time? For example, if you measure 1 cup of flour, then tap the cup on the counter a few times, what happens to the volume reading, and why would the weight remain unchanged?

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

In recipe writing, why might an author provide volume measurements in addition to weight measurements (or vice versa) for the reader’s convenience, and how should a careful reader use this information?

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

What common kitchen scale features should someone look for to easily measure both dry and liquid ingredients by weight (consider things like unit switching between grams and ounces, tare function, maximum capacity, and perhaps even milliliter modes for water)?

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

How can one practice or improve their ability to estimate weights and volumes by eye (for instance, learning what 100 grams of sugar or 1 cup of flour looks like) and why is this a useful skill even when you have measuring tools?

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

What does it imply if a liquid ingredient like milk is given in grams in a baking recipe – how would you measure that out (since liquids can be weighed), and why might the author have chosen to list a liquid by weight rather than volume?

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

How can measuring ingredients by weight help in determining nutritional information more accurately (for example, knowing exactly how many grams of carbohydrates or sugar you are using) compared to using volume measurements?

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

When following a recipe from a country that uses the metric system, why is it helpful to have a kitchen scale that can measure in grams, rather than converting all the gram measurements to cups and spoons?

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

If a recipe calls for 1 cup of cake flour but you only have all-purpose flour, what measuring adjustments or preparations might you consider (such as sifting, or removing a tablespoon per cup) to approximate the proper volume or weight, and how does this relate to weight vs. volume differences?

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

Measuring cups and spoons are very common in home cooking despite the potential accuracy issues. What are some ways recipe writers or cooks mitigate the inaccuracy of volume (for example, by giving specific instructions like “spoon and level” or by offering the weight in parentheses)?

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

What is the approximate volume of a pound of all-purpose flour, and why might knowing that conversion (even roughly, like ~3½ to 4 cups) be useful if you don’t have a scale but the recipe gives weight?

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

How would you measure something like 2.5 ounces of butter using a standard US butter stick (which is typically marked in tablespoons and has weight markings), and clarify whether this “ounce” measure is weight-based?

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by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 6 views

What does it mean when a bread or pastry recipe lists ingredients in percentages (baker’s percentages, e.g., flour = 100%, water = 60%, etc.), and how does that tie into using weight measurements to scale the recipe to any size you want?

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by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 7 views

How can using weight measurements help when converting or sharing recipes internationally, such as between people who use different measuring systems (metric vs. US customary), in terms of clarity and success of the recipe?

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

What issues might you encounter if you try to measure 1 pound of flour using only measuring cups, and how could using a scale solve those issues?

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

Is measuring 250 mL of flour by volume likely to give you the same amount as measuring 250 grams of flour by weight? Explain why simply matching the numbers (250 of something) can be misleading in this context.

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

How does the resolution of a scale (e.g., 1-gram increments vs. 0.1-gram increments) affect the accuracy and precision of your measurements for cooking purposes, and when might you need a more precise scale?

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

What are some ways to verify that your measuring tools are accurate – for example, how can you check that your 1-cup measure is really one cup, and how can you test if your scale is properly calibrated?

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

If you have a container with volume markings (like a jug marked in mL and cups), can it help you measure something by weight? Under what conditions would that be possible (hint: it works for certain ingredients like water, but not for others unless you know their density)?

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

Explain how using weight measurements can make portioning and dividing recipes more straightforward – for example, splitting bread dough into equal loaf sizes or dividing a large batch of batter evenly – compared to using volume measurements.

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by cookwithfem (602k points) in Weight vs. Volume asked Jun 11 0 views

Why do professional kitchens and bakeries often prefer to have recipes in weight (and often in metric units) even for things like liquids or eggs, especially when preparing large batches of food or baked goods?

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