Why is it better to weigh baking ingredients. I've had a lot of people come up to me, exclaiming that they simply cannot bake! I don’t know why I haven’t shared it with you before now, but here it is. Measure By Weight. Some may say weighing ingredients is a waste of time, but if you want the most precise results, weighing your ingredients will help. If you're using a mechanical (dial) scale, place the bowl on the scale and then make sure that the hand lies at zero before you begin weighing into the bowl (there should be a dial at the back of the scale that allows you to adjust the position of the hand). If you do the calculations from the Nutrition Facts on the side of the bags of flour, it almost invariably comes to about 4.25 oz. The melting point of butter is below average body temperature. And, if it makes you feel any better, I have seen university-trained chemists flummoxed by a scale. ), and use liquid measuring cups for liquid ingredients (milk, water, oil). All other solid ingredients (and even ones you can pour like honey and molasses), have vastly different weights per 1 cup of volume. this Master Weight Chart by King Arthur Flour. eval(ez_write_tag([[300,250],'foodbloggersofcanada_com-box-4','ezslot_2',117,'0','0']));From these conversations, I've realized that it's not that they can't bake, it's that they don't really like sticking to the recipes they're baking from, let alone measure out their ingredients! Baking requires a wide variety of ingredients and asks the chef to use them in many ways. Can you get away with using just one type of measuring cup set? (These are leavening agents which means they make things rise.) They fall into the bad habits of guesstimating amounts and eyeballing. I even use my scale to evenly divide cake batter among my cake pans when I’m baking layer cakes. That was an on going battle in my kitchen with my husband for the first couple years of our marriage. Frankly, I think KA’s value is wrong, at least for AP flour. I have tried out a few digital scales (and one mechanical) over the last few years, and my favorite one by far is this one: OXO Good Grips Food Scale with pull-out display. Wiki User Answered . per cup so I’m not sure where others are getting a different weight other than that. My baked goods didn’t come out well – cookies spread too much, cakes sagged in the middle, etc. Weighing your ingredients is the most accurate way to measure your ingredients, especially when you wonder why sometimes your cooking or baking end results are not consistent at times. If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. I often find salt listed in unsalted butter, and I once used an American butter that had only cream and flavoring listed as ingredients, didn’t know the brand, but the cookies I made came out super bland, no flavor at all, so I don’t want to waste my money in bland butter, could you recommend brands or how to choose a good, delicious butter? Baking is a science and precision is vital to your baking success. Required fields are marked *. Every ingredient needs to be measured exactly in order for the recipe to turn out just right (though I wouldn’t tell if you added a few extra chips to these chocolate chip recipes).To get the most precise measurements in baking, it’s best to rely on weight rather than your classic set of measuring cups for dry ingredients. Measuring spoonscome in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. This is why it's important in these cases to convert your recipes to weight volumes early on so it's easy to scale when you need to. When a baking recipe says to sift together ingredients, it is always referring to dry ingredients like flour, sugar, salt, baking soda, baking powder, etc. Pin FB. These guys are great on the savory, or hot, side of the kitchen. Depending on how it's packed, a cup of flour can weigh anywhere from around four ounces (113 grams) to six ounces (170 grams), a difference of 50%! Practice makes perfect and think of all the yummy cakes and cookies that will come from your endeavours! A cup of flour may weigh more or less depending on how it was weighed and what type of flour it is, for example. Fill a series of measuring cups with ingredients. Accuracy is important. Since butter is a solid fat, it is considered a suitable ingredient for baking. It cuts out the variables: one cup, according to one recipe author, could equal a completely different amount than another, depending on how she measures it. Using weight also makes it easier to scale your recipes up and down. Some people might not know to pack the brown sugar into the measuring cup! A few of these staples of baking are flour, eggs, sugar and yeast. I'll admit it, I don't sift my ingredients very often. For many of those years, baking was just a hobby, but since 2007, she has taken a number of courses in pastry and dessert-making in Montreal, and even did a certificate in Pâtisserie de Base at Le Cordon Bleu in Ottawa. Plus they are inexpensive and only take up a small amount of space in your kitchen. Level them off. My problem is with my gram’s recipes where they used just regular utensils & coffee cups & such for the recipes. Obviously, that’s a substantial difference! Weighing your flour and other dry ingredients … This scale does not feature a nonsensical milliliter button, and it can handle negative numbers (which makes weighing by difference significantly easier). We all know that baking is a science. If you don't, you may end-up with a tough baked good. It not only adds flavor to your baked goodies but also adds moisture and helps in leavening. Weighing is the most accurate form of measuring. Some recipes will call for you to measure your ingredients by their volume or … Most professional bakers and bakeries use weight measurements, while most home bakers rely on measuring cups. It relies on chemical reactions happening between your ingredients. Not only will your cooking and baking improve, but you’ll reduce your stress in the kitchen—a win-win! Lately I’ve been moving towards measuring by weight, but haven’t been consistent about it. https://itunes.apple.com/us/app/cake-ingredient-conversion/id879125887?mt=8. This can have a real effect on the food. King Arthur Flour lists its all-purpose flour as being 4¼ ounces per 1 cup, Cook’s Illustrated and Rose Levy Beranbaum say 5 ounces per 1 cup, Peter Reinhart says 4½ ounces. They help to produce accurate and reliable results from recipes. Take, for example, the following weights for 1 cup of some of the most common ingredients in your pantry: As you can see, if you tried to use the conversion of 8 ounces per 1 cup for every single ingredient, you would likely end up with some disasters in your kitchen. Thank you . I will definitely add that to my list! 66 comments on “Volume vs. Why did or do they make my life in the kitchen not fun? Why is Weighing Ingredients vs. I pretty much weigh everything on my scale. You can’t level that off! 7. The only way to avoid discrepancies is to weigh your ingredients. 3. I’m arriving a little late to this party – but I had to add that I even use a scale to portion out cookie dough! Greetings! With some gluten-free ingredients, like coconut flour, an ounce makes a BIG difference. December 22, 2015 at 8:41 am. Liquid measuring cups are usually made with a pouring spout and graduated (with volume marks) for easy and clear measuring of liquids. 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