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[-] SoleInvictus@lemmy.world 1 points 9 months ago* (last edited 9 months ago)

Weighing ingredients is so much better. I can cook significantly faster when I don't have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go.

[-] Dravin@lemmy.world 3 points 9 months ago* (last edited 9 months ago)

Oh, I agree. If I use a recipe regularly I'll often convert it or if I'm creating one from scratch I'll usually just have everything by weight from get go.

P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.

this post was submitted on 16 Jan 2024
282 points (94.3% liked)

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