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.
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.
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.
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.