Loadingā¦
30
I thought using a kitchen scale was just extra work for no reason
For years, I just used measuring cups for everything. My friend kept telling me to get a scale, and I finally bought a cheap one for about 15 dollars after my third batch of cookies in a row came out flat. The difference was huge. I made the same chocolate chip recipe, but this time I weighed the flour. It turned out my 'cup' was packing in almost 50 grams more flour than the recipe needed. The cookies came out perfect, thick and chewy, not like puddles. I felt pretty silly for fighting it for so long. Now I weigh my dry stuff every time. Has anyone else had a baking fail that a simple tool fixed?
3 comments
Log in to join the discussion
Log In3 Comments
irisross7mo ago
Right? My brownies were always dry until I weighed the cocoa powder. That scale is a game changer.
7
milarodriguez6mo ago
Three flat batches in a row is rough. I had the same problem with banana bread for months before I figured out my measuring cups were the issue. The scale fixed it on the first try and I've never looked back. It is a pain to pull out and wash, but not as big a pain as throwing away a whole pan of bad baked goods. Your friend was looking out for you, even if it took a few failures to listen.
6
jenkins.spencer7mo ago
Is it really that big of a deal? I just fluff the flour with a fork before scooping and level it off with a knife. My stuff turns out fine. Seems like extra cleanup for a problem you can fix with a little care.
2