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My sous chef swears by weighing flour, I still scoop and it drove a wedge between us
Jenna and I were closing up after a 220 cover Saturday and she said my biscuit dough is "all over the place" because I scoop straight from the bin instead of weighing it out. Honest to god I think the feel of the dough in your hands tells you more than a scale ever will, but she came up under a pastry chef in Chicago so maybe I'm the one set in my ways. Anybody else run into this, do you weigh everything or trust your hands?
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