this post was submitted on 28 Jan 2025
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A teaspoon is 5g right? So half would be 2.5g or does it depend on the item in question?
It depends on the density of the ingredient, as well as the packing density, e.g. coarse vs. fine salt makes quite a difference.
Which is why it's silly to use volume in cooking which is why Americans are doing it.
Science sure, but cooking, just leave people alone. Success is evident in results and people can achieve good results with cups and spoons. It's not a science. There's going to be more variation in whole ingredients like eggs, temperatures, etc, than a couple of grams here and there
When you're baking bread you want 1% of flour weight salt, plus minus a bit. For a quite standard bread made with 500g flour that's 5g, being off by "a couple of grams" ranges from none at all to twice as much. With a cheap kitchen scale there's no issue landing at 4.5-5.5g which is adequate. It's the rest of the ingredients you can and should adjust as needed but I'm still going to measure out 300g of water because that's the low end of what I want to put in.
But that's not actually the main issue, the issue is convenience up to plain possibility: The thing I actually weigh the most often is tagliatelle, 166g, a third of a pack, doesn't need to be gram-accurate just ballpark. Try measuring differently-sized nests of tagliatelle by volume, I dare you. Spaghetti you can eyeball, but not that stuff.
I've cooked and baked all my life. I know all about the baker's ratio. I still measure the salt in my palm. I will never weigh pasta. I don't imagine a world where that's that important to me.
I think 1% is a bit low, tbh
Thanks. This makes perfect sense and I agree I think recipes should use weight. I don’t know what a cup of flour is but I do know how to weight out 200g.