I finally had to get a goddamn kitchen scale. Fortunately, it was cheap, because how often am I going to use the damn thing? All my old cookbooks are written in cups and ounces. Sometimes a recipe involving fruit will mention pounds but not translate it to cups. None of these new ones I’m finding do that. What does two pounds worth of figs, diced, translate to? Four cups? Three cups? We’re getting a really good harvest from our fig tree this year, and I get sick of ricotta/fig/honey/walnut galettes after a while, so I wanted to make some jam.
Some of these chefs, professional or otherwise, who stream online are absolutely adamant that weight is the way to go. My god, even in most baking it’s not essential to measure exactly, whether you weigh your flour or scoop it. People who remove something like 1/4 tsp. to get to an exact gram weight of flour or sugar drive me nuts.
Close enough is … close enough. Over-whipping cream enough to make butter is a bigger sin in my book than having too little sugar in your jam or banana bread. Even if you heat your from scratch hollandaise sauce at too high a heat, and it breaks, it can be saved by whisking in another egg yolk. If you torch something in the oven or on the grill, that’s on you, not on whatever recipe you might have been following.
As much as I enjoy cooking, some things aggravate me, and the way some recipes are written is rather high on my list. The ones that list out ingredients, then leave out one or two of them in the instructions, mostly make me chuckle. The ones that insist I weigh my ingredients are really annoying.
At least this damn scale can measure in pounds, ounces, grams, kilos, etc. Once I get the conversion to cups, tablespoons, and teaspoons, I’ll just scribble it down on the recipe for future reference. You can damn well bet that a pound of dried apple rings is going to take up more volume than a pound of chopped figs.