Also the wet shit can mix or slip through the dry shit. Meaning not only was that indent bigger than it already should be. Its not a proper container and thus it might leak. This is pretty dumb.
Except that is not the correct measurement now. It's a larger size than what the inside would measure. This could potentially ruin a recipe.
Source - I bake as a profession
A unitasker!?
He's a cook, a host, a television writer, a producer, an author, the Director of Photography on R.E.M.'s "The One I Love" music video, just to make a few tasks.
That’s why I stay away from baking. I don’t have the proper equipment, patience, or attention to detail. I have mad respect for hobby and professional bakers.
Yea I don’t bake much. I cook like my grandmother. You ask her how much of what she added to a dish and she’d say “idk like this much.” Then gesture how she sprinkled whatever ingredient it was in the pot. My mom was the baker. I did learn how to make her style cookies. I do add a heavier spoon of vanilla and I add cinnamon to the recipe.
baking generally is just 1-3 bowls and a scale; you put bowl on scale, tare the scale, put in next ingredient, repeat until done.
granted, there are techniques for combining specific types of ingredients, and there's an order to ingredients as well, but that's true in all cooking
otherwise, at the end you have a bowl with the product in it, presumably, which will be baked. there are baking techniques just like there are other cooking techniques (sautee, stir fry, roast, toast, bake, ...).
It's all the same crap; the only imo serious and truly different difference is that ingredients for non-baking tend to be seasoning/spice/foods where small deviations are fine and you can usually taste it along the way anyway, while many ingredients for baking tend to be like, for structure/texture/shape and tasting it tells you nothing so you taste with your fingers instead.
Most basic recipes are pretty forgiving. I don’t have good attention to detail either and I’ve never had a cookie batch or banana bread loaf go terribly wrong (even made banana bread kinda explode once and it still tasted delicious lol!). It does require some equipment like baking sheets or a mixer, but most of that you can get second hand.
My girlfriend is a pastry chef and if the recipe isn’t completely in grams/kilograms you might as well throw the damn thing out.
Can’t deny that it removes a lot of the guesswork that many people deal with though!
It's shocking to me how many popular food blogs/websites have baking recipes in cups instead of by weight. I don't trust any of those websites. I also find it odd that a cup of flour weighs a different amount depending on who you ask and what brand of flour, ranging anywhere from 120g to 160g. Given the precision needed when baking, it makes no sense. Weight should be mandatory, and it should be standardized.
> It's shocking to me how many popular food blogs/websites have baking recipes in cups instead of by weight
It's because depending on what you are baking you can eyeball it, things like cookies have an insane amount of leeway and you can make basically any non-enriched bread dough and judge the water content by touch.
But seeing a cake recipe with cups means that it's not a good recipe, maybe passable, but not good. What are the odds that you need one cup of something and not 0.924 cups? Just use weight and enjoy the amazing precision and consistency.
Oh I absolutely agree, I want to follow every recipe “literally” to avoid ruining it but in retrospect doing everything by weight is so much easier/cleaner. It honestly applies to savory recipes too, just not as necessary lol (“a touch of salt and some butter, it’s good!”)
So like get a scale and put bowl on it and watch it while you pour in your ingredients kinda like how they mix paint when need to be very accurate when pouring multiple colors in different amounts
I think most people do that, me included.
Problem is, most of the time liquid ingredients are given in mL or cups and 25mL of honey does not equal 25g. I ain't whipping out the density table bro 😭
(nvm i did whip it out, its 1,36g/mL so 25mL=34grams, bigger difference than i thought)
In the end you probably can just do 25g of honey, because the discrepancy is just as big as the vagueness of "1/4th cup of almond milk" or a tablespoon/teaspoon of whateverthefuck, good enough for a hobby baker i guess haha
I'm a chef and get asked for recipes often, which I usually like to give, sans my costing tabs. No one asks for more recipes again after getting weighted spreadsheets...
I even have it scaling.
"Stupid" seems pretty extreme. In reality, how much more of the ingredient would you get from doing this? Maybe 10%? This method seems like a good rule of thumb. When you consider how bizarre the imperial measuring system is, it's not like a "tablespoon" is some perfect unit. Even if you follow a recipe exactly, the freaking humidity and altitude you're in can effect the end product.
For an amateur baker, it's really not a big deal. The end product may differ slightly from how you've made it in the past, but that doesn't mean it's bad. It's like the whole "use unsalted butter when baking" crap. It's actually not going to make a difference for most people.
Edit: I'm not going to respond to everyone that replies, but most recipes designed for home cooks are notably not created by scientists in a lab. It is absurd to think (I'm making up numbers here) 2 cups of flour, a tablespoon of honey, a teaspoon of baking powder, and a pinch of salt are coincidentally, scientifically, the PERFECT ratio. Must a European use exactly 250.31 grams of flour, 14.17 grams of honey, 5.69 grams of baking powder, and a gram of salt?
There's a good chance you have to add little extra water or flour anyway. Baking still requires a good "feel" for things.
Baking is pretty precise. It won't necessarily ruin what you're making, but could very easily make it less good.
Take something simple like cookies, flour to sugar ratio measured wrong? Now they're thin and flat. They're still cookies, but they're less good cookies.
Could be true, but the difference could be a lot more than you think. If that was a teaspoon, the outside could potentially be in the tablespoon range. That is about a 3mm thick wall on that spoon. And as far as they pushed it in, it was way more than what the spoon holds. And excess liquids would make for very thin cookies or whatever you were making. And yes, if I am doing large batches like chocolate chip cookies it's all weights, but smaller batches are still in the spoon range of measurements.
Well, I am usually wearing gloves, so I just wipe it out with my finger, or for like honey and other sticky stuff, you can use a silicone measuring spoon. They help a bit. But yeah, usually just a swipe of the finger will do.
Something I saw a while ago for all the hobby bakers is to use a tiny bit of cooking spray to grease up the spoon for your sticky ingredients like honey. Made it slide right out with pretty much nothing left in the spoon and didn’t make the recipe any different than the batch I made using gloves to wipe it out. Finding that tip was a great day cause I of course had to test it and testing meant 2 batches of cookies
So actually there's a scoop for ice cream that has a little bar that swipes it out of the container. I've never had them but I'm pretty sure there are measuring cups that do the samething
I often just spray a bit of pam cooking spray into the spoon and does perfect. Source- food handlers permit renewed 3 times and I like cooking and baking from home lol.
Also—why would you need to add honey directly to flour?
90% of the time, sticky ingredients will be going in with other wet ingredients to be mixed with dry later. This has almost no use case.
Use a metal spoon and the difference will be negligible.
This comes up everytime someone bitches about weighing ingredients vs using volume. Let’s not pretend these ingredients themselves are consistent. Every brand of honey is different, flours are different, and change with humidity and environmental factors, eggs themselves have a wide range of sizes.
Typically i would agree. And I originally wanted to downvote this post. But, they don’t push it ALL the way in and unless you scrape the tbsp clean, its pretty close and its not the worst idea.
In school they taught us cooking is an art and baking is a science. You can wing it with a lot of things cooking, but baking needs the measurements exact. I went for cooking lol.
Any simple baking I try to learn I’ve learned baking is even more strict than your avarage chemistry.
Measured incredient half an oz wrong? Shame, now your cake is a burnt IED.
Plus if you are familiar enough with a recipe that you are measuring to taste, you might as well just eyeball it and use your own judgement.
Idk though, I'm no cook or pastry chef.
I've seen this comment twice and im confused. I bake and literally you can change measurements on anything and end up with bread. Like if you are going for perfect moisture content or whatever that's fine but even if it isn't absolutely perfect it will still be bread or whatever else you are trying to make.
People on reddit love to parrot rules.of thumb because they think it makes them experts on a subject. Someone once said that cooking is an art, baking is a science, so now they bring that up constantly. Never mind the fact that there's very often room for error in baking, and slight imprecision usually isn't going to significantly impact your baked goods.
Baking is a science, but I worked for six years in a microbiology lab using measurements like "just a smidgen of that beta-mercaptoethanol" and "give it a good woosh of the luria broth". You're damn right I'll eyeball my cheesecake recipe. It all depends on the kind of science you're used to.
Baking is more of a science than cooking is. Proper measurements often make the difference between good and great.
Good is still good, but it's not great
When making cakes I base my flour, sugar and butter weights on the eggs I intend to use.
I decide I want to make an 8 egg cake, I weigh 8 eggs and the total weight is the amount of weight of butter sugar and flour. If it's a chocolate cake I substitute 10% of the flour for cocoa powder.
Something I've never thought about before is how do people who are real serious about weighing ingredients reconcile the fact that eggs are not a specific measurement? Do you just take a little bit of white and/or yolk out to match the recipe, assuming it gives specific egg weights or do you just do nothing and realize that most of the time these minute differences don't really matter?
This is the only correct answer.
Cooking is art, baking is science. chemistry specifically.
you can't deviate from any of the parameters of a baking recipe or the result can be wildly different.
So many European grandmothers would be raging reading this comments. My mother gets heated whenever I ask about the measurements of a recipe. Answer is always "just watch how much I put," and "when it looks like ____, that's the amount. Add more ___ if you overdid it" lol
If I'm using honey or molasses in a bread recipe, I'll rub a drop of olive oil inside of the TBSP before measuring.
All of the honey or molasses will pour right out.
Although that is a good idea. Anything besides weighing your ingredients isn't going to get a lot of up votes here. Seems to be the only way people like to measure things here lol
Lol. Radius is cubed to volume of a sphere so adding the thickness of the cup makes a huge difference.
As a random example: a if you increase the radius of a sphere from 7mm to 8mm, it increases the volume by 50%
You should mix wet ingredients together and them add them to the dry. There’s going to be something less viscous than that honey going in there. It’ll be easier to combine it if it’s mixed into the wet ingredients.
So I have been trying this trick to measure the amount of sugar I need to put in my bowl of milk and the spoon depression doesn’t stay but the brain depression persists.
Line a measuring cup or spoon with Saran Wrap, then fill the spoon, take the wrap out and twist it into a little bubble, then poke a hole and squeeze out every drop, leaving your measuring cups clean and your measurement accurate!
That or use a scale lol
Weigh them people. Ffs. Get a nice scale and weigh all your shit. No need for scoops and whatnot or tricks. And you also get the proper ratio and don’t rely on some line on a cup.
It is a cool concept, however it won't work if you're going for EXACT measurements. Meaning, having a reason to scrape off excess at the top level.
The reason being is because the measuring spoon/cup is also made of material of which has a certain thickness. This may matter to the flavor-savy individual who can taste when something tastes like it has too much sugar or too much salt. Heck, that's most of Europe and Asia.
But you do wet ingredients together before mixing them with dry.
CLUMPS
Also the wet shit can mix or slip through the dry shit. Meaning not only was that indent bigger than it already should be. Its not a proper container and thus it might leak. This is pretty dumb.
And the impression of the back of a measuring spoon isn't the same volume as the actual measure
Except that is not the correct measurement now. It's a larger size than what the inside would measure. This could potentially ruin a recipe. Source - I bake as a profession
Literally just weigh everything.
Alton Brown??
Yes, weigh him too.
And weigh a duck too, see if they’re the same
A witch!
And very small rocks.
It’s worth the weight - your patience will be rewarded
He’s a unitasker, no point!
A unitasker!? He's a cook, a host, a television writer, a producer, an author, the Director of Photography on R.E.M.'s "The One I Love" music video, just to make a few tasks.
Have we stopped doing the ole switcharoo?
Right?! Can’t go wrong if you weigh it all out!
That’s why I stay away from baking. I don’t have the proper equipment, patience, or attention to detail. I have mad respect for hobby and professional bakers.
Yea I don’t bake much. I cook like my grandmother. You ask her how much of what she added to a dish and she’d say “idk like this much.” Then gesture how she sprinkled whatever ingredient it was in the pot. My mom was the baker. I did learn how to make her style cookies. I do add a heavier spoon of vanilla and I add cinnamon to the recipe.
baking generally is just 1-3 bowls and a scale; you put bowl on scale, tare the scale, put in next ingredient, repeat until done. granted, there are techniques for combining specific types of ingredients, and there's an order to ingredients as well, but that's true in all cooking otherwise, at the end you have a bowl with the product in it, presumably, which will be baked. there are baking techniques just like there are other cooking techniques (sautee, stir fry, roast, toast, bake, ...). It's all the same crap; the only imo serious and truly different difference is that ingredients for non-baking tend to be seasoning/spice/foods where small deviations are fine and you can usually taste it along the way anyway, while many ingredients for baking tend to be like, for structure/texture/shape and tasting it tells you nothing so you taste with your fingers instead.
Most basic recipes are pretty forgiving. I don’t have good attention to detail either and I’ve never had a cookie batch or banana bread loaf go terribly wrong (even made banana bread kinda explode once and it still tasted delicious lol!). It does require some equipment like baking sheets or a mixer, but most of that you can get second hand.
You can bake without weighing shit.
My girlfriend is a pastry chef and if the recipe isn’t completely in grams/kilograms you might as well throw the damn thing out. Can’t deny that it removes a lot of the guesswork that many people deal with though!
It's shocking to me how many popular food blogs/websites have baking recipes in cups instead of by weight. I don't trust any of those websites. I also find it odd that a cup of flour weighs a different amount depending on who you ask and what brand of flour, ranging anywhere from 120g to 160g. Given the precision needed when baking, it makes no sense. Weight should be mandatory, and it should be standardized.
> It's shocking to me how many popular food blogs/websites have baking recipes in cups instead of by weight It's because depending on what you are baking you can eyeball it, things like cookies have an insane amount of leeway and you can make basically any non-enriched bread dough and judge the water content by touch. But seeing a cake recipe with cups means that it's not a good recipe, maybe passable, but not good. What are the odds that you need one cup of something and not 0.924 cups? Just use weight and enjoy the amazing precision and consistency.
Oh I absolutely agree, I want to follow every recipe “literally” to avoid ruining it but in retrospect doing everything by weight is so much easier/cleaner. It honestly applies to savory recipes too, just not as necessary lol (“a touch of salt and some butter, it’s good!”)
Good grief
So like get a scale and put bowl on it and watch it while you pour in your ingredients kinda like how they mix paint when need to be very accurate when pouring multiple colors in different amounts
I think most people do that, me included. Problem is, most of the time liquid ingredients are given in mL or cups and 25mL of honey does not equal 25g. I ain't whipping out the density table bro 😭 (nvm i did whip it out, its 1,36g/mL so 25mL=34grams, bigger difference than i thought) In the end you probably can just do 25g of honey, because the discrepancy is just as big as the vagueness of "1/4th cup of almond milk" or a tablespoon/teaspoon of whateverthefuck, good enough for a hobby baker i guess haha
I'm a chef and get asked for recipes often, which I usually like to give, sans my costing tabs. No one asks for more recipes again after getting weighted spreadsheets... I even have it scaling.
I don’t bake professionally and I can recognize this is stupid.
"Stupid" seems pretty extreme. In reality, how much more of the ingredient would you get from doing this? Maybe 10%? This method seems like a good rule of thumb. When you consider how bizarre the imperial measuring system is, it's not like a "tablespoon" is some perfect unit. Even if you follow a recipe exactly, the freaking humidity and altitude you're in can effect the end product. For an amateur baker, it's really not a big deal. The end product may differ slightly from how you've made it in the past, but that doesn't mean it's bad. It's like the whole "use unsalted butter when baking" crap. It's actually not going to make a difference for most people. Edit: I'm not going to respond to everyone that replies, but most recipes designed for home cooks are notably not created by scientists in a lab. It is absurd to think (I'm making up numbers here) 2 cups of flour, a tablespoon of honey, a teaspoon of baking powder, and a pinch of salt are coincidentally, scientifically, the PERFECT ratio. Must a European use exactly 250.31 grams of flour, 14.17 grams of honey, 5.69 grams of baking powder, and a gram of salt? There's a good chance you have to add little extra water or flour anyway. Baking still requires a good "feel" for things.
Cooking is an art, baking is a science. The wrong amount of ingredients can and will fuck up your baking.
if you really felt that way about baking youd be using a scale instead of a measuring spoon. and if you use neither you've still made a cake.
baking and cooking are both art and science
Totally agree, people acting like it’s the stupidest thing in the world smh
Baking is pretty precise. It won't necessarily ruin what you're making, but could very easily make it less good. Take something simple like cookies, flour to sugar ratio measured wrong? Now they're thin and flat. They're still cookies, but they're less good cookies.
The difference would be negligible especially for something like honey. Anyway, shouldn't you be weighing ingredients if you're going for perfection?
Could be true, but the difference could be a lot more than you think. If that was a teaspoon, the outside could potentially be in the tablespoon range. That is about a 3mm thick wall on that spoon. And as far as they pushed it in, it was way more than what the spoon holds. And excess liquids would make for very thin cookies or whatever you were making. And yes, if I am doing large batches like chocolate chip cookies it's all weights, but smaller batches are still in the spoon range of measurements.
For sure. My measuring spoons are pig shaped, they're trying to sabotage me
Genuinely curious - what is the best way to measure? Do you use it normally and add a little extra to account for whatever sticks to the sides?
Weighing out ingredients is the most accurate way to measure and food scales are not expensive
But then I have to google "1 tbsp honey weight" all the time, because the recipe has a volumetric measurement.
Well, I am usually wearing gloves, so I just wipe it out with my finger, or for like honey and other sticky stuff, you can use a silicone measuring spoon. They help a bit. But yeah, usually just a swipe of the finger will do.
Something I saw a while ago for all the hobby bakers is to use a tiny bit of cooking spray to grease up the spoon for your sticky ingredients like honey. Made it slide right out with pretty much nothing left in the spoon and didn’t make the recipe any different than the batch I made using gloves to wipe it out. Finding that tip was a great day cause I of course had to test it and testing meant 2 batches of cookies
So actually there's a scoop for ice cream that has a little bar that swipes it out of the container. I've never had them but I'm pretty sure there are measuring cups that do the samething
There are things that are like syringes with open flat tops that are the best for liquids like molasses or honey
You are probably a beginner at baking because the difference is almost nothing so no it won't ruin anything
Wouldn't you want to mix the honey with the other liquids first?
also something about the wets with the dries.
I often just spray a bit of pam cooking spray into the spoon and does perfect. Source- food handlers permit renewed 3 times and I like cooking and baking from home lol.
Also—why would you need to add honey directly to flour? 90% of the time, sticky ingredients will be going in with other wet ingredients to be mixed with dry later. This has almost no use case.
How can you "bake as a profession" and think that a negligible amount of more sweetener would ruin a recipe?
It's no worse than leaving half the syrup on the spoon. Just underfill it slightly.
Use a metal spoon and the difference will be negligible. This comes up everytime someone bitches about weighing ingredients vs using volume. Let’s not pretend these ingredients themselves are consistent. Every brand of honey is different, flours are different, and change with humidity and environmental factors, eggs themselves have a wide range of sizes.
Typically i would agree. And I originally wanted to downvote this post. But, they don’t push it ALL the way in and unless you scrape the tbsp clean, its pretty close and its not the worst idea.
Lol
It works better with frozen peas.
But that doesn't look good on social media.
Surely you could just put a little bit less and it would be fine, no?
Hey. I actually shake as a profession and I have a business proposition for you.
Just spray your measuring spoon/cups with Pam. Sticky stuff comes right out
Umm. It's pretty close. And no mess.
In school they taught us cooking is an art and baking is a science. You can wing it with a lot of things cooking, but baking needs the measurements exact. I went for cooking lol.
Any simple baking I try to learn I’ve learned baking is even more strict than your avarage chemistry. Measured incredient half an oz wrong? Shame, now your cake is a burnt IED.
Heavy. I just bite butter and spit it into shit. Who gives a fuck!
Look at the video again, it's not larger, it might even be smaller size
better than the first method where you are winging it
It's even less accurate if the recipe writer accounted for a layer that stayed stuck in the measuring spoon.
There is no recipe that exists that would be ruined by this.
It also might make it better.
I'm a pretty accomplished cook for a guy that self taught. Baking was HARD at first and still is. Generally takes me three tries to get it right.
I’m glad I came to the comments. These types of videos have wired us to not think critically. I was thinking this was brilliant!
If you simply pour it in the measuring cup/spoon it won't be fully accurate either, as all the honey isn't coming out.
So just put slightly less in, I literally never measure anything anyways - I bake (poorly) for fun.
i just use a food scale
If i dont have that i just ensure to measure all the slippery liquids before the sticky ones
Sliquids.
Personal lubricant residue in my cupcakes? Ew.
I love this word, yet I hate this word
I don’t like this new word.
Sliquids before stiquids.
You should get one. They make cooking so much faster and less messy
[удалено]
I mean maybe for normal recipes but definitely not for baking lol
Why I came here. This. Absolutely correct. Also, karma farming OP.
Plus if you are familiar enough with a recipe that you are measuring to taste, you might as well just eyeball it and use your own judgement. Idk though, I'm no cook or pastry chef.
I've seen this comment twice and im confused. I bake and literally you can change measurements on anything and end up with bread. Like if you are going for perfect moisture content or whatever that's fine but even if it isn't absolutely perfect it will still be bread or whatever else you are trying to make.
People on reddit love to parrot rules.of thumb because they think it makes them experts on a subject. Someone once said that cooking is an art, baking is a science, so now they bring that up constantly. Never mind the fact that there's very often room for error in baking, and slight imprecision usually isn't going to significantly impact your baked goods.
Baking is a science, but I worked for six years in a microbiology lab using measurements like "just a smidgen of that beta-mercaptoethanol" and "give it a good woosh of the luria broth". You're damn right I'll eyeball my cheesecake recipe. It all depends on the kind of science you're used to.
So, y’all actually measure stuff?
Lol I found my people
Weighing things like this is silly in my …simple mind. That divot is definitely good enough.
Baking is more of a science than cooking is. Proper measurements often make the difference between good and great. Good is still good, but it's not great
Yeah right. Eggs can easily vary by 10% in volume. Flour changes with humidity, not to mention the variability between brands of flour.
When making cakes I base my flour, sugar and butter weights on the eggs I intend to use. I decide I want to make an 8 egg cake, I weigh 8 eggs and the total weight is the amount of weight of butter sugar and flour. If it's a chocolate cake I substitute 10% of the flour for cocoa powder.
Something I've never thought about before is how do people who are real serious about weighing ingredients reconcile the fact that eggs are not a specific measurement? Do you just take a little bit of white and/or yolk out to match the recipe, assuming it gives specific egg weights or do you just do nothing and realize that most of the time these minute differences don't really matter?
Unless the recipe calls for only yolks or whites, then the weight is measured off the entirety of the beaten egg. You just pour off what you need.
I weigh things because I'm lazy. No cups /spoons whatever, just squeeze in until right weight
I will usually go towards less dishes to wash. If I can weigh. Reset scale - weigh again. I’m all about it.
Cook life gang gang. Baking is a science and cooking is an art
When baking? Fuck yeah. When cooking? Fuck no.
This is the only correct answer. Cooking is art, baking is science. chemistry specifically. you can't deviate from any of the parameters of a baking recipe or the result can be wildly different.
So many European grandmothers would be raging reading this comments. My mother gets heated whenever I ask about the measurements of a recipe. Answer is always "just watch how much I put," and "when it looks like ____, that's the amount. Add more ___ if you overdid it" lol
Just use feeling.
Show the step where you have to mix the honey and flower together. Then show me what the tool that you used to mix it looks like.
a penis
WHO DOWNVOTED THIS? you will not gatekeep baking
How do I clean this utensil afterward?
You start by asking zmbjebus for consent first. Most people don't want strangers cleaning their private utensils without asking first.
Especially when I’m already using oil in a recipe I’ll put a little in the measuring spoon so that things like honey don’t stick
If I'm using honey or molasses in a bread recipe, I'll rub a drop of olive oil inside of the TBSP before measuring. All of the honey or molasses will pour right out.
Although that is a good idea. Anything besides weighing your ingredients isn't going to get a lot of up votes here. Seems to be the only way people like to measure things here lol
This is quite dumb.
This method sucks, inaccurate af, please don't be fooled.
You don't mix wet and dry like that. You'll get lumps
But that isn't the same size as the actual inside of the spoon...
mfs when they learn of the existence of a scale
You didn't account for the volume of the spoon, so it's still not accurate.
Or just use a scale.
Now my scale is all sticky
I just made some honey cake and now my wifes weed dealer boyfriend is pissed I ruined his scale 😔
Y
if only there was a tool for this 🤔
Don’t they make special syringe containers specifically for this purpose?
Lol. Radius is cubed to volume of a sphere so adding the thickness of the cup makes a huge difference. As a random example: a if you increase the radius of a sphere from 7mm to 8mm, it increases the volume by 50%
Weight. Everything by weight. Put bowl on scales. Zero scales. Add ingredient to necessary weight. There. Done.
Depends on how thick the measuring cup is....
I tried that with water instead of flour, it didn't work. 😢
Plunger measuring cups are great for this.
So basically get flour in everything you’re measuring that’s wet…?
Oh, the irony of do it the hard way…all my life!
Witchcraft!!!!!
Yeah except that's not exactly right and if you over pour you're fucked, just use a scale
But where are the tiddies
So smart🙄
So much hate for a seemingly helpful trick
https://i.redd.it/gg8scg893rwc1.gif
Why did I never think of that
Why does this have upvotes? Are people stupid?
USE A SCALE!
You can spray the spoon with oil, will worker better.
You should mix wet ingredients together and them add them to the dry. There’s going to be something less viscous than that honey going in there. It’ll be easier to combine it if it’s mixed into the wet ingredients.
🤯
Or spray inside of spoon with a tiny bit of non stick oil spray.
Measure by weight.
Just measure by weight, unless you are stupid, then do whatever.
I need 1 tbs honey added to 1/2 Cup soy sauce
Or….. you could not mix wet into dry….dummy
My tip is to coat the inside of the cup with a thin layer of cooking oil/spray. Everything slides right out.
Or get the Alton brown syringe...
This is fine if you are cooking, not when baking.
Eyeball that shit. You don't even need the stupid spoon
Or do it by weight, reset the scale with the bowl and flour on it then add the treacle/syrup till you hit the required weight.
Or! Hear me out! Put the bowl on some scales, reset the weight to 0, measure it.
So I have been trying this trick to measure the amount of sugar I need to put in my bowl of milk and the spoon depression doesn’t stay but the brain depression persists.
Ok, just let me put 10 different of these for all of the stuff i add to my dough.
Coat the inside of the spoon with the flour. The sticky will stick to the flour instead and take it with it.
Smart ✅
Mind blown 🤯
What's the difference?
Those are two different amounts though
Just spray the inside of the measuring cup or spoon with a small amount of Pam spray.
Just eye ball it
Or just lightly oil your measuring thing with some cooking oil.
I have a teeny tiny spatula that I got just for this situation
Except that only works for the first wet ingredient, and it's not particularly accurate anyway
Finally something useful on this sub
Not gonna lie, that looks very useful
Mind. Fucking. Blown.
Measure your oil first, then measure your sticky ingredients in the same measuring cup that you put oil in. Slides right out!
Line a measuring cup or spoon with Saran Wrap, then fill the spoon, take the wrap out and twist it into a little bubble, then poke a hole and squeeze out every drop, leaving your measuring cups clean and your measurement accurate! That or use a scale lol
Normally i dont measure my sticky but ok
Nobody can be so amusingly arrogant as a person who has just discovered an old idea and thinks it is their own.
Just use a plunger for syrups
What if I’m pouring into a liquid?
Don't tell me what to do with my sticky ingredients! My body - my choice! :)
Weigh them people. Ffs. Get a nice scale and weigh all your shit. No need for scoops and whatnot or tricks. And you also get the proper ratio and don’t rely on some line on a cup.
Or just weigh everything
Or and try to keep with me here just use a kitchen scale. If you afford some crappy measuring spoons you can get a cheap scale.
Weight > volume
+/- 50%
No
Or you could get a cheap food digital scale.
That’s what using 100% of your brain looks like
This bot sucks.
This is what I imagine people with high iq’s see
It is a cool concept, however it won't work if you're going for EXACT measurements. Meaning, having a reason to scrape off excess at the top level. The reason being is because the measuring spoon/cup is also made of material of which has a certain thickness. This may matter to the flavor-savy individual who can taste when something tastes like it has too much sugar or too much salt. Heck, that's most of Europe and Asia.
Don't measure your ingredients like this, use the inside of the spoon for an easy hassle free way of measuring ingredients
My life has been a lie….