Some of these tips were very strange, but I suppose enough people are doing them to warrant mentioning them. I can't even imagine why you would rinse meat. Number 2 was completely wrong though....
Some of these tips were very strange, but I suppose enough people are doing them to warrant mentioning them. I can't even imagine why you would rinse meat.
Number 2 was completely wrong though. The only way to accurately measure compactable mass is to weigh it. If you are using a recipe that uses volumetric measurements for flour, burn it in a fire and get a real recipe sift the flour in the measuring cup before leveling it off.
People (at least in UK) thought it made the chicken safer to eat. About two fifths of home cooks said they washed chicken. We had public health campaigns to persuade people to stop....
I can't even imagine why you would rinse meat.
People (at least in UK) thought it made the chicken safer to eat. About two fifths of home cooks said they washed chicken. We had public health campaigns to persuade people to stop.
I think the point you are missing is that there are measuring cups specifically designed to measure dry goods, like flower and starches. They have a different shape and allow the product to be...
I think the point you are missing is that there are measuring cups specifically designed to measure dry goods, like flower and starches. They have a different shape and allow the product to be measured more accurately.
Depends on the type of baked good and the quantity being made. Small batch, sure it can alter the baked good. Large batch, would never make a difference. Making a Sourdough Loaf or fresh Pizza...
Depends on the type of baked good and the quantity being made.
Small batch, sure it can alter the baked good. Large batch, would never make a difference.
Making a Sourdough Loaf or fresh Pizza Dough, won't matter. Making a Cake or Viennoiserie, it could destroy everything.
Re: Sourdough, it might matter. Depending on how fussy one might be. If my flour measurement is off by 10%, that could be a swing of ±5% hydration and alter the results of my loaf. Not enough to...
Re: Sourdough, it might matter. Depending on how fussy one might be.
If my flour measurement is off by 10%, that could be a swing of ±5% hydration and alter the results of my loaf. Not enough to kill it or anything, but enough to realize something is off from what it ought to be.
A 60% hydration loaf and a 70% hydration loaf will be noticeably different—I'll notice, anyway—and if I'm going for a 65% hydration dough, I'll be busting out the scale every time. 😁 Though I'll admit, breads are far less delicate than sweets or pastries.
Look at mister percentages over here making the perfect bread😃. I am more experimental with my sourdoughs, bread is something I love to play with. You are correct of course, I can't really argue...
Look at mister percentages over here making the perfect bread😃. I am more experimental with my sourdoughs, bread is something I love to play with.
You are correct of course, I can't really argue the point to much. I use a scale with stuff that matters and a dry measuring cup with stuff that doesn't.
Some of these tips were very strange, but I suppose enough people are doing them to warrant mentioning them. I can't even imagine why you would rinse meat.
Number 2 was completely wrong though. The only way to accurately measure compactable mass is to weigh it. If you are using a recipe that uses volumetric measurements for flour,
burn it in a fire and get a real recipesift the flour in the measuring cup before leveling it off.People (at least in UK) thought it made the chicken safer to eat. About two fifths of home cooks said they washed chicken. We had public health campaigns to persuade people to stop.
https://www.nhs.uk/live-well/eat-well/never-wash-raw-chicken/
https://www.theguardian.com/lifeandstyle/2014/jun/16/do-not-wash-chicken-advises-fsa
That's not entirely true. A dry measuring cup will measure within a couple of grams accurately.
I think the point you are missing is that there are measuring cups specifically designed to measure dry goods, like flower and starches. They have a different shape and allow the product to be measured more accurately.
A couple of grams can completely alter the taste and texture of any baked good. If you are not baking, you are probably fine using a measuring cup.
Depends on the type of baked good and the quantity being made.
Small batch, sure it can alter the baked good. Large batch, would never make a difference.
Making a Sourdough Loaf or fresh Pizza Dough, won't matter. Making a Cake or Viennoiserie, it could destroy everything.
Re: Sourdough, it might matter. Depending on how fussy one might be.
If my flour measurement is off by 10%, that could be a swing of ±5% hydration and alter the results of my loaf. Not enough to kill it or anything, but enough to realize something is off from what it ought to be.
A 60% hydration loaf and a 70% hydration loaf will be noticeably different—I'll notice, anyway—and if I'm going for a 65% hydration dough, I'll be busting out the scale every time. 😁 Though I'll admit, breads are far less delicate than sweets or pastries.
Look at mister percentages over here making the perfect bread😃. I am more experimental with my sourdoughs, bread is something I love to play with.
You are correct of course, I can't really argue the point to much. I use a scale with stuff that matters and a dry measuring cup with stuff that doesn't.
It's like a tortilla, always holds less than you think it will.