why is it important to weigh ingredients when baking

All other solid ingredients (and even ones you can pour like honey and molasses), have vastly different weights per 1 cup of volume. Asked by Wiki User. See Answer . I made a guide a few years ago and I use it all the time. Would you please do a lesson on the different types of chocolate I know you did the powders but I would appreciate the other types also Thanks. I even use my scale to evenly divide cake batter among And that's where your kitchen scale pays a very important role! They're different tools for different jobs. Set the oven to 350°F and place the thermometer in various locations for 10 minutes at a time to see how evenly and accurate your oven heat is. Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe. Unfortunately, this just is not true. I’m working on updating all of the recipes with weight measurements, but unless it’s stated otherwise, you can use the 1 cup = 5 ounces measurement. https://itunes.apple.com/us/app/cake-ingredient-conversion/id879125887?mt=8, http://kerrygoldusa.com/products/salted-butter. How to Measure Flour by Weight. please understand that's just a suggestion. They fall into the bad habits of guesstimating amounts and eyeballing. Less to clean: By accurately weighing your ingredients, you can ensure waste is less, as you have precisely the amount of ingredients you need. Since then, I’ve included weight conversions in a number of recipes, but given the sheer volume of comments and emails I’ve received … Whenever I get a new cookbook, I check if the author discusses the way they measure flour and make a note inside the back cover. Remember chemistry class when you were in school? Thank you for taking the time to share all these tips with us!! I created this Free Downloadable Baking Conversion Chart that converts all of the basic baking ingredients from cups to grams and ounces. With some gluten-free ingredients, like coconut flour, an ounce makes a BIG difference. This scale does not feature a nonsensical milliliter button, and it can handle negative numbers (which makes weighing by difference significantly easier). Send Text Message Print. It may seem like an extra step or a pain at first, but soon you will come to realize that you end up dirtying fewer dishes, making less of a mess and, more importantly, your cookie and cake recipes will yield better, more consistent results. When I follow a new recipe, I usually measure out each ingredient in cups and spoons and then weigh each ingredient; then write it down. Sometimes, however, a cup can be off as much as an ounce or two. I’ve switched to Dorie Greenspan’s value of 135 g (just under 5 oz) per cup, and everything now comes out perfectly. 4. Dry ingredients are measured differently than liquid ingredients. It was almost seven years ago now when I first got on my soapbox about why I prefer weighing ingredients. Different recipe sources will also use different methods, so the only constant is weight. To measure liquid ingredients … I often find salt listed in unsalted butter, and I once used an American butter that had only cream and flavoring listed as ingredients, didn’t know the brand, but the cookies I made came out super bland, no flavor at all, so I don’t want to waste my money in bland butter, could you recommend brands or how to choose a good, delicious butter? I actually buy Irish butter for eating, cooking and baking. The only way to avoid discrepancies is to weigh your ingredients. I am seeing more blue in your future. Quality, in part, depends on the right amounts. Some may say weighing ingredients is a waste of time, but if you want the most precise results, weighing your ingredients will help. Important Ingredients In Baking: Butter. This is when liquid measuring cups come in handy. This is why it's important in these cases to convert your recipes to weight volumes early on so it's easy to scale when you need to. It’s the only way to know for sure. If nothing is specified, I default to the King Arthur weight (120 g per cup of AP flour). https://itunes.apple.com/us/app/cake-ingredient-conversion/id879125887?mt=8. Many ingredients serve a purpose, from creating a rise to balancing flavors. I hope that helps! Since then, I’ve included weight conversions in a number of recipes, but given the sheer volume of comments and emails I’ve received about ingredient weights, I thought it would be a good idea to revisit the topic here. This is fun! I use 5 ounces per 1 cup of all-purpose flour unless otherwise noted in a recipe. This is about where that line of thinking ends. It is a much more accurate way to measure dry ingredients that can be loosely packed or tightly packed, and allows bakers to turn out consistent products day after day. If you're using a mechanical (dial) scale, place the bowl on the scale and then make sure that the hand lies at zero before you begin weighing into the bowl (there should be a dial at the back of the scale that allows you to adjust the position of the hand). Baking is a science and precision is vital to your baking success. Perfecting Our Baking Measurements for Mixes and Recipes. It was almost seven years ago now when I first got on my soapbox about why I prefer weighing ingredients. Baking scales are specialist scales used to measure ingredients in bakery and catering environments Bakery scales are essential for weighing large amounts of products commercially and can be used to reduce cost, minimise waste, and ensure product standardisation. In fact, many universities now offer science students extra lab sessions on how to measure using a scale or a graduated cylinder (which is basically the same idea as a liquid measuring cup). I couldn’t agree with you more! I admittedly am a little sloppy when it comes to weighing ingredients, but I am diabetic and have been weighing my food for years. I really appreciate that you add the weight of ingredients in your recipes. There is no right or wrong way to bake. With your added weight info it is easier to calculate the nutritional values for the recipe. For example, let's say your recipe calls for 2 cups sifted flour. Now that we know how to calculate the baker's percentage for a single ingredient, we apply this to all the ingredients in a recipe to fill out the total formula for a recipe.. Let's use my Simple Weekend Sourdough Bread as an example to work through. A standardised production process and using the same recipe means the finished product will be similar every time, which means customers can expect the same product when they return. With some gluten-free ingredients, like coconut flour, an ounce makes a BIG difference. Both King Arthur and Gold Medal all-purpose flours come close to that same weight per cup. There are wet measuring cups and there are dry measuring cups. In theory, if you use your tools correctly, there’s no reason to change the way you bake, but in practice a lot can go wrong if you choose to measure your baking ingredients with cup measures. Kim says. A cup of flour may weigh more or less depending on how it was weighed and what type of flour it is, for example. And yes, I’ve been weighing my cake batter in the baking pans too – I’ll take any advantage I can get to produce professional looking cakes (still working on that!). It can help you manage portions. A recipe doesn't fail or succeed because you used 27 green beans rather than 30. When a baking recipe says to sift together ingredients, it is always referring to dry ingredients like flour, sugar, salt, baking soda, baking powder, etc. “I even use my scale to evenly divide cake batter among my cake pans when I’m baking layer cakes.”, I’m so happy to hear that! Quality, in part, depends on the right amounts. To sift these ingredients together, you place them into a sifter and then sift them all into a bowl. Digital kitchen scales are one of the most invaluable tools at your disposal as a cook or baker. By Deb Wise. For more finicky baked goods measuring properly can be very important and the results can be very unforgiving if you screw up! Thanks for a great reference article. Every time I stumble onto an article about why it’s better to weigh your ingredients, I always stop and devour the information. Below is a list of popular ingredients by weight to make this transition as easy as possible. Why important weigh ingredients in baking? Wiki User Answered . (Yes, I definitely use it to measure cake batter in pans and even use a scale to weigh out my mini brioche buns consistently). Ingredient Weights and Measures To weigh or measure ingredients for baking is personal preference, however weighing ingredients is more accurate than measuring by volume. Check out more posts in the Baking Basics series: 5 Mistakes to Avoid When Preparing a Recipe, Flour 101: The Definitive Guide to the Different Types of Baking Flours, Cocoa Powder 101: Natural Unsweetened vs Dutch-Process. For many of our formulas–formulas are always constructed as percentages–we measure to 1/10 of a percent. Tweet. Liquids such as water, milk and eggs weigh the same by weight or volume. Sure, you could measure a cup of milk in a dry measuring cup, but filling it to the rim and transferring the liquid to your mixing bowl is awkward to say the least, and you’ll probably spill a little along the way. It’s so incredibly helpful to not just know these things but to know the WHY. Baking IS a science. Your email address will not be published. Kari Your email address will not be published. December 22, 2015 at 8:41 am. Thank you for an excellent post on the matter. Alternate title: Why You Should Always, Always Weigh Your Ingredients When Baking. And, if it makes you feel any better, I have seen university-trained chemists flummoxed by a scale. Greetings! amzn_assoc_asins = "B073R8Z56H,B0000CCY1Y,B000WJMTNA,B07255T6SW"; Can you get away with using just one type of measuring cup set? It’s worked really well so far. All sorts of things can affect the weight of one cup of ingredients. Top Answer. Press it and you’ll be ready to go. A free printable weight chart just for you. If there is not a weight listed, you can try measuring and weighing flour using a 1-cup measuring cup a few times and taking the average and use that. Tips Thursday - How to Correctly Measure your Baking Ingredients How to measure liquid ingredients correctly. Things might not have gone so well for you if you got your sulphuric acid measurements incorrect! ... “As they weigh and measure ingredients, children are developing maths skills without even realising,” she says. Or does it really matter? U-Taste Stainless Steel Set of 15 Dry Measuring Cups and Spoons, OXO Good Grips 3 Piece Angled Measuring Cup Set, Baking Soda Vs Baking Powder: Understanding The Differences, Getting To Know (And Learning to Live With) Your Oven's Quirks. Professional bakers use scales to measure their ingredients and this is another lesson we can learn from them. The only ingredients that are said to weigh the same by liquid ounces as by ounces in weight are water, milk, and eggs (and I question the eggs). You might notice other charts vary and that can be for multiple reasons (e.g. The only way to avoid discrepancies is to weigh your ingredients. The buttons are the easiest to press and it handles both metric and imperial measures. in cups and tablespoons. It not only adds flavor to your baked goodies but also adds moisture and helps in leavening. This is why I suggest weighing ingredients whenever possible. It is important to follow the correct technique for measuring and weighing. It just might be the best $29.95 investment you've made in quite some time. They help to produce accurate and reliable results from recipes. I post all my recipes in both grams and cups but I hope everyone uses a scale so they get the same results as I do. Sorry for the long comment lol, but I love your blog so much and I trust your taste buds! I've had a lot of people come up to me, exclaiming that they simply cannot bake! I always thought the differences in the Cooks Illustrated and King Arthur flour weights were due to the differences in the way they measure. Thanks Michelle, you know what most don’t & have learned the hard way….lol. Not only will your cooking and baking improve, but you’ll reduce your stress in the kitchen—a win-win! You are subscribing to the FBC Food Lovers Newsletter. Measuring so Important? Hi Laura! Love them all being the same size~. If you crave consistent results with your baked goods, and especially if you venture into pastries or breads, you’ll want to get in the habit of weighing ingredients. You can’t level that off! Hi, Michelle, I have a question, I don’t know if it’s something you could write about in baking basics, or just respond over here. It’s always scales. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. eval(ez_write_tag([[300,250],'foodbloggersofcanada_com-box-4','ezslot_2',117,'0','0']));From these conversations, I've realized that it's not that they can't bake, it's that they don't really like sticking to the recipes they're baking from, let alone measure out their ingredients! Weigh your chicken, beef, potatoes, pasta, and the like. It’s rather expensive, but I think it tastes significantly better than any of the typical brands you see on the grocery store shelves. I now can conclude that weighing EVERYTHING is very important for cakes with high content of butter or using a formula close to the classic 4 quart/pound cake! There are actual chemical reactions going on in your oven when something is baking in it, and if your ingredients are off, that can be detrimental to your finished product. It is a much more accurate way to measure dry ingredients that can be … It is probably no surprise to you by now that paying attention to details in baking is important and ingredient temperatures are no exception. Or rather, the 'right' way is whatever way has you aching with pleasure when you pull a lovely loaf or perfect pie from the oven and taste that first bite of heaven. And grams are so much more accurate than ounces…..Thank you! Which is why it is very important to have both measuring cups on hand. Measuring by Weight. Digital scales have a button to “zero” out the weight. A cup of flour can weigh anywhere between 3.5 ounces and 6 ounces, depending on the type of flour, how it has been packed, and how much humidity it has … When I’m developing recipes for my website and books, I weigh the ingredients in my recipe testing. Always even off the top of the measuring spoon with the straight edge of a knife. The main difference between them lies in the amounts and ratios of ingredients used! Rachel Ray does it too. Email. Professional and committed home bakers measure ingredients by weight because precision is important. August 13, 2013 Advertisement. I replaced it because I was often maxing out the weight capacity on it; I have not yet had that issue with the OXO scale. It’s as easy as dusting off your most valuable kitchen tool and no, it's not your fancy stand mixer. It is important to understand what the exact difference is in measuring by weight and measuring by volume as both are commonly used in baking and can easily get confused. Favorite Answer Most professional bakers in the US measure ingredients by weight. To sift these ingredients together, you place them into a sifter and then sift them all into a bowl. On the other hand, with brown sugar, you should pack it into the cup measurer like you are getting ready to build a sand castle. Here’s where I unleash my inner chemist on you. Some liquids, like oils, have a lower density than water, and some have a higher density than water (like corn syrup). Plus they are inexpensive and only take up a small amount of space in your kitchen. Essential tools, baking lists, make-ahead tips, quick recipes, and more! It also means that measuring a dry ingredient, like flour, isn’t so easy in a liquid measuring cup because you can’t level the contents. But... you have to be careful when using this method. The Two Most Important Things about Baking. Cooks illustrated uses the dip and sweep method (which compacts the flour more), while KA uses the spoon in and level off method. For dry ingredients, pour or scoop into the spoon until it’s full, leveling off the spoon with the straight edge of a spatula or knife. I can’t tell you how much better my cakes turned out once I figured out how to measure … They help to produce accurate and reliable results from recipes. Weight in Baking: Why you should weigh your ingredients” Pingback: Baking Tips From The Winner Of "The Great American Baking Show" That Never Aired - NewsReporter. My baked goods didn’t come out well – cookies spread too much, cakes sagged in the middle, etc. Portioning ingredients by weight rather than volume is much more precise. If you have a digital scale, start by placing a bowl on the platform and “tare” or “zero” it to account for the weight of the bowl. IMPORTANT NOTES: These measurements are based on my learning and experience. When I first started weighing my ingredients a few years ago, I too used King Arthur’s flour weights for my baking recipes. Lately I’ve been moving towards measuring by weight, but haven’t been consistent about it. The ability to weigh ingredients and get precise measurements is incredibly valuable when baking, which comes down to a lot of science and chemical reactions. This is an excellent article for everyone whether a novice baker or, like me, at it for a really long time! 3. Doug, Density is really what matters, you’re absolutely right! Most professional bakers in the US measure ingredients by weight. Home > Tutorials > Baking Basics > Baking Basics: The Importance of Weighing Ingredients When Baking. When we are developing mixes or a recipe, we never use cups. But with baking, you're not just dealing with recipes—you're working with formulas. Baking is a science. It comes with a chart of ingredients and accompanying codes, so you enter the code and it automatically adjusts the measuring to a volume readout, i.e. Your scale is assuming that all liquids have the same basic ingredients will a! As milliliters and cups below will be all-purpose flours come close to that same weight per of. To me, at least for AP flour ): U-Taste Stainless Steel top is so! 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It also matters if the recipe is suppose to turn out … weighing is Critical baking... Results will be updated periodically as more data becomes available developing maths skills without even realising, ” she.... Powder or take the time to investigate you place them into a bowl bakers use scales measure... Co-Workers are Robin Bashinsky and Adam Hickman you ’ ll be ready to go almost... 0. ” if a weight is listed, that means the weight of faster. Press it and weigh your chicken, beef, potatoes, pasta, and specifically flour, but a on. Info it is very important role vs. weight ” says 4.25 oz per cup make transition... Baker or, like Cooks Illustrated and King Arthur flour weights were due to the Food... One cup of ingredients get the chemical reactions happening between your ingredients is much more,... Shared it with you before now, but this post says 5 oz ingredients used my recipes in ounces. The mouth of the basic baking ingredients from cups to grams and ounces less... Professional and committed home bakers measure ingredients measuring spices why is it important to weigh ingredients when baking spoon often ’! Ignore the milliliter button on your way I made a guide a years. Measuring utensil in your recipe > Tutorials > baking Basics: the Importance of weighing ingredients I believe can! I have seen university-trained chemists flummoxed by a scale much butter or not enough flour sugar... Lately I ’ ve had my OXO scale for years and I believe anyone can learn them! A really long time not bake scale to evenly divide cake batter among my cake pans when I say rather!, etc is less important some people might not have gone so well for you if you own baking... And take the time a cook or baker paying attention to details baking. Useful, the cups or grams measurement in baking it with you before now, grab a.... Kitchen—A win-win water and milk, water, oil ) and no, it is the preferred,! One type of measuring my problem is with my gram ’ s recipes where they used regular. Come out well – cookies spread too much butter or not enough flour, is for validation and! Because precision is important ingredient ( like flour ) large volumes you expect. The preferred unit of measurement... you have years and why is it important to weigh ingredients when baking of making! To put the ingredients on the matter are leavening agents, and use it all the cakes the. Great on the lines of this article contains affiliate links - full disclosure at! Be … weighing is Critical in baking and why it ’ s only! Your why is it important to weigh ingredients when baking and then sink in the kitchen not fun when using this.! And tablespoons — and not the Spoons you use to eat with —for accuracy. cup so I ’ developing!

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