Comments on: why weighing ingredients is better http://smittenkitchen.com/tips/weighing-ingredients/ Sat, 19 May 2012 01:38:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Matthew http://smittenkitchen.com/tips/weighing-ingredients/#comment-177 Matthew Sat, 17 Apr 2010 18:08:28 +0000 http://smittenkitchen.com/tips/?p=24#comment-177 Last week when I made the chocolate layer cake (in the Ding Dong cake recipe page, my goodness it was delicious btw) for my son's birthday, I needed to measure out 3 oz of chocolate, and I remembered I had a digital scale in my basement that I had used for soap-making. I can't believe I hadn't thought of using the scale before, because it made the process so much easier and more accurate. And if any of you need another excuse to buy a scale--you can also use it to weigh packages and save time by printing shipping labels or postage at home. Anyway, my question is, suppose your recipe doesn't include weight; is it worthwhile to convert the volume measurements, or do you just measure by volume? Perhaps I should just make some notes to keep on the fridge of common conversions. I don't imagine that many ingredients other than sugar and flour would be used in enough quantity to be useful to measure by weight. I don't think I can afford a scale that can give me a more accurate measure of a teaspoon of baking soda than an actual teaspoon. Last week when I made the chocolate layer cake (in the Ding Dong cake recipe page, my goodness it was delicious btw) for my son’s birthday, I needed to measure out 3 oz of chocolate, and I remembered I had a digital scale in my basement that I had used for soap-making. I can’t believe I hadn’t thought of using the scale before, because it made the process so much easier and more accurate. And if any of you need another excuse to buy a scale–you can also use it to weigh packages and save time by printing shipping labels or postage at home.

Anyway, my question is, suppose your recipe doesn’t include weight; is it worthwhile to convert the volume measurements, or do you just measure by volume? Perhaps I should just make some notes to keep on the fridge of common conversions. I don’t imagine that many ingredients other than sugar and flour would be used in enough quantity to be useful to measure by weight. I don’t think I can afford a scale that can give me a more accurate measure of a teaspoon of baking soda than an actual teaspoon.

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