| Frankly, garbage. Serious bakers are capable of a lot more consistency than you realize. > It turns out that not all eggs are the same. You can weigh eggs, or more often it's actually sufficient to balance the liquid to offset the variation in eggs -- a lot of baking especially isn't just about taste - but about consistency and proper proportions to get repeatable texture and density. It is also generally speaking quite sufficient to deal with food liquids in volume as well since room temperature differences are controlled close enough such that it doesn't matter. The difference in weight of a cup of water between 20 C and 25 C is negligible. 1 cup of flour on the other hand can vary in actual material by over 20% because of numerous variables from clumping to type of flour. > I don’t know how many times I’ve seen someone in a video boast about measuring the flour by weight for their bread, only to add a completely unmeasured amount when flouring the working surface or their hands. Basically bullshit again because: In most cases, the working surface flour won't amount to even 1% of the final product, however as stated volume vs. weight can make double-digit differences. Your whole "10 gram" of sugar claim is a straw-man. Baking and pastries tends to require a lot more precision then basic cooking to get repeatable edible results. It's the one reason why pre-made cake mixes and Bisquik are so popular, even with professional chefs. |