[traceroute66]

> It _is_ a volume measurement

Yawn.

Except there's no such thing as a "volume measurement":

   - The so-called "cups" will have different manufacturing processes, some will be a bit smaller, some will be bit larger.  Plastic cups will warp and deform with time.
   - When measuring dry materials like flour, the amount in your "cup" depends on your usage.  Are you weighing sifted flour or flour out of the bag ?  Are you accidentally/deliberately compressing the dry goods when using your cup ? (e.g. are you scooping straight from the bag of flour).
   - etc. etc. etc.

Just weight the damn ingredients using a scale. There's a reason no professional kitchen in the world uses "cups".

[eesmith]

I fully agree that weighing is better, but if you apply your standards to weighing you'll end up concluding there's also no such thing as "weight measurement."

- The so-called "weight" will differ depending on the type of scale and how it's used. People used mechanical kitchen scales just fine even when some measured a bit less and a bit more

- While digital scales can be more accurate, accuracy can still vary, and of course the reported weight can vary depending on where an object is on the scale or how the scale is set up. (Yes, I've used a scale that wasn't on a smooth flat surface. It worked out fine.)

- "Dry materials" like flour are hygroscopic, and even though weighing is better than measuring by volume, you end up weighing the flour + water, when what you want is just the weight of the flour (e.g. you may have to consider the storage history of your flour)

- There's the ~0.4 % weight difference between the equator and the poles.

Yes, these are all very picky, but that's how your "no such thing as" comes across to someone who grew up using volume measurement in the home kitchen.

Instead, simply say that weight measurement results in more reliable and predictable cooking. Perhaps also add that cleanup can be a lot easier when ingredients don't need intermediate staging.

[fireflash38]

For casual bakers, exact precision using grams can help... Or it might not matter at all. You'd need to have everything else be as precise for it to matter. Are you weighing your eggs? Do you adjust based on the humidity of the air? Do you know all of the hot spots in your oven and is the thermometer accurate?

It's science, but ya gotta realize you arent baking a sphere in a vacuum ya know?

At least a gram is a gram is a gram everywhere in the world!

[traceroute66]

> Are you weighing your eggs?

Yes, always.

I don't know what its like where you are, but where I am you can get eggs either in mixed packets, or sorted by size.

So where I am, 1 egg != 1 egg unless you weigh it.

It doesn't matter for soufflé's or meringues. But for everything else you'll have problems if you use random sized eggs.

> Do you adjust based on the humidity of the air?

Absorption capability of flour tends to be more important.

> Do you know all of the hot spots in your oven

Put it in fan mode and reduce the temperature. Hot spot problem disappears.

[dolmen]

Also: egg sizes standards are not universal.

https://en.wikipedia.org/wiki/Chicken_egg_sizes

[Dylan16807]

A nice packed cup can fit like 50% more than a very loose cup. It's a much bigger issue "exact precision".

For eggs, as long as you know the right category of egg it'll be within 10% and that's a lot less of a worry.

[t-3]

Professional kitchens doing environmentally-sensitive cooking are going to have climate controlled areas and tools that make that work. Your kitchen probably doesn't. Many recipes will have wildly varying demands for flour (among other things) based on humidity, ambient temperature, elevation, the water, and the flour being used. Volume estimates end up being more accurate to the process than precise weights.