Mildly Interesting

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This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.

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Cookie experiments (i.pinimg.com)

submitted 10 months ago by [email protected] to c/[email protected]

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[–] [email protected] 12 points 10 months ago* (last edited 10 months ago) (2 children)

A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don't exist in a world where they have to play "is this cup US Customary or different measure also calling itself a cup measure?" as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you'd use a level measure to create consistency and not just let it heap up.

Note: I prefer weighing ingredients and in metric at that. I'm just answering your questions.

[–] [email protected] 3 points 10 months ago (1 children)

Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?

[–] [email protected] 5 points 10 months ago* (last edited 10 months ago) (1 children)

1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g.

[–] [email protected] 3 points 10 months ago (1 children)

Thank you again!

[–] [email protected] 2 points 10 months ago* (last edited 10 months ago)

You're welcome. A nice resource for a bunch of other ingredients for baking is this one from King Arthur Flour.

[–] [email protected] 1 points 10 months ago* (last edited 10 months ago) (1 children)

Weighing ingredients is so much better. I can cook significantly faster when I don't have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go.

[–] [email protected] 3 points 10 months ago* (last edited 10 months ago)

Oh, I agree. If I use a recipe regularly I'll often convert it or if I'm creating one from scratch I'll usually just have everything by weight from get go.

P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.