Recipe Issues

Hi,

On the one hand I do believe recipes should have weight and not measures. But there are times when measures make more sense. This morning I made these:

https://www.chefsteps.com/activities/light-fluffy-malted-pancakes

I think it would have been more helpful if you listed 4 Tb of melted butter, rather than "60 gram" of butter melted. I start off with a stick of butter and have no idea where the 60 gm line is. Same with milk: 240 gm? Is the weight of milk the same as the volume? I think 8 oz of water by volume = 8 oz of water by weight. But milk?

Finally, since we are going full technical, and I'm sure we all have infrared thermometers, why not give me the heat of the pan or griddle. so I know how much to preheat for? 3 minutes and then flip, is only half of the info I need.

Thanks!

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Comments

FrankM_3301

You are making it more complex than it needs to be. Get a scale. Put a bowl on the scale. Add 60 grams of butter...melt it. If using the same bowl, zero or tare the scale, add 240 grams of milk....etc. Once you get in this mode of working with ingredients and a scale, your life in the kitchen will be so much simpler. You might actually convert your recipes with cups and spoons into weights.

stan_681463

Thanks Frank.

I've been measuring the way you describe for years. But things like butter have measurements on them, with lines for tablespoons. It's easier to just cut up to the 4 tablespoon line, then try to figure out how many little cuts of butter I have to make to put on the scale to add up to 60 grams. That's all I'm saying. Butter makes more sense not as weight but tablespoons.

montebello1964

Doesn't everyone use Kerrygold butter? No Tbsp marks, so you have to weigh. But I do have a Post-it Note on my fridge that coverts sticks and Tbsp of butter to grams, just for those old-fashioned recipes.

brian_martin2001

I don't use Kerrygold often, but i use a butter that usually comes in a 5 lb loaf, so, when it comes to measuring, weight is a must

bigshell_1378338

Way too many steps in my opinion, which can be avoided, and make the process easier. From the start, I would try to avoid without oil, and use some clarified butter instead, this will be better in my opinion. In general, clarified butter is much better than the oil, not only from the health point of view, but also the taste is better. You have to try it in your recipe, I am sure that it only make it better, and you will like it more.