this post was submitted on 15 Feb 2025
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I just want to know if you are cooking using European recipes are you constantly weighing every ingredient out into a separate dish or just get used to estimating "This much butter is about X grams"? I'd go nuts if I had to sit there carefully weighing out everything instead of just going "1 tablespoon, done".
I have different sized spoons at home and I never know which is the correct one for the recipe. On top of that I don't know if the spoon should be leveled off or if it should be with a heap on top.
But if the recipe says 15g, I can put the bowl on a scale and put the stuff into it until the scale says 15g.