minus-squarehowrar@lemmy.catoAsklemmy@lemmy.ml•Scientists of Lemmy, how would you standardize or improve cooking recipes?linkfedilinkarrow-up2·1 day agoI agree. Mass all the way. It’s especially complicated when the liquids are viscous and stick to your measuring vessel. The only time volume is permitted is if it’s too light for a typical kitchen scale to measure. linkfedilink
I agree. Mass all the way. It’s especially complicated when the liquids are viscous and stick to your measuring vessel.
The only time volume is permitted is if it’s too light for a typical kitchen scale to measure.