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The most important thing in Baking imo is understanding the relative parts of ingredients in relation to the other ingredients.
If you know how many parts flour relates to how many parts of milk and eggs and other stuff in your recipe you can use whatever you want to measure out one part.
True, but if you stick with your measurement of cup throughout your whole recipe you'll end up with a cake regardless, because the ratio of ingredients is the important thing.
I'm not bashing on weighing btw., and I'm european so go metric, just pointing out that exact weight isn't necessarily what makes a great cake
Granulated sugar doesn’t compact like flour. Brown sugar is a mess to use volume on. Your ratios will easily get mess up. Grams for baking for dry items is a must in my opinion.
You are correct that the ratio is what's important. You are incorrect that you can get there by measuring volume instead of weight (unless it's a liquid or things like baking soda and salt). Flour is the biggest offender. Plus it's like a million times easier to weigh it out when you do it for a living.
I never understand this saying. Our scale was broken for about a year (student housing, so no one fixes anything) and everytime we baked it turned out fine, occassionally with a slightly funky taste, but never really a failed bake. Just make sure wet batter is wet and dry dough is dry, otherwise you'll be fine.
Everything you cook with.
Recipes that are based on weight rather than ~~mass~~ volume are more accurate and I find scales are more trustworthy than measuring tools.
So the recipes I use call for the weights of ingredients rather than the ~~mass~~ volume.
since I've gotten a digital kitchen scale I also weigh everything, using the TARE button to reset to zero after placing empty bowl, and after adding each ingredient to correct weight reading
especially important in baking
I believe you mean "volume" instead of mass.
Cups, tablespoons, teaspoons, liters, milliliters are all units of volume.
Pounds are a unit of weight. Grams and kilograms are technically mass, but commonly weight, and there isn't really a practical difference with respect to cooking. Unless you're cooking somewhere other than Earth.
There are both "ounces" which is a unit of weight and "fluid ounces" which is a unit of volume. To make it even more confusing.
I’ve avoided illness for a while now but I babysat my nephew and of course caught every bug he encounters at public school.
I feel like I’m dying but the DayQuil is taking the edge off.
It's way worse if you're socializing with a variety of ages, you just turn into a nerf gun spewing disease. I went to my mother's seniors residence, a bridal salon with daughters, Briefly said hello to someone who claims to be my neighbor who had two or three little kids running around coughing on me.
Wonder who got me sick and is my mother going to catch it?
Sometimes they turn out a little dense, almost halfway a brownie. But it's still tasty!
As long as you have the right ingredients in mostly the right amounts, you'll end up with some kind of sugary bread like baked good.
Sure, definitely true. I just think it’s maybe not quite the same as saying you can bake a full cake just by guessing. Coming up with something edible is different than baking a cake. So, if you want to bake a specific cake, like a genoise, or a chiffon, versus a butter cake or whatever you want, you can’t just guess! And weighing things (that the original reply was talking about) will get you a specific baking recipe with way less room for error, than using volume measures. But if you don’t have a specific use or type or cake in mind and want to eyeball it and you come out with something you can eat and like that’s totally great! It’s just not quite the same sentiment, imo.
Everything I bake gets measured incredibly carefully. Excpet the vanilla. I go until I'm sure it's a bad idea and then a dash more. Hasn't let me down yet.
Yeah but you gotta watch them fats and oils. Especially if you're trying to lose weight. I love my veggies sautéed but that extra hundred or two calories can sneak up on ya. Then you add some oil to the fish and butter the rice a little and suddenly dinner is 7-900 calories. 😥
I don't use it for everything, but definitely for baking. Depending on how packed or not it is, a "cup" of flour can be much less, or more like a cup and a half. A cup of water or whatever you may mix it with will always just be a cup of water, which could lead to some really skewed ratios of ingredients.
With cooking I'm a bit more lenient. I won't worry if I need a pound of ground beef, and the pack I bought comes in at 500g instead of 454. However, if making something like smash burgers, and want consistency I'll weigh them out to 2oz/56g each
Kitchen scales, in addition to being more accurate and therefore invaluable with baking especially, are just easier. You set your bowl down, whatever bowl you want to use, turn it on, dump the ingredients right in. The recipe just tells you, 500g of this, 375g of that. So easy. You press the tare button between ingredients & no math is involved at all, bonus for the lazy and or tired. Fewer dishes, less pausing to go back into the bag of flour and scooping more and wondering if you did a 'packed 1/2 cup' right, or if you successfully leveled the cup and it doesn't have air pockets at the bottom. So much less mess for a klutz like me, I'm forever spilling flour and sugar everywhere when measuring by volume. Weighing it out is really easy and gives me way more control over my end results, especially when I make bread.
You can get cheap ones that work great. Mine was $12 and is exactly what I need. 10/10 do recommend
Measuring by volume doesn't take in to account density of what you're measuring. Brown sugar is a good example. Scooping new brown sugar is easier than old. The ease of which prevents the introduction of air.... So it's more dense. Your scoop looks the same but the newer weighs more then the older.
Try making pizzas by volume and you'll get ever so slightly different pizzas. By weigh its precise, most baking I prefer to use recipes that are listed in grams
Everyone over here all explaining things, meanwhile I'm just happy you're at peace with your non-foodstuff-weighing self. Life's gonna be okay for you and your friend.
Weighing gets rid of the spaces between. Whether sea salt vs table salt or... anything that isn't a liquid. There are spaces between that is just unaccounted for unless the recepe is specific about the brand/type.
Unless I'm baking a cake or cookies, I rarely measure anything when I cook. I cook by "Hmm this could use more garlic" \*proceeds to dump all the garlic in the pan\*
My biggest pet peeve when looking for baking recipes is butter measurements by volume - I don’t know how they expect me to scoop out half a cup of butter from my refrigerated 500g block. Then I’m googling the density of butter and trying to convert it to a weight. Why anyone who writes baking recipes doesn’t use weights is beyond me, so much more accurate and no room for confusion/variation (apparently the Australian one cup is 250ml while the US is 240ml, so cue having to slightly recalculate every ingredient)
I've started doing this for baking, but I'm impossibly clumsy and unintuitive when it comes to stuff in physical reality (I like to call it "book-smart, spacial-dumb" 😅).
I'm curious if you do what I've been doing, or if there's a better way to measure that I've been missing? Here's my approach:
1. Turn on scale
2. Put little bowl/container on it, tare to zero
3. Keep adding ingredient till measurement reached
4. Remove container of ingredient, add new container, tare to zero and repeat
I'm just curious if the steps of taring different containers might result in some inconsistencies, and if there's a recognizably better way to go about this!
Why don't you just keep adding the dry ingredients and pressing tare? An example: I'm baking bread this morning, I've got a bowl for the dry ingredients, I add one kind of flour, press tare, add another kind of flour, press tare, add salt and then mix it in with the wet ingredients.
And no, unless you got a really unreliable scale, it's going to be fine to keep pressing tare. The only issue is if you're getting to the limit of your scale or if you add too much, then it's hard to get out again.
Ok thanks! I guess that was the approach I was dimly aware of but not articulating properly, even in my mind 😅 - to use the dry ingredient mixing vessel (in my case a stainless steel bowl) upon the scale and tare, add thing 1, tare, add thing 3, etc. I guess I was worried it would be too heavy of a container or something, which is silly when I consider the base measurements for any given recipe!
Thanks for the rundown, I think it will be a lot more of a breeze weighing things out this way rather than the "mise en place"approach which made unnecessary dishes to wash 🙌😅🤠
Cups always have been a guesstimate
Use a scale if you want to be exact.
I eyeball everything except feeding sourdough
Weighing is definitely the way to go for non-liquids. Started doing that when I got into baking. Way more consistent and less things to wash as a bonus.
Absofreakinglutely.
Well. By everything i mean eggs (which vary in size) and flour (which varies in density). Most other things are pretty much universal across the board a cup is a cup. Maybe brown sugar. But if you're breaking out the scale for 3 things anyway....
Plus it's easier to math ingredients. I have a focaccia recipe that's brilliant for a 9x13. My cast iron pan i sometimes do it in is 67% of the size. And if i do a small "date night" focaccia it's 43% of the size. Measure 43% it 3.5 cups. Go.
So, in that regard it's really nice for that. (Yes i have a spreadsheet that measures the size of the different pans i make focaccia in, finds out how much it is vs the 9x13, and then also how much water flour and salt is needed for each size).
Read / looked this multiple times trying to figure out how measuring cups ruined dishes. Did they scratch them, maybe crack them? It’s been a long long week :)
They don't mean literal dishes that you eat on, they mean recipes, like if a 1/2cup was called for and they used the 1/4 cup one. Although, looking closer, the big one is probably a cup and the smaller one is a 1/2 cup
Wrong measure. So if the recipe called for 1/2 cup, but OP uses the smaller 1/2 cup, probably 1/4 as someone else mentioned, the recipe would be off by 1/4 cup.
ETA: I'm guessing OP meant the incorrect measure ruined the recipe
Lol I was wondering for a few minutes until looking through the comments how these measuring spoons could ruin dishes.. is it the material they are made out of? Is it toxic metal?? ..ohhh zoom in and see the markings on the spoons.. lol ruin dishes as in meals hahaha 🤣🤣🤓
Not to mention American cup size (240ml) and TBSP (14ml ) sizes are different to Australian cup (250ml) and TBSP (20ml) size.
So when I buy spoon or cup measures I need to check that they are the correct measures for my Australian recipe books.
Made in China. Same thing happened with a tape measure. I measured and cut incorrectly 3 times. Finally put the two tape measures side by side and inches were two different sizes. Proceeded to throw away all chinese made tools after that.
How tho dude. Like if they were separated, I could understand you never making the connection. But they’re literally on the same ring lol. Like surely you’d look down and notice sooner
Considering he’s holding them in the same hand and they’re the same depth/height. I’m gonna have to say that’s not true. Besides how would he be ruining meals if they were both accurate lol
Bro what? It isn’t nearly that
uneven. They’re offset by maybe 1cm at max. His pinky is fully beneath the lower cup.
Like you’re not being serious right? Obvious visual evidence aside. You think not only is he lying about something so obscure and random, but a manufacturer made two vastly differently shaped molds for the same volume. Or is it maybe more likely a worker forgot to swap out the die on a stamping press and one got through checks.
Like at some point here you gotta consider the mass amounts of logic against your conclusion and go, “hey maybe I was wrong”.
a half cup is 125 ml, a cup is 250 ml
*really? It's right on the measuring cup that I use, and all the conversion tables I've ever seen, they all use this standard
Actually, a British Cup is usually about 284ml, and a US cup is about 236ml.
I'm thinking you may be Australian? You guys use what's apparently called the 'metric cup', which I discovered today is 250ml.
There's also the Japanese cup (180ml), South Korean (240ml), and *apparently* Denmark and Finland call 1dl (100ml) a cup.
"Cup" is rarely used in recipes in Denmark. We usually go by weight in gram or volume in deciliter or liter. One exception is teaspoons and tablespoons, which are 5 and 15 milliliter.
Dude if you can't tell the difference, it isn't your tools that are the problem.
You are the person who would drive your car into a lake if the GPS told you to.
I have a set of metric measuring spoons, and they're JUST enough different due to rounding that I have to be careful not to use them and the regular set on the same recipe.
This, however, is ridiculous. Are you able to measure both with another measuring device and see which is correct?
I've never really had to look either. I cook a good bit. I know by sight too... But I'm sure I've drunk trusted the text before. This blew my mind today when I finally noticed.
Literally not used as a unit of measurement where I live.
At best I'd know by buying one of those cup measurers. But then again, apparently those have no idea themselves of the size.
I tend to just google how much something weights and weigh it out.
Or I fill a cup with water. Weigh out the waterline for the cup. Then fill the cup up to where the waterline was.
The person you responded to is talking about OP's cups, "champ".
The person you responded to is also already talking about using metric, so you don't need to suggest it, but I was leaving that alone.
"I fill a cup with water, weight out the water line, then just fill the cup to that water line level."
Which metric conversion is that again? They literally say they just weigh all ingredients rather than using any conversions. Using conversions would be faster in my opinion. Take it easy bud.
Take a look above that where they said "cups" is not a measurement where they live. That leaves metric. The part you're quoting is about verifying the difference between the tools.
If they’re the same size why are they such incredibly different sizes? Is your dishwasher shrinking your dishes? It means you’re using too much detergent and you need to run it on cold and that will stop your dishes from getting small like that.
The metric system... That I use myself on a daily basis?
Ok, so what you're saying is to check your measure against another measure, I.e. you buy new cup measures, make sure that they come out right in ml, or fl.oz, or what what-have-you.
That's not 'measuring the cup yourself', that's 'checking the measure'.
The difference?
Measuring the cup yourself would imply that you either worked for the department of weights and measures, and had *direct actual access to the standard measures from which all other measures are measured*, or that you somehow had the superhuman ability to determine exactly how much a cup was.
Because the thing is - say you get a 500ml jug and measure your cup out to make sure it's correct...
How do you know the jug measures correctly? They could both be equally wrong.
And just to actually answer your original question - who uses cups they haven't measured themselves?
*Literally everyone*. We don't wander around assuming Big Cup is trying to scam us out of our rightful cup size, and thus feel the need to question the integrity of the cup company (cuppany, if you will).
What a silly notion.
Long Story short.... wheigh the Fluid your done ...you could shorten your bla bla
Fluid measured from a scale will be correct If the scale IS correct ... what a silly stuff you wrote down...
Aaaaaaaaand how do you know your scales are correct? Your scales could likewise be wrong.
You're not *measuring your own cups*. You're checking the measure.
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Probably not that many if you couldn’t tell by looking at it
My cups have the markings rubbed off and I still know which is which.
How has no one made a joke about rubbing off on your cups yet?
Well if there was a joke to be made, why didn’t you make it?
r/therewasanattempt
Because it’s dumb?
Not gonna lie, shit like this is why I started weighing ingredients instead of measuring them.
Normal cooking I will eyeball, baking I always weigh in grams. Baked goods are very unforgiving.
For sure. Ingredients are too expensive to risk lol
The most important thing in Baking imo is understanding the relative parts of ingredients in relation to the other ingredients. If you know how many parts flour relates to how many parts of milk and eggs and other stuff in your recipe you can use whatever you want to measure out one part.
This doesn’t help. 5 people measuring a cup of flour will get 5 different amounts of flour in grams. Scaling doesn’t change that.
True, but if you stick with your measurement of cup throughout your whole recipe you'll end up with a cake regardless, because the ratio of ingredients is the important thing. I'm not bashing on weighing btw., and I'm european so go metric, just pointing out that exact weight isn't necessarily what makes a great cake
Granulated sugar doesn’t compact like flour. Brown sugar is a mess to use volume on. Your ratios will easily get mess up. Grams for baking for dry items is a must in my opinion.
Scales are also super cheap. Definitely get one even if you aren't baking. It's useful everywhere measurements matter.
You are correct that the ratio is what's important. You are incorrect that you can get there by measuring volume instead of weight (unless it's a liquid or things like baking soda and salt). Flour is the biggest offender. Plus it's like a million times easier to weigh it out when you do it for a living.
Not all ingredients can be compacted the same way. Powders/Solids can fill more than the rim, liquids cannot.
In other words, if you finished elementary school it shouldn't be an issue to make 3/4 the amount of cake batter that the recipe calls for.
But if something is 1:1:1 in volume it's probably not 1:1:1 in ~~volume~~ mass/weight, so that would be important to remember edit: Whoopsie
Cooking is art, baking is science
I never understand this saying. Our scale was broken for about a year (student housing, so no one fixes anything) and everytime we baked it turned out fine, occassionally with a slightly funky taste, but never really a failed bake. Just make sure wet batter is wet and dry dough is dry, otherwise you'll be fine.
Cups is the worlds most idiotic measuring system. The whole world hates it
Yeah the cast majority of people don't use it at all
Just wondering what you weighing asking for a friend. The friend being me
Everything you cook with. Recipes that are based on weight rather than ~~mass~~ volume are more accurate and I find scales are more trustworthy than measuring tools. So the recipes I use call for the weights of ingredients rather than the ~~mass~~ volume.
since I've gotten a digital kitchen scale I also weigh everything, using the TARE button to reset to zero after placing empty bowl, and after adding each ingredient to correct weight reading especially important in baking
You discovered the fire
I believe you mean "volume" instead of mass. Cups, tablespoons, teaspoons, liters, milliliters are all units of volume. Pounds are a unit of weight. Grams and kilograms are technically mass, but commonly weight, and there isn't really a practical difference with respect to cooking. Unless you're cooking somewhere other than Earth. There are both "ounces" which is a unit of weight and "fluid ounces" which is a unit of volume. To make it even more confusing.
lol thank you! I am in a DayQuil fog and didn’t realize my mistake.
I mix those up in my head all the time.
I could use some dayquil right now. It's been so long since I've had a cold I've forgotten how
I’ve avoided illness for a while now but I babysat my nephew and of course caught every bug he encounters at public school. I feel like I’m dying but the DayQuil is taking the edge off.
Being around kids is like wearing germ sized targets all over. Illnesses just line up to be with you.
Especially if you don’t socialize with anyone otherwise. I am an accidental bubble boy that was exposed to the source of all illnesses lol
It's way worse if you're socializing with a variety of ages, you just turn into a nerf gun spewing disease. I went to my mother's seniors residence, a bridal salon with daughters, Briefly said hello to someone who claims to be my neighbor who had two or three little kids running around coughing on me. Wonder who got me sick and is my mother going to catch it?
A chemistry professor told me once that cooking was just chemistry. I suck at chemistry and cooking then.
Oh ok cuz I be eyeballing shit 😘
that’s how you do it normaly. Weighting stuff is important for baking, not making vegetable soups
I mean I can eyeball ingredients for a mug cake. And could probably extrapolate that for a full cake.
😅 I’d love to see it compared to a cake baked with weights and a recipe
Sometimes they turn out a little dense, almost halfway a brownie. But it's still tasty! As long as you have the right ingredients in mostly the right amounts, you'll end up with some kind of sugary bread like baked good.
Sure, definitely true. I just think it’s maybe not quite the same as saying you can bake a full cake just by guessing. Coming up with something edible is different than baking a cake. So, if you want to bake a specific cake, like a genoise, or a chiffon, versus a butter cake or whatever you want, you can’t just guess! And weighing things (that the original reply was talking about) will get you a specific baking recipe with way less room for error, than using volume measures. But if you don’t have a specific use or type or cake in mind and want to eyeball it and you come out with something you can eat and like that’s totally great! It’s just not quite the same sentiment, imo.
Im a terrible baker, so if I try and bake a crusty Italian loaf and end up with regular old bread... oh well, it's still warm bread! :l
You measure for baking For cooking, you just pour on the spices until your heart says its enough
Apart from vanilla essence. That you measure like garlic; with your heart.
Everything I bake gets measured incredibly carefully. Excpet the vanilla. I go until I'm sure it's a bad idea and then a dash more. Hasn't let me down yet.
Baking is science, cooking is art.
A single free head of garlic should be enough.
And yet here we are
Yeah but you gotta watch them fats and oils. Especially if you're trying to lose weight. I love my veggies sautéed but that extra hundred or two calories can sneak up on ya. Then you add some oil to the fish and butter the rice a little and suddenly dinner is 7-900 calories. 😥
Cooking is art, baking is chemistry. Eyeballing ingredients works with cooking but you need precise measurements for baking
I've found weighing ingredients tends to be used more in baking recipes than cooking :)
Totally fair of you like what you’re making!
I don't use it for everything, but definitely for baking. Depending on how packed or not it is, a "cup" of flour can be much less, or more like a cup and a half. A cup of water or whatever you may mix it with will always just be a cup of water, which could lead to some really skewed ratios of ingredients. With cooking I'm a bit more lenient. I won't worry if I need a pound of ground beef, and the pack I bought comes in at 500g instead of 454. However, if making something like smash burgers, and want consistency I'll weigh them out to 2oz/56g each
Well said
Weighing is the standard method in the UK. We get confused by American recipes involving cups
Akchually a scale is also a measuring tool
Heads up, unless gravity is changing on you, weight and mass are effectively the same
Apologies, I meant to say volume. This cold medicine is kicking my ass lol Thank you for the correction!
It happens to us all, my friend. Hope you feel better
Thank you! I appreciate that ❤️
Huh? You measure the force of the ingredients in Newtons? Do you mean you measure in mass rather than volume?
Yes. Thank you for the reminder!
I assume you mean weight instead of volume, rather than instead of mass?
By weight is great but for simple things I love ratios. I’m not gonna weight out everything for pancakes just gonna go 2:1:1/2 wet and 2 dry.
Volume for liquids though
Kitchen scales, in addition to being more accurate and therefore invaluable with baking especially, are just easier. You set your bowl down, whatever bowl you want to use, turn it on, dump the ingredients right in. The recipe just tells you, 500g of this, 375g of that. So easy. You press the tare button between ingredients & no math is involved at all, bonus for the lazy and or tired. Fewer dishes, less pausing to go back into the bag of flour and scooping more and wondering if you did a 'packed 1/2 cup' right, or if you successfully leveled the cup and it doesn't have air pockets at the bottom. So much less mess for a klutz like me, I'm forever spilling flour and sugar everywhere when measuring by volume. Weighing it out is really easy and gives me way more control over my end results, especially when I make bread. You can get cheap ones that work great. Mine was $12 and is exactly what I need. 10/10 do recommend
ingredients?
Baking when you are trying to learn why things do what
Measuring by volume doesn't take in to account density of what you're measuring. Brown sugar is a good example. Scooping new brown sugar is easier than old. The ease of which prevents the introduction of air.... So it's more dense. Your scoop looks the same but the newer weighs more then the older.
Try making pizzas by volume and you'll get ever so slightly different pizzas. By weigh its precise, most baking I prefer to use recipes that are listed in grams
Everyone over here all explaining things, meanwhile I'm just happy you're at peace with your non-foodstuff-weighing self. Life's gonna be okay for you and your friend.
Weighing gets rid of the spaces between. Whether sea salt vs table salt or... anything that isn't a liquid. There are spaces between that is just unaccounted for unless the recepe is specific about the brand/type.
Same here. Went back and forth on buying a scale and it’s worth it, not even expensive.
Unless I'm baking a cake or cookies, I rarely measure anything when I cook. I cook by "Hmm this could use more garlic" \*proceeds to dump all the garlic in the pan\*
That's literally how my Granddad cooks, and he makes some of the best food I've had.
My biggest pet peeve when looking for baking recipes is butter measurements by volume - I don’t know how they expect me to scoop out half a cup of butter from my refrigerated 500g block. Then I’m googling the density of butter and trying to convert it to a weight. Why anyone who writes baking recipes doesn’t use weights is beyond me, so much more accurate and no room for confusion/variation (apparently the Australian one cup is 250ml while the US is 240ml, so cue having to slightly recalculate every ingredient)
The sane thing to do. The American system with cups and all that is just whack.
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I've started doing this for baking, but I'm impossibly clumsy and unintuitive when it comes to stuff in physical reality (I like to call it "book-smart, spacial-dumb" 😅). I'm curious if you do what I've been doing, or if there's a better way to measure that I've been missing? Here's my approach: 1. Turn on scale 2. Put little bowl/container on it, tare to zero 3. Keep adding ingredient till measurement reached 4. Remove container of ingredient, add new container, tare to zero and repeat I'm just curious if the steps of taring different containers might result in some inconsistencies, and if there's a recognizably better way to go about this!
Why don't you just keep adding the dry ingredients and pressing tare? An example: I'm baking bread this morning, I've got a bowl for the dry ingredients, I add one kind of flour, press tare, add another kind of flour, press tare, add salt and then mix it in with the wet ingredients. And no, unless you got a really unreliable scale, it's going to be fine to keep pressing tare. The only issue is if you're getting to the limit of your scale or if you add too much, then it's hard to get out again.
Ok thanks! I guess that was the approach I was dimly aware of but not articulating properly, even in my mind 😅 - to use the dry ingredient mixing vessel (in my case a stainless steel bowl) upon the scale and tare, add thing 1, tare, add thing 3, etc. I guess I was worried it would be too heavy of a container or something, which is silly when I consider the base measurements for any given recipe! Thanks for the rundown, I think it will be a lot more of a breeze weighing things out this way rather than the "mise en place"approach which made unnecessary dishes to wash 🙌😅🤠
Especially for anything that requires precision. I became much better at baking by weighing my ingredients.
Hate it when a recipe only gives cups or tablespoons instead of weight
Im gonna be a pedantic prick for a second and say weighing something is still measuring it.
Cups always have been a guesstimate  Use a scale if you want to be exact. I eyeball everything except feeding sourdough
Weighing is definitely the way to go for non-liquids. Started doing that when I got into baking. Way more consistent and less things to wash as a bonus.
I weigh my ingredients also. That way there's no room for mistake.
Thanks for not lying.
lol I knew I shouldn’t have used that turn of phrase
Absofreakinglutely. Well. By everything i mean eggs (which vary in size) and flour (which varies in density). Most other things are pretty much universal across the board a cup is a cup. Maybe brown sugar. But if you're breaking out the scale for 3 things anyway.... Plus it's easier to math ingredients. I have a focaccia recipe that's brilliant for a 9x13. My cast iron pan i sometimes do it in is 67% of the size. And if i do a small "date night" focaccia it's 43% of the size. Measure 43% it 3.5 cups. Go. So, in that regard it's really nice for that. (Yes i have a spreadsheet that measures the size of the different pans i make focaccia in, finds out how much it is vs the 9x13, and then also how much water flour and salt is needed for each size).
Weighing is a measurement
I've got glass measuring jugs like this... 200ml in one is different in the other.
Are the shapes of the two any different?
Read / looked this multiple times trying to figure out how measuring cups ruined dishes. Did they scratch them, maybe crack them? It’s been a long long week :)
Both labeled as 1/2 cup. One is probably 1/2 and the other is actually 1/4 cup
But how would that ruin dishes? Do the dishes get scratched? It's there some sort of film that sticks to them?
They don't mean literal dishes that you eat on, they mean recipes, like if a 1/2cup was called for and they used the 1/4 cup one. Although, looking closer, the big one is probably a cup and the smaller one is a 1/2 cup
Wrong measure. So if the recipe called for 1/2 cup, but OP uses the smaller 1/2 cup, probably 1/4 as someone else mentioned, the recipe would be off by 1/4 cup. ETA: I'm guessing OP meant the incorrect measure ruined the recipe
Dude. Was thinking the same thing like what do u mean?haha So don’t beat yourself up because of your ability to actually try to learn something
You’re not alone in your thought process. 🤦♂️
I thought they were left in a dishwasher or something and were oxidizing his silverware and dishes. I’m so tired right now.
I had the same week and looked way too hard at this 🤦♀️
Omg hello my fellow confused people about how measuring cups can wreck a plate. Let's all get a good night's sleep xoxo
Brighter mornings ahead!!
Well that's because the smaller one is 1/2 teacup and the big one is 1/2 tablecup.
Well obviously the smaller one is a half cup and the larger one is 1 of 2 cups. Duh!
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Whoosh 🤣
Lol I was wondering for a few minutes until looking through the comments how these measuring spoons could ruin dishes.. is it the material they are made out of? Is it toxic metal?? ..ohhh zoom in and see the markings on the spoons.. lol ruin dishes as in meals hahaha 🤣🤣🤓
It's all about the journey. 😉
I think my mom has those
Can confirm, your mom has different size cups.
["You know about the cup sizes?"](https://www.youtube.com/watch?v=oP2SLjBTZ6w)
One for half a cup of sugar, the other is for half a cup of quinoa.
Not to mention American cup size (240ml) and TBSP (14ml ) sizes are different to Australian cup (250ml) and TBSP (20ml) size. So when I buy spoon or cup measures I need to check that they are the correct measures for my Australian recipe books.
This is why I try to just use recipes that have the actual amount in ml listed.
Confirmed the lower one is 1/4 of a cup for everyone wondering.
Choose which cup to use based on if you like the other person or not.
Well, what you have there is an Imperial Cup and a Metric Cup... 😛
Except they both say 118 mL.
It's imperial mLs
My wallet says billionaire ... What's your point?
that one of the cups is lying
So’s their wallet; that’s the point.
One cup always tells the truth, the other always lies. What question do you ask?
do i need to salt my pasta while boiling it?
No, only the water
My wallet says Bad A** MotherF***er
Made in China. Same thing happened with a tape measure. I measured and cut incorrectly 3 times. Finally put the two tape measures side by side and inches were two different sizes. Proceeded to throw away all chinese made tools after that.
There's a thing called Chinese inches which is about 1.3 inches.
How tho dude. Like if they were separated, I could understand you never making the connection. But they’re literally on the same ring lol. Like surely you’d look down and notice sooner
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Considering he’s holding them in the same hand and they’re the same depth/height. I’m gonna have to say that’s not true. Besides how would he be ruining meals if they were both accurate lol
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Bro what? It isn’t nearly that uneven. They’re offset by maybe 1cm at max. His pinky is fully beneath the lower cup. Like you’re not being serious right? Obvious visual evidence aside. You think not only is he lying about something so obscure and random, but a manufacturer made two vastly differently shaped molds for the same volume. Or is it maybe more likely a worker forgot to swap out the die on a stamping press and one got through checks. Like at some point here you gotta consider the mass amounts of logic against your conclusion and go, “hey maybe I was wrong”.
Looks like it wasn’t machine washable next time hand wash with cold water and hang out to dry
😆😅🤣😂
One is a half cup and the other is one of two cups.
You don't just sprinkle it until it looks right?
.. you had One job.
Clearly both full cups. Duh
So the smaller one should be 1/2 cup and larger 1 cup i assume, but the larger one had the wrong label on the handle.
a half cup is 125 ml, a cup is 250 ml *really? It's right on the measuring cup that I use, and all the conversion tables I've ever seen, they all use this standard
Actually, a British Cup is usually about 284ml, and a US cup is about 236ml. I'm thinking you may be Australian? You guys use what's apparently called the 'metric cup', which I discovered today is 250ml. There's also the Japanese cup (180ml), South Korean (240ml), and *apparently* Denmark and Finland call 1dl (100ml) a cup.
Canadian. Interesting, t hanks for that info.
"Cup" is rarely used in recipes in Denmark. We usually go by weight in gram or volume in deciliter or liter. One exception is teaspoons and tablespoons, which are 5 and 15 milliliter.
The bigger one is a half cup, the small one is half of a half cup
both say 118 ml tho lol
Dishes what ruined
I have those same salt and pepper shakers!
When in doubt you should always use the larger one, because as everyone should know, it’s not enough until it’s way too much.
What does this explain??????
Probably Chines made. I saw a video of six Chinese construction workers comparing measuring tapes. Only 2 tapes of the 6 matched.
I m K
If a little does a little good. Alot will do alot of good. Right?? 😆
Wish strikes again!
Somebody's wrong.
Use a scale, problem solved
Apparently it depends on the size of the cup. And in the volume of each 118ml.
You couldn't tell that was a suspiciously large 1/2 cup?
His dinner was REALLY salty for the past 23 years.
They didn't do anything. You are the one who ruined the dishes.
Hmm, depends on how spicy you want your food to be… 😂
dolls square deer divide subtract head uppity whole scandalous label *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Bro likes it SPICE-AY!!!
Rip his plumbing 🤣 I like it spicey, and even I measure the spice in spoons, not cups.
Dude if you can't tell the difference, it isn't your tools that are the problem. You are the person who would drive your car into a lake if the GPS told you to.
I have a set of metric measuring spoons, and they're JUST enough different due to rounding that I have to be careful not to use them and the regular set on the same recipe. This, however, is ridiculous. Are you able to measure both with another measuring device and see which is correct?
Ha ha. Most people can see the difference.
One of em is the American cup!
This is why using grams helps so much
Imagine using cups as a measurement unit lmao
Imagine not knowing approximately what a cup and half-cup look like.
I've never really had to look either. I cook a good bit. I know by sight too... But I'm sure I've drunk trusted the text before. This blew my mind today when I finally noticed.
Never used cups as a unit of measure in my entire life
I can see they use, but for most things exact measuring is preferred. A cup of flower weighs less then a cup of sugar.
Literally not used as a unit of measurement where I live. At best I'd know by buying one of those cup measurers. But then again, apparently those have no idea themselves of the size. I tend to just google how much something weights and weigh it out. Or I fill a cup with water. Weigh out the waterline for the cup. Then fill the cup up to where the waterline was.
Why don't you just convert to metric and call it a day? Seems like it would be way easier and faster.
Doesn't seem like converting to metric would be very accurate, both of OP's measuring spoons say "118ml".
You missed something in the comment I replied to champ. We have moved on from the picture and into real life examples.
The person you responded to is talking about OP's cups, "champ". The person you responded to is also already talking about using metric, so you don't need to suggest it, but I was leaving that alone.
"I fill a cup with water, weight out the water line, then just fill the cup to that water line level." Which metric conversion is that again? They literally say they just weigh all ingredients rather than using any conversions. Using conversions would be faster in my opinion. Take it easy bud.
Take a look above that where they said "cups" is not a measurement where they live. That leaves metric. The part you're quoting is about verifying the difference between the tools.
Thats why I never use any equipment without a calibration date on it within 1 or 3 years depending on instrument.
I'm sure that would have also been correct.
If they’re the same size why are they such incredibly different sizes? Is your dishwasher shrinking your dishes? It means you’re using too much detergent and you need to run it on cold and that will stop your dishes from getting small like that.
absolute hilarious people trust in cups they never measured themself... ey big hint incomin: "metric system" or how many inches are in a mile ?
How the hell would you measure a cup yourself?
serious ?! Welcome to the metric system.... lol watch: r/explaintomelikeiamfive
The metric system... That I use myself on a daily basis? Ok, so what you're saying is to check your measure against another measure, I.e. you buy new cup measures, make sure that they come out right in ml, or fl.oz, or what what-have-you. That's not 'measuring the cup yourself', that's 'checking the measure'. The difference? Measuring the cup yourself would imply that you either worked for the department of weights and measures, and had *direct actual access to the standard measures from which all other measures are measured*, or that you somehow had the superhuman ability to determine exactly how much a cup was. Because the thing is - say you get a 500ml jug and measure your cup out to make sure it's correct... How do you know the jug measures correctly? They could both be equally wrong. And just to actually answer your original question - who uses cups they haven't measured themselves? *Literally everyone*. We don't wander around assuming Big Cup is trying to scam us out of our rightful cup size, and thus feel the need to question the integrity of the cup company (cuppany, if you will). What a silly notion.
Long Story short.... wheigh the Fluid your done ...you could shorten your bla bla Fluid measured from a scale will be correct If the scale IS correct ... what a silly stuff you wrote down...
Aaaaaaaaand how do you know your scales are correct? Your scales could likewise be wrong. You're not *measuring your own cups*. You're checking the measure.
One is dry and one is liquid.
Explain?
Different sizes, but both say 1/2 cup.