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".

[–] [email protected] 4 points 2 months ago (1 children)

Usually, you put the bowl on the scale and throw everything in and tara inbetween each ingredient.

[–] [email protected] 2 points 2 months ago

Yep. Most of my recipes are at most two bowls and typically just one.

[–] [email protected] 4 points 2 months ago

Why would you have to carefully weigh anything? Butter doesn't really need to be measured, just eyeball it and go from there.

In the U.S., butter is sold in sticks of half cup/4 fl oz/8 tbsp by volume, but it's basically fine to think of them as little 100g portions too. Tolerances for cooking are pretty high, and people aren't that precise at cutting off whatever portion they need.

If you're baking, there needs to be a bit more precision, but that precision matters whether you're measuring by weight or volume, or imperial versus metric. Plus, a lot of baking can be done by feel when you have experience anyway.

Just go and do. Cooking is fun. Some people like to measure, and some don't. It all works, though, as all the different styles still converge on the principle that making tasty food for yourself and loved ones is a pretty universal experience.

[–] [email protected] 3 points 2 months ago* (last edited 2 months ago)

Tablespons are used to measure stuff here. Butter has a little diagram/ruler at the side that shows how much the piece you're cutting off weighs.

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[–] [email protected] 2 points 2 months ago (1 children)

please don't use google. There are plenty of good search engines that aren't evil.

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