top of page
  • Writer's pictureJorge Martinez

Technique: Weighing vs. Scooping Dry Ingredients

One never would have thought that there could be much of a difference between scooping and weighing dry ingredients right?

Well, when it comes down to it, there is a good chance that if I measure 1 cup of flour and weigh it. There is a good chance that it will not weight the same as your cup. Why is this? Simply put, its really hard to replicate the same scooping action as others. I may use more or less force than you, therefore the weight will always be different.

So what’s the big deal? Just like in section about Recipe Following, consistency. Again, for chefs it’s vitally important that the things we create come out the same. For example, Burger King was one of my guilty pleasures, gross I know, but for the sake of my point, please try not to cast judgement.

Now, you can pretty much guarantee that no matter which Burger King you walk into, its going to be the same burger, put together the same way, using the same ingredients, same quantity of ingredients and the same gut bomb feeling and sense of regret you get soon after you take that last bite. Despite this though, this is a large part of the key to their success, its always the same.

Now getting back to the topic at hand. The consistency factor is why chefs have recipes and employ their use, and its also why bakers have recipes that use weight measurements (usually in grams) and not measured in cups. This will certainly guarantee, that their product will come out the same every time.

For home cooks this may not be that big of a deal, if you’re making pancakes for the kids I’m sure the likelihood that they can tell the difference from the last time you made them is not likely. But if you’re looking to perfect some baking recipes, I highly recommend you purchase a digital scale and start weighing your ingredients. You can find cheap scales on Amazon. Some bakers even use triple beam scales that is an old school, but highly accurate way to measure things, but you’ll end up paying a few hundred dollars for on of those.

So if you're wondering how you can improve your home-baked goods? Buy a scale, this is the one that I use.

bottom of page