MEASURING METHODS:WEIGHTVS. VOLUME

摘要

Anyone who has worked in a kitchen knows that a dry roast can be sauced, a broken sauce can be saved, under- or over-seasoning can be adjusted and a pinch more of anything won't necessarily ruin a dish. But in baking, once the batter is in the oven, there are very few last-minute saves possible. And because baking uses relatively few ingredients-flour, water, sugar, eggs, fats, and a levening agent-compared to savory cooking, small differences in proportion and preparation have major consequences.