View Full Version : Do you uncook by weight or volume?
07-12-2007, 08:38 PM
Flipping through the recipes in the Book, I see some that require 2 tablespoons parsley, a cup of tomatoes, or the like. To me, measuring a long, thin, compound leaf with a spoon is absurd. When I make a recipe with cilantro, I weigh it. Is anyone else with me?
Nope... I've never measured by weight. Sometimes I don't even measure... I just eye it.
07-12-2007, 08:47 PM
To me it makes far more sense accuracy-wise to uncook by weight...it would solve ALOT of Raw recipe problems...but I don't have a food scale...yet.
When I used to bake SAD stuff, you would ALWAYS weigh flour. It was unheard of not to.
07-13-2007, 09:34 PM
When I cook or uncook at home I measure by taste. At the store I measure by volume only using a digital scale in grams/ml/etc. That being said, most people I know (yep, I am from U.S.) don't use metric or have scales. Mostly teaspoons, cups, etc. I often try to list measurements both ways these days just in case someone wants to use metric. Metric is sooooooooo much more convenient as well as accurate. I wish everything would be metric. Especially all recipes/formulas. And especially when you need to use ratios when adjusting the servings size you want to make. Metric makes it seem almost a breeze. How do you measure a percent of a 2/3 of a tablespoon??? Just my two cents. The heart wants what it wants. :D
07-13-2007, 09:41 PM
Perhaps it's more of a cultural thing. I think here in the US, it's pretty uncommon to measure things by weight. Although most meat recipes do tell you how many pounds to use. And some recipes that use a lot of produce like apples or potatoes, might tell you how many pounds to use. But those are not raw recipes. When measuring leafy things, it would make no sense at all to weigh them unless you made sure they were totally dry. Any moisture on the surface would add weight.
I must say when it comes to raw things, I don't follow a lot of recipes, except for the dehydrated stuff, and even then I don't always measure once I've made the recipe a few times. For most things it doesn't seem to have to be as precise as it does for baking. Mainly I go by the texture and taste of whatever it is to see if I got it right. For things like salad, I just keep tossing stuff in the bowl until it looks right.
07-13-2007, 10:09 PM
I just toss it all in there in whatever manner seems right at the time. I'm mostly unconventional.
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