Why Use A Kitchen Scale vs. Cups and Spoons? | Leveling Up with Emily Duncan

[@kirstinmckeown3581]

"Last, but not yeast..." 😂 Emily, you're my kind of people! ❤

[@EmilyDuncan]

Hahah I do my best 🤪

[@LockeTheCole]

I'm in love with the way Emily roasts herself using the text popups. Stay humble!

[@TheDavidN]

As much as us Americans hate the metric system and using a scale, it does help with Baker's Math and hydration percentages. 80/20 is a lot easier to measure in grams than cups and ounces and gills and hands and fingers and god knows what.

[@nostro1940]

_But murica fuck yeah, cups are king_ - every American

[@serisothikos]

Honestly my breadmaking got so much better once I stopped using volume and started using mass. Baking is chemistry, and chemistry demands precision. Excellent stuff!

[@Sylent35]

I love you Emily! Shaggy dough "Wasn't me" :D

[@BrittanyPiperLipstickShotgun]

I am late to the party, but I appreciate the deep cut that was her Shaggy joke.

[@aviatorengineer3491]

Yasssss! I started using a kitchen scale to portion out meals when I became diabetic and ended up using it for pretty much everything else in the kitchen too.

[@cuttwice3905]

Many scales have a "Tare" button to reset zero. The first tare button on a scales I used was back in college in the '80s during chem lab.

[@ouzoloves]

As a Brit, I have never used a measuring cup, but one problem with scales that if your trying to add just a few grams to a heavy bowl that you have zero’d out, they are sometimes not accurate. So always measure into a separate bowl than just keep adding to the same bowl, like Emily did. Also do you really want to have to wash up 3 measuring cups and a tbsp measure instead of one bowl every time you measure the flour out for this recipe? Also: how to I measure out 1 cup of butter? Am I meant to melt the butter, measure it out, then put back in the fridge to solidify?

[@jc3drums916]

1 cup is 16 tablespoons. Many brands of butter sold in the U.S. come in sticks of 8 tablespoons (sold in packs of 4), with ruler markings on the wrapper in 1 tablespoon increments. Higher quality brands, such as Kerrygold and Plugra, are sold in 16-tablespoon blocks.

[@daroboff]

Hooray for life giving water! And for kitchen scales giving us the truth!

[@EmilyDuncan]

💜💜💜

[@farronroboff255]

Thank you Emily - my scale from now on 😋

[@xtsdagger6956]

Yay! Emily posted!!

[@akechi1990]

Yeay new video, nice hair by the way👏🏼❤️

[@EmilyDuncan]

Thanks!! 😄

[@angbotash]

A kitchen scale made my life much easier! I love making banana bread and I can't bake a decent one without a scale. I love your videos, your jokes bring me so much joy 💛

[@EmilyDuncan]

Ahh thanks so much!! 💜😄

[@nostro1940]

​@@EmilyDuncani have found plenty of videos where the cook thinks 1 cup of flour means 170g. That's how retardad American cooks are a

[@0ceanicify]

Fleischmann's yeast is also great for making beer/wine/mead.

[@EmilyDuncan]

Ooh, good to know

[@jc3drums916]

I read somewhere that liquid measuring cups make no attempt to be accurate. OTOH, dry measuring cups are supposed to be accurate, but sometimes aren't - it just depends on the manufacturer. To make matters worse, kitchen scales aren't always accurate either. It's one of the reasons why they cost as little as $10, while a low-end triple beam scale (the kind we used in chemistry class) costs ~$100. That said, it's still more accurate than measuring by volume, and I'm ashamed I don't own one yet.

[@lindafreeman7030]

I bet different brands of flour have different gram/per/cup measure weights; schmancy artisan stone ground vs. good old grocery store all purpose. Then there's the issue of red vs white wheat, which each come in soft or hard varieties. That sort of thing can rea!my meds up your ratios.

[@EmilyDuncan]

That’s right! That’s absolutely part of why recipes by weight are so much better - the more specific you can be about ingredients and amounts, the more likely you are to actually be able to replicate what the recipe author was going for 😄

[@nishantjoshi1027]

Exciting and informative! I love it!

[@EmilyDuncan]

Thanks friend!

[@nishantjoshi1027]

@@EmilyDuncan thanks for all you do friend!!

[@spamspanker123]

KZbin took away the dislike button because Emily doesn't need it, and her Ketchup Krew doesn't use it.

[@wwoods66]

"We need one and a quarter cup, plus three tablespoons [of water]." Who wrote this recipe?! A quarter cup is four tablespoons, right? So measure one and a _half_ cups, and then take out one tablespoon of water. Having said that, you're right that for bulk ingredients like flour and water, measuring by weight is the way to go. For _small_ quantities like the salt and yeast, go with volume measurement unless you've got a better scale.

[@gerardacronin334]

As a scientist, recipes like that make my blood boil. I came across one the other day that offered “metric” measurements but then mixed in cups, spoons and grams. It was almost as if the recipe writer had never been to school!

[@daulahiftitah6461]

When baking sweets, salt is probably the only thing I'm willing to eyeball because the recipes usually don't need much. Also, I read that salt is supposed to draw out the sweetness from the ingredients, so if it was off just by a tiiiiiiiny bit, it still wouldn't hurt 😅

[@khangtruong98]

Hahaha this is why baking is my Achilles heel. I don't believe in measurement and just eyeball everything as I go

[@EmilyDuncan]

Lmaooo oh noo

[@kirstinmckeown3581]

Actually, if you measure for the first few times, you'll get a feel for how the dough/batter *should* feel, and then you can wing it if you want--especially because things like air temperature, humidity, and air pressure can really affect the consistency and going by feel can compensate for that!

[@joshuajohnson2216]

Hi Emily, I just subscribed your KZbin channel. Hope I gave a like.👍👏👌😉

[@jackiepetersen490]

Baking with a scale is also many less dishes 😂

[@nostro1940]

_why use a scale when you can just use your own definitions of what 1 cup of flour is and have 30 different cups?_