this post was submitted on 13 May 2025
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You guys have to weigh your flour? We just grab a cup and scoop it and then dump it in the bowl. You're busting out the scale? You're not exactly selling me on metric here.
What I do is my scale is underneath my bowl, every time I need to add a quantity of an ingredient I reset it to zero with what's in it.
Though I get that filling a cup and dumping it in seems very practical at first glance, what happen when you need 3/4 of a cup ? Or 1.5 cup ? Do you have 20 cup in the kitchen of different sizes, then you need to grab the one of the correct size which isn't more practical than having a scale which can do infinite granularity, also I expect you would take the wrong cup on many occasions and get the wrong quantity
We have the same measuring cups I'm sure you use for liquids. They have mL on one side, cups on the other and a scale for sub-sizes. We do have individually-sized scoops which are nice for over-scooping and just sliding your finger across the top to push off the excess and get the amount you need. It's not strictly necessary though. They come in a set where each smaller scoop fits inside the larger ones in a tight stack that can sit in a drawer.
The infinite granularity is ultimately unnecessary. Recipes don't call for 0.397 cups. I'm sure you don't see any that ask for 438 grams. If you do the math on a lot of recipes listed in both metric and imperial, you'll find that they're not even using the exact same amounts. The convenience of using standard measures tends to outweigh the flavor difference with plus or minus a percent of ingredient.