The Science of Baking with a Kitchen Food Scale
Ever created a cake from a recipe online and didnt get the same results as the chef who made the recipe?
The culprit we have found is usually that the at home chef is used to eyeballing, guessing and measuring food by volume rather than weight. Baking is the only form of cooking that we can argue is a science rather than an art.
We have found that the volume of flour can vary greatly between chefs when a recipe calls for simply 1 cup of flour ... some people are heavy handed and pack the four tightly resulting in way more flour by weight than others.
Sometimes as much as double the amount of needed four is added when you measure by volume rather than weight!
This has lead us to determine that everyone professional chefs and at home chefs need t use a kitchen food scale for delicate recipes.
Use a kitchen weighing scale, add an empty cup to the scale, zero out the scale then spoon or sprinkle the flour lightly into the cup until you have the required grams ... this is the best way to avoid problems with delicate pastries.