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One revolution I have realized in baking is the recent trend to start talking about weight and not volume in recipes for certain dry ingredients like flour. Three cups of fluffy sifted flour is a lot less flour than three cups of densely packed flour. Same with brown sugar, or wondering if you need a “flat teaspoon” vs. a “heaping teaspoon” of something.
Yep, only liquids should be measured in volume, since liquids do not compress
no thank you give me the measurement in weight so i can have a digital read on it and not have to use my disgusting human eyeball to estimate
also so that i don’t have to re-wash and dry my one measuring spoon 5 times
