My personal favorite experience relating to this was buying some ice cream with nutritional information by the milliliter, but with serving size by the gram...
this post was submitted on 20 Nov 2024
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Here it's nutrition information by the gram, serving size by the gram, packaging by the millilitre.
The only way you can compare the relative value of different ice creams is by using the serving size and # servings info from the nutrition panel to calculate the grams per package. (Or even better, comparing g/fat per package because that's where the value is).
Yeah, it was something along those lines. I don't remember the exact specifics. I don't really understand why that is. I guess it's because they're copying and pasting nutritional information from the tubs where it's more properly measured by volume. But one would think that regulations would require the same units for serving size and nutritional information. Or at least the same type of unit (mass/volume).
Highly recommend this book for baking for this and many reasons. https://www.penguinrandomhouse.com/books/250188/the-bread-bakers-apprentice-15th-anniversary-edition-by-peter-reinhart/
50g of egg
Any recipe that gives me the ingredients in weight is my mortal enemy. Most sites I've been to now have a one click conversion for metric or Imperial
Not really unpopular. That said, while flour (kind of the backbone of most baking recipes) is prone to being inaccurate when measured by volume, there are a lot of ingredients which do not have this problem and are not as sensitive to being measured wrong. If a cookie recipe calls for a quarter cup of chocolate chips that's probably fine. I think a lot of people don't have a scale sensitive enough to measure a half gram of yeast, either.
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When I cook? Dish needs salt? Grabs a bit with my fingers and throws it in... Taste.. Repeat as necessary.
When I bake? Electronic scale comes out that is accurate to three significant digits. EVERYTHING is weighed using it.
Anyone that doesn't bake from a box knows this.