Why Can't Recipes Just List Ingredient Weights?
Every time I try a new recipe, I run into the same issue: vague measurements. What does "1 medium onion" even mean when the only onions at my store are the size of softballs? Or when it says "1/2 cup fresh sage leaves, finely chopped"—am I supposed to pack the leaves in or just let them fall in loosely? It makes a difference, especially with herbs or things like brown sugar.
I started weighing ingredients after too many inconsistent results. Now, I just grab my kitchen scale, tare it, and add things by grams. It’s so much easier to get repeatable results, especially for baking or when making sauces. For example, when making risotto, the difference between 100g and 150g of onion can really change the flavor base.
Not everyone has a scale, but it’s not like we’re asking to get rid of cups and spoons—just add the weights too. It’s already common in a lot of professional recipes, and it makes life so much easier. I wish more recipe writers would just throw in the weight next to the volume. It’s a small thing, but it makes a big difference for anyone who wants to be precise.
#CookingTips #RecipeRant #KitchenScale #IngredientWeights #Food #Cooking
