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My aunt insisted I weigh my flour for pie crust, not scoop it
She told me, 'Nancy, a cup of flour can be 4 ounces or 6 ounces depending on how you pack it.' I finally bought a $25 kitchen scale last fall. My crusts went from tough and crumbly to perfectly flaky every single time. I can't believe I resisted for so long. Has anyone else had a simple tip like this completely change a basic recipe for them?
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charlesk658d ago
My mom had the same talk with me about brown sugar for cookies. That scale made my chocolate chip recipe finally work right. It's a game changer for sure.
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troy_fox8d ago
That part about the scale making your recipe work right is so true. But I have to say, calling it a brown sugar talk is a bit off. The real talk is about packing it into the cup. A scale skips that whole mess because you just weigh it loose. That's why the results get so much better, you're finally getting the exact amount the recipe actually needs.
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