Sentences with phrase «using weighted measurements»

Because I'm not using weighted measurements there might be slight adjustments needed, add a little flour to thicken or water / milk if the mixture needs thinning.

Because I'm not using weighted measurements there might be slight adjustments needed, add a little flour to thicken or water / milk if the mixture needs thinning.

I stuck with using the weighted measurements (i.e. did the recipe in grams).

I will make it in the next couple of days using weighted measurements and report back!

I've made this with the cup measurements, but reading how you've found that their weight varies, I thought I would try them using the weight measurements.

I find it best to always use the weight measurement.

So, today, I wanted to share a quick video (which some of you may have seen before) on why I use weight measurements.

In case someone wants to use weight measurements for the almond flour, mine weighed 100 grams per cup or a total of 300 grams.

Janice, here's a video explaining why I use weight measurements in my new recipes AND some notes on how you can convert it to volume measurements if you wish.

The point of using weight measurements instead of volume measurements is due to the lack of standardization in volume containers, and the inevitable human error that leads to discrepancies in volume measurements.

I have to mention I love recipes that use the weight measurement.

I also used the weight measurements of the recipe and it worked perfectly (for anyone who is wondering).

Have to admit that i I use it most for cooking using Weight measurements, especially for bread recipes.

I use weighted measurements in this recipe to maintain consistency.

I created this recipe using weight measurements rather than volume.

As I mention in this post, «I created this recipe using weight measurements rather than volume.

I made this last night using the weight measurements and while I also had some issues with very wet dough batter, it was nothing a bit more flour couldn't fix.

but never found many recipes that use weight measurements.

How do you convert a regular wheat recipe using weight measurements?

I completely understand the usefulness of baking by weight and I have made your recipes and several other bloggers recipes using the weight measurements.

Thanks for using weight measurements, especially with the apples and cheese.

I followed the recipe exactly, using the weight measurements to measure the flours and making no substitutions, but the dough was * incredibly * sticky at that point and would have been completely impossible to roll out.

Here are my notes on how I made the recipe: - These could be considered donut holes but they are basically mini-muffins, so that's how I'll refer to them - I used the weight measurements that are listed in the recipe — my standard measurements would have been way off!

MEASURE IT (1)- WEIGHT is practical every day measuring tasks for SEN students where we use weight measurements to identify weights of different items etc..

Not exact matches

Founded in 2014 by Jacob Wood, the NYC - based startup uses key measurements like inseam, neck, sleeve, and waist sizes, along with height, weight, and desired fit to guarantee perfectly fitted clothing made just for you.

I am curious as to why the measurements are in cups as opposed to weight using a scale?

That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps!

I made one using grams, and the dry measurements seemed off to me... so the second batch I made using volume and tested the weights with my scale.

I really wanted to make this but the recipe is just too difficult to convert into uk measurements... not sure what the equivalent weight would be, we use ounces or gramms not cups... ended up abandoning the idea: -LRB-

When I first created the recipe, I used volume measurements, and to get the weights I measured out each ingredient, placed it on the scale, recorded the amount in ounces, and then hit the kg / lb button which then gave me the weight in grams.

(These weights of salt & yeast are too small for my scale, so I just used the measurements from the original recipe.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, it is best to use weight rather than volume measurements, which are much less accurate.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, we recommend using weight rather than volume measurements, which are much less accurate.

You can use the weight equivalent of 1 ounce = 2 tablespoons; I've also included weight measurements in metrics, too.

I'm assuming that you are using the dry measurement for the 150 grams of spelt grains (i.e. precooked weight)?

For example, Eagle Product Inspection helps manufacturers meet requirements for package weight compliance with machines that provide inline checkweighing functionality using mass measurement.

I saw in your FAQ that you can convert it into weight measurements (this is my first time making bread and I feel like it would be more accurate if I use a food scale) so I was wondering if you wouldn't mind posting the weights.

I have given weight measurements for the semi sweet chocolate and that is because if you are using bar chocolate, it is normally sold by weight not volume (cups).

Please read about why I believe using metric weight measurements is the best way to bake.

Using weight instead of volume measurements in dough, and using smaller, base - 10 units like grams made the dough more obedUsing weight instead of volume measurements in dough, and using smaller, base - 10 units like grams made the dough more obedusing smaller, base - 10 units like grams made the dough more obedient.

Secondly, though this recipe is modified for volume measurements, nothing is as exact and precise as weight measurements, so it's always strongly encouraged to use a scale for the best end result.

I have also been taking more weight measurements of all recipes that I develop, not just gluten - free baked goods, simply because the scale is so easy to use!

Since baking should be done by weight, can you provide the almond flour measurement by weight so that those of us who need to use other flours can make an accurate substitution?

Are you sure you used the right measurements, like weight of the avocado, and full fat coconut milk?

Funny isn't it... people here in the UK tend to shy away from recipes involving US cup measurements, because they don't know how to convert them (it's pretty difficult seeing as different ingredients have different weights) and / or because using an American recipe means going out and buying a set of cups!

One more reason for me to stop using cup measurements... or maybe I'll start writing my recipes with both cups and weights...

Weight measurements are a big adjustment for Americans, but I think they're far easier to use than volume: --RRB-

For more info on why I use weight instead of volume measurements in this recipe please go here:

Notes: If you want to use spelt flour, knock yourself out (just make sure you go by the weight measurement).

I converted all the measurements into grams for accuracy, (33g of cocoa powder, 50g of sugar, 156g of flour, 85g of butter, 25g of vegetable shortening) but perhaps I should attempt this again using volume instead of weight.