Betty Crocker broke recipes by shrinking boxes
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I often have issues explaining to literally everyone that oz and fl oz are not the same… Only true match is water which is what it was created for.
8oz is weight.
8 fl oz is volume…So a cup of flour is a volume measurement of something that should be measured by weight.
I bought a food scale and gram everything now.
I have two scales in the kitchen. One regular digital food scale I use all the time. One that’s better suited for measuring cocaine that I bought when I was needing a lot more precision to brew one gallon batches of beer.
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The problem with that is that the size of the pot changes the volume of water with a linear finger measure.
Like for extremes if you had a test tube shaped pot with a foot of rice deep and only a finger depth of water is way different than a giant wide pot where grains area single layer and then a finger depth over top.
That’s why you use a rice cooker.
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Do they still sell 3 liters? I haven’t seen one in ages.
I see them mostly at import shops.
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Yeah but it kinda messes up fried rice
You don’t use that part for the fried rice. You just eat it.
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Who the fuck is buying those boxes if they still need things like eggs adding?
It’s just pre-measured flour, baking soda and sugar. You can do that in under a minute. Shit, the stuff is in the same aisle.
Betty Crocker does shrinkflation and you go after the consumer. Way to blame the victim there.
Do you have, in your cupboards, the ingredients to make a German chocolate cake, a pecan cake, and a carrot cake? No? Why not? Swap any of of those for a spice cake, or angel food, or gingerbread… You can’t??? Why not? A trip to the store and have exactly what I need to make any or all of those. I don’t have to pay for extra ingredients that are just going to sit, take up space, and go bad. Do you know how much it would cost to buy all the unique ingredients to make any of those cakes? And you used to get a reliable result too for look, taste, quantity, and quality. But with shrinkflation, that’s gone out the door.
Also, ignoring the fact, so many recipes start with a box from Betty Crocker, and then using something they do regularly have at home and use, they add their own little twist on it. Or just use one of those boxes as a base because not everyone has that stuff sitting around or even has the space to store it.
Lastly, flour is one of the most dangerous ingredients to have just sit around in terms of food safety.
But yeah, shame the customer…
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The website joyofbaking.com defines the term galette as “a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust.”
If you order a Galette in France, you definitely get the savory version.
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You don’t use that part for the fried rice. You just eat it.
But then I don’t have all the rice I should for fried rice
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Who the fuck is buying those boxes if they still need things like eggs adding?
It’s just pre-measured flour, baking soda and sugar. You can do that in under a minute. Shit, the stuff is in the same aisle.
Boxed baking mixes sell better if they still require eggs to be added. Makes people feel like they’re actually baking, as opposed to the just-add-water stuff
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It would be better if other recipes adjusted accordingly.
The Zatarans Jambalaya box still says to add a pound of smoked sausage. But those sausages went down to 14oz. Then 12oz. Now some are 10oz. The box still says to add a pound. It’s becoming a hotdog/bun situation.
Now I want to re-watch Father of the Bride.
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But then I don’t have all the rice I should for fried rice
There’s a pretty easy fix to that.
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I have two scales in the kitchen. One regular digital food scale I use all the time. One that’s better suited for measuring cocaine that I bought when I was needing a lot more precision to brew one gallon batches of beer.
I use my food scale for brewing espresso.
I understand needing the miligram scale for yeast doing microbrew. My family already calls me a scientist for espresso. That scale would be funny in my kitchen.
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Most recipes will use the volume measurement since everyone has measuring cups and almost no one has a food scale. Flour is close enough to a fluid anyway.
You still have issues with packed vs unpacked and leveled spoons with flour/baking soda/baking powder. Grams are just more precise.
I have a pancake recipe in grams.
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That’s why you use a rice cooker.
I don’t have one, I do a 2 to 1 ratio of water to rice. (For basmatti) Simmer on low, covered for 13 minutes, turn off heat ( leave covered ) for 30 minutes. Then fluff with fork. Perfect every time regardless of pot size.
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There are thousands of recipes sites on the internet with dead simple recipes, especially for cookies. Baking from scratch has never been easier to do.
Also the good recipes tell you the weight of the can, if using cans (almost always seems to be things like whole peeled tomatoes or chipotle chilies in adobo)
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Guess everyone learns this at some point. I just skip any recipe that doesn’t give me volume or weight for everything. Otherwise, the chance of messing up the recipe is too high.
So many family recipes are documented this way, though, so it’s a significant problem when these are handed down.
“I just skip grandma’s chili because she didn’t record it using volume or weight for everything” isn’t a thing people say or do.
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So many family recipes are documented this way, though, so it’s a significant problem when these are handed down.
“I just skip grandma’s chili because she didn’t record it using volume or weight for everything” isn’t a thing people say or do.
You see, this is resolved by having no family recipes handed down to you. Like myself.
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Oh, man, “bottle of Coca-Cola”. When I was a kid, that meant a 16 ounce glass bottle, but prior to that it could have been 8 ounces, 10 ounces. Now it could be 1, 2, or even 3 liters.
This is old where it is glass because that was the only option.
