Jerod Broussard ... you are correct about most Americans don't have a digital scale. Just like not many of them have a instant read meat thermometer.
I was forced to learn the bakers percentage system because I received a set of 6 cookbooks... Modernist Cuisine, every recipe was written using weights. They didn't have 1 single recipe that called for a teaspoon of this or that in any of the 6 large books. So... I learned how to use and understand the bakers percentage system to be able to understand those recipes.
The author said in the book that the reason he decided to use weights instead of volume was because he knew that if he forced us to get a digital scale we, his customers, would be able to copy his recipes exactly. Many people that write cookbooks list their recipes in both weight and volume, like Henrik did in his new cookbook. This guy decided America needs to join the rest of the world I guess. Personally I'm thankful he forced me to learn how to use the metric system for recipes. It's easier, faster and more accurate than measuring in volume.
US restaurants and professional Chef's are starting to keep ALL of their recipes using weights, not just baking recipes. Chef Jacob at StellaCulinary.com has been keeping all of his recipes using the bakers percentage in his restaurant for years. He says it's easier to train new Chef's and Sous Chef's to duplicate his recipes exactly.
I'm willing to bet you that Meathead will start listing his recipes in AmazingRibs.com using weight and volume within a year. Why? Because AR is an international player and most foreigner's are much more familiar with weight than volume. For people that understand weights and the metric system looking at a recipe written in volume is disappointing.
Me personally when I see a bread recipe written in volume I just click out of it immediately. I know trying to copy that recipe exactly is just not possible.
I was forced to learn the bakers percentage system because I received a set of 6 cookbooks... Modernist Cuisine, every recipe was written using weights. They didn't have 1 single recipe that called for a teaspoon of this or that in any of the 6 large books. So... I learned how to use and understand the bakers percentage system to be able to understand those recipes.
The author said in the book that the reason he decided to use weights instead of volume was because he knew that if he forced us to get a digital scale we, his customers, would be able to copy his recipes exactly. Many people that write cookbooks list their recipes in both weight and volume, like Henrik did in his new cookbook. This guy decided America needs to join the rest of the world I guess. Personally I'm thankful he forced me to learn how to use the metric system for recipes. It's easier, faster and more accurate than measuring in volume.
US restaurants and professional Chef's are starting to keep ALL of their recipes using weights, not just baking recipes. Chef Jacob at StellaCulinary.com has been keeping all of his recipes using the bakers percentage in his restaurant for years. He says it's easier to train new Chef's and Sous Chef's to duplicate his recipes exactly.
I'm willing to bet you that Meathead will start listing his recipes in AmazingRibs.com using weight and volume within a year. Why? Because AR is an international player and most foreigner's are much more familiar with weight than volume. For people that understand weights and the metric system looking at a recipe written in volume is disappointing.
Me personally when I see a bread recipe written in volume I just click out of it immediately. I know trying to copy that recipe exactly is just not possible.
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