tropit

Most Americans and Canadians have learned to bake using cups, teaspoons and cubes of butter instead of a scale to measure ingredients. I was following a new recipe that offered the measurements in cups as well as in weight. I decided to try the recipe using grams, just to see if there was any difference. I measured out each ingredient using cups, tablespoons, etc and then took the weight of the ingredient to see if it was very far off. Most ingredients were off and some by a lot! I noticed that the store's brands were the most off. For example, a tablespoon of store brand baking powder was only half as much that was indicated by weight. Even store brand butter came in "light" by 3 or 4 tablespoons. A quarter pound cube of butter certainly did not weigh 4 oz. Flour was off too, but the better flour, such as King Arthur's was much closer to the indicated weight. It was an interesting experiment.