this post was submitted on 04 Oct 2025
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I don't know if there's a name for it, but an increasing number of recipe writers are using only weight based measurements. This is super handy because you just have a scale, add ingredients, and just tare as you need. The measurements are also more accurate because, eg, flour can be compacted, so "1 cup of flour" could vary by a lot depending on how you measure it.
Or by the bran content. Or by the protein content. Flour measurements in recipes are a lie..
Salt is another example. A teaspoon of salt can be a very different amount depending on if you use fine salt, coarse salt or even flaky salt.
Just use fine salt if you're mixing. It spreads more evenly anyway.
I convert all measurements in the recipes I use to weight except teaspoons. It's just simply faster to get the end product and leaves less dishes at the end.
Teaspoons are fair because at that scale you might be talking about 0.5grams, which is harder to weigh and easier to eyeball.
Yeah, the scale I have at home is only accurate up to 1g so a 1/4 tsp is not going to be accurate