Are Mason jars suitable or do I really want to vacuum seal them.
Consensus is that freezing coffee beans is a no no. When you bring them out, moisture condenses on the beans something something loss of flavour.
If you do want to store coffee beans for a while, vacuum seal them and just store them at room temperature.
Yeah James H goes into detail on this but you can totally freeze them long term, you just need to freeze them and leave them frozen. Don't freeze-thaw. Once you take them out of the freezer, they're out for good, and keep them sealed while thawing.
They'll keep way longer frozen than at room temperature, even if sealed airtight. A lot of the complex organics in coffee just break down at room temperature over time.
Meanwhile, I'm down at the level of "two tablespoons, I guess?" *shrugs, stirs it in*
I haven't actually measured anything in years. Just another dish to clean. I need two cups chicken stock for this recipe? Gonna pour in about half the container then.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Milliliter precision is not practical outside of a laboratory setting. You'd have to have one of those thin tall measuring glasses.
I'm confused by this. There is no difference in precision whether a recipe calls for 1/2 decilitre or 50 millilitres. It's just different numbers on the spoon/cup/jug.
The point is that ml is so small as to be nearly pointless in cooking, using a larger unit allows you to much more easily intuit what the amount you need is. 5cl I can measure out by eye, 50ml I need a measuring jar, because it's 50*tiny.
Milliliter precision is not practical outside of a laboratory setting. You'd have to have one of those thin tall measuring glasses.
I'm confused by this. There is no difference in precision whether a recipe calls for 1/2 decilitre or 50 millilitres. It's just different numbers on the spoon/cup/jug.
Meanwhile, I'm down at the level of "two tablespoons, I guess?" *shrugs, stirs it in*
I haven't actually measured anything in years. Just another dish to clean. I need two cups chicken stock for this recipe? Gonna pour in about half the container then.
A lot of things come in conveniet sizes. The raindeer recipie I mentioned? Raindeer comes in packages of 400 g, sour creams in 3 dl containers, 250 g is a can or two of mushrooms, most of the rest you can eyeball / is to taste anyway.
50 ml implies it's relevant for the recipe that the volume is 50 ml and not 51 ml.
Measuring a liquid to within a ml is wasted effort in a normal kitchen. Even within a cl is usually more work than it's worth. It's more practical to present the recipe in something you can easily measure one of at home. Also, it's just proper form to use units that gives the lowest integer for readability.
But really, the measurements should be in whatever is most convenient for the end user. If that is ml in the English speaking world, then fair enough.
Personally, I'd be angered by the implication that the measuring cup is actually precise down to a milliliter. I'd need to read specifications and certifications and shit.
Fuck off and die.
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Tynnanseldom correct, never unsureRegistered Userregular
Metric is the objectively better system of measure, but the granularity of milliliters would drive American cooks to madness. Significant figures get taught in high school science, but most people never have any reason to reinforce that learning unless they go into a career in science or manufacturing. Hence, deciliter or centiliter.
In the USA if a recipe lists ml it's probably because our pyrex cups are usually labeled in like 50ml increments. On the opposite side from the cup fractions side.
Like it's probably because most Americans don't remember dl or cl after middle school science class but we do remember 1ml of water is 1g and a liter is 1000ml
Tallahasseeriel on
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Stupid marathon. I had to clarify my own butter for chicken tikka masala today because I woke up on the wrong side of the blockade from all the stores I know that sell ghee.
Have fun with your chafed nipples, you goddamn traffic hazards.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
As somebody who has cooked using ml their entire life and never even thought about specificity I promise you are all imagining a problem that doesn't exist
In the USA if a recipe lists ml it's probably because our pyrex cups are usually labeled in like 50ml increments. On the opposite side from the cup fractions side.
Like it's probably because most Americans don't remember dl or cl after middle school science class but we do remember 1ml of water is 1g and a liter is 1000ml
I bet fewer than 10% of US residents know this.
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Tynnanseldom correct, never unsureRegistered Userregular
As somebody who has cooked using ml their entire life and never even thought about specificity I promise you are all imagining a problem that doesn't exist
I've had multiple experiences where I've given someone a recipe using ml and grams and then watched them painstakingly measure out that exact amount of their ingredients. People on this side of the pond aren't as good as those who've grown up with it at thinking about how to work with small units of measure.
In the USA if a recipe lists ml it's probably because our pyrex cups are usually labeled in like 50ml increments. On the opposite side from the cup fractions side.
Like it's probably because most Americans don't remember dl or cl after middle school science class but we do remember 1ml of water is 1g and a liter is 1000ml
I bet fewer than 10% of US residents know this.
or one deciamerican
BahamutZERO on
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I'll admit that I measure the flour and water in my bread to the gram. I've got a metal straw that I've never used to drink with, it's pretty much a dedicated tool for removing the extra two or three grams of water from the measuring cup.
In my defense, if Rose Levy Baranbaum wanted me to use about 310 grams of flour, she shouldn't have told me to use 311 grams of flour, she intended for this to happen.
Most recipes have a degree of tolerance in them when it comes to quantity.
Your meal isn't going to make you shit the bed if you're a couple of grams over or under.
Don't fuck about too much and put say 20g more of something.
But a few grams either way won't kill you.
This is in regards to normal cooking though.
My wife is an avid baker and she tells me that has to be way more precise.
Well, if you're making bread and a recipe calls for 2g of baking soda and you use 5, you may be in for a pretty bad time. Fudging the water and flour ratios is usually fine, but once you start fucking with the cream of tartar, baking soda or baking powder, you're in The Wasteland.
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Tynnanseldom correct, never unsureRegistered Userregular
There's also a huge difference in the tolerances of a cooking recipe vs baking. Baking is basically chemistry.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited October 2021
The funny thing is that I am so precise about my baking measurements because that's something I can control. And then I just go ahead and knead the dough any old how and sometimes I painstakingly fingertip all the bubbles out of the dough on the final shaping and sometimes I just decide to fold it and fuck it, and it's a coin flip as to whether or not I'll have big old keyhole bubbles under the top crust or not. Often as not one loaf will turn out county-fair perfect and the loaf in the oven right next to it will look like a Borrower dug out a studio apartment in there.
I bake my own bread every week, my brothers do the same multiple times per week, and my mother is an avid baker.
I can confidently say that measuring ingredients down to the gram is pointless. My mother doesn't even measure at all, just pours stuff in until it feels right, and one of my brothers is halfway there, too.
Also, I would argue that bread can only be leavened with yeast or sourdough or it isn't bread. (Unleavened bread is also bread but if it's leavened with, say, baking powder it isn't.)
Posts
All the time! James Hoffmann actually did a video on it.
https://www.youtube.com/watch?v=5uT5_IWWb00
Consensus is that freezing coffee beans is a no no. When you bring them out, moisture condenses on the beans something something loss of flavour.
If you do want to store coffee beans for a while, vacuum seal them and just store them at room temperature.
I was really worried I would need a vacuum thingy
Yeah James H goes into detail on this but you can totally freeze them long term, you just need to freeze them and leave them frozen. Don't freeze-thaw. Once you take them out of the freezer, they're out for good, and keep them sealed while thawing.
They'll keep way longer frozen than at room temperature, even if sealed airtight. A lot of the complex organics in coffee just break down at room temperature over time.
Finally I can cut the carbs by tripling my salt intake.
...I do want one though.
I haven't actually measured anything in years. Just another dish to clean. I need two cups chicken stock for this recipe? Gonna pour in about half the container then.
I'm confused by this. There is no difference in precision whether a recipe calls for 1/2 decilitre or 50 millilitres. It's just different numbers on the spoon/cup/jug.
There is very much a difference. It's called significant digits.
Specifying that you need 0.5 dl is different from saying you need 0.500 dl; specifically, the precision which is required.
A lot of things come in conveniet sizes. The raindeer recipie I mentioned? Raindeer comes in packages of 400 g, sour creams in 3 dl containers, 250 g is a can or two of mushrooms, most of the rest you can eyeball / is to taste anyway.
Measuring a liquid to within a ml is wasted effort in a normal kitchen. Even within a cl is usually more work than it's worth. It's more practical to present the recipe in something you can easily measure one of at home. Also, it's just proper form to use units that gives the lowest integer for readability.
But really, the measurements should be in whatever is most convenient for the end user. If that is ml in the English speaking world, then fair enough.
Personally, I'd be angered by the implication that the measuring cup is actually precise down to a milliliter. I'd need to read specifications and certifications and shit.
Like it's probably because most Americans don't remember dl or cl after middle school science class but we do remember 1ml of water is 1g and a liter is 1000ml
Have fun with your chafed nipples, you goddamn traffic hazards.
I bet fewer than 10% of US residents know this.
I've had multiple experiences where I've given someone a recipe using ml and grams and then watched them painstakingly measure out that exact amount of their ingredients. People on this side of the pond aren't as good as those who've grown up with it at thinking about how to work with small units of measure.
or one deciamerican
In my defense, if Rose Levy Baranbaum wanted me to use about 310 grams of flour, she shouldn't have told me to use 311 grams of flour, she intended for this to happen.
Most recipes have a degree of tolerance in them when it comes to quantity.
Your meal isn't going to make you shit the bed if you're a couple of grams over or under.
Don't fuck about too much and put say 20g more of something.
But a few grams either way won't kill you.
This is in regards to normal cooking though.
My wife is an avid baker and she tells me that has to be way more precise.
-Indiana Solo, runner of blades
As a strong proponent of big sandwiches, this is a statement I will fully agree with.
Well, if you're making bread and a recipe calls for 2g of baking soda and you use 5, you may be in for a pretty bad time. Fudging the water and flour ratios is usually fine, but once you start fucking with the cream of tartar, baking soda or baking powder, you're in The Wasteland.
Chemisdo
Karl pointed out baking was different and everything!
If you do all your measurements to within five percent then you are well within tolerance for baking.
Satans..... hints.....
Baking: probably just a mystery, who even knows.
Or a Jamie Oliver receipe. Even I can manage his pizza dough receipe.
I can confidently say that measuring ingredients down to the gram is pointless. My mother doesn't even measure at all, just pours stuff in until it feels right, and one of my brothers is halfway there, too.
Also, I would argue that bread can only be leavened with yeast or sourdough or it isn't bread. (Unleavened bread is also bread but if it's leavened with, say, baking powder it isn't.)
I'll fite u
Scones are scones.
I shall try it this evening and report back