We tested this in our kitchen. A glass pyrex used as precisely as possible was off by more than 5% in repeated tests. Our kitchen scale was off by less than 1% for weights over 5g.
And honestly, I am comfortable just pouring the milk/water/vanilla directly into the bowl that is on the scale. No utensil to get dirty. I recognize that I could over pour and mess things up but it just doesn’t happen. I can hit 15g of vanilla more accurately with the scale than with a measuring spoon.
I had my wife try to measure water in a glass measuring cup accurately and consistently. I had her measure the same amount multiple times. Her variance was so far off the variance of the scale, that I convinced her that liquids should be done by weight when possible.
I think that if I had a cylinder like I used decades ago in chemistry class, I might be able to get consistent kitchen measurements. But my glass pyrex measuring cup with numbers on the side is terrible.
If I make a recipe multiple times, it gets re-written for weight versus volume.
The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.
Heavy cream weighs less, about 95%, than what water weighs. I can’t really think of a liquid that I would expect to weigh 50% more than water. I remember reading once about something called “heavy water”. Maybe that is what they were referring to?
Baking powder isn’t too bad for a lot of recipes, but baking soda and spices are used in such tiny amounts that my kitchen scales do not measure them accurately.
It does, but I would still rather use grams usually. My ice cream base recipe says 500g skim milk and 470g heavy cream. I don’t have to get a measuring cup dirty—I just pour them into the bowl.
I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….
I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.
Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.
I was aware of the existence of TUI apps, but not really interested. I was surprised to see that you are supporting graphics inline in the TUI. Is that a normal thing in modern TUI apps?
I used DigiKam to face tag all my photos as I wanted a solution that wasn’t reliant on Google/Apple and kept the face data in the photo’s file. I thought it worked very well. I do wonder about whether I should just give up though and use a service.
Apple’s mail client messes with tracking pixels and has for a few years now, but I have never seen had an issue from that. But I only use a handful of financial institutions so it might not be representative.
In Apple’s implementation, the tracking pixels are all fetched at the server level so every tracking pixels fires as soon as the email hits the server regardless of whether I ever open the email. This is a different take on breaking the tracking than what you are doing, so it might result in a different outcome.
It is hard for me to believe the people who are pro-volume have really tried the weight method with a decent scale. I am so with you on things like honey, corn syrup, molasses. Those require both a volumetric measure and a scraping spatula and it is still so much harder than squeezing the bottle until you hit the right number of grams.