I know that sounds stupid buttt.
So I'm taking this course from Harvard and MIT on the science of food and cooking. Our first week lab was to 1, calibrate my oven, 2, calibrate a measuring cup. I know.
The oven was fascinating. I thought the oven stayed at a fairly stable temp while baking, it cycled over 30°F twice in a ten minute period.
But I didn't expect the measuring cup. One cup of water at sea level should weigh 237g. So I first try one of those plastic ones that fit inside each other, weighed 247g. That can't be right, so I tried another plastic one 228g. Huh?
So then I tried and Anchor Glass cup and it was dead on 237g.
I then had to do the same thing with GP flour, same results. I am now two sets of measuring cups lighter.
Who knew?
Yes I have weights to calibrate my scale.
So I'm taking this course from Harvard and MIT on the science of food and cooking. Our first week lab was to 1, calibrate my oven, 2, calibrate a measuring cup. I know.
The oven was fascinating. I thought the oven stayed at a fairly stable temp while baking, it cycled over 30°F twice in a ten minute period.
But I didn't expect the measuring cup. One cup of water at sea level should weigh 237g. So I first try one of those plastic ones that fit inside each other, weighed 247g. That can't be right, so I tried another plastic one 228g. Huh?
So then I tried and Anchor Glass cup and it was dead on 237g.
I then had to do the same thing with GP flour, same results. I am now two sets of measuring cups lighter.
Who knew?
Yes I have weights to calibrate my scale.
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