this post was submitted on 15 Feb 2025
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I just want to know if you are cooking using European recipes are you constantly weighing every ingredient out into a separate dish or just get used to estimating "This much butter is about X grams"? I'd go nuts if I had to sit there carefully weighing out everything instead of just going "1 tablespoon, done".
What is funny is Americans are doing the same thing to measure their butter, cutting off chunks according to a ruler on the package, it is just marked in volume on the side of the package instead of weight: