Why We Measure by Weight
Pastry & Baking Arts Lead Chef Jeff Yoskowitz makes the case for investing in a scale.
We are often asked to convert grams to tablespoons in our professional chefs' recipes, but there is a reason why culinary and pastry professionals measure by weight: precision. Here, Chef Jeff Yoskowitz demonstrates weight vs volume baking measurements and shares the added benefits of using a kitchen scale.
Using a kitchen scale is so important that it's the first lesson for Culinary Arts and Pastry & Baking Arts students at the Institute of Culinary Education. In the video below, Chef Jeff gives a sneak peek of the exercise that he leads students through, measuring flour, nuts, eggs and brown sugar with common cup measurement methods and showing the inconsistent results compared to the accuracy of using a scale.
"When you make small-batch, home-sized recipes, the smallest of differences is a big deal," he warns. "A little flour behind makes a big difference. Measure your ingredients properly to get what you expect from the recipe."
Plus, measuring by weight helps you accurately fix problems — like when your product is to dry or wet, hard or soft — and you save dishes and the planet using one bowl to weigh your ingredients.
Watch the video below to ensure your cookies or other baked goods come out the same every time you bake when measuring by weight.
Study with Chef Jeff in Pastry & Baking Arts.