Pastry Chef Tip #17 ~ The recipe said ONE block!


Indeed the recipe may call for 1 block of your favorite ingredient, but I'm pretty sure it also included the weight in cups, ounces, grams, or kilograms.

In professional kitchens ingredients are weighed in ounces (oz), grams (g) or kilograms (kg).  In pastry school we weighed every ingredient in grams or kilograms.  Our chefs referred to this process as scaling.  

Now I'm not suggesting you start throwing away all your measuring cups!  Weighing is just another tool in your arsenal to control another variable.   Here are just a few of the benefits of weighing ingredients:

  1. Even if the humidity or your altitude change those variables are the same for every ingredient.  (The amount of flour needed to fill a measuring cup can vary depending on the season.)
  2. Master the "tare" button on your scale to easily add ingredients to the bowl without using a single measuring cup or spoon.  
  3. Grams are extremely precise.  There are 28 grams in 1 ounce. 
  4. Increasing or decreasing a recipe's yield is much easier to calculate using grams or ounces.

King Arthur Ingredient Weight Chart - I LOVE this chart!  It's easy to miss, but there are separate buttons for Flours and Ingredients.  

Decadently yours,

Chef Maria