Burnt Toast Dinner Brigade
The Italian Idea of "Cucina Povera" & How It Can Help You Save Money
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5 Comments
rachiti
January 17, 2016
Kathy - I didn't realize how much difference it would make in my baking until I tried it. My husband is British and most British recipes use grams so that's honestly why I started using it - because I got sick of trying to convert the recipes to weight only to find out it was 3/8 of a cup of this or 1 and 1/8 cup that. Another reason why I love it is because you can adjust recipes easily. When I made a custard recipe, for example, and my husband said he preferred it less sweet...I just marked down to use 30 grams less sugar the next time...and 10 less the next until I got it where we both liked it. With cups it might have been too sweet at 1/2 cup but not sweet enough at 1/4 cup. I admit I still use measuring spoons for small dry amounts like baking soda most of the time. I have my liquid measures written down both ways and use whichever suits me better at the time. When I get a recipe measured by volume I immediately go here http://www.kingarthurflour.com/learn/ingredient-weight-chart.html and convert my large quantities of dry ingredients like flour, sugar, chocolate chips etc. I usually convert them to ounces but my scale switches between pounds, ounces, and grams with the touch of a button so if I come across a recipe already in grams...I'm not scrambling to switch everything over. I leave both the volume and weight measurements written on the page so I have them for reference. It really helps if I'm scaling up a recipe like cookies in order to freeze some of the dough for later use or to pre-measure out multiple batches of dry ingredients for my waffle or pancake recipe. I agree it's a mindset but it makes baking and cooking so much easier. Another example - when I'm making homemade hamburgers with chopped onions...I'll weigh each hamburger portion before I form it so they're all the same weight - it really helps when they're on the grill to ensure they're all cooking at the same rate without needing to tend them constantly. I even save money by buying my juice with green tea in it in bulk bottles instead of individual cans. I measure out by ounces whenever I want a glass so I know how much caffeine I'm getting on a daily basis. One last example - when I'm baking bread I put my bread machine pan on the scale and zero it out...add my honey straight from the jar (no messy spoon to clean afterwards) ...zero it out...shake in my white flour straight from it's large storage jar...zero it out...add my wheat flour from its storage jar then switch to measuring spoons for my yeast and vital wheat gluten. It cuts the time it takes me to prep a batch of dough almost in half. If I was making a double batch for my stand mixer it would save even more time since I'm not scooping cup after cup. Again, just so many ways to increase consistency once you can do things by weight. I wish you luck whenever you do decide to switch, and I hope the weights/measures chart will help in the interim.
Kathy J.
January 17, 2016
Thanks, Rachiti, it's a mind set and a habit I need to change. Then what do you do with a recipe that comes with volume measurements like most seem to do? Thank you, K
rachiti
January 17, 2016
Kathy- accuracy suffers when volume measurements are used for dry ingredients like flour. It is also much more time consuming to measure out three cups of this and 3/4 cup of that. A quality digital scale turns almost any recipe into a "dump" recipe when you pour straight into your mixing bowl. Your results will be so much more consistent too. My digital scale lives on my counter despite limited counter space, and it sees daily use.
Smaug
January 14, 2016
Accustomed as we have become in this country to prefab food and decadent restaurant cooking, Cucina Povera is actually how the world works.
Kathy J.
January 13, 2016
It would be so helpful to provide the ingredients into cups and spoonfuls rather than weight. Thank you!
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