I am probably too pedantic for that. If the recipe says 500g of this with 250g of that, it’s typically a good 2:1 mix and the packaging sizes often aligned. Now you have shit like 400g and 220g and you can’t easily align them anymore. Realistically it probably won’t matter even if it’s not a nearly perfect 2:1 mix either. But … I can’t help myself :D
That doesn’t work for me because part of the issue is the number of servings I get at the end and the size of the cooking container. Example: random veggie casserole calls for 1 pound frozen broccoli, 1 pound frozen caulflower, 1 medium onion, 3 stalks celery, and a bunch of other stuff (rice, cheese, spices, breadcrumbs, etc.).
Frozen veg is now mostly bagged at 3/4 of a pound instead of a full pound (same with certain pasta). While I can theoretically use 1.5 bags or reduce other measures by 25%, I don’t want a bunch of half-bags in the freezer – and if I make a casserole that’s 75% the size… well, I don’t have a 75% sized casserole dish so it still has to bake in the dish I’ve used to decades, but now as a sad thin version of what it ought to be – and it typically dries out while cooking (if I don’t try to fix it).
That’s the “pedantic” part that also gets me, but realistically it doesn’t really work out anyway, because the “servings” are individual sizes. I can’t really calculate exactly how much everyone is going to eat. So even if the recipe turns out the exact amount it intended, it could still be too much or not enough, simple because someone is more or less hungry than usual / expected.
I like having reproducible results, but practically with food it just doesn’t happen perfectly, even if I actually measure everything perfectly (amounts, time, etc.)
I am probably too pedantic for that. If the recipe says 500g of this with 250g of that, it’s typically a good 2:1 mix and the packaging sizes often aligned. Now you have shit like 400g and 220g and you can’t easily align them anymore. Realistically it probably won’t matter even if it’s not a nearly perfect 2:1 mix either. But … I can’t help myself :D
That doesn’t work for me because part of the issue is the number of servings I get at the end and the size of the cooking container. Example: random veggie casserole calls for 1 pound frozen broccoli, 1 pound frozen caulflower, 1 medium onion, 3 stalks celery, and a bunch of other stuff (rice, cheese, spices, breadcrumbs, etc.).
Frozen veg is now mostly bagged at 3/4 of a pound instead of a full pound (same with certain pasta). While I can theoretically use 1.5 bags or reduce other measures by 25%, I don’t want a bunch of half-bags in the freezer – and if I make a casserole that’s 75% the size… well, I don’t have a 75% sized casserole dish so it still has to bake in the dish I’ve used to decades, but now as a sad thin version of what it ought to be – and it typically dries out while cooking (if I don’t try to fix it).
That’s the “pedantic” part that also gets me, but realistically it doesn’t really work out anyway, because the “servings” are individual sizes. I can’t really calculate exactly how much everyone is going to eat. So even if the recipe turns out the exact amount it intended, it could still be too much or not enough, simple because someone is more or less hungry than usual / expected.
I like having reproducible results, but practically with food it just doesn’t happen perfectly, even if I actually measure everything perfectly (amounts, time, etc.)
Fair :3
I just can’t be bothered to go dig out more ingredients if a recipe says 400g of butter and the packages are 180g each or smth lol