27
The Absurdly Optimized Pancake: Leavening Chemistry, Acid-Base Stoichiometry, and an Interactive Calculator (www.absurdlyoptimized.com)
submitted 5 months ago by to c/cooking@mander.xyz
10 comments fedilink hide all child comments
 

A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator

you are viewing a single comment's thread
view the rest of the comments
[–] 2 points 5 months ago (4 children)

but what if I'm a barbarian and I don't have a kitchen scale

  • permalink
  • fedilink
  • source
  • hideshow 4 child comments
    •
  • [–] [S] 2 points 5 months ago (2 children)

    You should get one. I was late to the party, but it's made a huge difference convenience-wise. Instead of dealing with (and washing) various measuring cups, I just pour directly into the mixing bowl and zero it out after each ingredient. I think a cheap one only set me back a little under $20.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 3 points 5 months ago

    Every time I buy one, I find I never use it, give it away after a few years, and then decide I need one again. It's a viscous cyclei can't batter my way out of. Maybe this time I'll rise to the occasion.

  • permalink
  • fedilink
  • source
  • parent
  • [–] 3 points 5 months ago

    +1 for kitchen scale. It should be gram accurate at least. Half/Tenth of a gram precision if you're making weird micro-batches. When I was experimenting with cupcake recipe creation, I basically made one cup cake at a time iterating and adjusting ratios until it came out how I wanted it. Only really possible with the scale.

  • permalink
  • fedilink
  • source
  • parent