Anything is better than an recipe that uses volume measurements for highly compressible powders. I’m looking at you America, and your ridiculous ‘cup’ nonsense.
- 0.110 kg powdered wheat endosperm (without added carbonates or tartrates)
- 4.28 mmol NaCl
- 2 unfertilised jungle-fowl eggs (between 63 and 73 g in mass)
- 275 mL of 75% (v/v) aqueous diluent of cow’s milk
- 45.0 cm3 cow’s milk butter
- 1 hesperidium from a lemon-tree, cut into ungulae with semidisc dihedrals of π/2
- 55.8 mmol granular α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside (particle size c. 350 microns)
Inorganic materials were dissolved into the diluted milk. Shells and chalazae of the eggs were discarded and the remaining components were thoroughly combined with the endosperm, diluted milk, and 40% of the mass of the butter (warmed until fused). A frying-pan was heated to 500 K using a methane flame and lubricated with one eighth of the remaining butter. Sufficient batter mixture was added to the pan to form a disc of radius c. 70 mm and thickness c. 0.25 mm. The under-surface was maillarded to the point of melanoidinisation (c. 0.5 min). The disc was then rotated half a turn about a randomly chosen diameter, and heated for a further 0.1 min. Discs were served with the granulated furanoside and berry portions.
Brilliant! Measuring the volume of sugar, flour etc. is something which really annoys me when using American recipes. Usually turns out ok, but it feels dirty.
I even measure liquids by mass: it’s easier than trying to judge where on a coarsely-graduated measuring jug ‘200 mL’ is. I have never really been able to remember how many teaspoons there are in a tablespoon either.