The trick is to be good with weights rather than volumes, which most recipes use
I can hand weigh a LOT of stuff accurately after s few years of trying and then double-checking with my scale. For example I pull exactly the amount of ground beef I need to form a hamburger patty 98% of the time with a variance of about .04 oz, which I’d consider fine
Take that to baking and I can hand weigh just about the exact amount of flour I need to make buns for those burgers in much the same way. Baking is more precise but after practice you can again get within some pretty fine ranges
I’d recommend practicing as you cook by converting volume recipes to weights, then trying your best to get it right on the first go, weighing the result, fixing it, and then just kinda holding the correct weight and internalize the difference between what you first got and whats right
The trick is to be good with weights rather than volumes, which most recipes use
I can hand weigh a LOT of stuff accurately after s few years of trying and then double-checking with my scale. For example I pull exactly the amount of ground beef I need to form a hamburger patty 98% of the time with a variance of about .04 oz, which I’d consider fine
Take that to baking and I can hand weigh just about the exact amount of flour I need to make buns for those burgers in much the same way. Baking is more precise but after practice you can again get within some pretty fine ranges
I’d recommend practicing as you cook by converting volume recipes to weights, then trying your best to get it right on the first go, weighing the result, fixing it, and then just kinda holding the correct weight and internalize the difference between what you first got and whats right
Eventually it should kinda just be second nature
I always use weight, but haven’t picked up that particular skill lol. I’ll work on it.