This isn’t a recipe-based post. Mostly because I am working on something worthwhile to share and so far I have been running into some issues.
I don’t know if anyone noticed that I did all my recipes by weight measurements, even if the source material is a by volume measurement, like, in cups. There is a reason for that, and that reason is I really, really hate using cups. I was told that cups are just more convinient; maybe you don’t have a scale, or maybe you don’t feel like pulling the scale out. I was told even though cups lack in precision, in most baking it is the ratio that matters so in the grand scheme of things, it isn’t going to matter that much. These are probably all true. It isn’t true for me, but I am not writing to argue about weight vs volume. Not this post anyway. Maybe at a later date because I have feelings on this topic.
What I want to know, is how the fuck do you measure out 14 tablespoons of butter.
You see. In my internet search for ideas and recipes. I have encountered this measurement: 14 Tbsp of butter, or 3/4 of a stick.
Now, I am vaguely aware that sticks of butter exist. They are not the most popular way that they are sold here. Usually they come in a huge block with some cup measurements on the side, so, if you have a brand new block of butter, you can just cut using the guidelines they give you. I mean, I dunno what you are supposed to do if you have a half used block of butter that you cut randomly before, those guidelines are useless if you cut like a crazy person.
Anyway. Sticks are a different story. I don’t know what the conversion rate of sticks to cups. Without googling this, how am I going to get this 14 Tbsp of butter? I guess the only way is for you to really soften the butter up and try to spoon them out one by one? If they are really soft they are going to stick to your spoon, and you might have to use a different spoon and scoop the rest out and hope it doesn’t stick to the second spoon. … what if you need it cold? Scoop it out soft, then put it back into the fridge? What is the solution here, seriously, I have no idea how to do this.
Back to that randomly cut butter. You need 1/4 cup. Unlike the spoon, even if you have it softened, the cups are quite big, how do you scoop it off the block? And do you need to then, try to scoop out different bits to make sure the cup is filled and packed down with your fingers? And now your fingers are coated butter and will smell that way for the rest of the night. Before you go to bed, you scratch your nose and it smells like butter, and you re-evaluate all the choices you have made in life: is this where you want to be?
All I am saying is. For something solid like butter, I think weighing it out on a scale, is just far easier. You can do it with cold butter, room temperature butter, even liquid butter, if that is what you have! The only trick to weighing correctly is make sure you press zero after you put a container on the scale. NO. MESS. Scales are so cheap now, it’d be worthwhile to switch to all weight measurement anyway. Especially if you make bread.
In the mean time, I will just look for a different recipe with a different butter measurement and try that out instead.