I keep on thinking about getting an accurate kitchen scale and cooking by weight. For baking I think that it would be much better. Well, at least more consistent. The other day I read an interesting article - To Enhance Flavor, Just Add Water - where they talked about fine tuning flavour. The really interesting part of that was the part about making better coffee. I'm always looking for ways to make better coffee and the idea of being precise with the ingredients appeals to my nerd side. Not that randomly throwing beans and water together would produce anything bad, it's can just always be better.
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