[geeks] Poaching an Egg

[Chad McAuley]

Rick Hamell wrote:
>>> Now, you will be a real food geek when you start cooking by weights
>>> instead of volumetric measurements.
>>
>> I do that *all* *the* *time*!
>>
>>> I still have to really get started on the later, but first I need a
>>> decent pair of scales.  One regular digital kitchen scale, and one that
>>> is acurate to 0.01g.
>>
>> I use an analytical balance.  I'd use something less accurate, like a 
>> three-beamer, but I already have the analytical balance for use in 
>> chemistry, so why not?
> 
> I disagree with this. In my opinion cooking is an art. Using precise 
> measurements and temperatures takes the fun out of combining random 
> ingredients and seeing what happens.
> 
> Does doing this add anything to the taste of the food? Asking seriously 
> as I will go out of my way to make food taste good.
> 


I measure by weight when baking since how much mass is in a cup of e.g. 
flour can vary depending on how it's scooped, how aerated the flour 
granules are, what brand it is[0], etc. This way I always know I'm using 
the same amoun Everything else is volumetric or "eh, about that much 
seems right" and periodic tastings.



[0] I haven't actually tested this, but I'm assuming there will probably 
be at least some variation between brands of flour due to differences in 
processing techniques and the like.