Dear David, Loved the egg article and the chocolate tart recipe although I can’t eat sugar I still want to read about it! Best to you and Romain and your new home. Love love love the fig tree!
Bonjour David, This truly made me smile, and even more when I read the comments. We may not all agree but your columns are definitely read and thought provoking!
Hi David, oh I hope your head doesn't ache like mine does when I try to math out a recipe. Sometimes I have to break the measurements way down to the smallest denominator then add up to get the amounts I want. Can I just ask Siri to do it for me?
I took an online culinary chemistry with about 5000 students from around the world. First assignment was to weigh a cup a flour. The mass went from 110 g to 140 g. Conclusion: ditch the cups and stick with a scale.
You are the best! I have always used common sense when baking and never thought that .05 of a gram really made that much difference. In the end if your friends smack their lips and says "OMG Deb, that's amazing!" what more could a baker want. Thanks as always for your insights.
.we just moved from metro NY to PA. Eggs from the chickens we actually.get.to meet. All different shapes and sizes. I will do it by weight. Seems logical.
Hello David, Thanks for another wonderful article. I have wondered about weighing eggs, but don't bake enough that it has been an issue. Mostly your recipes that work well for me and are always appreciated by the eaters here in California or in France. I just wanted to say that I love reading your articles and also the comments. You have wonderful readers, and the comments are so lovely. They add a delightful continuation to the original article. Thanks for all that you - and they - do.
And that sums up why I am not a baker, although I did work at the local Donut Hut as a donut baker for about 2-3 years when I was in high school. But that was following a recipe that was a few steps and we definitely were not worrying about the size of the eggs, lol. But we definitely measured out the cinnamon for the cinnamon rolls VERY carefully as it was quite expensive.
Hi, David. I am a home cook and years ago I stopped buying cookbooks -- well books on baking especially-- that didn't include measurements by weight, preferably grams. For baking I think it is the only way to go. Digital scales are now so cheap, accurate and small, that no matter the budget or kitchen size, anyone can own one. So I must admit that I don't understand what the problem is with using weight to measure eggs when baking since a wide variance can make a definite difference in the finished results. And talking about fidgety, weighing is so much quicker and easier especially with not having to clean up multiple measuring cups and spoons, etc. Bring on the tare function and let's all get with it, I say!
I had a very interesting egg problem the other day . making gougeres, it called for 4 eggs and I ended up with soup... so I cut one egg out and tried it again and they were fine. I have made this lots of times and never run into this problem ... so now I will also weigh my eggs!
May 10, 2022·edited May 10, 2022Liked by David Lebovitz
Dear David…whoooah!! That’s a whole lotta eggs😛. I do know though, as an international flight attendant, I loved buying eggs in Ireland, they are the orangest yolks I have ever seen!! And they truly tasted richer when I cooked them on the plane (private jet)🙋♀️. I love your sly humor🥰. Best to you, Nan
Thank you very much for your fantastic recipes, your helpful information and tips and your wonderful sense of humor.
I have several chefs whose recipes I like; some are very detailed (Stella Parks), some give the barest of instructions (Alison Roman). In my view, you are in the middle. For me, both styles have their advantages. Stella Parks recipes result in wonderful baked goods in no small part due to the precision; she even tells you what temperature the dough should be. I appreciate the scientific knowledge I've gained from reading her recipes. Alison Roman recipes are fun because I can use whatever I have on hand and the results are different each time.
I laughed when I saw this newsletter today; I am baking the leek quiche from Mastering the Art of French Cooking. Julia Child doesn't provide a lot of guidance, yet I've had great success with her recipes. The only thing I would change is to have metric weights included. I used Stella Parks pie crust recipe; it has precise instructions and is the first pie crust I've made that I've been satisfied with.
Oddly, no eggs are “sized” here in Italy so this was much appreciated. I will check my egg weights and see what we have here.
Dear David, Loved the egg article and the chocolate tart recipe although I can’t eat sugar I still want to read about it! Best to you and Romain and your new home. Love love love the fig tree!
Bonjour David, This truly made me smile, and even more when I read the comments. We may not all agree but your columns are definitely read and thought provoking!
Dear David. Fascinating.
Hi David, oh I hope your head doesn't ache like mine does when I try to math out a recipe. Sometimes I have to break the measurements way down to the smallest denominator then add up to get the amounts I want. Can I just ask Siri to do it for me?
I took an online culinary chemistry with about 5000 students from around the world. First assignment was to weigh a cup a flour. The mass went from 110 g to 140 g. Conclusion: ditch the cups and stick with a scale.
You are the best! I have always used common sense when baking and never thought that .05 of a gram really made that much difference. In the end if your friends smack their lips and says "OMG Deb, that's amazing!" what more could a baker want. Thanks as always for your insights.
Eggcellent post.
.we just moved from metro NY to PA. Eggs from the chickens we actually.get.to meet. All different shapes and sizes. I will do it by weight. Seems logical.
Thank you for giving us the confidence to try.
Wishing you a long strawberry season, Elizabeth
Hi David. I'll be wanting to try the tart recipe when it's ready. You better get cracking. Hahaha I just cracked myself up. Fun times
Hello David, Thanks for another wonderful article. I have wondered about weighing eggs, but don't bake enough that it has been an issue. Mostly your recipes that work well for me and are always appreciated by the eaters here in California or in France. I just wanted to say that I love reading your articles and also the comments. You have wonderful readers, and the comments are so lovely. They add a delightful continuation to the original article. Thanks for all that you - and they - do.
And that sums up why I am not a baker, although I did work at the local Donut Hut as a donut baker for about 2-3 years when I was in high school. But that was following a recipe that was a few steps and we definitely were not worrying about the size of the eggs, lol. But we definitely measured out the cinnamon for the cinnamon rolls VERY carefully as it was quite expensive.
Hi, David. I am a home cook and years ago I stopped buying cookbooks -- well books on baking especially-- that didn't include measurements by weight, preferably grams. For baking I think it is the only way to go. Digital scales are now so cheap, accurate and small, that no matter the budget or kitchen size, anyone can own one. So I must admit that I don't understand what the problem is with using weight to measure eggs when baking since a wide variance can make a definite difference in the finished results. And talking about fidgety, weighing is so much quicker and easier especially with not having to clean up multiple measuring cups and spoons, etc. Bring on the tare function and let's all get with it, I say!
I had a very interesting egg problem the other day . making gougeres, it called for 4 eggs and I ended up with soup... so I cut one egg out and tried it again and they were fine. I have made this lots of times and never run into this problem ... so now I will also weigh my eggs!
Dear David…whoooah!! That’s a whole lotta eggs😛. I do know though, as an international flight attendant, I loved buying eggs in Ireland, they are the orangest yolks I have ever seen!! And they truly tasted richer when I cooked them on the plane (private jet)🙋♀️. I love your sly humor🥰. Best to you, Nan
Agreed.
Hi David,
Thank you very much for your fantastic recipes, your helpful information and tips and your wonderful sense of humor.
I have several chefs whose recipes I like; some are very detailed (Stella Parks), some give the barest of instructions (Alison Roman). In my view, you are in the middle. For me, both styles have their advantages. Stella Parks recipes result in wonderful baked goods in no small part due to the precision; she even tells you what temperature the dough should be. I appreciate the scientific knowledge I've gained from reading her recipes. Alison Roman recipes are fun because I can use whatever I have on hand and the results are different each time.
I laughed when I saw this newsletter today; I am baking the leek quiche from Mastering the Art of French Cooking. Julia Child doesn't provide a lot of guidance, yet I've had great success with her recipes. The only thing I would change is to have metric weights included. I used Stella Parks pie crust recipe; it has precise instructions and is the first pie crust I've made that I've been satisfied with.
Yours, Ellen