It’s just a note for anyone thinking about writing recipes.
In France, French patissiers language is in grams, always in grams. Not cups. Rarely in mililitres (mls). Even if the contents is liquide the measurements will be in grams. Why? Liquids depending on what they are, if they are in mililitres can weigh differently so it’s better to always include in grams.
I’m noticing as I research recipes, American, Australian, English recipes often are noted in cups….. “2 cups of sugar”, for example. I’m comparing my measuring cup I bought one place to another and they ain’t the same when you measure the contents in grams. So I end up with weird asse measurments. Your liquids, your powders, your sheets of gelatin are always in grams, grams and grams. This is how I learnt French patisserie in Paris and it’s how I’ll continue to practice.
Sheets of gelatin. I’ve seen recipes (shockingly written by one French chef for his book) that asks for 3 sheets of gelatin. In the supermarket to the professional suppliers the sizes of gelatin sheets vary, where one brand has it’s gelatin at 2 grams the other brand is at 3 grams. So for the sake of clarity and achieving the perfect recipe, a recipe is best achieved when the language is universal, in grams.
Forget cups, forget OZ, mls and whatevers and just make everything in grams. I speak also from working in various well-known patisseries and restaurants. I was almost shot once for counting the mililitres. “Balance!!! Toujours avec un balance!” Scales!!! Always with scales! yelled the Chef!
That’s all I have to say about that matter.
P.S Bugger I hope all my recipes are written in grams. I give you permission to scorn me if anything has a cup or mls in it.