Unpopular Opinion
Welcome to the Unpopular Opinion community!
How voting works:
Vote the opposite of the norm.
If you agree that the opinion is unpopular give it an arrow up. If it's something that's widely accepted, give it an arrow down.
Guidelines:
Tag your post, if possible (not required)
- If your post is a "General" unpopular opinion, start the subject with [GENERAL].
- If it is a Lemmy-specific unpopular opinion, start it with [LEMMY].
Rules:
1. NO POLITICS
Politics is everywhere. Let's make this about [general] and [lemmy] - specific topics, and keep politics out of it.
2. Be civil.
Disagreements happen, but that doesn’t provide the right to personally attack others. No racism/sexism/bigotry. Please also refrain from gatekeeping others' opinions.
3. No bots, spam or self-promotion.
Only approved bots, which follow the guidelines for bots set by the instance, are allowed.
4. Shitposts and memes are allowed but...
Only until they prove to be a problem. They can and will be removed at moderator discretion.
5. No trolling.
This shouldn't need an explanation. If your post or comment is made just to get a rise with no real value, it will be removed. You do this too often, you will get a vacation to touch grass, away from this community for 1 or more days. Repeat offenses will result in a perma-ban.
Instance-wide rules always apply. https://legal.lemmy.world/tos/
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i cant imagine this would be unpopular for anyone who actually bakes.
its so frustrating not having exact amounts for what is essentially chemistry.
It really doesn't matter that much. When was the last time you had your kitchen scale calibrated? Are you actually putting in exactly 200g of flour? Or are you calling it good at anything between 190-210? I was a chemistry minor in college and no one was meticulously measuring out the eaxct amount or reagents they needed, they got it to the ball park and made sure to record exactly how much they used. You're a home cook making a treat for your friends and family, not the royal pastry chef. And guess what? Those royal pastry chefs in the 18th century were also doing recipes by volume since precision scales weren't readily available. Meanwhile i get frustrated when i run into a recipe that only uses weights because I'm not used to it. I already have incredibly limited counterspace, and find somewhere to set up my kitchen scale immediately throws me off my game.
As someone said elsewhere in this thread, you aren't upset at volumetric measurements, you're upset at American cultural hegemony.
And with those methods, you'll never amount to anything more. Why improve your craft when you can be an underachiever, right?
Especially such an easy win as weighing out ingredients? It takes even less effort than counting the spoonfuls or having to sift flour into a measuring cup to prevent compacting and ruining the volumetric measurement.