Measuring

Using your intuition and tasting as you cook can take you far in the world of savoury cooking, but these methods are not always possible in the world of baking since a raw batter tastes and looks nothing like its finished, baked result. Success in baking is largely reliant on accurate measuring. Chefs in professional baking kitchens use weights to measure all ingredients for the prime reason of infallible accuracy, and this technique is used in both professional and home cookbooks from Europe, Asia, Australia, and elsewhere.