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Measuring cups? Haven't heard that name in years.
Zeroing out the weight of the bowl was a cinch, and kind of felt like a magic trick. As hesitant as I am to do extra math, it ended up being NBD. I wrote out the cup to gram amounts I needed in advance, and then let the scale do all of the addition for me. Knowing I was getting the exact amount of flour and sugar I needed made me relax so much while I was baking. I was so much more confident that my bread would turn out not just good, but dare I say, better than the Duchess of Sussex's?!
The scale tells you conversions between quarts, pints, cups, ounces...the list goes on. It also has conversions for butter, as well as how long to boil an egg so it'll be soft, ramen-style, or hard. How nice!
Literally perfectly! Golden-brown top, moist middle, fluffy-yet-dense texture, and a mouthwatering flavor combination of banana, chocolate chips, and ginger. Usually, I sheepishly present my bake and apologize for all of its failings, but this one had none. I was all set to bring it into my office to show off my skills, but I promptly got sick (unrelated to the bread) and spent the next few days sustaining myself on this bread. My unbiased judging panel of one unanimously agreed that it was really good banana bread.