It's beautiful and helpful. Thanks for sharing. Which are your top competitors in your opinion?
Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
101–110 of 161 posts
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#102Earlier quoted context omitted.
Absolutely, which is why you need an ingredient weight chart. There are print versions, but personally I have this link bookmarked and it comes out every time I bake: https://www.kingarthurbaking.com/learn/ingredient-weight-cha...
But that doesn't work. The chart states that 1 cup of 00 flour is 116g which is simply not true. It _might_ be 116g, but it could also be 200g (!). Volume measurement is simply not suitable for baking. For things like sauces or marinades, you use a much smaller amount, and approximate is generally fine.
Well yes, but it's a matter of perspective I think. Is it the amount that the recipe author used? Maybe, maybe not. But is it the amount you used the last dozen times you used this recipe? Of course, as long as your chart hasn't changed.
To be clear, I'm not disagreeing with your general premise, everything would be much easier if all recipes used weights for powder-like-ingredients. But recipes that actually have weights listed are few and far between, I find.
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#103Earlier quoted context omitted.
But that doesn't work. The chart states that 1 cup of 00 flour is 116g which is simply not true. It _might_ be 116g, but it could also be 200g (!). Volume measurement is simply not suitable for baking. For things like sauces or marinades, you use a much smaller amount, and approximate is generally fine.
Well yes, but it's a matter of perspective I think. Is it the amount that the recipe author used? Maybe, maybe not. But is it the amount you used the last dozen times you used this recipe? Of course, as long as your chart hasn't changed. To be clear, I'm not disagreeing with your general premise, everything would be much easier if all recipes used weights for powder-like-ingredients. But recipes that actually have we…
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Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#104Earlier quoted context omitted.
Looking through your comments, your spelling indicates you might be from a Commonwealth country, which means you might not be familiar with the fact that a "cup" is a standardized measurement in the US. https://en.wikipedia.org/wiki/Cup_(unit)#Customary_cup
Yes but it's a measure of _volume_, whereas flour is best measured by _weight_. Any volume measurement of flour can vary wildly depending on many factors, such as how densely packed it is. King Arthur Flour have a short video[0] demonstrating the wildly different weight measurements from measuring a "cup" (the same cup size across samples). Measuring liquids by volume is totally fine because you generally won't get a…
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Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#105Earlier quoted context omitted.
That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).
Looking through your comments, your spelling indicates you might be from a Commonwealth country, which means you might not be familiar with the fact that a "cup" is a standardized measurement in the US. https://en.wikipedia.org/wiki/Cup_(unit)#Customary_cup
Chef John (an American) wrote a blog post in 2010 about why cups are the wrong unit for flour:
https://foodwishes.blogspot.com/2010/03/how-to-measure-cup-o...
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#106Earlier quoted context omitted.
That works for some recipes, but for bread precise is better. I'm astonished when I read bread recipes that casually ask for 2 cups of flour (which could be wildly different amounts).
Looking through your comments, your spelling indicates you might be from a Commonwealth country, which means you might not be familiar with the fact that a "cup" is a standardized measurement in the US. https://en.wikipedia.org/wiki/Cup_(unit)#Customary_cup
We all know what a measuring cup is.
The issue is that flour is quite compressible. So if you've opened a fresh bag and scooped out a cup from the top, you'll get quite a different amount than if you dig in the cup and compress the flour against the side of the bag.
It's not like scooping out rice or sugar, where a cup is a cup, assuming you're careful to use a measuring cup and fill it exactly level.
I'm not sure of the exact error margins (there is research on these things though if you care to look) but at a guess I'd say you should expect 15% error margins on scooping white flour even if you're extremely careful to fill the measuring scoop to the same level each time. Probably a bit less on heavier flours.
Note, I run a bakery, although I'm not a baker myself. But I am the one focused on making sure we have repeatable processes, as much as that's possible for sourdough!
Volume measurements are extremely innacurate and should be avoided for pretty much everything in baking, except maybe water. Not a big deal if you're baking at home - bread with +-15% flour will be totally edible - but if you want repeatable bread quality, use a scales with accuracy to 0.1g. You can buy one for $20 that's good enough for home use.
If you're going to weigh even one thing, weigh the salt. Small variations can have a big effect on yeast activity and final bread flavor. Volume measurements of salt are not at all accurate because crystal sizes vary a lot. People assume (even some bakers that I've met!) that salt is just added to bread for flavor, but it's more like a chemical reaction rate control dial, and you need to be very accurate in how much you turn that dial.
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#107directly visiting the linked page, I get "Null check operator used on a null value"
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#108Congrats on the updates, TIL I've been using the original version for 4 years now!
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#109Earlier quoted context omitted.
My particular favourite of this genre is "Maple Shortbread Bars" from The New York Times which starts with the opening "Shortly after the attacks of Sept. 11, 2001" https://cooking.nytimes.com/recipes/1017089-maple-shortbread...
I haven't laughed that hard in a while, WOW. I genuinely wonder if people believe this or if it's necessary fluff to sell.
On the normal food blogger pages it is fluff to make room for ads or to get people to misclick on the ads while trying to get to (or back to; the scroll changes feel intentional too) the actual recipe bit. Super effective, especially with people using mobile and trying to scroll with one finger while cooking.
A ton of these sites were bought up and they all look the same now and run the multiple floating ads, especially a wide banner at the -bottom- which is a perfect misclick monetizer.
Re: Show HN: Onlyrecipe 2.0 – I added all features HN requested – 4 years later
#110feature request: common substitutions
i dont have ingredient x, but i do have y, which is close enough
like, i just ran out of browb sugar, but i do have some melases or honey