The 70-Year-Old Beloved Boxed Mix Grandmas Won’t Be Buying Anymore
www.cubbyathome.com
"It's just so upsetting."

During the previous round of shirkflation I warned people about knowing what year a recipe was from because “a can” means something different in 2004 than in 2010. And now it means something different again in 2025.

Now boxes are getting the shrink treatment too.

cross-posted from: https://lemmy.bestiver.se/post/618032

Comments

  • Treczoks@lemmy.world
    14·
    12 hours ago

    Cooking freehanded can work. Cooking is art. Baking, on the other hand, is science. Every ingredient must be measured precisely, or you’ll get seriously funny results. And often on the bad side of funny.

    • FauxPseudo @lemmy.worldOPM
      8·
      11 hours ago

      Once you figure out the science you can even freehand baking. Salt, flour, water yeast. Got a flour with more protein? Up the water and decrease the salt a little. Trying to make bread out of cake flour? Decrease the water a touch. Know what your target hydration level is for a bread type and you can pretty much wing the rest. Can’t do a double rise today? Do a slow rise in the fridge overnight. Want a slightly thicker crust? Add more salt. Baking has a lot of potential for freeform once you figure out the mechanics behind what goes into a recipe.

      • Treczoks@lemmy.world
        4·
        3 hours ago

        Yes, but you need to be quite advanced for that. This is bakers knowledge, not housewives/homecook knowledge.