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My grandma said she never measures flour, and now I'm questioning everything I learned in culinary school
Last Sunday my grandma was visiting and we made her old cinnamon roll recipe together, and when I pulled out the scale she laughed and said she hasn't used one in 50 years. She just scoops with a coffee mug and pours milk until the dough "feels right," and somehow her rolls come out the same every single time. I went to culinary school and we were taught that 1 gram of error ruins a bake, so hearing that from her really messed with my head. Now I'm wondering if all that precision is for people like me who don't have the feel yet, or if it's just how we justify charging $6 for a croissant. My cousin says grandma's rolls are better than any bakery in town, but my chef instructor would probably have a heart attack watching her bake. So which camp are you in, team scale or team feel?
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