:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__11__20151111-measuring-rant-nila-jones-02-0248ac994fd3477da2a52a7fe633d409.jpg)
In my book and on this site, we use a mix of volume and mass units in recipes. This can upset certain science-minded folk: Units of mass are inherently more precise than units of volume, so we ought to use the system of measurement that is most precise, right? Not only do I disagree with this perspective, I believe that more often than not, in cooking, using mass can actually lead to <em>less</em> consistent results. Here's why.