Scales and Measuring Tools: Precision is the Secret

In a stew, 'a little more tomato' is fine. In a cake, 20g more flour can leave it dry as a stone. Baking requires surgical precision. If you're still using 'a cup of flour', you're playing the lottery every time you bake, because a cup can weigh 120g or 150g depending on how much you pack the powder.

Although we weigh large solids (flour, sugar), for small quantities (yeast, salt, spices) standardized measuring spoons are vital. A 'teaspoon' of coffee from your grandmother is not a measure. Use real Teaspoons (tsp, 5ml) and Tablespoons (Tbsp, 15ml) and always level them.

• Measuring flour in a jug: Fatal error. Flour aerates or compacts. ALWAYS WEIGH.
• Weighing eggs: Professional recipes ask for eggs in grams (e.g., 100g of egg), not '2 eggs'. A Large egg weighs 60-65g, a Medium one 50-55g. That liquid difference ruins a macaron.