You know Aperol makes pre-mixed spritzes. Comes in packs of 4 bottles.
Sometimes I measure, sometimes I weigh ingredients but what has made my life easier is a set of oblong measuring spoons that fit in spice bottles. Iām a little fussier when it comes to baking. A pinch here, a couple of pinches there and the old eyeball have worked well over the years. I seldom make complicated dishes. Oh, and usually two fingers will do it for scotch.
Well, for years now they have been conning people into buying pre-measured water.
If I never cooked a recipe and itās unfamiliar, I measure. Follow the directions/recipe until you understand the recipe, or have a decent grasp. Stuff I know, like beef stew, Iāll measure beef stock but not afraid to add more. For veg in beef stew, Iāll measure loosely to get similar proportions but a lot of eyeballing.
For something like salsa (pico de gallo) which I made today, Iāll weigh tomatoes to get an idea of the proportions of onion and cilantro needed. But often times Iāll just eyeball or use what I have left over like cilantro. For onion, use a small onion or cut a large one in half but never measure.
Not a baker, so I measure everything the rare time I bake, like every 5 years. I understand thereās way more science in baking and following the general rule of donāt futz it, unless you āown it and/or can afford to break itā.
For drinks, I donāt measure but it can make a huge differences. Like an Arnold Palmerā¦a real old time bartender will measure and it usually tastes better. At homeā¦just eyeball it.
They tuck well into the chiller drawer in my fridge. And theyāre a wee but stronger than water. Water, which is all Iām allowed to drink now.