Very true. I can bake, not so good at cooking. I make amazing bread and all that jazz. Meatloaf is hit and miss though lol.
Difference in making high vg low nic vs. Low vg high nic?
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Very true. I can bake, not so good at cooking. I make amazing bread and all that jazz. Meatloaf is hit and miss though lol.
My sister tried and failed to bake for some time before she found out the he problem was her oven. Apparently most ovens aren’t very accurate. The temperature listed on the oven knob may or may not have much to do with it’s the actual temperature. Apparently the way to do it is get a separate oven thermometer.
I had planned on getting a scale and going by weight. Oddly enough, I spend up to three hours a day pouring water in a few glasses on a scale to determine an ounce capacity. That's part of my job 
. I do quality control at a glass decorating factory.............. Chances are good if you are at a restaurant or bar and they have a glass with a design or image on it, we don't make the glass, but put the deco on it. Yeah, I'm familiar with a meniscus line.
. I do quality control at a glass decorating factory.............. Chances are good if you are at a restaurant or bar and they have a glass with a design or image on it, we don't make the glass, but put the deco on it. Yeah, I'm familiar with a meniscus line.
@bombastinator I failed in a BREADMAKER. It is really accurate and all you have to do is put the right ingredients in, in the right order, apparently there was some "graduated" order to the wet and dry ingredients but even IN the right order, WITH the right amount of ingredients and with a totally functional breadmachine, well I am unable to DO IT. LOL.
You should ask my husband about the time I baked him a birthday cake one time and couldn't remember if I had put the butter in yet (I had not it so turned out) and sadly, that was a very gooey like, "cake" type thing and everyone made fun of me for like the whole YEAR.
If the boy ever saw me with a premixed cake box, he would yank it out of my hands and say, "Mom.. C'mon. You know that's not a good idea. Plus, you're always telling me not to waste food."
And then he would bake it but this is why like cooking's more fun. Most of the time, let's say you add an extra cup of corn to chili, well nothing drastic is going to happen. I mean....
Twice the amount of butter makes for more of a doughy mess in the middle and some burnt everywhere else. .I tried to ice it but they still taunted me. Mercilessly.
Anna
You should ask my husband about the time I baked him a birthday cake one time and couldn't remember if I had put the butter in yet (I had not it so turned out) and sadly, that was a very gooey like, "cake" type thing and everyone made fun of me for like the whole YEAR.
If the boy ever saw me with a premixed cake box, he would yank it out of my hands and say, "Mom.. C'mon. You know that's not a good idea. Plus, you're always telling me not to waste food."
And then he would bake it but this is why like cooking's more fun. Most of the time, let's say you add an extra cup of corn to chili, well nothing drastic is going to happen. I mean....
Twice the amount of butter makes for more of a doughy mess in the middle and some burnt everywhere else. .I tried to ice it but they still taunted me. Mercilessly.
Anna
Measuring is my baking achilles heel. I just don’t. Add a little of this more of that is my style of cooking.
The first underlined statement is a matter of opinion. The outcomes of both methods are affected by the person (their skill, care taken, etc.) while using the method. Neither method guarantees greater accuracy.
The assumption after that sentence is just that...yet another assumption. Also, I seriously doubt that all "premuim flavors", as the OP called them, require a highly complicated recipe to make them. I know for a fact that many that a local vape shop sells as "premium eliquids" take only 3-4 flavorings!
As for this....."nor do I use the apparently loathed weighing method"... - There you go again, with an assumption. I personally don't feel one way or the other about the "by weight" method. To me, whatever method a person chooses to use...is OK, as they can make perfectly great eliquid using either method. The method someone uses is that person's choice to make. I can't/won't say what method someone should use or will want to use. I've always based my posts on that, and only point out, or respond to other posts...when 1 method or the other is stated to be "the best one", or the "only one you should use", or "the more accurate one", or the "you'll want to use..." one, etc.
Please go back to any of my posts since I joined, if you want to, and you'll see the above is true, anytime other members and I have had disagreements about posts on "by weight" or "by volume". I've said all I'm going to here.
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Even measuring, there's a lot of murky ISSUES. Like, you'd think a cup of flour would be a cup of flour, but when you sift it there is some drastic difference. I mean, that's just not fair.
The size of your egg also matters, for example. I mean, an egg should be an egg but it totally isn't at all, depending on if you shell out more for the JUMBO eggs, but then bad stuff happens.
I think those "celebrity cookbooks" make some of that stuff VAGUE on purpose. Like, they don't even need to leave out ingredients, they can just leave it up to you to decide what type of flour you may use, like cake flour, sifted flour..... It's just all kinds of wrong. It really is. I mean they just say "egg" not standard size of "l'egg francais."
Don't even get me started on flan, and the different types of chocolate options and what THAT might do.
Poker is more fun and profitable, if you ask me.
Anna
Ok I wanna play! I haven't mixed e liquid before, but as mentioned above I measure things pretty accurately 5 to 7 days a week . Based on this experience I would say weight IS more accurate, for one reason. When using a measured container, beaker, syringe, what have you, you are using your eyes to determine how much you have there, and that can differ from person to person. You probably can't tell a difference of a couple tenths of a ml, but a scale can.... Now maybe you don't have to be quite that accurate, but that is what it comes down to, measuring with your eyes is harder and takes more time than using a scale.
. Based on this experience I would say weight IS more accurate, for one reason. When using a measured container, beaker, syringe, what have you, you are using your eyes to determine how much you have there, and that can differ from person to person. You probably can't tell a difference of a couple tenths of a ml, but a scale can.... Now maybe you don't have to be quite that accurate, but that is what it comes down to, measuring with your eyes is harder and takes more time than using a scale.
Thank you very much for moving this thread, by the way. Thank you for sorting out all our little bogglesMoved to DIY E-Liquid from General E-Liquid Discussion
I got totally lost reading this. "premium flavors"? I mix with a scale, more for convenience than accuracy. Yes I think a scale is more accurate but at what point does it become ridiculous? .15 versus .16. I know people that know the exact weight of every flavor they have and use them that way and I know people that mix for a living that use 1 as a default. If you have a bad recipe I dont think .01 percent to much strawberry is to blame. You are welcome to be as accurate as you feel comfortable with
By premium flavors I just mean some of the better commercial juice that is out there. I don't want to mention any names as I would likely outrage someone by slamming their favorite juice... There are some companies out there I just avoid completely because the stuff has an overall funny taste, is thinner than it should be, or (this is the biggest factor for me) has way too much sweetener and burns up on my coils too fast. There are premade liquids out there that almost all I can taste is sugar, straight sweetness.
I have a gas stove. The old one was off, and I took an oven thermometer, gauged it, YouTube-d it and learned how to adjust it. Just a screw behind the knob. My new one is spot on, but I also learned how to adjust the burners higher on that.
That I will agree with. Some are over 5% sweetener. To me, if you need a lot of sweetener you probably should have worked on the recipe more. That is what lost me, whether we were talking about premade or mixing
I don't use sweetener most of the time and still some of my mixes are too sweet. Still learning how manage enough flavor to taste good to me without going overboard and ending up with a overly sweet mix. Pretty easy with fruit but more difficult for me with nuts and creams.
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