My Alexa turns on my TV and lights, it tells me the time and the date, it tells me how many grams a half teaspoon of fresh ginger should be.

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Can AI tell me how and when to hydrate?

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It really does feel like a repeat of smart speakers, only with chat bots.

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If you're thinking about asking the AI whether it's a good time to hydrate, the answer is yes.

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c/hydrohomies ?

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Are you sure the answer you're getting from AI about the weight of ginger is right? Before AI I would trust the answer from a smart speaker. Now I don't trust anything any AI produces that should be fact-based. (Turning on lights and TV I would trust because I can see the results myself.)

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Funnily enough, I've had more trouble using Gemini than the previous assistant for simple tasks like setting up a countdown. At least it leads faster, I guess.

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I'm sorry, as an AI, I don't have access to your thirst receptors. Please allow access to your brain chip to continue.

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A teaspoon is 5g right? So half would be 2.5g or does it depend on the item in question?

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It depends on the density of the ingredient, as well as the packing density, e.g. coarse vs. fine salt makes quite a difference.

Which is why it's silly to use volume in cooking which is why Americans are doing it.

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Thanks. This makes perfect sense and I agree I think recipes should use weight. I don’t know what a cup of flour is but I do know how to weight out 200g.

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Science sure, but cooking, just leave people alone. Success is evident in results and people can achieve good results with code and spoons. It's not a science. There's going to be more variation in whole ingredients like eggs, temperatures, etc, than a couple of grams here and there

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When you're baking bread you want 1% of flour weight salt, plus minus a bit. For a quite standard bread made with 500g flour that's 5g, being off by "a couple of grams" ranges from none at all to twice as much. With a cheap kitchen scale there's no issue landing at 4.5-5.5g which is adequate. It's the rest of the ingredients you can and should adjust as needed but I'm still going to measure out 300g of water because that's the low end of what I want to put in.

But that's not actually the main issue, the issue is convenience up to plain possibility: The thing I actually weigh the most often is tagliatelle, 166g, a third of a pack. Try measuring differently-sized nests of tagliatelle by volume, I dare you. Spaghetti you can eyeball, but not that stuff.

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I've cooked and baked all my life. I know all about the baker's ratio. I still measure the salt in my palm.
I will never weigh pasta. I don't imagine a world where that's that important to me

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My Alexa turns on my TV and lights, it tells me the time and the date, it tells me how many grams a half teaspoon of fresh ginger should be.