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Kitchen Scale

ISUCyclones2015

ISUCyclones2015

Doesn't wipe standing up
Dec 19, 2010
13,801
9,121
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Chicago, IL
Does anyone use one? I got a new cookbook and every measurement is in weight instead of volume. The chef who wrote the book said it is critical for the success of the final product.

My only concern is that I would never use it outside of things for this cookbook. Has anyone switched to using scales exclusively?

Also, which one do you use? I was personally thinking of this one: http://www.amazon.com/gp/product/B0...&tag=majeslynxtech-20&linkId=WMBFOJTU4VWZIQID

Thanks!
 
ISUCyclones2015 said:
Does anyone use one? I got a new cookbook and every measurement is in weight instead of volume. The chef who wrote the book said it is critical for the success of the final product.

My only concern is that I would never use it outside of things for this cookbook. Has anyone switched to using scales exclusively?

Also, which one do you use? I was personally thinking of this one: http://www.amazon.com/gp/product/B0...&tag=majeslynxtech-20&linkId=WMBFOJTU4VWZIQID

Thanks!
Click to expand...


Are you a pothead Focker?
 
Just buy one of those cheap plastic ones. If you don't use it often, you won't worry about it. We might use ours five times a year, when a recipe calls for something by weight. Definitely not a drug dealer's scale!

You can also usually Google ingredients to convert weights to cups instead.
 
You can get a good food scale at kohls for about $30. My wife and I use it several times every day and I've had it for over 2 years now
 
I would get an Ozeri. Very few people switch to using it for all their dry measurements, but it's worth using if you are given weights or adjust a recipe you make a lot. Also I would never spend over $25 for one.
 
I've had a different one on my Amazon wish list but haven't gotten one yet. For that price it is cheap enough and looks small enough to easily put away when not in use. I was going to use it more for portion size, but could see me using it for baking as well.
 
CyArob said:
Who bakes by weight?
Click to expand...

Professional cooks/bakers, pretentious home cooks, and those with obsessive compulsive tendencies. I fall into some combination of the last two (I like to think mainly the third).

Results do end up being better but not so much so to make it worth the effort, unless you are doing it for a living.
 
HGPuck said:
Professional cooks/bakers, pretentious home cooks, and those with obsessive compulsive tendencies. I fall into some combination of the last two (I like to think mainly the third).

Results do end up being better but not so much so to make it worth the effort, unless you are doing it for a living.
Click to expand...

I've never baked bread and it is a bread cookbook. So I fall in line with the 3rd. I usually am pretty compulsive about recipes until I've done them a couple dozen times.
 
ISUCyclones2015 said:
I've never baked bread and it is a bread cookbook. So I fall in line with the 3rd. I usually am pretty compulsive about recipes until I've done them a couple dozen times.
Click to expand...

The other thing I'd say is for those that are somewhat compulsive about measurements, there doesn't end up much more effort in doing it by weight compared to volume.
 
Alton Brown swears by it, so I have started measuring by weight also. I picked up a small on from Target for around $20, it works really well.
 
I find measuring out flour, sugar, and water is easier by weight than by volume. In the end it is more accurate, but I guess I don't cook well enough to notice a difference.
 
My husband is diabetic so I'm always using a food scale. I have this one. Got it on Amazon $8 cheaper than the same one at Wal-mart
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