RPCookin
Executive Chef
Yep.... love my Salter digital. Does all of that. When adding several dry ingredients to mix, you can zero it after each addition, saving a lot of time.
I Miss My Scale
- Thread starter Andy M.
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Yep.... love my Salter digital. Does all of that. When adding several dry ingredients to mix, you can zero it after each addition, saving a lot of time.
OP
OP
Andy M.
Certified Pretend Chef
Thanks, BT. That's a very informative link. SO's car remote takes three each while my scale takes two. Now I understand what the difference is - my scale battery won't fit in her remote.
buckytom
Chef Extraordinaire
in a pinch, i've soldered/wired a few batteries together that wouldn't fit the casing to make the required joltage to make something run.
it's usually the voltage (1.5 volts per cell) that determines how many is required.
unless you need to start a fire, lol.
it's usually the voltage (1.5 volts per cell) that determines how many is required.
unless you need to start a fire, lol.
bakechef
Executive Chef
I'd be lost without mine too. I also use it to weigh pasta before cooking. If I just eyeball it, I'll cook too much, and in turn eat too much. I would always take out what looked right, then second guess myself and add more, 
It's so much easier to have recipes in grams, I can do that math in my head with less mistakes, I'm not great at math...
It's so much easier to have recipes in grams, I can do that math in my head with less mistakes, I'm not great at math...
HomeCook58
Assistant Cook
I am an oldtimer... they call me Senior Citizen.. All of you cooks out there.. You must have a computer in your house, prob in your kitchen to store all those fine recipes. Hint: Google your question. How many grams in an ounce? or something similar. Be surprised what you will get.
BTW... I printed the table of cross-measurements and posted it in my kitchen cabinet. DUH!!!!
Use measuring spoons to measure... they have equivalency tables for most common things. My 2 cents...
BTW... I printed the table of cross-measurements and posted it in my kitchen cabinet. DUH!!!!
Use measuring spoons to measure... they have equivalency tables for most common things. My 2 cents...
It's not the problem of knowing the weight or conversion, it's a problem of lack of battery power to weigh out the grams accurately...some of us are just a bit picky about it...guessing just won't do.
Ohaus Triple Beam Balance - toploading, magnetic damping | Edmund Scientific
Ohaus Triple Beam Balance - toploading, magnetic damping | Edmund Scientific
CWS4322
Chef Extraordinaire
Living in Canada, our measuring spoons and cups have metric and Imperial measures. However, for accuracy re: bread, etc., I like a scale and I like to measure the ingredients in metric equivalents.
Living in the US most of our measuring cups have metric and Imperial measures.
The down side is the Imperial measure is on the wrong side.
I use a scale for anything I have a weight conversion factor for, especially if I think it matters (flour is a great example)
OP
OP
Andy M.
Certified Pretend Chef
Seeing this thread pop up again reminded me I never reported back on my purchase.
I ordered the OXO 11 pound capacity scale. Food Scale with Pull-Out Display
My initial impression is that it's just what I need. It takes AAA batteries so replacements should be cheaper. The pull-out display feature is nice, as is the lighted display. Nice big, easy to read numbers. The display also shows how close you are to its 11 pound capacity for those times when you are using the 'zero' button a lot.
I ordered the OXO 11 pound capacity scale. Food Scale with Pull-Out Display
My initial impression is that it's just what I need. It takes AAA batteries so replacements should be cheaper. The pull-out display feature is nice, as is the lighted display. Nice big, easy to read numbers. The display also shows how close you are to its 11 pound capacity for those times when you are using the 'zero' button a lot.
I love my tare function. If I add in the food code of the item I am weighing, it will also give me a nutrition breakdown...
CWS4322
Chef Extraordinaire
You must be buying the ones for lefties! Being a lefty, I don't have that problem!
Addie
Chef Extraordinaire
Professional chefs will always tell you to weigh your ingredients. It is a more accurate means of obtaining a more pleasurable and pleasing product in the end.
bakechef
Executive Chef
Since I started baking by weight a few years ago, there is no more, "it came out better last time". It also feeds my ocd-like personality.
GotGarlic
Chef Extraordinaire
I bought the 5-pound model and I really like it.
Addie
Chef Extraordinaire
I think a scale is as necessary as your cake pans and muffing tins. I can't imagine not having one in the kitchen. I even weigh packages on mine. Saves a trip to the post office. Can leave it for the mailman to pick up. Postage applied.
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