In another post j biesinger wrote:
"It'll change the way you cook. I'm converting my recipes into metric weights and it make things faster, more efficient, and easier to scale up and down.
When I used to make a batch of my sauce, I'd finish with a pile of dirty measuring spoons, measureing cups, spatulas and what not. Now I use one bowl on the scale and dump everything into it."
I've been wanting to do this for some time now, but never really had enough confidence in my scale to accurately measure very small weights (how much does 1/8 tsp. of garlic powder really weigh?). My scale is a Soehnle triple 8052, which I thought was a fairly decent one when I got it, but now have doubts. I just went to the kitchen, set the scale to grams, zeroed it and poured about 1/4 tsp of salt on the glass. It still read zero grams.
So, Jeff or anyone, what kind of scale does one need to accurately measure to tenths or even hundredths of a gram? Is it possible to "scale" recipes to this level without spending a small fortune?
Thanks,
JimT
"It'll change the way you cook. I'm converting my recipes into metric weights and it make things faster, more efficient, and easier to scale up and down.
When I used to make a batch of my sauce, I'd finish with a pile of dirty measuring spoons, measureing cups, spatulas and what not. Now I use one bowl on the scale and dump everything into it."
I've been wanting to do this for some time now, but never really had enough confidence in my scale to accurately measure very small weights (how much does 1/8 tsp. of garlic powder really weigh?). My scale is a Soehnle triple 8052, which I thought was a fairly decent one when I got it, but now have doubts. I just went to the kitchen, set the scale to grams, zeroed it and poured about 1/4 tsp of salt on the glass. It still read zero grams.
So, Jeff or anyone, what kind of scale does one need to accurately measure to tenths or even hundredths of a gram? Is it possible to "scale" recipes to this level without spending a small fortune?
Thanks,
JimT