Lots of us have them. (Well, basic scales which weigh a tenth of a gram.) They’re useful when weighing compressible dry ingredients like flour and brown sugar, and viscous wet ingredients like molasses and corn syrup. They’re also helpful when you’re multiplying a recipe by a factor that doesn’t result in useful units; it’s annoying to figure out how to measure out fractional cups that involve teaspoons.
They also help with portion control if you’re watching calories.
I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….
I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.
I have one like that that goes up to 400g I think. I tried using it for measuring my creatine powder once but it wasn’t sensitive enough. Trying to cook with it seems like it would be a pain in the ass unless I was making huge batches of stuff.
I have a pretty good scale, but it doesn’t register below 2.5g. You either need a different kind of scale for that sort of thing, or spend a lot of money on a lab-grade scale that can do both light and (relatively) heavy.
It can do tenths of grams. That seems pretty good to me. Just seems like it’s more trouble than it’s worth to do small amounts like that by weight anyway.
OP is probably from Western Europe, where a kitchen scale is common. Ain’t nobody in the US got a fancy kitchen scale.
The solution to their problem is use mL for volume.
Lots of us have them. (Well, basic scales which weigh a tenth of a gram.) They’re useful when weighing compressible dry ingredients like flour and brown sugar, and viscous wet ingredients like molasses and corn syrup. They’re also helpful when you’re multiplying a recipe by a factor that doesn’t result in useful units; it’s annoying to figure out how to measure out fractional cups that involve teaspoons.
They also help with portion control if you’re watching calories.
I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….
I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.
“coffee scales” are good for gram scale quantities
https://a.co/d/ehGTxCG
I use this one, it’s affordable and it does a good job.
That is so cool!
I have one like that that goes up to 400g I think. I tried using it for measuring my creatine powder once but it wasn’t sensitive enough. Trying to cook with it seems like it would be a pain in the ass unless I was making huge batches of stuff.
Sounds to me like you just have a bad scale?
I have a pretty good scale, but it doesn’t register below 2.5g. You either need a different kind of scale for that sort of thing, or spend a lot of money on a lab-grade scale that can do both light and (relatively) heavy.
It can do tenths of grams. That seems pretty good to me. Just seems like it’s more trouble than it’s worth to do small amounts like that by weight anyway.
Technically oils and milk are lighter per volume than water so the mL to g conversion doesn’t really work. mL only equals g of water, specifically.
I wasn’t thinking about conversations, only picking a standard. A mL is a mL no matter where you are in the word.
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