get weighed

March 4th, 2011


Don’t panic – I’m speaking to your ingredients…..

Many years ago I learned how to weigh my ingredients when baking, versus using measuring cups. It was a game-changer for me and I’ve never looked back.

Weighing ingredients saves time, utensils and clean-up. It is also more precise and consistent – particularly important when baking. In time you’ll automatically know that 1 cup of sugar = 200 grams or 1 cup of cake flour (before and after you sift it)  = 100 grams – each and every time. Although I’ve always thoroughly enjoyed baking, this technique has made the process even more pleasurable.

A growing number of books and web sites now include both types of measurements, but for the most part you’ll find that you need to do the conversions yourself. This is easy to do. Turn on your scale, place your bowl on it and reset it to zero. Measure your ingredient and pour it into the bowl;  note the weight (in grams or ounces) for future reference.

What kind of scale do you need? Like every other kitchen gadget, scales come in a wide range of price points and options. The 2 most important features for me are a digital display and measurements in both ounce and grams. I have this scale:

kitchen scale

and love it – in addition to the aforementioned functions it has a backlight and a pull-out display (both great if you’re using a large bowl that casts a shadow or covers the scale completely).  It cleans up easily and is moderately priced too.

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