The Kitchen Scale is considered standard equipment in the U.S. however, the kitchen scale can be found mainly in the homes of those who are serious about dieting or are very avid about pastry and baking. Because of this, European recipes generally specify measurement of dry ingredients in weight (ex. 250 grams of sugar) rather than in volume such as the U.S. cup.
Asking the question, "Does it make a difference?", the answer is yes. Measuring by weight rather than volume is more accurate and provides for increased consistency from batch to batch. The truth is that once you become used to using the kitchen scale you'll find it easier than measuring by volume.
12 OUNCES EQUALS
Variances in volume measures result from the grain of the ingredients to how tightly it is packed into the unit of volume measure. When you're measuring in weight, the result is the same regardless of how the dry ingredient is ground. The amount of flour for instance, that can fit into a cup can vary by as much as 25% depending on how it's ground and how much air space is worked into the mix. This could very well be the difference in taste and texture of cookies from one batch to the next. Measuring by weight provides for better consistency in recipe results from one baker to another. The same exact recipe used by two people may have two very different outcomes. We've all heard from someone that they've followed the recipe exactly and yet it wasn't the same. Again, the kitchen scale will eliminate any variables in ingredient content from batch to batch regardless of the preparer.
When dealing with ingredients that are cut or chopped, the differences can be even greater. For example, a cup of chopped green peppers can mean two very different things to two people. How big or small are the pieces? How tightly are they packed into the cup? These loosely interpreted instructions can make or break a recipe's result. If the recipe calls for 150 grams of chopped green peppers, then that's an exact amount going into the mix no matter how finely they are chopped.
Recipe ingredients by weight also allow for easier shopping of what you need. If the recipe calls for "two medium or one large onion," how do you know what qualifies an onion's size as medium or large?
A recipe with ingredients measured in weight eliminates the guess work and allows for easier shopping. You'll buy what you need by weighing out produce or referring to package weights.
If weighing ingredients is a superior method to measuring by volume than why isn't it done universally? The answer is circular in reasoning. Most Americans don't have kitchen scales therefore American recipes and cookbooks don't use scaled measurements. Americans don't largely use kitchen scales because the recipes and cookbooks they use don't utilize weighed portions of ingredients.
Can the conventional American cycle be broken? For this to happen there needs to be a mentality change in American cooking culture. There are interest groups trying to do just that. Truth be told, the culinary world would be better off if everyone prescribed to the weighing of ingredients. The main benefit would be consistency from recipe to recipe and person to person.
We are proponents of the change for this very reason. We strongly recommend that everyone who cooks, bakes and prepares food own a kitchen scale. To further that cause, we ask that anyone who writes, creates or edits recipes utilize weigh portions of ingredients whether they be in standard or metric form.
There are three basic types of kitchen scales available today: balance scales, spring scales and digital scales. Balance scales have been in use the longest and are very accurate however they're typically not the easiest to use. Spring Scales are very simple to use but are the least accurate. Digital scales combine simplicity and extreme accuracy making for the optimal choice. When choosing a scale, the first thought should be "How much scale do I really need?" Kitchen scales mostly have a maximum weight capacity ranging from two to twenty pounds. Depending on how big the usual meal or bake batch is for you will be your answer. If you regularly prepare food for 2-4 people then a small capacity scale is just fine. If the number is between 8-12 then you'll want a higher capacity scale. Regardless of the number, there's a scale for you available.
A Spring scale utilizes a calibrated spring that stretches as weight is put on it. A needle attached to the spring moves accordingly pointing to a number indicative of its weight. Some spring scales allow for the indicator needle to be adjusted so that the scale can be "zeroed" out. For instance, an empty bowl or container placed on the scale can be set to "zero" so that the scale measures only the ingredients. This process is known as "taring" the scale and makes for easy measuring because you don't need to empty the ingredients from the bowl. Simply tare the scale to zero again.
The two basic types of spring scales are stand up and low profile. The low profile type is normally more convenient to use because you can rotate the base of the dial to tare the scale.
Balance scales determine weight by comparing to known weight standards. There are basic types of balance scales and a hybrid type that combines the two.
A straight balance scale is the type that symbolizes the U.S. Justice System (blindfolded woman holding a scale). Very simplistic, one side holds whatever is to be weighed and the other holds the know units of weight. When the scale is perfectly horizontal the unknown weight equals the amount of known weight on the other side. Although this type of scale is very accurate, it is not practical for kitchen use.
The sliding balance scale uses a single known weight that moves back and forth on a calibrated side. This type is very much like those found at a doctor's office. Though not quite as accurate as the straight balance scale, it is far more convenient to use.
The hybrid scale combines individual weights along with a sliding weight. One drawback of balance scales is the mechanical pivot point. It's critical that the pivot point be as frictionless as possible. The greater the friction, the less accurate the scale will be. Keeping these scales clean is crucial to their accuracy.
Digital scales are the most modern type and have become an affordable option. They operate by passing a small electrical current through pressure sensitive material. A sensor monitors the flow of current and digitally converts it to weight displayed on a small screen.
Easy to use and extremely accurate, most digital scales are small in size and can be tared with the touch of a button. Newer versions have features including timers and databases that determine fat and calorie content of given foods. Digital scales have dropped in price drastically and can be purchased for as little as .00.
How do you know which scale is best for you? For most people, a digital kitchen scale is the answer. Because digital scales are now much more affordable, they are the most practical, convenient and accurate. For a tighter budget, a plastic spring type scale can be bought for about .00 though accuracy and durability aren't the best.
Durability, appearance and special features are the three main characteristics of digital scales that separate one from another. Digital scales are, for the most part, equally accurate from one to another. There are some digital scales that are more precise than others in that they may be able to measure in smaller increments, however overall accuracy is very consistent.
The construction and materials used will determine a digital scales durability. Stainless steel proves to be the most durable material as it is strong and easy to clean. Some scales utilize glass surfaces which are also easy to clean but more susceptible to breakage. Plastic scales are the least durable and generally found in the lower end spring scale category.
Another factor determining the life span of digital scale is type of buttons utilized. Every digital scale has at least a button for taring. The best type of button is the flat surface, sealed button. This will keep dust, dirt, food particles and moisture from entering the scales interior.
The appeal of a scale's appearance is personal preference. Some like the simplistic commercial look for an all stainless steel scale while others may find a sleek euro-style design desirable. Some of the higher end designer digital scales look like kitchen art as opposed to small appliances. Whatever your taste may be for design, make sure you're completely comfortable with the scale's appearance and storage space requirements. A scale will likely be used more frequently if it's rapidly accessible on your counter-top.
Some digital scales offer additional features such as clocks, timers and calorie counters. Again, these features are bells and whistles which will drive the price higher, but ultimately have no impact on the scales real purpose which is to provide accurate weightings. We like the most simple design that gets the job done time after time.
Once you've evaluated your personal needs and decide on a scale that fits your lifestyle and personality, its time to put it to work. The most important thing to remember when using a kitchen scale is to properly tare it with each measurement. Proper taring will ensure that each ingredient is weighed out to exact recipe specification.
Each ingredient can be accurately weighed by first taring the scale with an empty bowl. Digital scales are the easiest to tare - simply push a button. Spring scales require a knob or dial to be turned and balance scales need weight added or slid over to zero the scale. When the scale is tared and reading zero, ingredients are added until the desired weight is reached. With a little practice, you'll be able to quickly reach the desired amount.
For recipes that call for teaspoons and tablespoons, it is recommended that you stick with those measurements. This is because most scales operate in 5 gram increments and anything weighing less than 5 grams will not be accurate. There are digital scales available that will operate in 1 or 2 gram increments which makes this less of a problem.
When adding salt or yeast to a recipe by volume keep in mind that these are variances from one type to another. For example, sea salt or kosher salt occupies twice the volume of table salt. Since salt is a matter of taste, it is up to the individual's preference rather than exact amounts. Yeast can be a problem because it will effect the level of rise in a recipe. However, most recipes calling for yeast will require amounts that are scale-able so you can typically get the correct amount.
Once you've become acclimated to weighing ingredients, you'll be able to use one bowl for various ingredients. Simply re-tare the scale after each ingredient is added to weigh out the next.
If you're using metric units you can also weigh water because 1 ml of water weighs 1 gram. This holds true for water but not necessarily for other liquids because of density differences. This unfortunately doesn't hold true with U.S. standard units. One fluid ounce of water actually weighs 1.0425 ounces. We recommend sticking with the metric system because of this.
There are sites on the web that you can refer to for converting your volume measure (cups) recipes to weight based measurements. You can also create your own conversion chart by making notes as you prepare recipes. Simply weigh the ingredients from your usual cup measures and record each ingredients weight. For instance if a recipe calls for 1 cup of flour, pack the flour as you normally would into the cup and then weigh it. Now you've got it recorded for future use. This is known as "converting on the fly."
Another method known as the "difference method" is a fantastic way to determine precise amounts of ingredients that typically known to only one person. Your aunt's famous cookies are baked by her own knowledge of each ingredient and its amount. She prepares them the same way, every time without consulting a written recipe. To determine how much of each ingredient is actually used, weigh the container of each one before it goes into the bowl then weigh the container after the ingredient is removed. The difference between the two is the actual weight of the ingredient used.
The weighing of ingredients in recipes may take some getting used to, but you'll find that once you're comfortable with this method it's actually easier. You'll also find that the finished results of each recipe are far more consistent from batch to batch. We hope that you'll give this approach to following recipes a try and have some fun doing it. The key to success in this approach is find a scale that suits your kitchen needs, decor preferences and one that is easy for you to operate. With a variety of scales to choose from, we know that there is a scale out there for you.
Use a Kitchen Scale 12 OUNCES EQUALS
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