Damn you @Grant_Lee_Crilly!

@Brian - Hahahaha!!! I've experienced the exact same thing, I've started jotting weight

and various insults next to all recipes I find.

Allen_Johnson_67197

My wife is now looking at me funny as I am measuring items for recipes. She said I got you a good set of measuring cups for Christmas. I don't know what to say

dpietranczyk_49940

I've gotten into many arguments about it before. Some day people will see the light. I've been cooking by weight for a couple of years now. I haven't looked back

I converted all my go to recipes over to weight a week after I found @Chefsteps my son naw happily enjoys playing with my old measuring cups. I am so programmed now by weight that I know a cup of water like liquid is 220-225g it will become second nature, I just wish more recipes were weight based, I normally get them off my laptop and set it above where I am measuring and jot down weights if I have to convert volume->weight. If that time lapse doesn't sell you on the idea then nothing will.

That time lapse video was great. There should be a program with built in density for everything. With water and many liquids, it's not that big an issue to convert. But the density of items like peanut butter and honey is quite a bit different, so it's less straightforward. They are also pretty terrible things to actually try to measure out accurately by volume. Though they do taste good.

Shannon_Barnes_68642

I am liking the idea of measuring by weight, but for me it is admittedly more of a challenge; it adds time to the process because I haven't done it enough to guess at how much volume the weight should be, so I start small and work my way up. I know I'll adjust to it, but I can see how this would be a hard push for home cooks.

The second time you use a recipe and one bowl, tare, add, tare you are going to be giggling with satisfaction. It is so much quicker, you start relating to what goes in a recipe as well and more easily can figure out where things go wrong - I get a better relation on ratio with a weight based system than recipes what say -

3 yolks, 4 oz of this, a bucket and two shillings of this.

Allen_Johnson_67197

but this does pose a question on accuracy of scales. The scale I have only measures in whole grams and I have seen some recipes with 0.5g increments. I dont want to spend $200-$400 for a scale. Any recommendations?

Chris_Young_80640

@Allen - bottom of the syllabus on the course page has links to scales we recommend.

I think you are talking about two different things. Your scale that measures in grams may be very accurate, but lacks precision. Likewise, I have a scale that measures to the tenth of a gram, which is definitely more precise, though I question the accuracy to measure, say 700 g of flour. In the end, the answer is two scales.

I agree 100% with brian. I have the small scale that is recommended on the page @chris mentioned and I use that for the more precise measurements (hydrocolloids, brine ingredients, etc.) and then a larger scale (although it does go to one decimal place) that will go up to 10kg

I can only say that the scales endorsed are great, it also really got me started using pen and paper so I can jot down full weights, see how much I need pre-weigh out and have very efficient cleanup if things need to down at different times. - It is funny how slowing down some steps make you work faster.

I like a really small dry erase board for that purpose. I can stick it to the fridge and it's great for jotting down notes.

You don't have kids?

Nope not yet haha. My notes are safe from erasing for at least 4-5 years.

Jack_Mayer_85396

@Allen, the scales that @Chris refers to are NOT expensive, maybe $30 or so including the calibration weights (before shipping).

I use a 30 dollar oxo scale from bed bath and beyond for 95% of cooking and for 5% I use a precision reloading scale is got for 20 bucks of amazon. It goes to 1/100 of a gram. I use it for gastronomy, regular recipes get rounded off to nearest gram.

Shannon_Barnes_68642

I just ordered one of the scales on the equipment page (http://www.amazon.com/gp/product/B002SC3LLS/ref=oh_details_o00_s03_i00) because the scale I had purchased earlier can't increment grams. Which meant I could be off almost an entire gram and not know it. Which maybe isn't the end of the world, but if I'm going to be exacting, then I want to be exactly exacting.

I think I'm going to order some new scales too. I've got small one that I've been making do with, but I like the looks of that high capacity scale, and for $22 I know I'll get my use out of it. My current scale maxes out at about 1kg, and I max it out fairly regularly.

@shannon I highly suggest you order the 500g calibrating weight for that scale. I use that scale pretty much every other day and I love it. The calibrating weight is like another $10 but will save u a ton of hassle in the long run.

@Brian go for it! I recommend going with the one the chefsteps team links. I bought a similar scale but it has no buttons, only touch buttons and it's a freakin pain in the ass so go with the real tactile buttons.

Allen_Johnson_67197

As always you guys Rock!!

Yes and make sure it is spill friendly, I have been careful and I always seem to end up with some kind of liquid or greasy gooey smudges on the buttons no matter what happens.

On the if you ever hunt --- make sure you can cover a dish

Shannon_Barnes_68642

@Brendan, thank you, I will order one... I should have thought of that when I placed the initial order!

Ordered scales. Also calibration weights, sodium citrate, pectinase, saffron, and some more N2O chargers. I went through the Chefsteps link so hopefully you all get a kickback!

I love saffron, I need to make mussels in the sous vide with saffron butter sauce.

I wish I could eat mussels... I loved them but had a pizza in portugal that landed me in the hospital, haven't eaten them ever since.

Sounds like you found something to cook for this weeks challenge

Mebbe I should it has only been 25 years....