Go to the Article: Weight vs Volume—Speed
I have recently started weighing my coffee grounds, and am enjoying a much more consistent good cup o'joe.
- originally posted by Leslie
Leslie: Glad to hear it. What style of coffee do you like to make. How much coffee do you use relative to the weight of the water? We like about 70 g per liter for French press.
What brand / model of scale are you guys using / recommend?*Edit - I figured it out: Mettler Toledo JL6001 -- a bit pricey*
- originally posted by Guest
Although we do use the Mettler, here are some links to scales we've tried and can recommend that are far more affordable. We've tried to include some pros and cons with each choice. And if you do buy a scale, please try to buy through our links (even if you choose another scale). . https://www.chefsteps.com/projects/why-work-by-weight#/choosing-a-scale
I just don't understand how I can translate all my recipes with volume into weights! Nobody bothers to add grams or ounces to the recipes in most books. I would have to re-make all my own recipes this way and also it would discourage me from using other people's recipes. I also can visualize volume better than I can weight. All those things make me very reluctant to bother buying a scale when I will probably just pull out the spoons and cups anyways.
There is no arguing with numbers and they don't lie. I am converting more and more of our restaurant clients to scale there recipes. If your after consistency in your recipe work the scale preferably digital is your best choice. The only way you can convert your volumetric recipe is to weigh it as you go. Once you convert it create a spreed sheet to scale it up by percent of use. Manufacturers have been doing this for years its not new.
And a fourth reason scales are awesome, assuming you work in grams - it is drastically easier to scale recipes up or down. Quick: what is 5 times 3/4 cup (of flour)? Hmm, 15/4 so 3 and 3/4. So now I can use 3 full cup measures and 3 quarter cup measures, or use just the full cup measure and eyeball the last one to 3/4 height. Or, if the recipe simply called for 94 grams of flour in the first place: boom I need 470 grams. Done.
Are there instructions available on how to convert volume recipes into weight? Thanks so much for putting this site together! It's an exciting contribution for those of us who love food and cooking.
- originally posted by Susan Fox
Hi Susan, we don't yet have handy guides for common conversions of volume into mass. In practice, when we need to adapt a recipe, we'll measure everything in measuring cups and spoons, but make note of the weight for future work.
This was an amazing post. People have always been telling me to switch to scales, but I've been dragging my heels. Never before have I seen such a concise, effective argument for scale cooking. I'm sold.
Glad you enjoyed the video Sunny K. If you're looking for a scale now, here are some that we like: https://www.chefsteps.com/projects/why-work-by-weight#/choosing-a-scale
This is the fastest, more efficient and much better way for mise en place! No need for measuring cup, measuring spoon.
Did you weigh both afterwards to determine the accuracy difference as well?
Yes, see the next video: http://www.chefsteps.com/cours...
Try out the app Kitchen Pro (iPhone) for conversions. It's easy to use, way easier than reinventing the wheel.
efficiency...that's what it all comes down to. but really, which recipe tasted better?
Loved this video. As someone who cooks almost exclusively with Thermomix, which has built-in scales, I am a convert to using weights. (All Thermomix recipes use weights only.) The cleanup factor is HUGE. You could have added that into your equation for even more dramatic and still realistic difference ;-) Scales are more efficient, yes... and more scalable of course, but I think it's one of those things you can't fully appreciate until you try it yourself. I now convert all trad recipes to weights as I make them for the first time, it's not a problem. A nice surprise is that I've come to learn a whole lot more about what things weigh, relative to each other. If a recipe asks for 85 g. of butter I can now cut a chunk of the brick and nail it bang on, when checked against the scale -- same with onions etc. For some of us, seeing how accurately we can eyeball a required ingredient's weight is a fun game to play in the kitchen.
The link doesn't seem to be working...do u also have recommendations for commercial scales?
- originally posted by Kelly
I totally know that sensation of satisfaction when you can start to eye ball an ingredient to within a couple of grams.
It depends on the use and how much accuracy you want. If it's for gums, thickeners, and emulsifiers, you'll want accuracy to 0.01 gram, and it would be nice to have a capacity of at least 600 g. If it's for larger items, settle for 0.1g accuracy and at least 2 kg of capacity. AffordableScales.com is a good place to shop.
Volume of measuring equipment differs between countries too. Weight is a constant. Unless your flour gets damp.
Awesomesauce
I like it..but what if you added too much of an ingredient. You are screwed because you can’t get it out...especially if it is liquid.
Best practice is to weight the ingredients on their own before combining so you can add or subtract product if needed.
admittedly, it IS a 9 yr old link, maybe someone in the labyrinth of culinary scholars could update the shopping list? And how to get at it?
The more consistent one.
