Go to the Article: What You’ll Need—Scale
This page seems to be missing the "next" and "previous" buttons.
Michael: Thanks for the heads up, this is a bug and we're working on squashing it now.
Hi Michael. I'm a developer here at Chefsteps, thank you for letting us know about this bug! We're working on fixing this bug now.
"helpful tools" link is broken.
omg
Very important tool, change a little bit of weight will change the taste
The arguments for scaling by weight are persuasive. However, how do I convert my grandmother's recipes from volume to weight? She passed on years ago. I cannot weigh her measurements with her equipment. Furthermore, 98.1% of the recipes on the web, and in books, are by volume, not weight. Does a standardized conversion table exist for hundreds of common ingredients? I'd pay for a comprehensive conversion table that I can rely upon. Can I simply use the net weight from the package and divide by some volume unit? Seems unreliable.
If you can, you could try putting the source container on the scale, tare it and then see the negative measure of what you remove for those recipes (should work even if you are pouring from the container - just set to zero, pour some out - and then find out how much mass was removed. Not sure if this will solve your particular issue or not...)
I'm new to this discussion, I found this web site and thought it might be helpful to those wanting to convert old recipe ingredients from volume to weight. Perhaps someone can check it out to confirm. http://www.convert-me.com/en/convert/cooking/
5 years and you still havent fixed the link ???? please remind me what I paid for.
Hi you have a dead link at this section "Our recommendations for digital scales can be found in the helpful tools section of our website."
