May 31, 2011
It’s always a good idea to keep track of your weight, whether you’re cooking or just…living. I must admit, the kitchen variety of scale gets a lot more use in my house than the bathroom kind. In fact, it seems like the more often I bust out my kitchen scale to make pasta or pastries, the other one finds itself pushed back beyond site in the linen closet. But believe me, if you are going to bake or make pasta (especially with any kind of regularity–you know, the kind that makes you want to bury the bathroom scale in the backyard), a good kitchen scale is an absolute must.
The one I chose years ago is made by Typhoon. It has gorgeous style, is functional, and over the years, has made its way into quite a few EDG photo shoots. That said, I’m now thinking about buying a digital one. Only because the other day a recipe I was making call for 7 3/8 ounces of something, which left me just a little verklempt trying to quickly read the analogue dial. Honestly, any accurate scale will do since the whole point of weighing is to get precise measurements for your ingredients. I’m telling you, if you haven’t tried doing pastries with a scale, you should. I was resistant at first; I thought it was an unnecessary tool and that a measuring cup or spoon was good enough. While that’s somewhat true, a measuring cup is “good enough,” weighing my ingredients has really taken my cooking to a whole new level.
Here are some recent recipes that have featured the kitchen scale:
