I’m tired of guessing which country the author is from when they use cup measurement and how densely they put flour in it.

  • panicnow@lemmy.world
    link
    fedilink
    English
    arrow-up
    2
    arrow-down
    2
    ·
    13 days ago

    I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….

    I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.

    • lightnsfw@reddthat.com
      link
      fedilink
      English
      arrow-up
      2
      arrow-down
      1
      ·
      13 days ago

      I have one like that that goes up to 400g I think. I tried using it for measuring my creatine powder once but it wasn’t sensitive enough. Trying to cook with it seems like it would be a pain in the ass unless I was making huge batches of stuff.

        • lightnsfw@reddthat.com
          link
          fedilink
          English
          arrow-up
          1
          ·
          12 days ago

          It can do tenths of grams. That seems pretty good to me. Just seems like it’s more trouble than it’s worth to do small amounts like that by weight anyway.

        • frezik@midwest.social
          link
          fedilink
          English
          arrow-up
          1
          ·
          edit-2
          12 days ago

          I have a pretty good scale, but it doesn’t register below 2.5g. You either need a different kind of scale for that sort of thing, or spend a lot of money on a lab-grade scale that can do both light and (relatively) heavy.