If you've been looking through my recipes, you may have noticed that I use weight measurements. I know most people in the US use volumetric measurements like cups and tablespoons, but using a scale is better AND easier. Here's why:
The Importance of Precision
A recipe is like a formula for scientists or sheet music for musicians; it shows you how to recreate a dish as the person who made the recipe intended. The success or failure of the recreation hinges primarily on how precisely you can replicate the steps the recipe creator took to make their dish. The more precise the recipe, the less guesswork you have to do and the better the chances for success.
When it comes to precision, there is no better way to measure ingredients than to use a scale. If you don't believe me, have a look at the photos below. Both photos show 1 cup of flour, but they were filled by different people, resulting in a huge difference in the amount of flour each cup contains.
5 Reasons to Use a Scale
- Precision - Weight measurements are more precise because they are not affected by factors like ingredient compression. For example, 20 grams of parsley will always contain the same amount, whereas ¼ cup of parsley will depend on how tightly you pack the cup. By using a scale, you can be confident that you're using the correct amount of each ingredient for your recipe.
- Convenience - Weighing ingredients directly into a mixing bowl or container simplifies the cooking process and reduces the number of utensils and tools you use. This makes your kitchen workflow more efficient and reduces the time washing cups and spoons after cooking.
- Consistency - Using a scale ensures that your results are consistent every time you make a recipe. This precision gives you the confidence that your dish will turn out as intended, making it easier to recreate your favorite recipes or experiment with new ones.
- No guesswork - Different types of the same ingredient can vary in density or size, making volumetric measurements unreliable. If a recipe calls for 1 tomato, which one do you use? By weighing ingredients, you eliminate the guesswork, regardless of the ingredient type or brand.
- Easy conversions - When scaling a recipe up or down, it's much easier to calculate ingredient quantities using weight measurements. Cups and spoons only give you increments in quarters, but a scale lets you make precise adjustments, making it simpler to create a larger batch or reduce the recipe to fit your needs.
Digital kitchen scales are small, easy to use, and can be found for less than $15 online they'll give you consistent, precise measurements that will help you achieve the best possible results in your kitchen.
The weight scale is invaluable for me. It ensures I cook the recommended portion for each person.Thus, there are no unintended leftovers (food waste) and no one overeats (leading to weight gain).
Hi Phyllis that's another great reason to use a scale. Thank you for sharing!
Love the addition of guides such as this one on using a scale
Thanks for letting me know Sharron, I'll try to keep them coming!
Using a kitchen scale is a must for exactly the five reasons you state. I started using one years ago to calculate and track nutritional information. It's such a habit that I even take a scale with us on vacation for when we cook meals at our rental.
Thanks for sharing MsMora, that's another very good reason to use a scale!
Hey Mark...this website is better than before. I use your recipes (especially the Teriyaki ones) in my repertoires. . Please add Air frying too. I tried it with your teriyaki dishes and it is easy and more convenient too. Airfrying is very popular here in the US. Almost everyone has one or two. (I have two..)
Hi Izzie, thanks for the feedback, I'm glad to hear you like the new site!
As for airfryers, I know it's kind of a thing in the US right (kinda like InstantPots were a few years ago), but I try and make my recipes the best way possible. Airfryers have their perks, but in my experience with them, there are tradeoffs. Some of my recipes can be adapted for air fryers and I'll usually try and leave suggestions in the headnotes when it can be made that way.