To take your baking to the next level, you need to invest in a kitchen scale. This humble and inexpensive device, not only increases measurement accuracy but will also increase the speed at which you work in the kitchen (leaving more time to enjoy your baked goods with your loved ones). I’m sure I sound like a salesperson but I recall thinking to myself that it was an unnecessary item to own and proceeded to spend time converting from grams to cups. In a time-scare world, this is equal to watching grass grow. Don’t do it! For some reason, North Americans predominately rely on measuring cups in our kitchen. Perhaps this is by tradition, our grandmother’s recipes were based on feel gained through repetition (I admit that I still use my measuring cups when I’m making my passed-down family recipes such as pancakes, tea biscuits and shortbread).
I purchased my first and only scale many years ago at John Lewis. It hasn’t failed me and I use it all the time. There is no specific brand that I can recommend for but when purchasing a scale make sure that it is flat. A bowl is unnecessary as you’ll likely find it cumbersome to clean when measuring different ingredients and difficult to store. Also, a flat surface makes it easier to wipe clean.
Once you purchase your scale, take some time to figure out how to use it before delving into your baking project. Install the batteries and buy some spare batteries so that it doesn’t conk out on you midway through measuring. Get to know how to switch between weights and how to use the tare function. Be sure you know how to turn it off if it doesn’t have an automatic shutdown feature. Finally, ensure that your scale is working properly by testing it with a known weight measurement, for example, most large eggs without the shell are approximately 50 grams. If your scale is measuring 500, then you know something is wrong and should replace the faulty scale.
Overall, a scale will allow you to expand your repertoire and aid in perfecting your Génoise cake!
Happy baking folks!