Paul,

Regarding your comment of March 26th @ 8:27 a.m.

‘’I must disagree with your recommendation that the electronic kitchen scale is suitable for use in the kitchen. No weighing scale of any sort is suitable for use in the kitchen. You have already listed the deficiencies of the spring kitchen scale and the balance kitchen scale, so I won’t go over them again, except for one point. You said that the electronic kitchen scale was almost as fast as common fluid measure, and much faster than the spring kitchen scale and balance kitchen scale. You are wrong. No electronic kitchen scale is suitable for use unless it has been switched on for at least 30’, making it by far the slowest of all the alternatives that you mentioned. Furthermore, the electronic kitchen scale is far more sensitive to heat and humidity than either the spring kitchen scale or balance kitchen scale. And the kitchen has more heat and humidity than any other room in the house. Cooks should use common fluid measure in the kitchen, and if they have to weigh food, they should plan 30’ ahead, plan to do it in a room other than the kitchen, and do it on an electronic kitchen scale. If a cook must weigh in the kitchen, they should weigh on either a spring kitchen scale or balance kitchen scale, which has been properly maintained and cleaned, on a perfectly level surface that is free of drafts. That’s pretty much impossible, so cooks should just stick to common fluid measure anyway, and avoid any weighing.’’

Paul, I know we should all save electricity, but is there any objection to just leaving the low consumption electronic kitchen scale permanently on?

Info @

http://www.weights-and-measures.com

And topics:

old Avoirdupois Weight
Common Fluid Measure & Common Dry Measure

This is nonsense. I have a small electronic scale that operates on a 9 V battery. It is designed to be switched, used, switch off to save the battery. It performs fine.

I don't think that XCOLE has ever done any cooking. In my experience (and my wife has trained as a Cordon Bleau cook), cooks can usualy tolerate a 5% variation with no problem. Kitchen scales of all descriptions happily measure to within 1% with only moderate maintenance.

re (xcole): "No weighing scale of any sort is suitable for use in the kitchen"

REPLY: This will surely make it to the 'top ten' of priceless gems from these boards. It's my 'No.1', anyway

Mine's next to the bathroom.

It's all digital and everything.

It'll even work out your real BMI based upon a few factors.

On occasion I weigh more before entering said room than after.

<<REPLY: This will surely make it to the 'top ten' of priceless gems from these boards. It's my 'No.1', anyway>>

But XCOLE has brought a subject on which pro-metric and pro-imperial can agree. Regardless of which weight set is used, balance beam scale work fine in the kitchen. We could probably even agree that if both sets of weights are available, one should use the set called for in the recipe rather than converting.

re (JohnS-MI): "We could probably even agree that if both sets of weights are available, one should use the set called for in the recipe rather than converting..."

REPLY: ***IF***