cayenne
Sgt. Pepper
Mar 10, 2010, 9:35 AM
Post #6 of 7
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Re: [purplevegan] Kitchen scales
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I'm interested in the zero-ing function (do they all have that nowadays?).
My primary reason for wanting a scale is that sifting flour is a royal pain for me, and I would bake more if I could just weigh the flour instead of sifting it first and measuring its volume.
You're supposed to sift flour before putting it in your cup measure? I just bung mine in and hope for the best.
I don't actually sift mine, I just fluff it up in the container with a fork. Then I use a spoon to add it to the measuring cup, rather than use the measuring cup as a scoop, which has a tendency to pack down the flour. What you are trying to avoid is compacting the flour, which results in adding more flour than the recipe writer intended. When someone complains that their cakes and muffins are heavy and dry, this is nearly always the problem.
Weighing is a lot more accurate, but you have to convert recipes if they were written for a U.S. audience. Some recipe writers here are starting to use weights, followed by approximate volume, but it's still not common. I wish we wrote recipes like the rest of the world! Metric would be nice, too.
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