Cooking Class (or, why you need a kitchen scale)

Much of what we cook can be done intuitively, with a little practice. But when it comes to baking (or homebrewing, for that matter), precision really counts. Adding 16 grams of salt to a bread recipe instead of 8 (a difference you’d be unlikely to discern by hand) will kill it. So I rely on a trusty – and very dusty – Salter kitchen scale. It’s proven reliable, accurate and durable. I’ve had it for at least three years.

Salt is one key ingredient it’s very important to weigh. Different sizes of grains, measured by volume, will present radically different weights because the larger grains leave larger spaces between them. A cup of kosher salt thus weighs out at about 25% lighter than table salt. (see photos below)

When you’re talking about flour, the scale is even more critical. A lighty-scooped cup of flour can weigh up to 50% less than one you’ve packed in. Imagine what that means in your finished product. Weighing is key.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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