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Kitchen Scales for the Savvy Cook

Measuring by weight rather than by volume can make you a better baker

Fine Cooking Issue 17
Photos: Susan Kahn
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Many cooks just won’t use a kitchen scale, perhaps because most cooks learned to bake using measuring cups and spoons. Could it be that the scale reminds us of the science lab and not the kitchen? Maybe that’s not such a bad thing. Bakers need the accuracy and efficiency of the laboratory. Weighing allows bakers to measure precisely, right into the mixing bowl. Cleanup is easier, too. All that remains is deciding which kind of scale to buy: spring or electronic.


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