If you don't own a kitchen scale, you're not serious about cooking

[Anonymous No.16284963]

[Anonymous No.16284967]

That’s not what Adam Ragusea, world renown chef, thinks

[Anonymous No.16284974]

>>16284963
You mean baking, the WNBA of cooking, the only thing you'd ever need a scale for.

[Anonymous No.16284982]

Objectively correct. People who don’t minimize variables in order to learn and experiment more effectively are NPCs being carried by the ingredient weighing Chads of the world.

[Anonymous No.16284997]

I don't bake but it is nice to portion out things, like when I buy the 3 pound chubs of ground beef and want to freeze some.

[Anonymous No.16285016]

>>16284997
I once asked the meat guy from the supermarket for 2 kilos of ground beef, but I asked him to make 4 half a kilo bags. He did it, but he wasn't very pleased. I don't understand why. It's his job. I'd have no problem doing it if I had that job.

[Anonymous No.16285027]

>>16284963
That's nice, dear.

[Anonymous No.16285125]

>>16284963
the best chefs in the world just use their eyeball to judge things. they don't stick thermometers every place or use infrared beams, unless they're in a competition.

a kitchen scale is primarily for someone who is watching their diet and trying to figure out how much protein they are consuming. but you don't have to use it forever. overtime your brain will adapt to how much protein is in stuff by eyeballing it. a kitchen scale is a babys tool.

[Anonymous No.16285134]

>>16285016
because you're giving him more work to do and the grocery store told him to serve each customer one bag. he's doing you a favor and is mad because he technically doesn't have to serve your request at all.

[Anonymous No.16285138]

>>16285125
>the best chefs in the world just use their eyeball to judge things

[Anonymous No.16285146]

>>16285125
You are out of your mind if you think kitchen scales are not heavily used in the food industry.

Who in the sweet fuck is going to measure 25 cups of anything?

[Anonymous No.16285203]

>>16284963
>cups

[Anonymous No.16285212]

>>16285134
Dude's there to work though. He should get over it or find a job where you don't have to follow people's requests.

[Anonymous No.16285216]

>>16284963
Only for baking and brewing. There is very little in my repertoire that can't be eyeballed and touched up later.

[Anonymous No.16285219]

He's right, he's absolutely right. Anyone else who disagrees just doesn't know wtf they're talking about.

[Anonymous No.16285224]

>>16285125
If you're making a lot of something in several batches, and you're looking for consistency, they're great. For delicate desserts and really touchy breads, they're great... For portioning out marijuana, they're great... for everything else, volumetric measure, and experience should get you close enough for jazz music.

[Anonymous No.16285228]

>>16285138
Gordon ramsay just hates american food like greasy grilled cheeses and american deep dish pizzas.

>>16285146
>>16285224

if you're talking about catering jobs or fancy restaurants, sure, because they have a reputation to uphold. but i'm trying to say that when those chefs come home, they're not measuring shit for their family meals. a great hole in the restraunt with a grandma in the kitchen isn't measuring anything either.

[Anonymous No.16285235]

>>16285228
Don't chefs eat canned shit, microwave food and take-out at home?

[Anonymous No.16285252]

>>16285228
When grandma dies, they'll probably weigh out the dough for the bao - at least the first handful, and every tenth one until someone slowly dying in that tiny dim sum joint is as skilled as grandma.

I really only use mine for touchy pastries that I've fucked up in the past, and when I'm making a bunch of something like dimsum for a party where I want things to look and taste as consistently good as I can.
Also barley and hops, because I'm finally starting to make decent beer recipes by feel, and I'm fine tuning a few.

[Anonymous No.16285256]

>>16285224
Why bother though? Weighing is still easier than fucking around with leveling/packing and potentially adding extra measuring stuff to wash. Once you have the scale it's not like it costs you anything per use, and dump/tare/dump/tare is really quick and simple if you're mixing up a bunch of stuff.
I guess if you just never bake or want consistent/repeatable portions of anything, you can avoid it. But a scale is so cheap to begin with, why handicap yourself for such paltry savings? Obviously if you're not measuring at all then that's even faster but if you are then volumetric is usually worse

[Anonymous No.16285271]

>>16285256
For rice, I know that it's about 1:1 by volume, depending on the rice. For most doughs, I know that it's 1:3 by volume, depending on what I'm making the dough for. It doesn't have to be a measuring cup, I just find it easier to use something for water, and use the same vessel for flour, rice, pot barley, etc. It's easier than trying to pour it from the bag.

[Anonymous No.16285304]

>>16285235
They're human just like us so i don't doubt it. Also they have a wide range of tastes so they probably don't care how canned food and fast food tastes.

[Anonymous No.16285315]

You mean a weed scale.

[Anonymous No.16285318]

>>16284963
Nigga you measure your ingredients? Just go by taste/consistency.

[Anonymous No.16285320]

>>16285304
Some work themselves to death and just hit Taco Bell on the way home to their miserable, sleepless downtime. Some are a little easier on themselves, and enjoy the freedom of cooking off menu.

[Anonymous No.16285370]

>>16284963
only own a scale to track calories bucko

[Anonymous No.16285388]

>>16285370
how do you weigh a calorie?

[Anonymous No.16285393]

>>16284967
Based and heterogeneitypilled

[Anonymous No.16285396]

>>16284963
i measure my ingredients using units of time
>three seconds of olive oil
>a minute of water
>about a second of flour

[Anonymous No.16285470]

>>16285396
I prefer random measure.
- a champagne flute of eggs
- 0.000000000000000002 parsecs^3 of flour
- a baby's weight in ripe tomatoes
- a pope's hat of basil
- 3 Cuils of garlic.
- a prepubescent scrotum of olive oil
- a trout's liverful of salt
- a sparrow's fart of pepper
Mix eggs and flour, with roughly 1/10 of the trout's liver of salt, rest for the length of a depression shower. While that's resting, chop the tomatoes, murder the garlic, and aggressively slice the basil. Apply heat at 9 o'clock to the tomatoes and olive oil in an appropriately wide pan, hum a national anthem, mash tomatoes, add garlic, basil, a thumbscoop of salt, and the pepper. Reduce heat to 11 o'clock. Roll egg dough as thinly as an expired Visa, cut to the approximate width of a pinky-toe nail, and boil in a metric fuckton of water with 4/5 of the remaining salt at approximately 373K for one Limelight. Strain. Test sauce while pasta drips. If necessary, add remaining salt. Toss pasta with sauce. Serves a miniature Vatican.

[Anonymous No.16285485]

>>16285470

[Anonymous No.16285489]

>>16285485
You started it. Lube up.

[Anonymous No.16285495]

>>16284963
I've been using a shitty drugs scale as a kitchen scale for years, what actual scale should I buy to replace it.

[Anonymous No.16285502]

>>16285470
a hammock of cake

[Anonymous No.16285507]

>>16285502
with an Imperial aneurysm of lilac buttercream frosting.

[Anonymous No.16285514]

>>16284963
I hate this white cooking culture
Nigga im AZN, I can just judge this shit, I dont need to measure 8,3 grams of salt for my pad thai, I like my food to have SOVL

[Anonymous No.16285521]

>>16285489
no, someone else started it
but you decided to take it to that level
i was just sitting here when i noticed how much time you wasted typing that response

[Anonymous No.16285529]

>>16285495
What's wrong with it? Weight is weight.
I'm pretty sure my scale is for drugs or something because it's very precise but I actually like that because it's sensitive enough that I can even measure salt if I want to. Only downside is it has a weight limit but unless you're weighing potatoes or something it doesn't matter.

[Anonymous No.16285539]

>>16285521
It flowed pretty quickly to be honest. It feels like it might not be that inaccurate.

[Anonymous No.16285544]

>>16285495
look for:
easy interface (two buttons)
simple units (grams/kilo & pounds/ounces...nothing more than that)
USB rechargable
water resistant
heavy
looks good on the counter
probably costs moar than your willing to spend

i can't recommend anything that fits that description since i haven't found it yet but i have an espresso scale that fits all but one of those descriptors

[Anonymous No.16285552]

I own a kitchen scale and I'm not serious about cooking

[Anonymous No.16285555]

>>16285529
For one the weight limit is only a half a pound, I can't even weigh things in glass bowls because they max out the scale empty, and also it does this thing where it won't turn on until you've popped the batteries out and put them back in, when I say shitty I mean shitty.

[Anonymous No.16285558]

>>16285529
>It flowed pretty quickly to be honest
yeah and i bet you fucking love science too, faggot

[Anonymous No.16285567]

>>16285558
You probably cook boring food if you don't love science on some level. Chemicals and shit, son.

[Anonymous No.16285605]

>>16285514
We are mostly talking about baking here.

[Anonymous No.16286204]

>>16284963
That's so true the other day I had a chicken cacciatore where the cayenne was off by 2.4 grams so I set the place on fire after puking blood on my waitress.
5/10 b8 for making me respond.

[Anonymous No.16286623]

>>16286204
Pfff

[Anonymous No.16286632]

>>16284963
cooking is an art not a science!

[Anonymous No.16286633]

>>16284963
I thought everyone had those

[Anonymous No.16286853]

>>16285495
I also own a fine/drug scale. I bought it for spices and herbs. It can weight up to 1/2 kg. I don't really trust its second decimal place though, because the scale was dirt cheap. I still prefer it ober regular scales that only show grams but not tenths of gramms.

[Anonymous No.16286877]

>>16286632
Baking is a science, dressed up to look like art.

[Anonymous No.16287248]

>>16284963
lmao i dont measure that shit it just goes in

[Anonymous No.16287484]

>>16284963
Baking maybe, I don't think I ever use the scale when cooking.

[Anonymous No.16287834]

I own one of these and use it only to weight my ingredients

[Anonymous No.16287867]

>>16287248
this. no need to be so fucking OCD about exact measures. if you cook for yourself you're eating it anyway even if you fucked up. this is for pros in a mass production kitchen

[Anonymous No.16287903]

>>16284963
people get angry at me enough for using a measuring cup in cooking

"I just eyeball it"
t. average self diagnosed chef

>proceeds to undercook noodles/rice from lack of water
> uses way too much fucking oil
> makes a salt block out of a piece of meat
>refuses to use a timer and burns literally everything

[Anonymous No.16287922]

>>16287903
I always autistically follow recipes. Can't say I'm proud of that but at least I rarely make disasters

[Anonymous No.16287929]

You weigh, time and check temperature on everything.

The majority of you guys can't cook for shit and this is the reason why.

Cooking isn't about making something that tastes nice.

It's about being able to repeat a good result over and over again, while the quality of your produce changes constantly.

[Anonymous No.16287984]

>>16287929
When you make something enough times, you understand how to make it. I can accurately alter my hydration in my baking based upon how humid it feels, but unless it's just a slab of bread for myself (and even then), I will weigh things out. Most meals, on the other hand? Cooking by feel with consistent results - maybe a timer if I've got the oven, smoker, and three or four burners going.
I know that some people aren't cut out for professional cooking, but it's the fastest way I can think of to get your shit together - you start just feeling and knowing when you have enough of something, or when it's cooked at a level that's well past guesswork. I haven't had to do it for years, but I still check my work every now and then; I can still weigh out kilograms of 00 flour, semolina, and water by feel and sight to within a gram. It's been two years since I've HAD to, but I can cook burgers and steaks through ESP if I can get a good read or feel on the flattop, pan or grill - I can feel 400, 450, and 550 within 5 degrees.

Pressure and time... it's just pressure and time.

When you start out, or when you start slipping, it's good to check where you're at against a trustworthy reference (like a calibrated scale, timer, or thermometer), but once you're consistently nailing it, you can cut back on the checks.

[Anonymous No.16289560]

>>16285224
jazz fucking sucks though

[Anonymous No.16289583]

>>16289560
You just don't like spicy key signatures and harmony. There's nothing wrong with preferring Nickelback's Ranch dressing to Miles Davis' habanero salsa.

[Anonymous No.16289638]

>>16287929
OP here.

I'm not talking about weighing 60 grams or 2 ounces of onions when you're cooking a sauce. I'm mostly talking about baking and things like pickling/preserving/jams.