Kitchen Scale

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

American cooks don’t rely on kitchen scales, but every kitchen should have one. Even if we don’t routinely weigh our dry ingredients, there are still many times when a scale comes in handy. I use it to measure portions of yeast dough for uniformly sized baked goods, and to weigh pastry dough for recipes that call for dividing it into equal amounts. It’s indispensable to doublecheck the weight of produce and is the best way to measure nuts and chocolate.
Digital electronic scales are more accurate than those with spring mechanisms, and weighted scales are too complicated to use. Because working with European bakers has forced me to master the metric system (the decimal-based system is just easier to work with), I prefer scales that easily switch back and forth between metric and ounce measurements. Automatic switch-offs and large measuring baskets are other plusses.

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