During my 20s, if the recipe said 3 ounces of sugar or
450 grams of flour, I automatically thought to myself, “I’m not making that.” I didn’t know how to measure 3 ounces or 450
grams because I didn’t have a food scale and I was too lazy to get one.
This went on for years until I moved to London, where the
Metric System was in full swing. If I
hoped to follow any recipe exactly, I had to invest in a scale. The only downside was that the scale took up
a lot of cupboard space. Digital models were not yet available, so I had to buy
what was out there.
My scale seems old-fashioned now, but it still works. And no batteries are needed. What a difference it made. I drag it out to measure all sorts of
ingredients. If I need to figure how many tomatoes make a
pound, I just keep adding
more to the scale until I reach the weight needed.
The interesting thing with the scale is that it impresses
people. They think I know what I’m doing
in the kitchen. Usually I do know,
although I make plenty of mistakes, even after writing four cookbooks. Dinner guests trust me, and that gives me the
chance to relax when I’m feeding them.
I tend to leave it out on the counter so people see it.
It was well worth the $10 investment.
For more recipes, order "Help! My Apartment Has a Kitchen!"
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