I never understand when people say they can’t cook. If you can follow a recipe, you can cook. Although not every recipe yields great results. One problem is accuracy. In creating recipes for clients I generally measure and weigh ingredients. Weighing is always more accurate. So it makes sense that when following recipes with weights, that readers should use weights too.
Of course not all recipes are written with weights, but that's changing. Some prominent cookbook authors, especially bakers, are using weights in their recipes and in particular the metric system. I talked to once such baker and cookbook author, Alice Medrich. She collects James Beard awards for practically every book she writes and approaches recipe testing much like a scientist. Her latest books are Flavor Flours and Seriously Bittersweet, Here’s what she had to say about using scales.
2. Why grams versus ounces?
If you make small changes in a recipe by increasing certain ingredients by small amounts, it's easier to capture that amount in grams than fractions of ounces.
Grams are universal around the world (except for in the US), so you can reach a wider audience and you can also use recipes from books around the world without worrying about the "translation."
Grams are such small units that you rarely need to use fractions which you do have to do with ounces. This means that grams look cleaner on the page.
With grams its easer to see relationships and ratios between amounts of ingredients.
I’ve reviewed various scales over the years. My current model? Smart Weigh.
A backlit LCD screen
A tare button
Uses 4 AAA batteries
It looks a lot more expensive than it is--black or white models are $24.99
Disclaimer: I received the Smart Weigh for review purposes. This post includes Amazon affiliate links. I was not monetarily compensated for this review or any other post.