Re: [london.food] Scales

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I am in favour of the balance, mainly for the reasons stated.  
However, I use this: http://www.cutleryandmore.com/details.asp? 
SKU=9809 which I find to be useful in cooking because you can put a  
bowl on the top and re-zero it whenever you like.

I know you can do the same with a cheap mechanical scale, but this  
looks better in my kitchen ;-)

James

On 6 Mar 2006, at 2058, Rev Simon Rumble wrote:
>
> And much more accurate they are.  You can do the old fashioned  
> method of
> making sponge cake which is to weigh the eggs and then weigh out an
> equivalent weight of flour.  In one step.

• Rev Simon Rumble 20:58 on 06 Mar 2006
  And much more accurate they are. You can do the old fashioned method of
  • James Bywater 09:22 on 07 Mar 2006
    I am in favour of the balance, mainly for the reasons stated.
  • David Cantrell 14:30 on 07 Mar 2006
    Ooh, good call. The ability to make cake on the moon is not something
    • Roger Burton West 14:35 on 07 Mar 2006
      I've used spring-scales, which work more or less - but when they start
      • too deep to show

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