Gram Scale
Modernist cooking requires the use of two types of accurate scales. One of these is a "gram scale" with the capability to weigh the small amounts of modernist ingredients used to achieve the results desired in modernist cooking. Typical amounts used in recipes range from 0.1 to 20.0 grams.
The gram scale should have 0.1 gram increments. Some have 0.01 gram increments, but this is a bit of an overkill for most applications. The maximum range of the gram scale is not normally important since most can handle 400 to 1,000 grams.
It is also important the gram scale has a "zero" or "tare" function. This allows the scale to be reset to zero when making measurements. For example, often when making a measurement cooks use a small tray or slip of paper to put the ingredients on. That can be placed on the scale and then the tare button push to zero the scale. Then as you add the ingredient the weight displayed is just for the ingredient being added.
Where To Buy a Gram Scale
Amazon has quite a few gram scales available. Even though these gram scales are very accurate they are surprisingly inexpensive coming in at the $15 to $20 range. I recently purchased the American Weigh Black Blade Series Digital Pocket Weight Scale, 400 by 0.1 G which I highly recommend.
The scale is nice and small about 4" x 4" x 1", so it takes up very little space in the drawer. It comes in a plastic box that keeps in clean and also doubles as two expansion trays of different sizes.
The scale comes pre-calibrated but can be re-calibrated later using a 200g weight. It weights up to 400 grams in 0.1 gram increments and has integrated overload protection.
The display is backlit and swings out when in use, then retracts for storage. The scale is very popular on Amazon, is reviewed positively and costs about $17.
Modernist Pantry also carries top-quality gram scales as well as a few accessories.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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