Weighing baby kitten on a kitchen scale
MeeMee weighs around 350g now; that’s a whole 50g more than last week
Duration : 0:0:25
Archive for March, 2010
rat topples out of kitchen scale
Pet rat (Maya – female) enduring her weekly weighing session, using a kitchen scale (in grams). She was about 1.5yrs old in this vid.
I think, being slightly chubby, she’d rather not know her own weight, so she decided to walk off. LOL. Did you catch her wink at about 5 secs into the vid?
I hold these weekly weighing sessions for all my pets (who fit into the kitchen scale), as part of the medical records I keep on all of them. I highly recommended other pet keepers do this as well; sudden weight loss or gain can indicate illness, and – especially in prey animals – it’s a good objective measure of how they are doing.
Duration : 0:0:21
Salter 1004 Stainless Kitchen Scale
Stylish and hygienic stainless steel platform looks great in any kitchen. 11 pound capacity with 1/8oz resolution (5kg w/2g resolution) Automatically adjusts for use with most bowls and containers Large .7″ LCD display for easy reading Add & weigh feature allows weighing of ingredients as they are added Auto shut-off extends battery life Operates on long-life replaceable lithium batteries (included) 10 year warranty
Escali Kitchen Scale PanaVolume
A cup is a cup is a cup – but is it? Measuring cups can yield different results depending on the density of the ingredient and how the cook packs it. The Escali Pana scale solves this problem with accurate volume measurements in cups and tablespoons. Capacity: 6.6 lb or 3000 gram Measuring units: Cups, Tablespoons, Ounces, Pounds+Ounces and Grams Displays Ounces in fractions or decimals Accurately measures in 1/8 cup, tablespoon, 0.1 oz or 1 gram increments Preprogrammed with more than 150 ingredients that are commonly measured in cups and tablespoons Tare feature subtracts the container’s weight to obtain the weight of its contents Removable stainless steel plate for fast & easy clean-up Automatic shut-off feature ensures long battery life One heavy duty 9V battery included (AC adaptor optional) Includes easy-to-use operations manual including ingredient codes and laminated ingredient code list Escali #V63
Baking with Charli – Sticky Toffee Pudding (Part 1)
Part 1 in a 3 part video series
Please note: although this recipe states it makes 6 servings, I actually ended up with 16 puddings of varying sizes. I think that had I used the large white ramekins throughout, I would have got 12 puddings.
Ingredients required to make ’6′ servings:
Pudding:
480g/17oz dry dates
780ml/1.65 pints/3.3 cups/26.38 fl oz water
12g/0.42 oz baking powder
180g/6.35 oz unsalted butter
420g/14.82 oz brown sugar
9 eggs
300g/10.58 oz plain flour
vanilla essence (dash)
Toffee Sauce:
90g/3.17 oz walnuts (shelled)
270g/9.52 oz brown sugar
150ml/0.31 pints/0.63 cups/5.07 fl oz double cream
180g/6.35 oz unsalted butter
vanilla essence (dash)
Utensils required:
Kitchen scales
Measuring jugs
Oven
Mixing bowls
Chopping board (or a food processor)
Kitchen knife
2 Saucepans
Whisk (or a food processor)
Rubber spatula (or other suitable untensil)
Baking parchment/greaseproof paper
12 large ramekins
Tea towel/oven gloves
Wooden spatula (or other suitable utensil)
Steps:
Preparation:
1. Preheat the oven to 180C/356F
2. Softening the butter.
2a. Get a mixing bowl
2b. Put 180g/6.35 oz of unsalted butter into the mixing bowl and warm it at room temperature to soften it
3. Chopping the dates
3a. Get a chopping board and a kitchen knife (or a food processor)
3b. Chop the 480g/17oz of dates into small pieces, discarding any seeds. (I bought dates that were already de-stoned and roughly chopped)
4. Chopping the walnuts
4a. Chop the 90g/3.17 oz of walnuts into small pieces
5. Mixing the eggs
5a. Get a mixing bowl
5b. Break 9 eggs into the bowl and beat them
6. Preparing the ramekins
6a. Get the 12 large ramekins and baking parchment/greaseproof paper
6b. Cut pieces of baking parchment/greaseproof paper to line the bottom and sides of each ramekin dish
6c. Line the inside of each ramekin dish with the baking parchment/greaseproof paper (I find it easier if you also smear the insides of the ramekins with a litlle butter/margarine to help the paper stick to the sides)
Cooking:
7. Boiling the dates
7a. Get a saucepan
7b. Put all the chopped dates and 780ml/1.65 pints/3.3 cups/26.38 fl oz of water into the saucepan and place it over a high heat
7c. Continue heating the dates and remove the pan from the heat once the liquid has come to the boil
7d. Mix in 12g/0.42 oz of baking powder and let the mixture stand for about 8 minutes
8. Making the pudding mix
8a. Get a whisk (or food processor)
8b. Add 420g/14.82 oz of brown sugar to the already softened butter in the mixing bowl
8c. Mix the butter and brown sugar with the whisk (or food processor) until completely blended
8d. Stir the egg into the mixture well, adding one third at a time
8e. Add 300g/10.58 oz of plain flour (I recommend sieving the flour first to avoid lumps) to the mixture and fold it in using a rubber spatula or other suitable utensil
8f. (You may need to split your mixture so far into two bowls at this point, as it may not all fit in one bowl) Stir in the dates, their juice and a dash of vanilla essence. Remember to add an equal quantity of dates to each bowl if you have divided the mixture up
9. Filling the ramekins
9a. Pour the pudding mixture into each of the prepared ramekin dishes, leaving about 1cm at the top so the puddings can rise without spilling over
10. Bake the puddings in the oven preheated to 180C/356F for approximately 45 minutes
11. Making the toffee sauce
11a. Get a saucepan
11b. Put the walnuts in the saucepan and mix in 150ml/0.31 pints/0.63 cups/5.07 fl oz of cream
11c. Add 270g/9.52 oz of brown sugar and 180g/6.35 oz of butter, then place the pan over a moderate heat
11d. Heat while stirring well with a wooden spatula. When the mixture boils, turn to a low heat and simmer for about 3 minutes.
11e. Remove from the heat and add a dash of vanilla essence
12. Taking out the pudding
12a. Once the puddings have baked, remove the ramekin dishes from the oven and cover each with a plate
12b. Carefully hold the dish and plate with both hands (remember your tea towel/oven gloves). Turn them over and then remove the ramekin dish. Repeat for each pudding
13. Serving
13a. Remove the baking parchment/greaseproof paper from each pudding and then place them on your serving dishes the right way up.
13b. Pour over the toffee sauce and the sticky toffee puddings are ready to serve. I personally like to also add some vanilla ice-cream to mine, but feel free to experiment!
Duration : 0:9:32
Can someone expain kitchen scales?
I thought 4 oz = 1/2 cup but when I measured it it doesn’t. What is more accurate…measuring cups or scales?
It depends what you are measuring. Most home cooks measure everything in volume (teaspoons, tablespoons, cups, etc…) but professional Chefs only use volume for liquids. For accurate baking results it is best to weigh items such as flour because it is hygroscopic and its volume measure varies with the humidity.
4oz does indeed equal 1/2 cup in terms of volume. Only thin liquids such as water, vinegar, wine, etc will the measure be the same in volume and weight.
will a magnet ruin a digital scale?
I have a digital kitchen scale. My bro. in law put a small magnet on it, and now its not measuring below 4g.. Is it ruined.. NOTE THIS is my first time using it, I got it for christmas.. help
The metal in the scale has probably been magnetized and thus there is a "new" force that is always acting between the plate and the body.
Can you "re-zero" the scale ?
You can de-magnitize things using Magnetic hysteresis.
"To demagnetize small-scale objects (dimensions less than 1 m) fabricated from ferromagnetic materials, it is standard practice to expose the object to a continuous ac applied magnetic field with a steadily decaying amplitude."
http://en.wikipedia.org/wiki/Magnetic_hysteresis#Magnetic_hysteresis
http://demonstrations.wolfram.com/MagneticHysteresis/
That however is not very practical
If the plate is metal it is that part which has been the most magnetized and it is acting on the body of the scale.
I might suggest replacing the plate with some adhoc piece of aluminum or wood.
Or remove the metal body of the scale.
Note: its probably not as accurate anymore either.
You might check it using water. 1 milliliter of water weighs 1 gram
Or use pennies http://hypertextbook.com/facts/2002/MillicentOkereke.shtml
If you can’t fix it at least you will know how far it is off.
Send me a note if something works.
Dave
Soehnle 65407 Culina Analog Scale – White
Large removable mixing bowl with 84.5 oz. capacity. Additive weighing function. Capacity: 4 lb, 6 oz,.3 oz. oncrements 3 year warranty.
Salter 5201 Electronic Kitchen Scale (Blue)
Salter 5201 Electronic Kitchen Scale (Blue) FREE SHIPPING on orders over $75 plus our best price guarantee on 5201 Compare lowest prices (wholesale & retail) on Salter, 5201, Electronic, Kitchen, Scale, (Blue)Food-Scales,
Escali Primo digital kitchen scale
The Escali Primo (Model P115) digital scale is economically priced and very easy to use with its two-button operation. Capacity: 11 Lb or 5 Kg Measuring units: Ounces and Grams Dimensions: 8″x6″x1.25″ (21cm x 15.5cm x 3cm) Resolution of 0.1 ounce or 1 gram increments for accurate measurements Tare feature subtracts the container’s weight to obtain the weight of its contents Compact and portable for easy storage or transport Automatic shut-off feature ensures long battery life Operates on two AA batteries (included) Includes easy-to-use operations manual 5 year warranty Click here to download the manual.
