It is almost impossible to imagine a kitchen without a kitchen scale, digital or analog that it is, and the reason is simple: in some cases going to eye with the quantities of the ingredients, especially as regards the pastry, can compromise irreparably the success of the dish we are preparing.
Precisely for this reason we have decided to offer you a complete overview of the different types of kitchen scales for food and food, to allow an informed choice based on your daily culinary needs.
A bit of history of the balance
Libra has a long history: it is in fact one of the oldest tools used by man. One of the oldest testimonies, in fact, dates back to the ancient Egyptians, over 5,000 years ago: the god Anubis is often represented as weighing the soul of the dead, putting a feather on the other plate of the balance; in this way he decided whether to allow or deny the entry of the dead into the underworld.
Even the Greeks, as the Iliad testifies, knew this two-plate instrument (hence the name “balance”), while the Babylonians introduced the innovation of comparing the weight of the object to be weighed to that of a series of stones molded and polished standards.
Among the ancient Romans, instead, the steelyard was used, formed by an arm with a sliding weight, at the end of which there was a plate on which the object to be weighed was placed.
These weighing instruments then accompanied the history of civilization and, innovation after innovation, we finally came to modern digital kitchen scales.
Let’s take a step back: many of you will not consider the use of a kitchen scale indispensable, but we are sure that, after seeing some good reasons to use it, they will change their mind.
Almost nobody uses the scale to prepare their own workhorses, the dishes they can now cook practically with their eyes closed; but what if you want to experiment with a new recipe? Is it possible to adjust by eye with the quantities? Maybe yes, but the result is obviously not guaranteed: better to rely on a kitchen scale to amaze your guests with a perfectly balanced dish (it is appropriate to say it)!
One of the most obvious, but not obvious reasons, is the greater accuracy of weighing on the scale compared to alternative measuring methods for weighing foods without a scale , such as the cup, a “unit of measurement” used in some recipes and that can go from 100 to 200 grams. In short, a nice approximation that does not give many guarantees of a correct dosage of the ingredients of a culinary preparation, especially if we are talking about pastry.
What if we told you that using the scale also saves time? The measurement of the ingredients will always be precise and, thanks to the tare function (which we will see), also very fast.
In addition, using a kitchen scale also allows you to reduce food waste, allowing you to accurately estimate what quantity of ingredients you need to serve a meal to a certain number of people. In fact, according to FAO research, even a third of the food produced for human consumption is thrown away. In addition to not being ethical, it is also a waste of money, and those who work in the food sector know it well.
Those who follow a diet, then, need to weigh what they eat, so that they can make a precise calculation of the calories they eat. Again the importance of a good food weighing scale is fundamental.