ounces and grams
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kyle For spices and salt rounding to the nearest gram would not be a problem but as johnsbrewhouse pointed out cures and additives need to be more precise.
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As mentioned above grams is way more precise, also I noticed the likes of Alton Brown has moved all his recipes to grams.
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thanks guys. All my sausage recipes up until now with the Kabanosy recipe have been in ounces. I just rounded up to a whole gram when I made it and it turned out great. But now looking at other recipes I see most are in grams. Thanks again all
hey vegetarians, my food poops on your food!
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thanks guys. All my sausage recipes up until now with the Kabanosy recipe have been in ounces. I just rounded up to a whole gram when I made it and it turned out great. But now looking at other recipes I see most are in grams. Thanks again all
kyle I’ll just say that I also use that Escali scale, and I love it. If you want to get extremely precise, you can pick up a jeweler’s scale for under $20, but I doubt you need that kind of precision when the Escali scale will do 99.99% of what you want to do.
If you ever want to quickly convert ounces to grams, head over HERE
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Precision scale is what you would be looking for. NOW they make some scales that have the smaller precision scale on the side. I mention this because in some places in the States cops could harass you over paraphernalia and possible even try to charge you with it due to the fact it is the same type scale that would be used for items that are sold in the grams sub grams manner. Yes I have been harassed about that due to flour being on it when I got stopped. OZ to Grams honestly after baking for ages now I prefer the grams it is easier and more precise.
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So many recipes call for grams, not ounces of spice. My scale only goes to a whole gram, not 1/10s. Is there any issue with converting grams to ounces so I can get closer with my scale or should I buy a new scale? Round up to the next full gram? Whats your thoughts on this.
kyle
Escali all the way! Great scale. -
kyle I’ll just say that I also use that Escali scale, and I love it. If you want to get extremely precise, you can pick up a jeweler’s scale for under $20, but I doubt you need that kind of precision when the Escali scale will do 99.99% of what you want to do.
If you ever want to quickly convert ounces to grams, head over HERE
TexLaw said in ounces and grams:
If you ever want to quickly convert ounces to grams, head over HERE
Thats the place I went to convert grams to ounces. It works great, I just didnt know if it was good enough. thanks
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PapaSop I could do it the backwoods WI way and use my reloading scale I suppose. Just fill up the powder hopper with spice and away we go
. I am just kidding you guys of coursehey vegetarians, my food poops on your food!
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PapaSop I could do it the backwoods WI way and use my reloading scale I suppose. Just fill up the powder hopper with spice and away we go
. I am just kidding you guys of course -
kyle You can Laugh, but that is exactly what I have been doing until I pick up the escali a couple months ago. Electronic powder scale worked great.
bss14978 I guess one thing good would be I know its calabrated, i check it every time i use it. I will pick up a new scale before my next batch of sausage tho. Thanks for making me look not so silly.
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Just use your re loading one. Perfect for this. I use mine.
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So many recipes call for grams, not ounces of spice. My scale only goes to a whole gram, not 1/10s. Is there any issue with converting grams to ounces so I can get closer with my scale or should I buy a new scale? Round up to the next full gram? Whats your thoughts on this.
kyle it’s time y’all went metric. Even the Brit’s that invented your system of weights and measures have gone metric. Since there are more than 28 grams in an ounce you don’t need more accuracy to measure the spices. Another advantage is that you can do the math easily as there are 1000 grams in a kilo. Up here in the Great White North we went metric about 75 years ago so it’s easy to calculate 156 ppm for the exact amount of cure to add for my kg of meat for smoked garlic sausage. I’ve got my fingers crossed Biden doesn’t screw up
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PapaSop I could do it the backwoods WI way and use my reloading scale I suppose. Just fill up the powder hopper with spice and away we go
. I am just kidding you guys of coursekyle said in ounces and grams:
PapaSop I could do it the backwoods WI way and use my reloading scale I suppose. Just fill up the powder hopper with spice and away we go
. I am just kidding you guys of courseProbably have the same reloader scale. Yeah, it works. Just not the same. LOL.
Single beam, not like the triple back in the day.
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There are a ton of cheap, accurate digital reloading scales that can switch from grams to grains. I have hornady branded ones I use for spices for sausage. Absolutely the way to go, if your small measurements digital scale won’t read grains, it’s a one-trick pony. No need to buy an extra spice scale for 30 grams and under.
But yes, there should be no Tablespoons or teaspoons or other volumes in cooking. At least not when publishing a recipe for others. For accurate repeatability weight is the way to go. And grams is the unit of choice
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PapaSop I could do it the backwoods WI way and use my reloading scale I suppose. Just fill up the powder hopper with spice and away we go
. I am just kidding you guys of coursekyle
Had to blow the dust off. Still works.
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PapaSop doh, digital man!
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PapaSop Grains ain’t grams, my man.
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So many recipes call for grams, not ounces of spice. My scale only goes to a whole gram, not 1/10s. Is there any issue with converting grams to ounces so I can get closer with my scale or should I buy a new scale? Round up to the next full gram? Whats your thoughts on this.
kyle In reality the only time that I need that kind of precision is when I am adding something like sodium erythorbate, but other than that rounding will be fine.
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Thanks all for your advice
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