I have cooked and baked for a living for over 30 years. Whether i am cooking,baking, or making sausage i am 95% or more using a gram scale. It is easier,faster, and more accurate way to get it done. Now let me ask or give you something to think about i do not know how many of you reload your own shells be it shotgun,rifle,or pistol… but if i gave you a conversion chart and said it would be close enough. would you trust that ? In the terms of things like using cure or pink salt to little and your meat could go bad and food poison you. to much and you could poison yourself with pink salt. a good gram scale is worth it’s weight in gold this is the one i use at home the most as it weights down to .01 of a gram https://www.amazon.com/American-Weigh-Scales-LB-501-Digital/dp/B005UGBG20/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1549056962&sr=1-6&keywords=gram+scale&refinements=p_89%3AAmerican+Weigh+Scales

Joe Hell
i have cooked wings sous vide with wing sauce in the bag… then after they are done coat them in flour and deep fry them until the coating is cooked and set… then toss with more wing sauce…