Digital kitchen scale

lilbopeep

lilbopeep

🌹 Still trying to get it right.
I bought a digital scale that has gram, ounce and pound & ounce options. I am having a heck of a time figuring out the Lb & oz readings for some reason. For example a reading of: 1 lb:2.6 oz - so what is that weight? (Why is there a colon between the lb and oz and then a decimal?)
Would it be 1 and 1/4 pounds (like on a package of meat you get from the store - 1.25 = 1lb + 4oz) or is it 1 lb 2 oz? And is the .6 a percentage to the next oz? I have asked my hub and my daughter and get different answers.

I feel like a complete idiot!! I have an old scale thats spring loaded - you put the whatever on top plate, it goes down from the weight and the little red metal indicator moves over. Looks alot like a rulers increments 1lb (all the measures in between) 2lb (in between measures) 3lb and so on. Easy to know if it was close to 1/4, 1/2, 3/4 lb and such.
 
The colon is there to separate the pounds from the ounces, that's all.

2.6 ounces = 2 & 6/10s of an ounce. Possible readings are 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9 - then you reach the next ounce = 3.0

There are 16 ounces in a pound. Ignoring the .6 = 2/16 = 1/8 of pound. So 2.6 ounces is just heaver than 1/8 of a pound.

like on a package of meat you get from the store - 1.25 = 1lb + 4oz

In this example, you are displaying 2 different measurement conventions.

1.25 is in pounds only, and the .25 is 25% of a pound or 1/4 pound.

1lb, 4oz is a break down into the measurements of whole pounds, and then the partial pound displayed as ounces. It mixes pounds and ounces together. So 1lb, 4oz is the same as the pounds only measurement of 1.25 pounds.
 
Keltin said:
The colon is there to separate the pounds from the ounces, that's all.

2.6 ounces = 2 & 6/10s of an ounce. Possible readings are 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9 - then you reach the next ounce = 3.0

There are 16 ounces in a pound. Ignoring the .6 = 2/16 = 1/8 of pound. So 2.6 ounces is just heaver than 1/8 of a pound.

like on a package of meat you get from the store - 1.25 = 1lb + 4oz

In this example, you are displaying 2 different measurement conventions.

1.25 is in pounds only, and the .25 is 25% of a pound or 1/4 pound.

1lb, 4oz is a break down into the measurements of whole pounds, and then the partial pound displayed as ounces. It mixes pounds and ounces together. So 1lb, 4oz is the same as the pounds only measurement of 1.25 pounds.
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I guess I was right!! When I worked at the deli I learned the 1 - 100 measurements (.25 = 1/4 lb = 4oz (like you read and convert a weight label from the meat case - they all mean the same thing just written different)). "6 of 1" "1/2 dozen of the other"!! LOL I was pretty sure the 2.6 was 2 oz+ but hub insisted it was a 1/4lb. I just wanted someone to confirm that for me. Thank you!!
 
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Peeps I use Grams for most of my baking, and other cooking. I would use Lbs. and ox. for larger jobs. just my two cents. A lot of my recipes that I make. I have converted to grams it makes it so easy to make them again, and they come out the same way every time, no mess cleaning up the cups and spoons. Just hit "Tare" and add the next ingredient by weight.
Kim
 
I use grams and bakers' percentages only on my digital scale. Life would be so much easier in the US if units of measurements were based on 1's 10's and 100's. I believe it's called metric.
 
FooD said:
I use grams and bakers' percentages only on my digital scale. Life would be so much easier in the US if units of measurements were based on 1's 10's and 100's. I believe it's called metric.
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DITTO... Food
 
I bought 1 pork loins on sale and cut 1 it into thin cutlets & thick chops , butterflied 1/2 the 2nd to stuff and left the other half for roast. I packaged them via foodsaver and weighed and labeled them. Thats when this all came up because someone was there watching and "Correcting" me. LOL

OK converting and weighing liquid and dry in grams. Any pointers? I am just starting to get on the weighing wagon. I made my homemade buttermilk ranch dressing by using the scale like guts said - mayo (1/2 cup = 4oz) hit tare buttermilk (1/4 cup - 2oz). Was SO much easier than pulling out the wet measure and the dry measure implements!!
 
Peeps every one is going to come up with different weights. I will tell you how I converted my recipes. Now these are recipes that I make all the time from cakes to salad dressings.

make your recipe just as you would with out a scale but weigh the ingredients, and make notes on there weight on the recipe. I will post a salad dressing recipe for you to see what I did.

This also makes it easy to tweak the recipe a little at a time.


Raspberry Vinegar 6 TBS / 108 grams
Sugar 7½ tsp / 98 grams
Salt ¾ tsp / 6 grams
White Pepper ¾ tsp / 3 grams
Worcestershire sauce ¾ / 6 grams
Salad Oil - vegetable oil ¾ cup / 162 grams
 
Guts said:
Peeps every one is going to come up with different weights. I will tell you how I converted my recipes. Now these are recipes that I make all the time from cakes to salad dressings.

make your recipe just as you would with out a scale but weigh the ingredients, and make notes on there weight on the recipe. I will post a salad dressing recipe for you to see what I did.

This also makes it easy to tweak the recipe a little at a time.


Raspberry Vinegar 6 TBS / 108 grams
Sugar 7½ tsp / 98 grams
Salt ¾ tsp / 6 grams
White Pepper ¾ tsp / 3 grams
Worcestershire sauce ¾ / 6 grams
Salad Oil - vegetable oil ¾ cup / 162 grams
Click to expand...
Thank you.
 
Take a measuring cup,

Put it on the scale and set the tare.

Then fill it with water till it reads a whole ounce. 4 oz, 6 oz, 8 oz, whatever.

Now check to see how well the fluid level matches the marking(s) on the measuring cup.

I've seen the measuring cup(s) be quite a bit off.
 
I'm not sure I would wan tto go back to cooking without using a scale for the larger stuff. I still use teaspoons and tablespoons, for things that weigh a ounce or more I use a scale.

Likes been said, put the pan on, hit tare. Add the ingredient, hit tare, add the next ingredient, and so on ... sort of.

I found it safer to use a separate containers for weighing and mixing, more than once I've been adding something and overshoot the mark. Easier to remove the excess if it's the only thing in the measuring vessel. Shaking flour from the sack into the bowl and the flour decides it wants to avalanche ... same with sugar.

And like has been said, work through the recipes measuring like normal then weigh and make notes. Thats really important. 8 fluid ounces of Karo weighs 11 ounces. Or close enough. About the same with honey.

Wife thought I was nuts the first time we made Christmas Cookies. I weighed the first batch, it took so long. But that time wasn't spent measuring the second batch, about the time we were on the third batch the time spent measuring the first batch had more than paid for itself. I mean, really, how much time you want to spend packing shortening/lard into a measuring cup, then digging it out, and dealing with the mess?

Then there is how much dough to put in the bread pan, or use for a pizza? after a while you get good at guessing but it's nicer to know how much your actually using.

Yep, not sure I would wan to go back to cooking without a scale.
 
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