I received these products for my honest review. I was not paid to review them,
and everything I say about the scale and cutting boards is my own opinion.
I received a Touch Thinner Precision Digital Kitchen Food Scale from Surpahs to give my honest review. I have never had a food scale before, so I started looking for recipes I could make that had measurements in grams and ounces versus cups and teaspoons. I found this was a very difficult task. I found some gluten free recipes that were done with grams as I guess the different flours have different densities, so it makes it easier to weigh the flours than to measure them.
Finally, I found out that Allrecipes had a great conversion chart for cups to the metric scale, and so I just picked a recipe I wanted to try and used the scale instead of all my measuring cups and spoons.
As I was searching and looking for recipes, there were many websites that made big claims that if a baker started using a scale, they would never go back to cups and spoons as it was more accurate and you didn’t dirty so many dishes. Here is an acticle that gives 5 reasons to use a kitchen scale.
As I used the scale, it was fun to put the ingredients in and get them “exactly right” by just pouring a little more in until it was correct. I also had not realized that you could just use the “tare” button and zero out the measurement before starting each new ingredient, and the scale would be able to measure just the new ingredient even though the other ingredients were still in the bowl!
This was so amazing to me. I put my bowl that goes with my Kitchenaid Stand Mixer on the scale, put all the ingredients in the bowl one by one, and never used a cup or spoon. I measured everything with that scale except the butter and egg. Then I put the bowl on the mixer and let it mix for me.
The scale worked great. The only thing I noticed was that I hit to hit the Tare button sometimes 2 or 3 times before it would zero out. Now I know that I just needed to wait a half a second or so, and then it goes back to zero! I thought I was doing something wrong and would push it again!
I also loved how small it was. My girls told me it looked like an iPad; so it would not take up much room in your kitchen, and it is easily portable. It also runs on 2 batteries that it comes with, so you need no electricity for the scale. It will also measure up to 11 pounds!
A scale is used often here in the States for food portion control, especially for those who are on diets or trying to live a more healthy lifestyle. I should start using the scale to help me limit my food intake!
I was also given a set of 3 bamboo cutting boards. I loved the small size for when I need to just cut up fruit for my children. And there are multiple uses for the larger boards! They are very light and ECO friendly. I also thought they were very nice looking color and design. . My motto is, “You can never have enough cutting boards!”
Here is the new recipe I tried when I converted the ingredients and used the scale.
The cookies tasted terrific but were flat as pancakes. Maybe if I used measuring cups where I might end up with more flour, they wouldn’t have flattened out so much :).
- 1 3/4 cups quick cooking oats (149 grams)
- 1 1/2 cups all-purpose flour (192 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon baking soda (4 grams)
- 1 teaspoon salt (6 grams)
- 1 teaspoon ground cinnamon (4 grams)
- 1/2 teaspoon ground nutmeg (optional--I did not use.)
- 1/2 cup butter, softened
- 1 cup packed brown sugar (220 grams)
- 1/2 cup white sugar (100 grams)
- 1 egg
- 3/4 cup applesauce (6 ounces)
- 1 cup semi-sweet chocolate chips
- 1 cup raisins (optional)
- 1 cup chopped walnuts (optional)
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets.
- In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce.
- Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
This month, Tamara from OKC Mom of 3 and Dee from Meatloaf and Melodrama are running this party on their blogs! We would love to have you link up to three of your old or new food posts! Here are just a few requests for this linky:
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