[Sca-cooks] kitchen scales

[UlfR]

Gorgeous Muiredach <muiredach at bmee.net> [2001.12.08] wrote:
> Intersting point.  Personally, I trust the digital ones better, but mainly
> because all the "old fashioned" ones I worked with in kitchens tended to be
> really mis-handled adn thrown completely out of whack.  A note on scale
> handling:  Handle them by the BODY, not by the part that goes up and down
> (forget the name).  Otherwise you could really screw the springs.

It is also a good idea to every now and then calibrate your scale, or at
least make sure it is accurate. Either have a set of known weights, or
use carefully measured volumes of water. For home use you would not need
to specify pure "double distilled" 18kOhm water and check the
temperature to get satisfactory results.

UlfR
 used to work in an IS9000 certified lab (the 9000 is a measurement of
 how many binders of documentation you need to get the certification)

--
UlfR                                                 parlei at algonet.se
Change is inevitable, except from a vending machine.