Kitchen Scales

kitchen scaleMy kitchen scale stopped working. My immediate response: Panic.

I don’t know how to cook without one and I wanted to make fig bars. Would I really have to use measuring cups? Would the recipe turn out? Yes, and yes.

I bought my kitchen scale more than 10 years ago. It came with an electric adapter which I have always used and thus forgot there was any other option. For the last year or so, the scale has been acting funny. When I unplugged the cord from the back of the scale, I discovered that the connection inside the scale has been the problem the whole time. It was loose and fell into the depths of the machine, not to be seen again in this lifetime.

I was all set to go off and buy a new one, already convinced that I could not find one as easy to use and as reliable. In reality, there are many well-designed scales that are perhaps even better designed than mine. But I am used to this one; I don’t want a new one. Geff, sensing my anxiety, took over. He turned the scale over and discovered a 9-volt battery compartment. This is the problem with panic. It causes stupidity. Off he went to Radio Shack, returned with a battery, popped it in, and life resumed.  

If you are in the market for a scale, look for one with all the buttons on the front where they are easily accessible. You want one that moves back and forth between metric and US pounds and ounces. Also, it should have a tare button that resets to zero between ingredient additions. For instance, you put a bowl on the scale and tare. The read out will say zero. You then add the required amount of flour, say 5 ounces or 1 cup. And then you need to add sugar. You hit tare again and the machine resets to zero. Add your sugar and on you go.


Penni is incredibly knowledgeable about food and has a superb sense of organization and timing with respect to the culinary process. The fact that she is a great listener and a whole lot of fun to work with side by side is simply the icing on the cake.

-Gerald Hirigoyen, chef and cookbook author

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner