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 Posted: Tue, 28th Feb 2012 03:10 Post subject: |
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Oh, and as not to rise any suspicion, they're not for selling cocaine but for baking bread at home 
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WaldoJ
VIP Member
Posts: 32678
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| Posted: Tue, 28th Feb 2012 04:42 Post subject: |
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| WhiteBarbarian wrote: | | Oh, and as not to rise any suspicion, they're not for selling cocaine but for baking bread at home |
the fat duck?
| Sin317 wrote: | | I win, you lose. Or Go fuck yourself. |
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chiv
Posts: 27530
Location: Behind You...
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| Posted: Tue, 28th Feb 2012 05:33 Post subject: |
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i know its only the end of february, but im ready to call this "most suspicious thread of the year".
last years winner, being that paedophile thread.
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dsergei
Posts: 4062
Location: Moscow, Russia
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| Posted: Tue, 28th Feb 2012 07:52 Post subject: |
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Why not just put say a 20 gram weight on the scales before putting whatever it is you want to measure. No need to bother with pinch removing stuff.
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_SiN_
Megatron
Posts: 12108
Location: Cybertron
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| Posted: Tue, 28th Feb 2012 10:12 Post subject: |
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I've heard people beeing quite happy with something like Tomopol P080. It's cheap and it works. As long as you're only weighting out flour( or hash for that matter) calibrating with coins should work somewhat ok.
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| Posted: Tue, 28th Feb 2012 11:07 Post subject: |
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I have one to weigh my weed. A friend of mine gave it to me but i thought it was around 15 Euro. And yes, it does start at 0,lol
But yeah, first world problems 
Empty again 
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Shinin
Posts: 1104
Location: The Netherlands
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| Posted: Tue, 28th Feb 2012 12:02 Post subject: |
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Sin317
Banned
Posts: 24321
Location: Geneva
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| Posted: Tue, 28th Feb 2012 12:36 Post subject: |
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"diamond" scales have 0.1g or even less.
But thats really only for diamonds or cocain ^^
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| Posted: Tue, 28th Feb 2012 13:18 Post subject: |
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I am tried not rise any suspicion, but did the opposite
Yep, for about a week I am baking bread. Got http://www.moulinex.com/Products/breadmakers/home-bread-baguette.aspx
as a gift for the birthday.
I am still learning, but already know what there is different kinds of flours, the optimal water temperature for the dough should be 30C, etc.  For now I am going thru recipes that came with breadmaker, but I recalc them for 750 gram bread bricks, I need precision scales mostly for the various seeds and dry yeast.
But the real need for precision scales I think comes from me being an IT guy, I need numbers for point of reference to make necessary adjustments later on. For example, yesterday I made a rye bread with cumin and this bread needed warm water and as I don't have food termometer I used my finger to do the measurement ala if water feels warm it must be > 36.6C, so it should feel a little cold but not as cold as room temperature water. Bread come out very tasty but I am still in shock from this endeavor  And I ordered myself a food termometer, though I am still suspicion that it could be just a display with random numbers, semi-professionals one start at $50+ but that is you know like a half bottle of fine single malt scotch 
| dsergei wrote: | | Why not just put say a 20 gram weight on the scales before putting whatever it is you want to measure. No need to bother with pinch removing stuff. |
WOW  , that is simply brilliant I come with all this pinch idea by myself but haven't got a single thought about using separate weight  I am such a 
###
@Atropa: Thanks for suggestion, but I don't think they are available here.
Last edited by WhiteBarbarian on Tue, 28th Feb 2012 13:43; edited 1 time in total
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Sin317
Banned
Posts: 24321
Location: Geneva
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| Posted: Tue, 28th Feb 2012 13:40 Post subject: |
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why you need a scale for bread is beyond me anyway.
take a kg of flour and divide it by 2 to get 500g (or 4 for 250g) and make your bread with those dosages.
its not sience, you know ^^.
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| Posted: Tue, 28th Feb 2012 14:28 Post subject: |
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I am always making science of cooking It's quite crazy with computers I rely more on feelings, for example games I don't care about FPS as long as it feels fluid. But with cooking I become obsessed with numbers, and phrases in cook books such as "cook till cooked" makes me to go nerd rage
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dsergei
Posts: 4062
Location: Moscow, Russia
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Doh!
Posts: 1361
Location: Wellhigh DK
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| Posted: Tue, 28th Feb 2012 16:00 Post subject: |
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Best bread? Go with Jim Lahey = http://www.sullivanstreetbakery.com/recipes
Breadmakers are still not good enough for my tastes. And really the above recipe requires little work, it just have to sit there for half a day tho.
I use a german old school "Römertoft" instead of an pot and the crust of the bread is the best ive tasted anywhere in the world.
There are two kinds of people I can't stand in this world. People who are intolerant of other people's cultures, and the Dutch.
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| Posted: Tue, 28th Feb 2012 16:04 Post subject: |
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This topic can't be about making bread. What ingredient do you use that only weighs 1g.
Ryzen 5 5600, ASUS ROG STRIX B550-F GAMING WIFI II, Corsair Vengeance RGB RT 32GB 3600MHz C16, MSI RTX 5070 Ti Ventus 3X OC , Corsair RMx Series RM750x. AOC AGON AG324UX - 4K 144Hz 1ms
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Doh!
Posts: 1361
Location: Wellhigh DK
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| Posted: Tue, 28th Feb 2012 16:38 Post subject: |
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| Doh! wrote: | Best bread? Go with Jim Lahey = http://www.sullivanstreetbakery.com/recipes
Breadmakers are still not good enough for my tastes. And really the above recipe requires little work, it just have to sit there for half a day tho.
I use a german old school "Römertoft" instead of an pot and the crust of the bread is the best ive tasted anywhere in the world. |
So far what I baked was 100x better than the bread being sold at supermarkets. Especially my favorite - the rye bread
@Newty182: Some recipes require 2 - 4 grams of various seeds and spices. |
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| Posted: Tue, 28th Feb 2012 16:57 Post subject: |
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Last edited by Yondaime on Mon, 2nd Dec 2024 15:43; edited 1 time in total
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Doh!
Posts: 1361
Location: Wellhigh DK
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Bigperm
Posts: 1908
Location: Alberta,Canada
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| Posted: Wed, 29th Feb 2012 05:45 Post subject: |
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When looking for a scale you need to find out the scales true resolution. It may have say 2 decimal points yet is only really accurate to 1 decimal point. Or even less. Most home use electronic scales are crap. I would honestly recommend a triple beam manual scale over any of the cheap electronic scales. A quality scale should use a good load cell. If a scale can be certified "Legal for Trade" its a good sign that it has true resolution.
I had numerous companies switch from a high end Toledo or Mettler lab balances to cheap Digi`s or other Chinese manufacturers and would switch back within a year because they were not as accurate as advertised. I was a field Eng for Mettler Toledo for 3 years, worked on everything from lab balances to truck scales.
But don't look into buying a Mettler Toledo scale because they are way to expensive, even though they are the best.
| Jenni wrote: | | I drunk. I don't fucking care! |
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| Posted: Wed, 29th Feb 2012 15:20 Post subject: |
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Thanks, Bigperm. Taking notes
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