On the Crisco Sticks thread, several people mentioned weighing ingredients instead of measuring. For those of you who weigh, can you recommend a good scale that is fairly affordable? I would like to look into one, but am not sure where to begin.
Also, when you weigh dry ingredients, do you use a container or just wax paper and pile it up on the scale?
Any time saving tips are sooo appreciated. I don't get much practice in with a 1 year old little girl at home and a full time teaching position. Thanks in advance.
You can get really expensive scales, but it isn't necessary to spend a lot of money. At home, I use an old postage scale that I got at an antique store (a metal one with a springy platform). I also have a nicer one from a garage sale ($5). Check eBay!
When weighing...put your container on the scale and adjust it to zero or just take note of how much it weighs and add that to your total.
I weigh all of my pans as I fill with batter and they are always perfect.
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