I need to use mine more, but I always want to only use one vessel, so if I’m going to make something I start throwing in an item and then move to the next item and forget where I’m at. Then I’m like shoot I never weighed the vessel, so I haven’t a clue how to figure it out short of pouring it all into another vessel I’ve measured. So I just take my best guess at how many units I’ve added
This is good advice, but every so often I’ll screw up and put some grounds in before I think to tare the scale, so what I’ve done is put a little label on my French press that says how many grams it weighs when empty. That way, if I find myself in that situation, I can do the math of how much the press and grounds should all weigh together.
I need to use mine more, but I always want to only use one vessel, so if I’m going to make something I start throwing in an item and then move to the next item and forget where I’m at. Then I’m like shoot I never weighed the vessel, so I haven’t a clue how to figure it out short of pouring it all into another vessel I’ve measured. So I just take my best guess at how many units I’ve added
Put the vessel on the balance and tare every time you finish including an ingredient. Always start on zero, don’t bother with the math.
This is good advice, but every so often I’ll screw up and put some grounds in before I think to tare the scale, so what I’ve done is put a little label on my French press that says how many grams it weighs when empty. That way, if I find myself in that situation, I can do the math of how much the press and grounds should all weigh together.