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09. 23. 2006

Cutting scale

cuttingscale.jpg

My initial reaction to the cutting scale designed by Jim Termeer and Jess Giffin was instinctively positive; in retrospect probably because it combines two of my main interests: technology and cooking.

Don’t get me wrong, I still think the idea of incorporating a scale onto a cutting board in and of itself is rather interesting, but as hard as I try to find a practical reason for these two kitchen instruments to be combined, I can’t.

I can’t think of a single “choppable” ingredient – because that is what you use a cutting board for – that also needs to be measured in grams. I chop onions, but even assuming I can’t judge how much I need without following the recipe step by step, recipes hardly ever tell you how many grams of chopped onions you need; they will more likely say you need 1, 2, etc. onions.

On the other hand, all the ingredients I usually need a scale for don’t seem to be very suitable for weighing on a cutting board: for instance, 250g of flower; 100g of cocoa, and so on.

That said, the 10’’ x 5’’ cutting scale looks really edgy, and will maybe be followed by many future products that will bring more “geekiness” into the kitchen.

Via Sci Fi Tech.

Posted by Camilla    Category: home
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Comments (5)

I would agree that it wouldn't help much for recipes, though I think it might help to get more consistent results over time when making my own stuff. (For example, I always think I'm putting WAY too many mushrooms on my pizza, but when I cook it I always forget that mushrooms shrink as they cook and there ends up not being enough. With an integrated scale, I'd eventually train myself to put the right amount on.)

I think the real benefit would be that it would take something that takes up too much counter space (the scale) and combines it with something indispensable. (My scale is actually a teeny tiny one I bought at Circuit City... which works great when measuring out 2oz. of coffee, but not so great when measuring out 18oz of flour under a giant bowl where I can't read the lcd!)

The main thing I'd be concerned with would be the longevity of the board. Knives cut grooves into the surface of even the best plastic boards. Even if you only ever put vegetables on the board, I'd still be worried about bacteria being fostered within the cracks of the plastic surface. Maybe they can sell replaceable covers to get around this.

ray:

I have to agree about the practicality of grams. Now if it displayed measurements in teaspoons, tablespoons, 1/2 tablespoon, etc . . . .that would be extremely useful.

And yes, I'm to lazy to calculate grams into spoonfuls.

As a weed dealer, I find this item a GODSEND!

The recipes in British & French mags use grams quite frequently, so perhaps it's a concession to the European market?

Professional kitchens also use grams for their recipes, for consistency and precision. At least the Professional Chef textbook uses grams--although this cutting board appears to be for home use.

Anne:

Grams are also often used by people weighing their food for dieting/nutrition purposes.

Anne

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