Are you heavy handed? Do you cook with the equivalent of a lead foot? If so, your food (and waistline) could be suffering.
Take a page out of these professionals’ (cook) books, and make sure you’re weighing foods before you cook. Here’s why these five types of pros always weigh their food first.
When you bake something, precision is key. If you get the ratio of solids to liquids just a little off, something can turn out dry or too chewy.
The best way to stop that from happening is to weigh all your solids before you put them in. You’ll need a good food scale for this, with a place for a bowl so you can tare the scale as you go.
When you put your bowl that already has ingredients in it on the scale and zero it out, you don’t dirty another bowl. Just make sure you watch the scale so you don’t dump in too much!
There’s nothing more important than creating a meal that’s perfect in macros if you’re a practical dietitian.
For instance, think about someone who cooks or prepares food for someone who is diabetic. You can’t just go crazy with the sugar or even the sugary fruits without sending someone’s blood sugar up.
To avoid this, people who cook for diabetics should weigh the sugary foods they use. This way they’ll know exactly how much sugar is going into the diabetic’s body.
And if you’re diabetic and you don’t have a chef, the same thing goes!
If you run a restaurant and you use expensive ingredients like truffle oil or lobster, don’t eyeball quantity.
It’s normal to charge by the pound for a lobster on the menu, even to round up. Making sure you weigh that bad boy before you plate him helps keep your profits safe! And the same thing goes for expensive ingredients like truffle oil. Basically, weighing food is the ultra-precise version of using measuring cups and spoons.
If you start weighing ingredients, you’ll be surprised how much more consistent and delicious your food comes out. Plus, if you’ve been heavy-handed, you could save on inventory too!
If your restaurant bakes anything, whether it’s cakes or loaves of bread, make sure you measure those ingredients too. If bakers do it, shouldn’t you?
4. Vets and Kennels
If you’re in the business of taking care of peoples’ animals, how much you feed them matters.
Ask people to bring you one pre-measured dose of food. Throw that on the scale and note the number. Then give the animal that exact amount every day they’re there. This way the owner won’t come back to a chubby (or skinny) surprise!
With all the frightening stuff happening in the world right now, people are sprinting towards organic and holistic options. The original organic stores—apothecaries—know this.
They deal in whole walls and stores full of dried plants. Those plants have medicinal properties, but only in specific amounts.
The best part about weighing foods and better following the recipes is the taste and consistency. This allows your customers to get what they expect every time, and it allows you to perfect your recipes so that they’re as delicious as they can be.