Most things in my kitchen have a little story behind them. So how did I acquire my Kitchen Scales. Well, after three years in the same job with no promotional opportunities to move forward. sideways or upwards, I decided to leave my job at the Law Centre for one in the voluntary sector that would allow me to develop and travel more. It was certainly a good move, in fact it turned out to be my dream job with my new role now covering the whole of Scotland and visiting some wonderful Scottish attractions.
My colleagues at the Law Centre who I got on extremely well with gave me some High Street vouchers as a farewell present. Of course, it had to be spent on kitchenalia. I never had a good scale, only those plastic ones that served well when I was a student, but now with my first flat I wanted proper things that made it a 'home'.
I liked the look of the old fashion Antique tipping style ones, rather than digital ones. I am sure the digital ones are accurate, have benefits like putting the bowl straight onto it and all that, but I just liked the look of the Salter Staffordshire Kitchen Scales. The cast black iron body and the tear shaped golden steel pan for scooping and pouring. I also liked the metric weights varying from 5g, 10g, 20g, 50g, 100g to 200g. I do however sometimes wish it also had a 500g option.
I use my kitchen scale mostly for baking or for making pastries such as the Welsh Laverbread, Mushroom and Puy Lentil Pies featured in my new blog header; Rainy Day Cabbage Pies and Uchiki Kuri Squash and Broccoli Pie.
Do you have a weighing scale in your kitchen? What kind?