What Can You Use Instead of a Kitchen Scale?

Without a kitchen scale, volume measures such as a 200 ml measure, a 15 ml measure, and a 4 ml measure can provide a close estimate. A standard water-glass measure is considered to hold about 200 ml; for dry ingredients such as flour and sugar, the same volume corresponds to different weights in grams. To convert volume to weight, you need to know the ingredient's density. Markings on liquid measuring cups are usually in milliliters, and grams and milliliters are equivalent for water; but the same volume of a light, porous ingredient such as flour holds far fewer grams. How can you measure without a scale using a 200 ml measure and a 15 ml measure? A 200 ml measure of sifted flour, filled by spooning it in without packing, weighs about 130 grams; the same measure of granulated sugar comes close to 200 grams because of the difference in density. A 15 ml measure of cooking oil weighs about 13–14 grams. Knowing these equivalents makes it possible to scale a recipe fairly accurately without a scale. Spoon ingredients into the measure without packing them, then level the top to keep measurements consistent. Why does the difference in volume and weight between flour and sugar matter? Flour is airy and porous, so the same volume contains far fewer grams than sugar; when a recipe calls for “one 200 ml measure,” the actual weights of these two ingredients differ considerably. If you assume the same measure has the same weight for the two ingredients, the texture can be noticeably affected, especially in baked goods. How can egg size be used as a reference unit? A medium egg weighs about 60 grams with its shell and 50–55 grams without it; this provides a rough reference for comparing liquid or semi-liquid ingredients when you do not have a scale. For example, if a recipe calls for half of a 200 ml measure of milk, that volume is roughly comparable to 1.5 egg volumes. Is there a difference between a spring scale and a digital scale? If you do not have a digital scale, an old-fashioned dial spring scale can be an alternative; these scales usually measure in 5–10 gram increments, while digital scales can measure down to 1 gram. This difference often goes unnoticed in everyday cooking, but a few grams can affect cakes and bread. If you cannot find a spring scale, another type of scale, such as a postal scale or bathroom scale, can provide a rough measurement; a bathroom scale works for large quantities (dough or vegetables over one kilogram) but is not precise enough for small amounts. To weigh something on a bathroom scale, first weigh an empty container and note its weight, then put the ingredient in the container and subtract the container's weight from the total; although rough, this is much more reliable than having no scale at all. When does the difference between a digital scale and volume measures matter? In everyday recipes such as soup, stir-fries, or salads, the small difference between volume measures and a scale has almost no effect; a few extra or missing grams of flour will not change the taste. In bread, cakes, and especially delicate baked goods such as macarons, the same difference can noticeably affect texture or rising because these recipes depend on a specific water-to-flour ratio. Volume measures are usually sufficient for everyday cooking, while precise baking is more reliable with a scale when possible, or at least with a consistent set of measuring utensils. Short summary: Without a scale, you can get a fairly close measurement using references such as a 200 ml measure, a 15 ml measure, and egg size; the key is to remember that different ingredients weigh different amounts at the same volume. Filling the measure without packing it keeps the measurement consistent.