Saturday, December 27, 2014
A few random thoughts about measuring...
Get a small scale, like the one you see in the picture. This is a jeweller's scale. I purchased it in one of those places that smells a bit like incense and skunks, if you get my meaning, but you can also find small scales at our suppliers, in a jewellery shop, or in a hardware store as an epoxy scale. These are invaluable, especially when you're measuring extracts or cosmeceuticals!
When you use a larger scale for small amounts, don't tare it or make it zero. Put your container on the scale and measure the amount. (Say it's a Pyrex jug and weighs 100 grams, let the scale register that.) Then count up from that 100 with your small amount. The reason for this is that some scales - the Escali I love included - don't do well with small numbers. If you start at 0 and want to get to 3, it might mismeasure.
If you're measuring small amounts and some sticks to the side of the container? I always leave a bit of the heated water amount out of the recipe to dissolve powdered things and dilute sticky things. Get some very small spatulae as well to help you scrape out anything that might get left behind! If this is a huge problem - meaning, you leave behind way too much - then consider doing what I suggest above and putting the ingredient right into the container.
Remember to measure by weight, not by volume. Measure using grams or weighed ounces, not millilitres and volume ounces, as weight is much more accurate, which means you can make the same product over and over again and have the same outcome and it means you know the chemistry of your product will work. If a recipe calls for 2 tablespoons of shea butter, is that before or after melting? Will 3 tablespoons of Polawax be enough for a cup of lotion? Who knows? It's just easier to work with weighed measurements on a scale. Besides, you won't have all those horrible cleaning of cups and spoons afterwards! Bonus!
Just a few thoughts for the day...