If you are getting into some molecular cooking - maybe you picked up the Artistre Experimental Kit - you will quickly find out that your regular kitchen scale isn't quite as precise as you need it to be for some of the new products you are using. Pocket gram scales are now a normal part of a tool kit for serious professional chefs and increasingly in the home. Some of the new molecular ingredients have such potent effects, rounding out to the nearest gram is leaving way too much to chance.
In my experience, one decimal point is satisfactory the majority of the time, but I have on occasion had to freestyle it - "ok, I need 2.3 grams and a tiny bit" - then I've been closely watching the scale to make sure I don't hit 2.4 grams - and this is in large operations. For this reason, if you are going to go and buy a gram scale, go for the extra decimal point. If you happen upon a great formula from someone in the industry, almost certainly you will need to cut it down, which will certainly lead to splitting grams. This is also good for the professional looking to tweak a formula - rather than trying new ratios on a whole recipe, you can try it out on a fractional recipe confident that you will be able to multiply the formula up with ease and precision. CHECK IT OUT HERE.
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