Reddit reviews Escali Primo P115C Precision Kitchen Food Scale for Baking and Cooking, Lightweight and Durable Design, LCD Digital Display, 8" x 6" x 1.25", Chrome
We found 28 Reddit comments about Escali Primo P115C Precision Kitchen Food Scale for Baking and Cooking, Lightweight and Durable Design, LCD Digital Display, 8" x 6" x 1.25", Chrome. Here are the top ones, ranked by their Reddit score.
This scale is (8.5 x 6 x 1.5 in) has a capacity of 11 lb (5,000 g) and provides weight readings in 0.05 oz (1 g) increments using the following units: oz, lb:oz, gSealed buttons and display for protection against accidental spillsEasy two-button operationTare feature: subtracts a container's weight to obtain the weight of its contentsIn addition to our 100% Satisfaction Guarantee, Escali also guarantees most of its products against defects in material and workmanship in the product under normal use with a limited lifetime warranty for consumer scales and a 2-Year Professional Guarantee for professional scalesLifetime warranty; Accurate, easy-to-use digital scale in chrome for the kitchen or officeSpill-proof, quick-clean, compact body and large LED face2-button programming with automatic shut-off and tare featureAvailable in a wide selection of fun, playful colorsRuns on 2 AA batteries; measures 8 by 6 by 1-1/4 inches
Paying postage online (such as via paypal shipping) will most likely be cheaper than paying at the post office. If you don't have a scale already, I recommend Escali primo or similar, weigh the item and print the labels.
For supplies, you can get free USPS priority mail supplies shipped to your home. I recommend at least ordering the USPS padded flat rate envelopes, since these can't be found at post offices and are usually the most cost-effective for 1+ lb items the further away the buyer location is and assuming the item fits. Weight the item and compare shipping quotes.
Definitely include measurements as buyers are bound to ask. Might as well have them there. Post as many pictures as you can to highlight the details or flaws.
I have an Escali Primo and, in my opinion, you can't beat it. The price is great, it stands up well to abuse, the batteries last a million years, it has an 11 pound capacity, and you can read it if you have a large bowl on top (which is a problem with the lovely flat glass scales).
First, I'd like to invite you to join r/loseit, Reddit's weight-loss sub! You'll find a very supportive group of people there. We have a daily question thread there where literally any questions you have can be answered, and a fantastic beginner's guide linked in the sidebar that you should definitely read.
You don't need a gym right now, and in fact 80-90% of your weight loss will come from diet, not exercise. So your first step, I think, should be to create an account with MyFitnessPal (download the app or use their website) and begin logging every. single. thing. you eat or drink. Don't worry about weight loss, don't worry about meeting calorie goals, just log everything for a week so that you can get an idea of your baseline intake and begin to get used to logging (it's annoying at first. It quickly becomes second nature.).
Then, go to Sail Rabbit and enter your information (don't worry about the body fat percentage if you don't know it). I like Sail Rabbit because it has finer-grained levels of activity to choose from, with different levels of "sedentary" that you can pick to match what your lifestyle is like. You may want to then adjust your goals in MyFitnessPal to what Sail Rabbit calculates for you (though, MFP does pretty good on it's own once you plunk in how much you want to lose, so you can absolutely use their recommendations). I'd aim for a 1 or 1 1/4 lb loss per week. That should be a gentle enough reduction from your regular intake that with some smart decisions like buying lower calorie bread or replacing some starches with non-starchy vegetables you shouldn't feel like you're suddenly starving. Making sustainable choices should be your goal here; don't replace rice with cauliflower rice if you hate cauliflower and figure you'll go back to eating rice later, because that's not a sustainable lifestyle change for you (it wasn't for me. I do eat cauliflower rice, but I also eat regular rice, just in smaller quantities).
Now you'll have a calorie goal for each day, which you can sort of think of as a bank account. You'll have something like 1800 calories to "spend" each day on food and drink, and you can decide if you're going to do that or "save up" 100 calories Monday through Friday so that you can use that extra 500 on Saturday for an extra slice of pizza or whatever. If you want to make things easy on yourself and use pre-packaged things with set calories, go for it, just drink a lot of water because they're usually high in sodium. Consider purchasing a food scale (I use this one) so that you can be more accurate with your measurements of things, particularly when you're cooking and also prepackaged stuff (you'll see on nutritional labels that servings will be listed as something like "3/4 cup (54g)"; when you weigh your servings via grams, you'll have a better idea of how much you're eating and exactly how small something calorically-dense like a serving of peanut butter really is).
If you'd like to start exercising at home (It's what I do and it's actually personally done wonders for my anxiety levels. Remember, it's not for weight loss, it's for building strength and muscle, increasing cardio health, and giving you energy.), there are a million exercise videos on YouTube. I started with Leslie Sansone walking videos which are, admittedly, kinda cheesy, but also gentle for beginners. That channel has some of her entire videos available, from 1-mile to 3-mile walks. Jessica Smith also does walking videos and is a little less high-energy chatty than Leslie is. She even has a Fit in 15 series of 15 minute workouts (that link's to the first one) that focus on different body parts and a variety of different types of workouts, like barre, chair yoga, etc. If videos aren't your thing, Darebee has a bunch of free workouts and programs; this is their Foundation Light, which is for people recovering from injury, who have joint issues, or who are severely overweight. I'd recommend starting out trying to exercise at least 15 minutes a day twice a week and then increasing time and eventually days from there as you get used to it. I do NOT recommend throwing yourself all-in at a 5 or 6-day a week program because if you're like me, you'll either get hurt or burn out really quickly. Just because something is a "30-day challenge!" doesn't mean it has to be done in 30 consecutive days.
Whether you want to weigh yourself daily or weekly or monthly depends strongly on your personal feelings toward the scale and your weight. If you DO want to log it daily, I like the Happy Scale app. Get a tape measure and take measurements. Write them down so you can get giddy when you start to lose inches but don't see much movement in the scale (seriously, it happens and it's weird and annoying). If you can stand it, also take pictures in swimwear or underwear from the side, front, and back, so you have reference photos from your beginning. Yes, it feels awkward, but when you feel like you're not getting anywhere and compare later photos to your first ones so you can see the differences that have occurred, you'll be glad you did it.
Good luck! It's a lot of work, but it is so worth it!
The Wilton chart is for 2" pans.
A 3" pan will hold more batter.
You want to fill a cake pan no more than 1/2 to 2/3 full, depending on how much the batter rises - I have a recipe for Red Velvet Cake that rises more than usual so I use a deeper pan or go up to a 9" pan when making a full recipe.
However 6" cake pans are perfect for making smaller cakes for one or two people so I use them much more often than my larger pans these days as there are only the 2 of us and neither of us have much of a sweet tooth.
a 6x3 pan has a total volume of 5.8 cups. So 1/2 to 2/3 of that is what you can safely bake in it - 2.9 cups to 3.9 cups of batter fills it.
an 8x2 pan has a usable volume of 3.5 c to 4.6 c
a 9x2 pan has a usable volume of 4.4 c to 5.9 cups
Most recipes are for 2 layers.
The easiest conversion for your smaller pans is to find a recipe intended for a 9x2 pan and make half of it - that will make enough for 2 layers using 6x3 pans.
Because recipes vary somewhat in the actual volume they make, you will probably need to experiment a few times. Using an 8x2 two layer recipe could give you just enough batter (if the yield is at the low end of the range for the pans) or a bit too much (if it yields at the high end). No big deal, just make some cupcakes as well and adjust accordingly next time you make the recipe. A little math will be involved is all.
I'm curious, is the book to which you refer one of the Small Batch Baking books? My experience with those was also negative. The problem, I believe, is not with the recipes per se but with the way they are measured. Cake batters are extremely susceptible to small changes in ingredient quantities. Even when making "normal" quantities of 2 8" or 9" layers, variations in ingredient quantities can easily "break" a recipe. And when measuring by volume, quantities ALWAYS vary.
I strongly recommend switching to by-weight measuring for baking, especially for cakes. There are at least 3 pretty good recipe books that give most or all measurements by weight.
The Cake Book
The Cake Bible
*Great Cakes
If you've had trouble with cakes, switch to by-weight measures. It's amazing how much difference it can make in your baking. It also makes dividing recipe quantities much easier. Scales are quite affordable.
I own the Polder KSC-310-28, currently on sale at Amazon for $21, a real deal since I paid a lot more for mine.
http://www.amazon.com/Polder-KSC-310-28-Digital-Glass-Silver/dp/B000G2OTM2/ref=sr_1_1?ie=UTF8&qid=1369835990&sr=8-1&keywords=Polder+KSC-310-28+Easy+Read+Digital+Glass+Top+Scale%2C+Silver
I also own the Escali P115C Primo, which is ok but I like the Polder better, plus atm it's more expensive (normally the Polder is the more expensive scale).
http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1370129662&sr=1-1&keywords=Escali+P115C+Primo
Also many people swear by the My Weigh KD-8000 "Baker's Math" Scale. It's a bit pricier but it is pretty heavy duty - manages up to 17 lbs! You can get a power cord for it (though you can use batteries if you want to) - search on "Old Will Knott Scales" to find where you can get both the scale and the power cord (plus full details on the scale itself).
My first scale was a cheapy little scale from brandsmart. It did the job and was accurate. And it had a tare feature for zeroing out the weight of the bowl or container your measuring in, but several things bugged me about it. First it would auto shut-off in about a minute, which generally meant I had to be watching the read-out, just in case I went to go grab another ingredient and it shut-off. Another was that it only held about 4 lbs, so i couldn't measure large quantities. Oh and the batteries, the battery life was only a few months, and it used those expensive circular batteries.
So when I got my new scale I made sure to look for something that would give me everything I needed. This new one is great, it doesn't auto shut-off for 4 minutes, it weighs up to 11 lbs, and uses regular AA batteries, which I have yet to change! Best thing it was only $25.
So things to look for:
We use this model Escali scale and it's been great.
I've used this fine machine, in lovely chrome, for the last 5 years, pretty sure it's still even on the same batteries. Use it every day!
Best part for me is that it can handle a few grams at a time right on up to 11lbs. I can stick a whole giant batch of stew/soup/shredded meats/whatever on it and portion into meals or weigh out just a pinch of shredded cheese.
Escali digital scales are great. Durable dirt cheap and compact.
http://www.amazon.com/gp/aw/d/B0007GAWRS/ref=mp_s_a_1_1?qid=1421136874&sr=8-1&pi=AC_SY200_QL40
I've been using one of these for a year or so and I really like it. It's simple, quick, and gets the job done...
I've had this one for over 10 years and love it. We use it to portion meat/fish weekly and it is sturdy and cleans up well. We also use it for weighing packages before shipping. https://www.amazon.com/Escali-Digital-Kitchen-Capacity-Increment/dp/B0007GAWRS/ref=sr_1_17?keywords=kitchen+scale&qid=1554142552&s=gateway&sr=8-17
If you're overdoing it on (salted) almonds and cheese, try having a pickle. This always helps me, even when I think my electrolytes are balanced.
2 questions.
I can only speak for myself but no drugs. Only supplements are daily Magnesium and Psyllium husk powder for the rare constipation/diarrhea. I've lost weight before I ever did Keto doing traditional macros(and gained it all back plus some) but the discipline aspect is the same. I'll break down my 50+lb weight loss journey, but if you'd like to believe I'm on secret drugs that's cool with me too haha. But I'll add that if you're inclined to believe in conspiracy theories like the keto one you're currently formulating, that it is in fact the most easily falsifiable, IF you properly read and execute the FAQ.
“My personal experience Importance for losing weight on Keto" rankings/steps. Before even thinking about following these steps I bought a food scale and downloaded the Cronometer app (but it doesn't matter which one just pick one) for discipline purposes(I can't trust "eyeballing" portions).
Been obese my whole life and have family thats died from diabetes/hypertension over time. I started keto to reverse those 2 things. If my lazy ass can do it then anybody really can. I'm not saying it's easy but it's possible. Just letting you know Im a real person who cant afford fancy weight loss drugs. Just discipline and accountability.
I use this one at work, and this one at home. Both work great and both use regular (not watch/button cell) batteries!
My scale is fine but it's old and unavailable so I can't really recommend it. I like The Sweethome review site for things like this. They recommend the Escali Primo, and it looks like a great scale for a reasonable price. I'll probably get it when my current scale conks out.
I personally use this one: https://www.amazon.com/Escali-P115C-Precision-Lightweight-Lifetime/dp/B0007GAWRS/ref=sr_1_1?keywords=escali&qid=1568744496&s=home-garden&sr=1-1
Its compact, easy to clean, measures up 5 kg (11 lbs) and I've never had an issue with small quantities.
I think it's the same one that the Bon Appetit kitchen uses, if that means anything to you.
I have this one... I got it off craigslist... someone was selling it new in box for $10. I'd buy the same one if I had to replace it.
I've got an Escali Primo, and I suspect it's probably made in the same factory, being so similar in specs and appearance. Very happy with mine. Maybe this will be easier to find in Canada.
http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS/ref=cm_cr_pr_product_top
The first one assumes a solid block of sucrose at a density of 1.29 g/mL. The second assumes granulated sugar at a density of 0.85 g/mL.
0.85/1.29 = 0.66 = 202/305
Salt does the same thing. It's because of the air space in granulated versus solid materials.
This problem is only going to get worse when you try to use flour since the density changes so much with handling (sifted vs not) and moisture content.
A kitchen scale is under $25 and makes things like this so much simpler. It's not a question of metric vs. Imperial, it's that cooks are still holding on to volume instead of mass.
I use an escali - they're simple, accurate, put up with abuse, and only $25 on amazon
Get a scale, like I did, such as these:
I like the Escali P115C kitchen scale. It has a 5kg capacity and a resolution of 1 gram.
This is the scale I have: https://www.amazon.com/Escali-P115C-Precision-Lightweight-Lifetime/dp/B0007GAWRS. It's a little more money than some others ($25) but I've had it for years and never once had an issue with it. I use it multiple times a day. I think I've only replaced the batteries once too.
I like this one pretty well, it comes in a ton of colors if that's important to you. The button to switch measurements is on the display which is nice - my first cheap scale I liked better, it was flat and glass, but I had to flip it over to switch from lb/oz to g.
[Escali digital Scale] (https://www.amazon.com/dp/B0007GAWRS/ref=cm_sw_r_other_awd_fqA8wbXAH9S62) is the one we use at home and my mom used these when she was in culinary school.
I like the Escali Primo that I picked up for a hair over $20 from Amazon. It does everything I need it to do and is really easy to use. (I got the cute red version.)
(On the other hand, I had zero difficulty in Googling food scale and finding tons of options, so if you're asking for advice on fittit, maybe you have particular requirements?)
Escali P115C https://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS
I use a Primo Escali scale. I've had it for 5 or 6 years now (purchased it for following European recipes, and have repurposed it for food tracking more recently). It's held up great, no fuss, and the batteries last a really long time. I do think I paid a lot less than the $30 it is currently listed for on Amazon though.
Don't know anything about a Bullet Journal. A lot of people here use MyFitnessPal - personally, I prefer SparkPeople (lets you set a calorie range rather than a single daily target, easy to save favorite foods and groups of foods, easy to enter your own recipes, syncs with Fitbit, but has some social media and advertising aspects integrated with it that can be off-putting).
My boyfriend is on his own for food making choices, so I'm no help to you there! lol
And as for food containers, I prefer glass to plastic for its ability to be microwaved without staining or leaching. Wide mouth 2 cup mason jars work really well for soups/stews/chili, and since they are designed to be airtight they don't leak at all. And they are cheap! You do have to remove the lid to microwave, though.
For larger meals (salads, meat and veggie leftovers, etc) Pyrex and Rubbermaid sell glass containers with plastic lids in a wide variety of sizes and shapes. They're a bit more expensive than the canning jars but glass holds up well so it's worth the investment, IMHO.
Good luck!
Thus is the scale i use and it's excellent
https://www.amazon.com/dp/B0007GAWRS/ref=cm_sw_r_cp_apa_i_1sguDbZ5PR2DN
I have that same 100 gram scale for water and would also recommend it.
To weigh larger amounts of grain I use this shipping scale
My hops scale is an Escali one works the same as the one recommended above I'm sure.