Reddit Reddit reviews Ozeri Touch Professional Digital Kitchen Scale (12 lbs Edition), Tempered Glass in Elegant Black

We found 44 Reddit comments about Ozeri Touch Professional Digital Kitchen Scale (12 lbs Edition), Tempered Glass in Elegant Black. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Measuring Tools & Scales
Kitchen Scales
Home & Kitchen
Digital Kitchen Scales
Ozeri Touch Professional Digital Kitchen Scale (12 lbs Edition), Tempered Glass in Elegant Black
Features advanced touch sensitive buttons for easy operation, and large LCD screen that displays weights in pounds, kilograms, grams, and ounces (lb/oz, kg/g, fl.oz., ml)Boasts a colored tempered glass surface that is 4 times stronger than normal glass, and an award-winning thin design.Equipped with 4 new high precision GFX sensors, the Ozeri Touch Digital Kitchen Scale provides accurate measurements from 0.05 oz to 12 lbs (1 gram to 5750 grams).Precision Tare features calculates the net weight of the ingredients (automatically subtracts the container weight to calculate the weight of the ingredients being weighed).Includes 2 Lithium Batteries and an Easy Access Battery Compartment (no screwdriver needed).
Check price on Amazon

44 Reddit comments about Ozeri Touch Professional Digital Kitchen Scale (12 lbs Edition), Tempered Glass in Elegant Black:

u/Evictus · 14 pointsr/Fitness

I'm bulking, but it's been a pain in the ass. I've been upping my water intake recently to prevent cramps, so it was pretty hard to find my new maintenance.

At the start of my bulk a month ago (I was 5' 7", 141 lbs) I was eating 2100 calories a day. I wasn't gaining anything. I upped it to 2300 three weeks ago. I think I was on a very, very slow bulk, and it was irritating me because there was no change in the scale over the past week (I weight in every morning and I take a ttestof the results over two seven day periods, the result of which was a p-value of .61). I upped it to 2500 about 3 days ago and I'm hoping to see a change this week. Trying my best to slow bulk since I don't want to be a fatass (already went down that road before).

My diet is pretty static. Because I'm smaller, I don't have to stuff my face 24/7 like some taller bulkers. I don't eat breakfast (it irritates my stomach if I eat too early), but I usually bring a cooked meal to work every day. Bulking has left me pretty hungry, so I usually have to eat it a little early at like 10:30 (the composition of which varies, but usually it's 40g+ protein and around 700 - 800 calories, usually a meat with a grain like rice or pasta). I'm also obsessed with jolly ranchers so I snack on them through the day (usually around 6 total candies, which is like 140 calories).

For a snack, I'll usually eat some peanut butter + jelly (if I don't have bread, it actually tastes pretty good just to mix the two together and eat it off a knife). I'll also mix a Yoplait yogurt with a serving or two of fat free cottage cheese - don't knock it till you try it. I hate the taste of cottage cheese, but it just tastes like yogurt if you mix it so I can get a good source of milk protein.

For dinner, it's pretty much the same thing as lunch. I just eat to fit my macros, and if I have leftovers at the end of the day, I will snack on random things (chocolate, nuts [pecans, peanuts], whatever). For example, yesterday my calorie intake looked as such:

Food | Calories | Protein
:--|:--|:--
Angel Hair Pasta | 300| 10
Chicken | 150 | 30
Canola | 80 | 0
Alfredo | 105 | 2
Yogurt | 90 | 5
Yogurt | 90 | 5
Cottage Cheese | 96.3 | 17
Cheese Stick | 60 | 6
Ground Beef | 450 | 45
Mozz. Cheese | 81.66 | 17.5
Rice | 275 | 6
Canola | 80 | 0
Chocolate Mangoes | 200 | 3
Pecans | 130 | 5
Peanut Butter | 200 | 7
Total | 2499 | 149.5

I track everything in excel for calories because I weigh my own food. I do not keep track of carbs and fats. I actually used to do leangains which I had a whole book of about 80 days of excel files for keeping rigorous track of fats carbs and protein for rest / workout, but I'm way too lazy to do that again. I have to use some hardcore math sometimes to figure out and estimate how much fat / water is lost through cooking things like ground beef using the original uncooked weight. I use this food scale, as I travel (I go to school in Indiana, work for the summer in MA / RI and live in WA) and it's easy to carry. On normal days, I also eat protein powder with whole milk, one or two scoops depending on my needs for the day.

I lift five times a week, TWFSSu. I chose this specifically because I knew it would fit my schedule for next semester (I have my engineering senior design project so it's going to be pretty hard to fit in workouts otherwise). I'm running the PHAT philosophy, and because I started back up with half beginniner-intermediate numbers for some of my lifts, I lift heavy on all days for the primary movers like bench, pendlay, squat, deadlift and OHP (which means no speedwork until I get out of linear progression). I do the standard hypertrophy work on F,S,Su after the primary movers, though.

u/kylastingrae · 8 pointsr/progresspics

Well, a big thing for me involved giving up gluten. I've heard conflicting reports about whether gluten intolerance is actually a thing, but I started to notice changes both in my appearance and my overall health as soon as I cut it out of my diet completely. Giving up gluten definitely isn't the best choice for for everyone, and it is possible to lose comparable amounts of weight without making this particular change. However, I gave up gluten (and a great deal of my regular dairy intake) at the recommendation of my doctor after seeing multiple specialists about a wide variety of bizarre health issues that all seemed to point back to gluten in my diet.

If we forget the gluten aspect, there are still a ton of things that helped! I gave up pop and juices completely. If I wanted something to drink, I either had coffee or water. I also made sure to cut back on my portions significantly. I purchased a food scale (this one for those that are curious) and started making a point to weigh everything I ate to make sure I wasn't overeating without realizing it.

For me, it was a bunch of small changes that really added up. I switched from regular bacon to turkey bacon. I ate salads for lunch instead of french fries. I snacked on portioned servings of nuts and seeds and dried fruit instead of chocolate bars and candy. If I HAD to have a snack after dinner, I popped popcorn in my air popper. For dinner, I always focused on having a good protein (often chicken, but sometimes pork or lean cuts of beef), with a serving of rice and a few servings of veggies. I carefully counted and kept track of how much dressing I put on those salads, and how much oil I cooked my food in.

The important thing for me was to remember that I didn't have to do everything all at once. I implemented these changes over a period of time, which made it easy to stick to. And believe me, I still indulge. I just do it a lot smarter than I used to.

u/trickyturnip · 5 pointsr/1200isplenty

This is the food scale I use. I've had it for about 2 years. It's still on its original batteries and I use it multiple times per day. (: I'm no expert, so there may be better and cheaper ones out there, but I really like mine!

u/SingularityParadigm · 5 pointsr/Coffee

see how this Amazon link truncates after "/B003MSZBSI/"?

https://www.amazon.com/dp/B003MSZBSI/

That is an acceptable Amazon link; it is the shortest URL that will still resolve to the item page. All the stuff in the URL bar that often follows that is metadata that tells Amazon how you got to the page, some of which can be an affiliate code that gives someone a financial reward for sending someone to Amazon. The rule is in place so that /r/Coffee does not become a platform for affiliate marketers to monetize. When /u/Anomander asked you to prune your links, that is what he meant. Remove all the extraneous URL cruft that can give financial kickbacks.

Basically, just make sure your Amazon links don't have this sort of stuff on the end of them:

/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=lostfalco-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00Q5HFZFC&linkId=54d91b506e451fbeeadb9c6b975b6c54

u/Aerys1 · 5 pointsr/Random_Acts_Of_Amazon

Losing weight! Because it's not easy to do it or to admit you need too, but I'm doing just fine, staying on it, not caving at all even though it would be easy to buy something not diet approved. I've stuck to it for two months now and am starting my third, and I feel GOOD and I feel AWESOME :D

measuring food is SO key

u/Yankee14 · 4 pointsr/Breadit

Just a few suggestions from someone who has been making bread regularly, twice week for almost a year to feed a family.

"....we've decided to bake our own bread as much as possible."

Awesome! If you plan on making bread more often, one of the main problems you might run into is inconsistent results (I definitely did). For example, you could use that recipe you've just posted to make bread every single week, and the bread will have different characteristics every single time. It might come out fine one week, and "dense inside and a little too crispy outside," the next. This isn't good. Why is it happening?

The problem with recipes like that which use measurements such as "6 1/2 cups of flour" is...you really can't be very accurate with volumetric measurements. It's simply unreliable. Imagine taking a measuring cup, gently spooning flour into it until it's exactly 1 cup. Then, imagine taking an identical measuring cup, but this time ramming it into the flour like most people do, as hard as you can, densely packing the flour into the cup until it's exactly 1 cup.

Which one has exactly one cup? There is no answer. It's a false question. If you took those two measuring cups and weighed them on a scale, the densely packed flour would weigh some arbitrary amount around twice as much as the cup with the lightly spooned flour. Imagine if you worked in a bakery and were supposed to scale up this recipe to "50 cups of flour" for a batch of dough. After the so called "50 cups", your ratio of water to flour would be off by an order of magnitude or more! Hopefully I've explained this well.

So what can you do to combat this problem? Stop using volumetric measurements, and measure by weight for the most important parts of the loaf: the flour and the water. Invest in a cheapo little kitchen scale. Here's the one I bought, and it works really well. You said you're trying to live frugally, so paying 20 to 25 dollars (or whatever kind of currency is used where you live) for a scale may not be a viable option. For me, a scale was one of the best investments I've ever made.

One more thing before I shut up about the scale; a scale can enable you to easily switch between different types of dough; you simply change the ratio of water to flour depending on what kind of bread you plan to make. In General: if you want to make, say, pretzels or bagels, you need a drier dough; a smaller ratio of water to flour. If you want to make a nice loaf of sandwich bread, like you're trying to do, you'd want a moderately wet dough; a middling ratio of water to flour. If you want a rustic artisan-style loaf, like a sourdough, you'd want a very wet dough; a high ratio of water to flour. If by chance you're still reading this horrendously long post (I'm very sorry about that), please just take a quick look at this video.

Finally, I'll quickly address your question of long term dough storage, such as freezing. I honestly don't know what happens to frozen dough, because I've personally never needed to do this--so I won't speak on it. However, I can attest to the benefits of slow fermentation inside the refrigerator. Dough kept in the refrigerator will be good up to around 2, maybe 3 days tops before you have to do something with it or risk over-proving the dough. You probably could still use it after that long, but you might do better to incorporate it into a new dough mixed in with fresh ingredients. Which brings me to my main point.

Dough--or in this case it may be more accurate to call it a preferment--kept in the refrigerator for 12 to 24 hours (or even sitting out on the counter for 6 to 8 hours) develops such a wonderful flavour! If you really get into breadmaking, you will no doubt experiment with bulk fermented dough, or dough that has been allowed to sit in (or out) of the refrigerator for extended periods of time. In short, I'll just say that many types of bread will greatly benefit from such a method. Benefits in ease of folding/kneading, as well as fragrance, taste, texture, and crust, and crumb structure in the finished loaf.

It is likely many people will disagree with this post, but it's what works for me. :/ Have fun!

u/didnotwanttoregister · 4 pointsr/loseit

So true! I bought this sleek one and have loved it. Been surprised at amounts sometimes.

u/Beef_Enchilada · 3 pointsr/loseit

Old one
New one

The new one looks nice, and the light-up display is nice, but I get different weights depending on if I put items towards the front or back of the scale. I ordered another of the original this morning, haven't decided if I'm going to return the fancier one or keep it for a back-up.

u/EastCoast2300 · 3 pointsr/DIY_eJuice

I am looking to start making my own juice, and already have a digital scale. The amazon page says its range is from 1-5750 grams, will this be a problem? I have heard that you should get a scale that can read down to .1 grams

Here is the scale for reference: https://www.amazon.com/gp/product/B003MSZBSI/ref=ask_ql_qh_dp_hza

u/davedawg2000 · 3 pointsr/Assistance

I want to take a moment to address these points you've raised. Please keep in mind that my intent is to be supportive and not critical.

> I use to eat 800-900 calories a day and would gain 20 lbs a year

How were you tracking the number of calories? 800-900 is a very low amount of calories for any grown adult, so I'm a bit dubious of that number. If you're serious about counting calories, you need to get a basic food scale. The margin of error when eyeballing portion sizes is just too great.

> I've been eating very healthy

Eating healthy and eating at a caloric deficit are not always one in the same. You could eat nothing but organic meats, fruits, nuts, whole grains, etc and still gain weight if you're eating more calories than your body expends.

Use this calculator to determine the number of calories your body burns at rest, and multiply it by 1.2 to estimate how many calories your body burns in a given day if you're sedentary. Subtract 500 from the result, and this becomes your daily calorie target.

Too few calories over a sustained period of time can have the unintended effect of stalling weight loss, so you want to make sure that you are maintaining a reasonable deficit.

> I have a sever allergy to dairy products, and I feel better if I avoid wheat.

This is perfectly normal. I too am lactose intolerant and typically avoid wheat products.

> Lets keep the conversation going, I'm desperate for solution

I know I may get some flak for this, but I can't highly recommend the Ketogenic diet enough. It's essentially a super-low-carb diet that causes your body to adapt itself to run on fat (both dietary and bodily) instead of sugar. There's a whole subreddit and amazing community for it over at /r/keto. I've personally been living the keto lifestyle while I'm training for a 100-mile bike ride around Lake Tahoe next Sunday, and I can't sing its praises enough.

Like I mentioned, please let me know if there's anything else I can do to help.

Cheers,
Dave

u/Sharkoon1 · 3 pointsr/Fitness

Ye we have a scale , at first i would use scale , but later you can pretty good eyeball stuff,so when im eating out i eyeball . But at home i pretty much put everything on a scale

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_3?ie=UTF8&qid=1421004898&sr=8-3&keywords=kitchen+scale

got this one , its pretty good.

And in terms of bodycomposition if you want to gain muscle or lose fat its not important to eat 100% "clean"(but i do it for my health) , i have for myself set up a rule that i get atleast 500 g of grean veggies, good protein, 2 fruits and oats, then i put some stuff here and there into my diet.

After some time you will begin to mix stuff up, i like to use peanut butter in the morning with oats , bananas , milk and some vanilla whey for the flavour. Its pretty good. Cooking is a skill like lifting ;)

u/Jynxers · 3 pointsr/1200isplenty

There are a bunch of well-rated ones on Amazon in the $10-$15 range. I have this Ozeri one and it's fine.

u/WizardCap · 3 pointsr/Breadit

Get a cheap kitchen scale (I use this one), and it's a whole new world! So much easier than using volumes, and much more precise.

If I use a recipe that's been given in volume, I weigh each ingredient and make a note of the mass for future use.

u/fordus · 3 pointsr/keto

I really like this Ozeri and would buy another. It cleans up easily, lightweight, durable and you can easily switch between oz, g, ml.

u/adremeaux · 2 pointsr/Breadit

I just got this one and it's quite good. A lot better than the Oxo. More accurate, more display options, easier to clean, better looking, and cheaper to boot.

u/free_range_human · 2 pointsr/Fibromyalgia

Again, I cannot stress enough that I am not a doctor, nor a nutritionist! :) I can only speak from personal experience and, well, basic math.

In my personal experience, I think looking to "get in shape" by just doing one thing, is stabbing in the dark. I spent years making excuses for myself -- e.g. "I'm just naturally bigger." and "I am not a vain person, so I don't want to spend my efforts on things that focus on superficial beauty."

It's pretty simple though and I'm down 35 lbs since October. Count your calories and pay attention to every, single thing you put in your mouth -- you are what you eat (both literally and figuratively).

You'll see many people recommend My Fitness Pal and they are right in doing so. So many people say, "But, I'm on My Fitness Pal and I still haven't lost any weight!" You won't lose weight just by signing-up and logging-in to their website. :)

Count your calories, weigh your food. Here's the food scale I purchased:

http://www.amazon.com/gp/product/B003MSZBSI

I didn't take the approach of, "I have to only eat lettuce!" Nope, just start counting calories, regardless of what you eat. If you want to eat cheese pizza slices, fine, just count the calories.

This is when you'll quickly start to see just how much something like pizza consumes @ your daily caloric intake.

So before you try to run (no pun intended), try to walk first -- count your calories. If you put salad dressing on your salad -- even ranch -- just read the label, put a little dish on your food scale, and pour the actual serving size. i.e. don't just blindly pour.

As you do this, you'll start to actually see how much stuff you can/should eat -- i.e. you'll get better at portioning your food without having to be so methodical about it.

Again, I am not a doctor nor a nutritionist, just speaking from personal experience, after decades of blind eating. One footlong sub from Subway with chips and a drink...is an ENTIRE DAY'S calories. So, go ahead and eat that, but know you can't eat anything else that day.

The more you do this, the more you'll start to naturally lean toward foods and portions that work right with your daily caloric intake. I am a pizza, bread, pasta, cheese, and milk type of person, so I couldn't even fathom being satiated, let alone satisfied, by eating a salad with cheese and croutons and dressing and freshly-grilled chicken...but it was all mental, as most-everything is.

If I can do it, anyone can do it, I truly believe that.

Best of luck to you and if you ever have any questions or just need to bounce something off of a stranger, I'll do my best to help!

Edit: Also, not that you're trying to "lose weight," but I found by utilizing My Fitness Pal, I could not only see my caloric intake, but the amount of protein I was taking in each day, as well as sodium. So it's a fundamental difference @ what you eat and by simply scrutinizing it, it helps clear the path.

u/SplitMyPants · 2 pointsr/Fitness

I'm using this just because I can fit a medium-sized dinner plate on it.

http://www.amazon.com/gp/product/B003MSZBSI/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1

u/PurpleNurple37 · 2 pointsr/Silverbugs

With what kind of precision, then? I'm a stickler for smaller numbers and would probably want down to tenths of grams, which limits capacity somewhat... but for 1-gram accuracy, I'd search for electronic kitchen scales and start reading reviews. f'rex

u/Berkshire0629 · 2 pointsr/1200isplenty

Kitchen: Ozeri Touch Professional Digital Kitchen Scale (12 lbs Edition), Tempered Glass in Elegant Black https://www.amazon.com/dp/B003MSZBSI/

Body weight: pretty sure it's this one: EatSmart Precision Digital Bathroom Scale w/ Extra Large Lighted Display, 400 lb. Capacity and "Step-On" Technology [2014 VERSION] - 10,000+ Reviews EatSmart Guaranteed Accurate https://www.amazon.com/dp/B001KXZ808/

u/LittleHelperRobot · 2 pointsr/loseit

Non-mobile: http://www.amazon.com/dp/B003MSZBSI/

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

u/[deleted] · 2 pointsr/Random_Acts_Of_Amazon

This one is rather nice!

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=reg_hu-rd_add_1_dp

I think a kitchen scale is something that everyone needs, if you want to seriously make yourself food that is.

u/hazeldazeI · 2 pointsr/keto

a scale for weighing food makes life sooooo much simpler and you can get them really cheap. I have used this one for several years and it's simple to use and does ounces/grams/mL/fluid ounces and is ~$15:

https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI

u/rodleland · 2 pointsr/santashelpers

Does she have a good food scale? Maybe with a good Meal Prep Bag? Those together are the "getting serious about food/nutrition" starter kit.

u/WingedDefeat · 2 pointsr/homestead

The idea of using a bread machine rustles my jimmies; I use the no-knead method (google it, it's everywhere) for sandwich bread that we eat every day, and then sometimes on weekends I'll make a rustic loaf to go with meals that I make in the more traditional method.

Looking for a bread 'recipe' is somewhat of a fallacy. Most people who take bread even a little seriously use the baker's percentage (once again, google that shit) and weighing ingredients instead of measuring by volume.

The baker's percentage gives you a template of proportions that yield certain results. By manipulating those proportions of flour/grains/water/yeast/salt you get different breads. A french loaf is still a french loaf if you make it with whole wheat flour instead of all purpose flour, as long as you understand how the change in protein and such will affect the bread, and adjust your other ingredients and methods accordingly.

The only accurate way to adjust those ratios is by using a reasonably accurate scale instead of measuring cups. A good scale (not even a mediocre one) can be had from Amazon for about $20. This is the one that I use, and it's paid for itself several times over since I started making bread about two years ago.

These two concepts, which go hand-in-hand, elevated my bread making from dicking around in the kitchen to a near science.

After about six months of making bread every week, you should check out The Bread Builders. When I originally bought it I didn't understand enough about bread to get much out of it, but now I find it to be a huge resource for adjusting my methods and techniques. There's a lot of esoteric stuff in there about microbiology and gluten strings, which is cool, but essentially useless unless you have some kind of context. There's also the whole second half of the book, which is almost entirely about building and using wood fired brick ovens to bake bread; something that I hope to have the funds to build one day.

You can check out /r/breaddit if you want, but I find it to be a bit of a circlejerk on seeing how much cheese/nutella/olives/onions people can cram in a recipe before it starts to look like a casserole instead of bread. Also, they have a hard on for sourdoughs. Sourdoughs are cool, but at this point I think they could use their own subreddit.

Good luck, I guess.
Good luck

u/nsa_7878 · 2 pointsr/loseit

Ha, I'm definitely not upset! I'm mostly just concerned, I'm just sensing you feel frustrated maybe a little bit like we're all fucking with you with this bruh, just create a calorie deficit mantra we keep repeating.

You're right that cooking at home can be as elaborate or as simple as you want it to be. You might start out just trying to recreate your favorite restaurant dishes at home. Just making something at home can often be lower calorie, restaurants add a lot of sneaky stuff in there. Their stuff has to be shelf stable for X number of months, so it needs a preservative (like salt), so then they add sugar to counteract the extra salt so it tastes right, etc.

I agree that permanent change would be grim if you assume you'll be hungry and hating everything you eat. If that was the case I wouldn't be doing it and neither would anyone else! You should enjoy everything you eat (I do) and shouldn't feel hungry (I don't).

Is there anything else you're resistant to? Many people balk at the idea of counting calories in the beginning, so it would not surprise me in the least if you were anxious about that. It can take a little bit to get the hang of it, but once you're in the groove, you realize the magic of this approach - you can eat ANYTHING you want! No special diets, IF, keto, paleo, vegan, etc. Forget it all. You can lose weight eating only foods you enjoy, provided they fit in your calorie goals for the day. I ate homemade double chocolate chip muffins all week! One per day, as my afternoon snack, and I still lost a 1/2 pound ... because I didn't go over my calorie goal. Most of us use an app to track our calories (MyFitnessPal is a popular option) and I strongly recommend purchasing a food scale, it makes tracking a bajillion times easier.

This is a video of someone tracking her calories, it's a great real-world example of using the food scale. It's what my day usually looks like minus the commentary.

https://www.youtube.com/watch?v=tOAfP857Q3o

This is my food scale, there are so many options, just pick your favorite one:

https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_5?crid=1K3ZDJUOW6HYG&keywords=ozeri+food+scale&qid=1557364020&s=gateway&sprefix=ozeri+food+scale%2Caps%2C156&sr=8-5

u/SupremeZ · 2 pointsr/nutrition

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=zg_bs_678508011_6

I highly recommend this scale, it has a large surface that fits most plates and gets the job done. The sleek design also makes for good decor. Can't go wrong for $25.

u/buddybar · 2 pointsr/Fitness

The one I have is pretty much like this.
http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1407466768&sr=1-6&keywords=food+scale

I weigh everything's that isn't individually packaged. And some things that are.

I mean everything. Every fruit. Every piece of meat. I even weigh the amount of peanut butter I put on bread.

u/what_the_duck_chuck · 1 pointr/Breadit

I got the fully digital one and it's great! All three are the same brand so pick your style, I guess!

u/leodoestheopposite · 1 pointr/Fitness

This is the best! Cheap, precise, large, and flat so that you can weight a lot of large shape plates and stuff

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI

u/BurnComplex · 1 pointr/bodybuilding

In case any one is interested, I'm linking a really good scale that I use and absolutely LOVE.

This fucking thing is awesome and has helped me lean out perfectly.

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_1?ie=UTF8&qid=1375229776&sr=8-1&keywords=ozeri+kitchen+scale


I linked the first one I found on amazon, so if you browse around you can find similar options.

It is cheap and hasn't caused me any issues. Works amazing and gives you several options.

  • Fluid Oz
  • Grams
  • Regular OZ , which comes out to the same
  • and a few others i can't remember lol
u/threefer · 1 pointr/1200isplenty

My recommendation for a kitchen scale: http://www.amazon.com/dp/B003MSZBSI/ref=pe_385040_30332200_TE_item

It's lasted me around 8 months this far and is very accurate. Just a tip for portion control: most nutritional facts have the weight in grams so it's easy to figure out the calories accurately.

Edit: I recommend putting a plate on it, zeroing the scale, and weighing the food. It also does negative grams so you could see how much you could see how much you took out of a container.

u/tennery · 1 pointr/Flipping

Personally i just have a little [https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=cm_cr_arp_d_product_top?ie=UTF8!](Ozeri kitchen scale) that I regret purchasing. I didn't get it for shipping but it only randomly turns on when I push the power button on a flat surface. I thought the slick and flat surface looked cool but now I hate it. Ozeri is sending me a "refurbished/damaged box" replacement though I'm outside of the warranty but not sure if it will change much. Also I would want something that plugs in next time, as this one seems to drain batteries.

Maybe these threads will help:
https://www.reddit.com/r/Flipping/comments/4k0m47/looking_for_a_quality_shipping_scale/

https://www.reddit.com/r/Flipping/comments/2b87lp/best_shipping_scale/

https://www.reddit.com/r/Flipping/comments/2qk6xa/looking_for_recommendations_on_a_smaller_postal/


u/Spankboy · 1 pointr/Fitness

Are you taking about ready meals for #1? If so, then "sometimes". The reported net weight is often including packaging, so a 500g tub of yoghurt comes in at 475g - not a massive difference, but a couple of grams of protein - however do take into consideration that the makeup of the food can put the calorie count out by 10% in either direction, so it's probably safe to just take the manufacturer's figures. It'll all come out in the wash, as they say.

Always weigh ingredients raw unless advised otherwise on the packaging. Some powders (milkshake, sauces, etc.) give calorie content as prepared with milk, so if you're subbing out dairy for soy or almond you'll need to adjust accordingly.

The scale I use is this one. It looks cool with the black glass and ultra blue LED effect.

Good luck!

u/throwinshapes · 1 pointr/Coffee

Chemex Classic+Kettle+Hand Grinder+Scale = ~$120

The benefit of this setup is that you get two multi-tasking tools (kettle and scale) for other culinary uses, and that you can scale up over one cup of coffee if you need to.

Here is an overview of how to make pour over coffee.

u/Khomeini · 1 pointr/Fitness

Honestly, any scale off Amazon should do the trick. I personally have this one: http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=lp_289787_1_9?s=kitchen&ie=UTF8&qid=1449781556&sr=1-9

I wouldn't recommend that particular model because of it's less than responsive "tare" button. But anything with 1g incrementation should be good.

I use the FitBit app to log my food because I also own a FitBit Aria body weight scale and previously used a FitBit tracker (I've since started using an Apple Watch.) I'd actually recommend both of those tools if you're a data/gadget nerd like me. Weighing myself and having it appear in a graph really helped me stay accountable. Similarly, having "steps" to compete against every day encouraged me to walk more and be mindful of my activity.

MyFitnessPal is a great option as well but I'd really recommend checking what's saved in there versus the packaging on your food or what's available for generic things (like cuts of meat) on the USDA database.

I'd even go so far as to always use weight as your serving size. I had been making tuna salad with what I thought was a single 1 serving (1 tablespoon) serving of mayo. When I actually went and weighed it out I found that my tablespoon contained almost 2 servings! Those kinds of things can really sneak up on you.

u/mcnameface · 1 pointr/Coffee

Looks fine.

I just got this Ozeri from Amazon, and it's equally fine for what it needs to do.

https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_17?ie=UTF8&qid=1536263624&sr=8-17&keywords=coffee+scale

​

u/trickledownpique · 1 pointr/keto

You should measure the food you cook, since it's food you'll be eating, presumably.

Enter food into MFP before shopping, cooking, or eating. See if your planned food fits your goals. Change the food items if needed.

Get a food scale. The one I own and use everyday is about $15 on Amazon: https://www.amazon.com/dp/B003MSZBSI/ref=cm_sw_r_cp_api_hzVjzbZ66ZEED

u/Cualer · 1 pointr/keto

Being a fellow broke college student, I try to stock up in bulk and then freeze if possible. Therefore, ground beef and chicken are nice (buy a scale if possible and portion out the beef/chicken. I use 8oz (0.5lb) portions of beef separated into ziploc baggies. Whenever I need to use it for dinner, I'll defrost it in the fridge the night before up until I cook it (~7PM).

Combine the above with Veggies (Kale/Lettuce/Mustard Greens/cheeses, etc >> See sidebar link for acceptable foods.

There are definitely other posts for proportioning food and stocking for college students, so try searching around..

u/satinbirdy · 1 pointr/cockatiel

You can just get a cheap kitchen scale. This is the one I have. I put her food bowl on it, press the TARE button, and then sit her on the food bowl and wait a few seconds for the measurement to stabilize. It's easy!

u/vegetablesactivated · 1 pointr/Fitness

Look for a food scale that you can easily clean. If you spill greek yogurt or raw egg into some of them the buttons and screen get gross. Check out this one that has great reviews.

u/thebabes2 · 1 pointr/Frugal

It does not have an option to be plugged in. It is this model: http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_1?ie=UTF8&qid=1370543489&sr=8-1&keywords=ozeri+kitchen+scale

Overall I'm pleased with it, just don't like the price of 2032 batteries at the local level. :)

u/pixajade · 1 pointr/NakedProgress

This one is the one I have and love. It's sleek and has great accuracy.. I kept mistaking it for my tablet on the counter at first. :P If that's too spendy for your budget right now, this one has great reviews and a much lower price point.

u/LocalAmazonBot · -1 pointsr/Fitness

Here are some links for the product in the above comment for different countries:

Link: http://www.amazon.com/gp/product/B003MSZBSI/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1


|Country|Link|
|:-----------|:------------|
|UK|amazon.co.uk|
|France|amazon.fr|
|Canada|amazon.ca|
|Italy|amazon.it|




This bot is currently in testing so let me know what you think by voting (or commenting).