Regular scales rise in gradients of 1 gram. But I've obtained professional recipes like Adriano Zumbo's lychee caviar asking for measurements like 1.8 g algin + 1.3 g calcic.
Can you recommend what I should look for in a scale, and do you have any recommendations which one I should buy? I'm a home cook but want to execute advanced, professional recipes.
With thermometers, again I can find a $15 thermometer at IKEA but don't know if such thermometers are basically junk compared to professional thermometers (like what Teflon is compared to Carbon Steel). Any advice on this would also be great if you could.
I'd be buying it from Australia.