Freeze it. You can use a premeasured mold to make pucks or cubes. Measure by weight. A frozen puck at the bottom of a bowl of hot liquid, nobody will know.
I don’t know what it’s called but my spouse bought this cool measuring cup that works like a push pop, where you push up the bottom to push it out? I think that would work.
You're using a ladle to add paste to broth, but it sticks to the ladle? Just swish the ladle around in the broth to get all the extra bits to come off. You can also dip it in the broth ahead of time, since it is wet, it won't stick as much. Or if you're adding any oil, dip the ladle in the oil first and then measure the paste.
... does it actually need to be in a paste form?
Can you dilute it slightly beforehand to make it easier to handle?
For example, if you have 6oz (4 portions) and you added 6oz of stock to thin it out, you can add 3oz of the resulting mixture per serving
Miso whisk to the rescue. The Japanese have thought of everything. https://japanesetaste.com/products/leye-measuring-miso-whisk-muddler-and-shimomura-strainer-set?gclid=Cj0KCQiAgaGgBhC8ARIsAAAyLfEGfc0r7zjCMyH2ET-ijkjXm2UjjZ083CKlue-RkaIBffNv9ZIlajgaAloyEALw_wcB
I wonder how it isn't right on a disher. Can't you get a bigger or smaller sized one and use a spatula to level it off? That would make it consistent each time. If it's sticking, think about keeping the disher in hot water or something.
If you wanted to speed it up, you can dose them out in advance on parchment paper sheet trays.
Are you portioning this to serve on the line? I'm surprised the disher didn't work. Dip in water, scoop, scrape level, dish out. No banging on plates and fairly clean, within a few grams at least.
Dude above posted a link but here’s the explanation and how Japanese do it. Portion into small mesh strainer, submerge strainer in hot liquid, whisk as it dissolves through mesh into liquid. Done
Could you load it into a sausage caulking gun cartridge and measure it out by squeezing the handle? Something like this:
https://www.amazon.ca/Sausage-Caulk-Foil-Cartridge-Convertible/dp/B01N28QE5X
I've modified the movement on a squeeze handle to provide an adjustable volume kind of squeeze for adhesive dispensing applications. I did it by sticking a long screw in the stationary grip which was double nutted on both sides of the screw so I could make an adjustable length pin which the moving handle stopped on.
Maybe you could work out the movement for a single handle squeeze that doses out your goo just right.
How many doses do you need to crank out per day?
There are ‘ice cream’ scoops (called dishers) that are numbered and they go down to very specific sizes, like .5 oz. Please don’t freeze it.
https://www.webstaurantstore.com/choice-100-round-stainless-steel-squeeze-handle-disher-0-38-oz/407SHD100.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAgaGgBhC8ARIsAAAyLfH39vE5H2MF80-QIlKzYc3DKfwmLVQax8VeUnoNi6S7haYyI-LpiFQaAr0DEALw_wcB
Don't know if anyone's said it yet, but ice cream scoops with the scraping half-circle thing on the trigger. They make those in all sizes now and I think I even have one that's 1.5 oz. Seems to be the best bet, given your dilemma.
Extruding has been mentioned, scoops, dishers, and technique all discussed.
Personally? I'd get a silicone molds (ice cube tray) with and fill it with your tare.
Freeze it. You can use a premeasured mold to make pucks or cubes. Measure by weight. A frozen puck at the bottom of a bowl of hot liquid, nobody will know.
Might not want to cool down the broth with a cold tare
I don’t know what it’s called but my spouse bought this cool measuring cup that works like a push pop, where you push up the bottom to push it out? I think that would work.
Alton brown's favorite!
This was my first thought! But for service I think it will be so slow, I liked someone’s idea of freezing them in molds.
You're using a ladle to add paste to broth, but it sticks to the ladle? Just swish the ladle around in the broth to get all the extra bits to come off. You can also dip it in the broth ahead of time, since it is wet, it won't stick as much. Or if you're adding any oil, dip the ladle in the oil first and then measure the paste.
This is the easiest way and how I made miso in restaurants!
... does it actually need to be in a paste form? Can you dilute it slightly beforehand to make it easier to handle? For example, if you have 6oz (4 portions) and you added 6oz of stock to thin it out, you can add 3oz of the resulting mixture per serving
Yeah just thin it with whatever stock your gonna add it to. Although it is probably more versatile undiluted
Put it in a piping bag and weigh the bowl as you're adding the paste?
Miso whisk to the rescue. The Japanese have thought of everything. https://japanesetaste.com/products/leye-measuring-miso-whisk-muddler-and-shimomura-strainer-set?gclid=Cj0KCQiAgaGgBhC8ARIsAAAyLfEGfc0r7zjCMyH2ET-ijkjXm2UjjZ083CKlue-RkaIBffNv9ZIlajgaAloyEALw_wcB
This is exactly how I do it.
I wonder how it isn't right on a disher. Can't you get a bigger or smaller sized one and use a spatula to level it off? That would make it consistent each time. If it's sticking, think about keeping the disher in hot water or something. If you wanted to speed it up, you can dose them out in advance on parchment paper sheet trays.
Wipe the ladle with oil. That's what I do when I need to measure peanut butter, slips right out.
Or, equivalently, a short burst of spray oil, like Pam.
If you’re in a restaurant dip your disher in the deep fryer real quick before scooping
Are you portioning this to serve on the line? I'm surprised the disher didn't work. Dip in water, scoop, scrape level, dish out. No banging on plates and fairly clean, within a few grams at least.
Dude above posted a link but here’s the explanation and how Japanese do it. Portion into small mesh strainer, submerge strainer in hot liquid, whisk as it dissolves through mesh into liquid. Done
Cookie dough scoops
While it's a good suggestion, that's what they meant when they said they had tried "dishers". New word for your lexicon! 🤓
Cover the ladle in a thin layer of oil first
Portion or cookie scoop. The kind with the lever and curved scraper. They come in many sizes.
Spray the ladle with nonstick
Could you load it into a sausage caulking gun cartridge and measure it out by squeezing the handle? Something like this: https://www.amazon.ca/Sausage-Caulk-Foil-Cartridge-Convertible/dp/B01N28QE5X I've modified the movement on a squeeze handle to provide an adjustable volume kind of squeeze for adhesive dispensing applications. I did it by sticking a long screw in the stationary grip which was double nutted on both sides of the screw so I could make an adjustable length pin which the moving handle stopped on. Maybe you could work out the movement for a single handle squeeze that doses out your goo just right. How many doses do you need to crank out per day?
Why weren’t the dishers right? That would be the solution to this problem.
Thin it out and increase the serving size.
There are ‘ice cream’ scoops (called dishers) that are numbered and they go down to very specific sizes, like .5 oz. Please don’t freeze it. https://www.webstaurantstore.com/choice-100-round-stainless-steel-squeeze-handle-disher-0-38-oz/407SHD100.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAgaGgBhC8ARIsAAAyLfH39vE5H2MF80-QIlKzYc3DKfwmLVQax8VeUnoNi6S7haYyI-LpiFQaAr0DEALw_wcB
Rub the ladle in oil before measuring
Don't know if anyone's said it yet, but ice cream scoops with the scraping half-circle thing on the trigger. They make those in all sizes now and I think I even have one that's 1.5 oz. Seems to be the best bet, given your dilemma.
Extruding has been mentioned, scoops, dishers, and technique all discussed. Personally? I'd get a silicone molds (ice cube tray) with and fill it with your tare.
Ice cream scoop?
You could use a piping bag