OK THIS COULD BE A BORING SUBJECT. But it is necessary to those who have never stepped foot into the kitchen. Believe me I have seen almost every kind of mistake that can be made by measuring incorrectly. So I am giving you the basics here.
Measuring can make or break a recipe especially when baking. Even a small ingredient such as salt makes a big difference. On the other hand if your are making spaghetti sauce or something similar you can vary amounts of ingredients or leave some out all together and the sauce will still be tasty.
Measuring Liquids - Liquid measuring cups come in various sizes. They should be glass or plastic with a pouring spout. For those who have never measured ingredients pay attention to this small detail, when measuring 1/2 cup of a liquid do not measure it in a 4 cup measure. The smallest amount you can measure is 1 cup. Measure liquids at eye level. Don’t measure liquids in a dry measuring cup!!
- Use dry measuring cups
- Sift if necessary or stir to add air if packed
- Spoon lightly into a measuring cup
- Level with a straight edge
- Do not scoop flour out with the measuring cup or measuring spoon. You will almost DOUBLE the flour you need.
Wax paper is a great to use on the counter when measuring because you can pour the leftovers back into the canister.
Powdered sugar should be measured same as flour.
Brown sugar should be packed into a dry measure.
Use measuring spoons for small amounts of ingredients and level.
Shortening can be measured in two ways:
- Pack into a dry measuring cup
- Water Displacement method: if you need 1/2 cup shortening measure 1/2 cup cold water and add shortening until the water level is 1 cup. Keep shortening under water by pushing in to stick to bottom or side. Drain water.
Remember that measuring correctly is the key to great baking!!
The Teacher Cooks