Measuring Ingredients
It’s impossible to guess at amounts or measure carelessly and achieve consistent success, especially in baking, so it is important to know the difference between measuring dry and liquid ingredients. Use standard measuring cups and spoons and make all measurements level unless otherwise stated in the recipe.
What You Need For Measuring Dry Ingredients:
Stainless steel or plastic measuring cups in graduated sizes of 1/4 cup, 1/3 cup, 1/2 cup, 1 cup.
What You Need For Measuring Liquid Ingredients:
Glass measuring cup in 1 cup or 2 cup size. Look for one with a rim above the measuring line… this helps to prevent spills.
What You Need For Measuring Less Than 1/4 Cup:
Stainless steel or plastic measuring spoons in graduated sizes of 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, 1 tablespoon.
Measuring Liquids:
- Measuring spoons: Pour liquid into measuring spoon until full. Contents should be level with the top edge of the spoon.
- Measuring cup: Use a glass measuring cup for liquids. Put the cup on a level surface and keep the measuring line at eye level when you read the amount.
Measuring Dry Ingredients:
- Measuring spoons: Stir the dry ingredient, then dip the measuring spoon until full. Level contents off with the edge of a knife. Use a measuring spoon when you need to measure amounts less than 1/4 cup.
- Measuring cup: For amounts 1/4 cup or more, use the appropriate graduated measuring cup and spoon the dry ingredient into the cup until the contents are level with the top edge of the cup. Level contents off with the edge of a knife. Do NOT knock or tap the cup to level it… this results in inaccurate measurements.
Measuring Specific Ingredients
- Granulated Sugar or Confectoner’s Sugar: Spoon lightly into the graduated measuring cup until level with the top edge of the cup. Level off with the edge of a knife.
- Brown Sugar: Spoon into a graduated measuring cup. Pack it down with the back of the spoon just enough so it will hold its shape when turned out of the cup. Fill to the top edge of the cup, then level off with the edge of a knife.
- Flour: Dip measuring cup into flour container, then level off. Older cookbooks advise sifting the flour first. Modern cookbooks advise not to sift flour first. I like to stir the flour before I dip the cup.
- Baking powder, baking soda, salt, corn starch, cream of tartar, spices: Stir, then dip and fill the measuring spoon to the top edge. Level off.
- Solid Shortening (like Crisco): Have shortening at room temperature. Scoop shortening out of the can and pack it firmly into a graduated measuring cup up to the top edge of the cup. Level off with the edge of a knife. If you’re measuring less than 1/4 cup, use the appropriate measuring spoons.
- Butter or Margarine: Have butter or margarine at room temperature. Measure using the same method as for shortening. One stick of butter or margarine equals 1/2 cup or 8 tablespoons, one-half stick equals 1/4 cup or 4 tablespoons, etc.
- Liquid Oil (like Olive Oil): Pour into glass measuring cup, use measuring spoons for smaller amounts.
- Melted Fat: Before melting, measure like Crisco. After melting, measure like liquid oil.
- Soft bread crumbs: Pack lightly into a measuring cup. Press gently until level with top.
- Dry bread crumbs: Spoon lightly into a measuring cup. Level off with a knife, don’t shake or tap the cup.
- Shredded cheese or grated cheese: Pack lightly into a measuring cup until level with the top edge of the cup. Follow the same process with coconut, nuts, and dried fruits like dates or raisins.
Quick Facts
- A dash is less than 1/8 teaspoon.
- 3 teaspoons equals 1 tablespoon.
- 16 tablespoons equals 1 cup.
- 1 cup equals 1/4 pint.
- 2 pints equals 1 quart.
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