How To Properly Measure Food Ingredients

There’s a trick to measuring syrup, honey or molasses to make sure you get all of it out of the cup or spoon.

  1. Grease the vessel thoroughly with butter, using a pastry brush. Pour off excess butter and measure the syrup or sweetening required.
  2. Empty contents of cup into mixing bowl. You needn’t use a scraper to get it out for hardly a drop of syrup stays in the cup.
  3. No molasses or syrup clings to the spoon if you brush the bowl of the spoon with butter before you add any product.
  4. Another trick that works is to use non-stick spray.

Although cooking has a little leeway with amounts, baking is a science…you want to use exactly what the recipe calls for to ensure a successful end product.

Here are some tips to help you…

If your recipe calls for 1/2 cup butter, fill a one cup measure 1/2 full of cold water. Put butter in until water is at the one cup mark on the measuring cup. Pour off water and you will have an accurate 1/2 cup butter. Follow the same procedure in determining an accurate 1/4 cup, fill cup 3/4 full of water. If you want 1/3 or 2/3 cup, fill the cup 2/3 or 1/3 full of water respectively.

Scoop sifted flour lightly into the vessel using a spoon, swoop off the “heap” level with edge. Same applies when using spoons: use the back of a knife or other straight edge to sweep away the excess. When using cups, don’t dig them into a bag or bin of flour since that will pack down the product and the result may be too much flour which then affects the final results of the baked goods. Rather, scoop flour into the cup as noted above.

Don’t eyeball level while holding up to your eyes or standing and looking down into it, set vessel on an even surface (table) so you won’t get a tipsy measure. Bend down and squint at it from eye level, it’s surprising to note such a difference between the two heights (looking down when standing up or bending down to counter height).

How to know which kind of measuring cups to use for liquids and which to use for dry ingredients:

The cups that have straight edge rims are best suited for dry ingredients, those that have tiny spouts on the side are for liquids.

Level measurements, new cooks! Make sure lid’s on snug before you put the baking powder away.

Source: Much of this is from a Vintage cookery chart

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