About Measuring Ingredients
- Approximating the amount required for a specific measurement (e.g. 4 ounces of cheese yields 1 cup shredded).
- Selecting the right measuring utensil.
- Accurate measuring technique.
Whether an ingredient is liquid or dry determines the kind of measuring utensil that will be used. A graduated measuring cup with a lip for pouring is best for measuring liquid ingredients. Sets of flat-topped measuring cups are reserved for measuring dry ingredients. All dry ingredients are best measured by first stirring them to eliminate any packing or lumps. Amounts less than 1/4 cup should be measured with measuring spoons. Sifting flour with dry ingredients such as baking soda or salt is an efficient way to blend and distribute the ingredients evenly.
Whether using liquid or dry measuring cups, it is important to be able to use measuring utensils interchangeably, and this is easy if a few basic equivalents are remembered.
- 1 teaspoon = about 5 grams
- 1 tablespoon = 3 teaspoons
- 2 tablespoons = 1 ounce or 28.35 grams
- 1/4 cup = 2 fluid ounces
- 1/2 cup = 4 fluid ounces
- 1 cup = 8 fluid ounces, 16 tablespoons or 48 teaspoons
- 1 pint = 2 cups or 16 fluid ounces
- 1 quart = 2 pints or 4 cups
- 1 gallon = 4 quarts, 8 pints or 16 cups
- 1 pound = 16 ounces
- 1 kilogram = 2.2 pounds
Knowing the general units used in measuring allows for the next step required for accuracy - using the largest measuring device possible. For example, 3 teaspoons of sugar should be measured using 1 tablespoon; 3/4 cup should be measured using 1/2 cup plus a 1/4 cup. For even better accuracy, scales may be used to measure ingredients.
