Measuring Fats

Manufacturers of butter and margarine have made it easy to measure their products. Both usually come in 1 pound packages that contain four 1/4-pound sticks, with each stick equivalent to 1/2 cup. Thus, 1 pound of butter is equivalent to approximately 2 cups. The same weight of vegetable shortening, on the other hand, is equivalent to 2 1/2 cups by volume. The wrappings of the 1/4-pound sticks are usually further marked into eight 1-tablespoon segments.

Different methods are used to measure liquid and solid fats. Liquid fats such as oil and melted butter are measured in glass measuring cups. Solid fats such as lard, shortening, butter, and margarine should be removed from refrigerator and allowed to become soft enough and can be shaped or molded at room temperature. Once pliable and soft, they can be pressed into a fractional metal measuring cup with a rubber scraper. The fat should be pressed down firmly to remove any air bubbles and the top of the cup leveled with the straight edge of a spatula. As with liquids, amounts under 1/4 cup should be measured with measuring spoons.

Solid fats may also be measured by using the water-displacement method. For example, if 1/2 cup of fat is required, a 1 cup liquid measuring cup is filled with cold water to 1/2 cup. The fat is added and pressed below the water line until the water line reaches the 1-cup measuring line. The colder the water, the easier the cleanup, because cold fat is less likely to stick to the sides of the cup. Some water may cling to the fat and should be shaken free or patted away lightly with a paper towel.