All Cooking Tips and Kitchen Guide » Measuring Ingredients

Measuring flour accurately

Amanda — Sun, 15 Oct 2006 05:15:25 +0000

White flour is one of the more difficult ingredients to measure accurately by volume, because its tiny particles not only vary in shape and size, but also have a tendency to pack. In addition, the various white flours differ in density, ranging from 100 grams per cup in cake flour to approximately 150 grams per cup in all-purpose flour. This influences the number of cups obtained from various flours of the same weight. Although there is no standard weight for a cup of flour, 1 pound of all-purpose flour averages 4 cups. Professional bakers and chefs avoid the discrepancy in volume measurement by always weighing the flour.White flour should be sifted before being lightly spooned into a fractional measuring cup and leveled with a spatula. The cup should never be tapped or shaken down, because doing so can pack the flour particles tightly, which may result in too much flour being used. To avoid shifting and still get consistent baking results with regular white flour, one technique is to remove 2 tablespoons from each cup of un-sifted flour.

Not all flours are sifted prior to being used. Whole-grain and graham flours and meal should not be sifted, because sifting will remove the bran particles. These flours should simply be lightly stirred before being scooped into a fractional measuring cup. Pre-sifted or instant flours have already been processed into uniform particles and should not be sifted. Instant flour should not be used in baked products.

Measuring sugar for a recipe

Amanda — Sat, 14 Oct 2006 11:47:34 +0000

The amount of sugar needed depends on its type – granulated white sugar, brown sugar, or confectioners’ sugar (powdered or icing). Measuring methods differ among these sugars, because 1 pound of each yields 2, 2 1/4, and 4 1/2 (sifted) cups respectively.

White granulated sugar is usually poured into fractional measuring cups and leveled with a spatula. If it becomes lumpy, it can be mashed and sifted before measuring. Brown sugar contains 2 percent moisture, so it has a tendency to pack down and become hard. Lumping can be prevented by placing the brown sugar in an airtight container and storing it in the refrigerator or freezer. Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds, or in a conventional oven set at about 200^oF (93^oC) for a few minutes. Brown sugar is measured by pressing it firmly into a fractional metal measuring cup and leveling it. The packing should be firm enough that the brown sugar retains the shape of the measuring cup when it is turned out. Lump-free or free-flowing brown sugar, which weights 25 percent less than regular brown sugar, is measured in the same manner as granulated white sugar.

Confectioners’ sugar must be sifted before measuring to break up any existing lumps. The light, airy nature of confectioners’ sugar causes it to have a greater volume than the same amount of granulated sugar, which is why 1 3/4 cups of confectioners’ sugar is equal to the weight of 1 cup of granulated sugar. After sifting, confectioners’ sugar is measured the same way as granulated sugar.

Measuring Fats

Amanda — Fri, 13 Oct 2006 12:32:33 +0000

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 andÂ can be shaped or moldedÂ 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.

Measure Eggs

Amanda — Thu, 12 Oct 2006 13:18:50 +0000

Eggs range in size from “pee wee” to “jumbo”, but most standard recipes are based on “large” size eggs, if not specified. When half an egg or less is called for, it can be measured by beating a whole egg into a homogeneous liquid, which can then be divided in half or smaller increments. When measuring eggs, it is helpful to remember the following volume equilvalents:

One large egg = 2 ounces
Four large eggs = 7 ounces (just under 1 cup)
Eight to ten egg whites, or twelve to fourteen yolks = 1 cup

Measuring Liquid

Amanda — Thu, 12 Oct 2006 13:07:23 +0000

Only transparent graduated measuring cups with pouring lips should be used to measure liquids. The cup should be on a flat surface and all reading done at eye level in order to accurately read the line at the bottom of the meniscus. The exception is milk, which is read at the top menicus. Viscous liquids such as honey, oil, syrup and molasses have a tendency to stick to the sides as they are poured, so the amount that was measured is diminished by the amount that stuck to the sides. Should this happen, a rubber scraper can be used to remove the remaining contents.

About Measuring Ingredients

Amanda — Thu, 12 Oct 2006 12:59:19 +0000

Correct measuring is essential to basic food preparation. The three major steps in measuring ingredients are:Â

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.