Tools To Get Your Cooking Measurements Just Right
It wasn't that long ago that recipes had a handful of this and a pinch of that.
The thing that's tough about that is your pinch and my pinch isn't the same.
And while I have a smallish hand, your handful of flour might be bigger.
Some of today's cooks may still use these methods.
But most have gone in the other direction.
Some recipe books have measurements not only in cups but ounces! There are lots of options for the home cook to measure the amounts of different ingredients for their recipes.
The old standby is a set of measuring cups.
If you look hard enough, you can find measuring cups made from every feasible material.
Older ones are made of wood and heavy steel.
Newer cups are stainless and plastic.
They generally come in 1/4, 1/3, 1/2 and 1 cup versions.
Specialty cups and sets are available for purchase.
These include 1/8 cup, 3/4 cup and even a special measuring cup for coffee grounds.
And not only are measuring cups made of different materials.
Some are very fancy now! They are carved or imprinted with décor to match your kitchen, such as animals or fruits.
As mentioned above, some recipes call for ingredients in ounces.
In order to accomplish this, you need a kitchen scale.
The bathroom scale will not work! It must be much finer tuned and weight much smaller amounts.
Scales used to be only for those on a diet who needed to weigh their food.
But the modern kitchen requires one.
Scales range anywhere from the flat type to the large industrial model with the stainless steel scoop-shaped bowl.
Professional kitchens typically have the big model.
But this is nearly impossible to store in a home kitchen.
Home chefs need something more compact which is why I prefer the flat type that doesn't come with a bowl.
Whatever I'm mixing is in a bowl in the first place.
So I don't need another bowl.
And being flat, it stores perfectly against the wall of any cupboard.
The trained professional knows that there is a difference between liquid and dry measuring cups.
While the difference is small, there is difference.
And using one in place of the other can be disastrous, if the recipe is a delicate one.
Professionals usually recommend using a liquid measuring cup for liquids and a scale for all dry good.
This avoids the possibility of the dry ingredients getting compacted.
The thing that's tough about that is your pinch and my pinch isn't the same.
And while I have a smallish hand, your handful of flour might be bigger.
Some of today's cooks may still use these methods.
But most have gone in the other direction.
Some recipe books have measurements not only in cups but ounces! There are lots of options for the home cook to measure the amounts of different ingredients for their recipes.
The old standby is a set of measuring cups.
If you look hard enough, you can find measuring cups made from every feasible material.
Older ones are made of wood and heavy steel.
Newer cups are stainless and plastic.
They generally come in 1/4, 1/3, 1/2 and 1 cup versions.
Specialty cups and sets are available for purchase.
These include 1/8 cup, 3/4 cup and even a special measuring cup for coffee grounds.
And not only are measuring cups made of different materials.
Some are very fancy now! They are carved or imprinted with décor to match your kitchen, such as animals or fruits.
As mentioned above, some recipes call for ingredients in ounces.
In order to accomplish this, you need a kitchen scale.
The bathroom scale will not work! It must be much finer tuned and weight much smaller amounts.
Scales used to be only for those on a diet who needed to weigh their food.
But the modern kitchen requires one.
Scales range anywhere from the flat type to the large industrial model with the stainless steel scoop-shaped bowl.
Professional kitchens typically have the big model.
But this is nearly impossible to store in a home kitchen.
Home chefs need something more compact which is why I prefer the flat type that doesn't come with a bowl.
Whatever I'm mixing is in a bowl in the first place.
So I don't need another bowl.
And being flat, it stores perfectly against the wall of any cupboard.
The trained professional knows that there is a difference between liquid and dry measuring cups.
While the difference is small, there is difference.
And using one in place of the other can be disastrous, if the recipe is a delicate one.
Professionals usually recommend using a liquid measuring cup for liquids and a scale for all dry good.
This avoids the possibility of the dry ingredients getting compacted.