2) How to Properly Measure Ingredients
In most kitchens, we use cups and spoons to measure volume instead of weight. This works fine with savory recipes, but it’s more of an issue when baking because precise measurements are needed for reproducible results.
Density also comes into play with various foods, especially with different types of flour. Finally, some foods aerate easily, while others compact under more pressure. All of these factors can affect the actual ingredient amounts used in a recipe.
The first thing to do is to make sure to use the right tool for the job:
Dry ingredients like flour, herbs, chopped ingredients, and sugar, as well as thick, viscous foods, should be measured with a measuring cup.
For small quantities of 1 tablespoon or less, use measuring spoons for dry or wet ingredients.
Use a liquid measuring cup with clear markings for all liquids; pour on a flat surface.
For tricky ingredients like flour, sugar, or cocoa, use the dip-and-sweep method. I find it gives less variability. Dip the measuring cup into the bag or container, then use a straight-edge spatula or knife to sweep away the excess.
To take your cooking repertoire to the next level, use a digital kitchen scale. In my recipes, you will typically see cup, gram, and ounce measurements, whether the recipe is sweet or savory. A digital scale verifies that the amount is the same each time, yielding more consistent results.
Different types of cookware and materials.
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