Some home cooks approach cooking as an art form. A splash of this, a dash of that, and soon culinary creation is deliciously unique. Baker’s are more likely to appreciate the scientific side of cooking, relying on the careful measuring of ingredients to ensure consistent results every time they prepare a recipe.
Liquid and dry measures differ. While they hold the same volume, they’re used differently. For liquids, always measure in a glass cup designed for liquids with a pouring lid. Read the measurement at eye level placing the cup on a flat surface and view the measurement head on.
Use a dry measure for powders such as flour, sugar, salt and baking powder. Spoon or scoop a powder lightly into the cup. Run a knife or spatula across the top to level the surface, and scrape any excess back into the canister. Measure brown sugar by packing it moderately firmly into a dry measure with the back of a spoon.
Here’s a tip for measuring sticky ingredients like honey, maple syrup or peanut butter. Coat the inside of a dry measure with non-stick cooking spray before filling for quicker cleanup. Use measuring spoons for dry ingredients like by filling and then leveling with the straight edge of a spatula or a knife.
When you’re cooking, interpret the recipe. If you like a little more seasoning in your stew, taste it first then adjust. But when you’re baking, bake to a formula. If a brownie recipe says to add a half a teaspoon of salt, add exactly that much. Altering tested baking recipes will alter the flavor and texture. Suing the right measure for the job will ensure that the recipe is perfect every time.
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