Recent questions in Measuring & Scaling

by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 1 view

What guidelines would you give to someone learning how to measure ingredients properly for the first time, particularly regarding knowing when to use a dry measure vs. a liquid measure and techniques like leveling and checking at eye level?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 6 views

Why might two people using the same 1-cup measuring cup end up with different amounts of flour in their recipes, and what factors in their measuring technique (scooping method, how they level, etc.) contribute to this variance?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 2 views

How do you measure something like a cup of confectioners’ sugar differently if the recipe says “1 cup sifted confectioners’ sugar” versus just “1 cup confectioners’ sugar” (unsifted), and what effect does sifting have on the volume?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 2 views

When pouring a liquid ingredient into a measuring spoon, why is it important to do it over a separate bowl or the sink, especially when you need a very full spoonful, and how does this relate to accurate measurement and kitchen safety?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

What is the reason that recipes for baked goods sometimes provide ingredient measurements in both volume and weight (e.g. “2 cups (260g) of flour”), and how should you decide which measurement to follow for best results if you have the means to do either?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 4 views

How would you go about measuring 3 tablespoons of flour if you don’t have a tablespoon measure handy – what equivalent measures or techniques could you use to be as accurate as possible (for example, in teaspoons or fractions of a cup)?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

Why do measuring cups for dry ingredients usually come in nested sets (1/4, 1/3, 1/2, 1 cup) while liquid measuring cups are typically a single vessel with graduated markings, and how does this relate to their typical usage in the kitchen?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

If a recipe calls for equal parts of a dry ingredient and a liquid ingredient (say 1/2 cup of cocoa powder and 1/2 cup of water), what should you be aware of in terms of how those are measured and combined, considering their different natures?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 2 views

How can you measure 1/4 cup of a thick liquid like molasses or corn syrup without making a mess or leaving a lot behind in the cup, and what practical kitchen tip can help with this (think of coating the cup or using a scale)?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 5 views

What are some advantages of using weight measurements for dry ingredients and volume measurements for wet ingredients in terms of convenience and cleaning up during a cooking or baking session?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 4 views

Why might a seasoned cook say “a cup of flour for me might not be the same as a cup of flour for you” when discussing volume measurements, and what does this reveal about the nature of measuring dry ingredients?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 4 views

How can a digital kitchen scale help when a recipe calls for something like “2 cups of sifted flour” – what steps would you take to measure that by weight, and why might using the scale be easier and more reliable in this case?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

If you were measuring a cup of leafy herbs (like fresh parsley or basil leaves), would you firmly press them into the cup or loosely fill it, and how would each method affect the quantity and possibly the flavor intensity in the recipe?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 4 views

How do you measure ingredients like gelatin powder, baking powder, or active dry yeast – which are dry but used in small amounts – to ensure accuracy, given that even small discrepancies can affect the recipe outcome?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

Why is brown sugar almost always measured packed when using volume measurements, and what difference does it make in the amount if you measured the brown sugar unpacked versus properly packed?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 2 views

What does it mean if a recipe calls for “1 cup of flour, lightly packed” as opposed to the usual method of scooping and leveling, and in what situations might a recipe specify a lightly packed cup for an ingredient that’s normally not packed?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 2 views

How should you measure fine salt versus coarse salt by volume (say a teaspoon) – and why can using a teaspoon measure for both types of salt lead to very different actual amounts of salt by weight?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 1 view

If a recipe uses both dry and liquid ingredients measured in cups (for example, 2 cups of flour and 1 cup of water), why might the actual weight of those measured cups be very different, and how does each type of ingredient (dry vs. wet) contribute differently to the recipe?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 4 views

What is “tare” weight on a kitchen scale and how would you use the tare function to measure ingredients like flour and milk in the same container without having to dirty multiple measuring cups?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 3 views

If you suspect that you’ve added too much of a dry ingredient (for example, flour) due to a measuring mistake, what can you do to salvage the recipe or correct the consistency of the dough or batter?

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