Recent questions in Measuring & Scaling

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

What are the potential inaccuracies when measuring flour by volume in different regions or using different “cup” standards (for instance, a US cup vs. a UK or metric cup), and how can using weight measurements circumvent these issues in international recipes?

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

When measuring a liquid like milk in a graduated container, why is it important to account for the meniscus (especially with glass or transparent measures), and how do you ensure you pour out the full measured amount when adding it to a recipe?

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

How can you measure multiple wet ingredients in one liquid measuring cup (for example, 1 cup of water and then 1/2 cup of oil added on top) without using separate cups, and what technique ensures the layered measurements stay accurate?

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

If you need to measure 2/3 cup of water but you only have a 1/3-cup dry measuring cup, what is the best way to accurately measure that amount using the tools you have on hand?

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

Why might a recipe developer choose to list a small ingredient amount in tablespoons or cups rather than by weight (for example, “2 tablespoons of oil” instead of a specific number of grams), in terms of home-kitchen convenience or precision?

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

What happens if you mistakenly use 1 cup of salt instead of 1 cup of sugar in a recipe due to misreading or misidentifying an ingredient, and how can careful measuring practices help prevent such catastrophic mix-ups?

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

Why do professional recipes (especially in baking) sometimes list liquids like eggs or milk in weight (grams) instead of volume (cups or mL), and how does this approach benefit the accuracy of combining dry and wet ingredients in a recipe?

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

How do you measure something semi-solid like sour cream, yogurt, or peanut butter using measuring cups, and what can you do to level it off properly given its thick texture?

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

Recipes often instruct you to mix dry ingredients separately from wet ingredients before combining. Does this have anything to do with measurement accuracy or is it purely for better mixing technique, and why?

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

What is the recommended way to measure a solid ingredient like butter if it’s not pre-marked in tablespoons or cups (for example, if a recipe calls for 1 cup of butter but you have a large unmarked block)?

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

How should ingredients like chopped vegetables, nuts, or grated cheese be measured by volume (e.g., “1 cup chopped nuts”), and why might this volume measurement be less precise than weighing them on a scale?

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

Is it ever acceptable to use a liquid measuring cup to measure dry ingredients (or vice versa) in a pinch, and if so, what adjustments or extra care would you need to take to get a reasonably accurate measurement?

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

When a recipe calls for a “heaping” or “scant” cup of an ingredient, what do those terms mean in practice, and how should you measure it if you encounter those instructions in a recipe?

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

Why are measuring spoons generally suitable for both dry and wet ingredients in small quantities, and what is the proper way to fill a measuring spoon (for example, a tablespoon of flour vs. a tablespoon of oil) for accuracy?

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

How do you accurately measure a small quantity of a liquid (say 1 teaspoon of vanilla extract) versus a small quantity of a dry ingredient (1 teaspoon of baking powder), and are the techniques or tools different for each?

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

What special considerations are there when measuring powdered ingredients like confectioners’ sugar or cocoa powder, which can be clumpy or easily compacted, to ensure the measurement is accurate?

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

Why is it important to use dry measuring cups for ingredients like flour, sugar, or rice, while using liquid measuring cups for water, milk, or oil – even though a cup is a cup in terms of volume?

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

How does humidity affect the volume of dry ingredients like flour or salt, and what can you do to ensure accurate measurements on a very humid or very dry day?

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

When a recipe calls for “1 cup sifted flour” versus “1 cup flour, sifted,” how should you measure the flour in each case, and why does the order of sifting matter to the final quantity?

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

Why is sifting flour before measuring different from sifting flour after measuring, and how can this lead to different actual amounts of flour in your recipe?

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