Recent questions in Measuring & Scaling

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

What common mistakes do home cooks make when measuring flour, and how can these mistakes impact the outcome of a recipe (for instance, using too much flour can make a cake dense or dry)?

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

Why does measuring by weight eliminate concerns about whether to dip or spoon flour into a cup, and how does using a scale improve consistency when dealing with dry ingredients like flour?

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

How can a kitchen scale be used to measure liquid ingredients by weight, and what information do you need about the liquid (hint: its density) to do this accurately?

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

What is the water displacement method for measuring solid fats like butter or shortening, and when might you use it instead of a traditional dry measuring cup or scale?

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

How should you measure a sticky liquid ingredient like honey, molasses, or corn syrup using cups, and what kitchen tricks can help ensure you get the full amount out of the measuring cup without too much sticking?

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

If a recipe calls for “8 ounces of chocolate” and also “8 ounces of milk,” how can you tell which measurement is by weight and which is by volume, and why is it important not to confuse the two?

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

What are fluid ounces and how do they differ from ounces as a measure of weight, particularly in recipes (for example, 4 ounces of flour vs. 4 fluid ounces of milk)?

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

Why is one cup of all-purpose flour typically around 125–130 grams, whereas one cup of granulated sugar is about 200 grams, and what does this tell you about their respective densities and how you should measure them?

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

How does the density of an ingredient influence the weight of a given volume, and what are some examples of ingredients where one cup has very different weights (think of the classic “cup of feathers vs. cup of rocks” analogy)?

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

Why do one cup of water and one cup of flour not weigh the same, even though they both occupy the same volume of “one cup”?

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

How much error (for example, on the order of a tablespoon or more) could result from reading a liquid measuring cup incorrectly (such as measuring from the top of the meniscus instead of the bottom), and why does this happen?

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

What is a meniscus in the context of liquid measurement, and how do you read it correctly to ensure an accurate liquid measurement in a cup or graduated cylinder?

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

When measuring liquids, why should you place the liquid measuring cup on a flat surface and check the measurement at eye level, rather than holding it up or looking from an angle?

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

What could go wrong if you tried to measure a liquid (like milk or oil) using a dry measuring cup filled to the brim, and how might this affect accuracy and safety?

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

In measuring terms, what does it mean to “pack” an ingredient (for example, packed brown sugar), and why is packing used for some ingredients but not others?

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by cookwithfem (602k points) in Dry vs. Wet Ingredients asked Jun 11 7 views

Why is it important to level off dry ingredients like flour or sugar in a measuring cup, and what tool or utensil can you use to do this accurately?

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

How does dipping a measuring cup into a container of flour versus spooning flour into the cup affect the amount of flour you end up with, and what causes this difference in measurement?

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

What is the proper technique to measure a cup of flour using a dry measuring cup, and why is the “spoon and level” method recommended over scooping directly from the bag?

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

How does the design of a liquid measuring cup help in accurately measuring liquids without spilling, and why wouldn’t this design work well for measuring dry ingredients?

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

Why do we use separate measuring tools for dry ingredients (like flat-edged cups) and wet ingredients (like spouted liquid measuring cups), and what are the differences in how they're used for each type of ingredient?

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