Recent questions tagged dry vs. wet ingredients

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

Summarize why understanding the distinction between measuring dry ingredients and wet ingredients is crucial for successful cooking and baking, and give an example of how mis-measuring one or the other could ruin a dish.

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

What does it indicate if a recipe specifies an ingredient in grams or ounces (weight) whereas other ingredients are listed in cups or teaspoons – what can you infer about that ingredient’s role or the recipe’s precision needs from this choice?

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

How can the process of measuring ingredients be streamlined when a recipe calls for many ingredients – hint: consider preparing a mise en place and using a scale to weigh ingredients directly into one container to minimize cleanup?

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

What is the proper way to measure a liquid like cooking oil in a spoon measure without leaving some behind or getting an inaccurate measure, and does the type of liquid (water vs. oil vs. syrup) affect how you should handle the measuring spoon?

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

In what cases is it acceptable to estimate measurements (for example, “a handful of flour” or “a splash of milk”), and why are such imprecise measures more common in everyday cooking than in baking?

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

Why should flour be fluffed or stirred before measuring it by volume, and what effect does compacted, settled flour have on the measurement you get and the outcome of the recipe?

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

If you accidentally add an extra tablespoon of liquid to a dough or batter by mistake, what is the best way to compensate or adjust the recipe (for example, can you add a bit more flour, or will it depend on the recipe)?

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

How do you measure half of 3/4 cup of flour if you’re scaling a recipe down or making a smaller portion, and what tools or math would you use to get 3/8 of a cup accurately (since there isn’t a 3/8 cup measure)?

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

Why do some recipe authors provide ingredient amounts in metric units (grams or milliliters) even if they expect many readers to use cups and spoons, and how does this relate to avoiding misunderstandings in measuring dry vs. wet ingredients?

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

What steps would you follow to measure flour by weight if a recipe gives you only the volume measurement, and how would you ensure you have the correct conversion (hint: using a conversion chart or the recipe’s own stated weight for that volume)?

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

How do you measure ingredients like a cup of lettuce, spinach leaves, or other greens for a salad recipe, and why are such measurements often considered rough estimates rather than precise amounts?

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

If a recipe calls for dusting a finished dish with a measured amount of powdered sugar (say 2 tablespoons), how would you measure and apply that, considering powdered sugar can pack down and also tends to clump?

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

Why is consistency in your measuring technique important for dry ingredients every time you make a familiar recipe, and how can changing your measuring method (even slightly) alter the results unexpectedly?

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

What is the approximate weight of 1 cup of water in grams, and how can knowing this common conversion (for water and water-like liquids) help when you need to measure liquids by weight for a recipe?

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

How should you measure liquid ingredients that are very viscous (like glycerin or corn syrup used in candy making) differently than water, if at all, to ensure accuracy and ease of transfer?

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

When dealing with very small quantities (a pinch of salt or a few drops of an extract), why are standard measuring tools often impractical, and how should a cook handle these tiny measurements to ensure they’re adding the intended amount?

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

How can you convert a recipe’s ingredient list from volume measurements to weight measurements (describe the general process or resources needed), and what are the advantages of doing so for consistency?

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

Why is it not advisable to measure ingredients like flour or sugar directly over the mixing bowl that already contains other ingredients, especially when you need to level off the excess, and what’s a better practice?

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

When troubleshooting a recipe, how might you determine if an issue (for example, cookies spreading too much or bread being too dense) was caused by a measurement error in the dry-to-wet ingredient ratio?

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

What is one benefit and one drawback of measuring a cup of ingredients by volume versus measuring it by weight, especially for someone learning to cook or bake?

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