How to Measure

Measuring accurately is probably the most important cooking skill in the
kitchen. Home Economists in test kitchens spend many hours testing
recipes with varying measurements in a process called 'tolerance
testing'. A recipe must perform well even though the ingredient amounts
are changed; if the recipe fails tolerance testing, it is not published.
Even though the recipes in cookbooks are quite 'tolerant', the cook
still has to follow basic rules of measuring.



To begin, make sure that you have actual commercial measuring utensils. Nested (graduated) measuring cups are used for dry ingredients. Measuring spoons
are needed - your stainless coffee spoon just isn't the correct tool!
For liquid ingredients, you need a clear glass or plastic cup with a
pouring spout.

Graduated measuring cups are made in 1/4 cup, 1/3 cup, 1/2 cup, 1
cup, and 2 cup sizes. Liquid measuring cups are usually either 2 cup or
4 cup. Measuring spoons usually range from 1/8 teaspoon, 1/4 teaspoon,
1/2 teaspoon, 1 teaspoon, and 1 tablespoon. It's possible to find other
more esoteric utensils including 1/8 cup, 2/3 cup, and very small
spoons. I have a set that measures "a pinch", "a smidgen", and "a dash"
that were a gift from my sister.

Here's a basic guide to measuring common ingredients.

• Flour
  Stir flour in the storage container or bag. Using a
  large spoon, lightly spoon flour from the container into the measuring
  cup. Do not shake the cup and do not pack the flour. Using the back of a
  knife or flat blade spatula, level off the flour even with the top edge
  of the measuring cup. Don't use the measuring cup to scoop the flour
  out of the container. You can end up with 150% of the correct
  measurement if you do this! One properly measured cup of flour should weigh about 112 grams.
  
• Baking powder and Baking Soda
  Stir in the container.
  Using the measuring spoon, lightly scoop out of the container. Use that
  knife to level off even with the top edge of the measuring spoon.
  
• Sugar
  Sugar is measured by scooping the cup or
  measuring spoon into the container or bag until it is overflowing, then
  leveling off with the back of a knife.
  
• Brown Sugar
  This needs to be packed into the
  measuring cup. The sugar should retain the shape of the cup when it is
  dropped into the other ingredients.
  
• Powdered Sugar
  Powdered sugar usually needs to be
  sifted to remove small lumps. It is measured by spooning the sugar into
  the measuring cup from the container, then leveling off with the back
  of a knife.
  
• Liquid Ingredients
  Liquids need to be measured at eye level. Using the liquid measuring cup,
  pour the liquid into the cup. Then bend over so you are on the same
  level with the measuring marks. The liquid should be right at the mark,
  not above or below.
  
• Semi-Liquid Ingredients
  Ingredients like sour cream,
  peanut butter, and yogurt are measured using dry measuring cups because
  they are too thick to be accurately measured in the liquid cups. Level
  off sour cream and peanut butter with the back of a knife.
  
• Shortening and Solid Fats
  Butter and margarine have
  measuring amounts marked on the sides of the paper wrapping. One quarter
  pound stick of butter or margarine equals 1/2 cup. Solid shortening is
  measured by packing it into a cup so there are no air spaces, then
  leveling off with the knife. To easily remove fats from baking cups,
  spray them with a nonstick cooking spray before measuring. You can also
  use the liquid displacement method for measuring solid fats. For
  instance, if you want 1/2 cup of shortening, fill a liquid measuring cup
  with 1/2 cup of cold water. Then add shortening until the water level
  reaches 1 cup when you look at it at eye level. Pour out the water and
  use the shortening. Oil is measured as a liquid.
  
• Liquid Ingredients in Spoons
  Make sure that you don't
  measure small amounts of liquid ingredients over the mixing bowl. It's
  just too easy to spill, and you don't want 2 teaspoons of almond extract
  when the recipe only calls for 1 teaspoon!
  
• Dry Ingredients in Spoons
  Ingredients measured in
  these small amounts still have to be measured carefully. Overfill the
  measuring spoons and level off using the back of a knife for the most
  accurate amounts. Accurate amounts of ingredients like baking soda and
  powder are critical to the success of any baked product.
  
• Chopped Ingredients
  Pay close attention to whether or
  not an ingredient is to be chopped, diced or minced, and whether they
  are measured before chopping or after. Then the foods are placed in the
  measuring cup so the top is level with the surface.
  

When you bake cookies, cakes, breads, pie crusts, and candies,
measuring accurately is really critical to the success of the recipe.
When you are cooking casseroles, soups, stir fries, and meats, you can
vary amounts more and the end result will still be good.

I remember liquid measurements this way: 2 cups in a pint, 2 pints in a quart, 4 quarts in a gallon. Memorize that!

Using these rules and tips, you can be confident that any recipe you tackle will be a success.

Dry Ingredient Equivalents
1 tablespoon	3 teaspoons	15 ml
1/8 cup	2 tablespoons	30 ml
1/4 cup	4 tablespoons	50 ml
1/3 cup	5-1/3 tablespoons	75 ml
1/2 cup	8 tablespoons	125 ml
2/3 cup	10-2/3 tablespoons	150 ml
3/4 cup	12 tablespoons	175 ml
1 cup	16 tablespoons	250 ml
Wet Ingredient Equivalents
1 cup	8 fluid ounces	1/2 pint
2 cups	16 fluid ounces	1 pint
4 cups	32 fluid ounces	2 pints
8 cups	64 fluid ounces	4 pints