Cooking School

Yum! December 2005

Author: Canadian Living

Cooking School

Yum! December 2005

Dec. 5 kitchen quips: How to measure for baking
The most common baking mistake that people make (especially when rushing to prepare those holidays cookies and treats) is inaccurate measuring. Believe it or not, just a little too much flour makes cookies hard and difficult to work with; too little and they spread out, loosing their shape.

For best results, try measuring the Canadian Living way:

To measure baking powder, baking soda, salt and spices: Use a dry standard measuring spoon. Fill to the top and level with a spatula or knife. When a recipe calls for a 'dash' or a 'pinch', it is considered to be the amount that can be held between the tips of the thumb and forefinger, approximately 1/16 teaspoon.

To measure butter: Foil wrapping for butter has printed markings indicating tablespoon and cup measurements. Use a sharp knife to cut off the amount needed for a recipe.

2 cups = 1 lb (500 g)
1 cup = 1/2 lb (250 g)
1/2 cup = 1/4 lb (125 g)
1/4 cup = 4 tbsp (50 g)

To measure liquids: For larger amounts, use a pyrex glass or clear plastic liquid measuring cup on a level surface. Bend down so your eye is level with the marking on the cup while filling. For smaller amounts, fill appropriate measuring spoon to the top, being careful not to spill over.

To measure flour, granulated and icing sugars: Stir flour or sugar in the bag or canister with a large spoon or scoop to lighten it. Spoon flour or sugar into a dry measuring cup and level with a spatula or knife. Do not tap or shake the measuring cup when measuring.

To measure brown sugar: Firmly pack brown sugar into a dry measuring cup. Brown sugar should retain the shape of the cup when turned out.

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Cooking School

Yum! December 2005

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