How To Properly Measure Ingredients
Do you know that measuring ingredients properly can make or break a recipe? This is true not only for baking but also with cooking. If you don’t have the right amount of ingredients it can set your whole recipe off and give you substandard results or a complete disasterous outcome. This is why I am going to show you and talk about How to Properly Measure Ingredients.
Did you know that wet ingredients and dry ingredients need to be measured in different measuring cups? Lets dive into this topic and let me help you out with these questions and more.
Lets take these grains for example, if don’t add enough or too much grains to water ratio you will not have the desired outcome you would want. This is important for a lot of ingredients. Adding slightly too many vegetables to a stir fry may not be crucial but for something like flour it is essential to have the correct amount. You need to have exactly what the recipe calls for, especially if you are a beginner baker or cook.
Measuring Dry Ingredients
When measuring dry ingredients always use a knife or straight edge to level off, this is very important for flour, baking soda, baking powder etc. Do not pack the ingredients unless the recipe calls for it like brown sugar. Dry ingredients should be measured in a flat cup measurer. A level spoon like this one is a must for measuring.
Measuring Wet Ingredients
For measuring liquid a glass or plastic cup is the best and the container needs to be placed on a flat surface and viewed at eye level. Another great way to measure ingredients is by a scale. Some recipe call for this and I have used a scale for years. It is a fast and efficient way to make sure you have the correct amount.
So let’s review along with some additional ideas:
Dry ingredients should be measured using flat rimmed cups. Ingredients should be level. Fill the cup to over full and then sweep off the excess with the side of a knife or straight edge.
Spoon measuring needs to be done with a correct unbent measuring spoon and leveled off also.
Liquid ingredients should be measured in a glass or plastic container. Place the container on a flat surface and read at eye level.
Weight Measurements are easily accomplished with an accurate and inexpensive scale. You can set a bowl or container on the scale prior to zeroing to hold your ingredients.
Butter/Lard/Shortening can be measured using a butter ruler. These can be found in many specialty kitchen stores.
Thick and sticky ingredients are best measured in an adjustable measuring cup that easily pushes the ingredients out. Many specialty kitchen stores will also carry these.
Some of these may be obvious but it is a good reminder to do things accurately and effectively to get the best results for all your efforts.
Comments & Reviews
Jeanette says
There’s a lot of great tips here and how to measure. I’ve never been really exact and I probably should because some of my stuff would probably come out a little bit better.
Amanda @Mommity says
I’m lazy with measuring and always eyeball my measurements. I like your tips! My recipes would probably be better if I got a little more accurate with measuring.
Stacie @ Divine Lifestyle says
These are great tips. Measuring is the key to every recipe. If you do it wrong, nothing turns out right!
Jeni Hawkins says
I have always been bad about this it seems. Thanks so much for the advice!
Liz Mays says
Being off in the ingredient measurements can cause some serious trouble in some recipes. Your advice is totally right!
Amy Desrosiers says
I have learned from experience how important it is to carefully measure ingredients when baking. You might be able to get away with it while cooking, but not baking!
Claudia Krusch says
This is a great post. I have been trying to improve my baking skills and proper measurements is so important.
gingermommyrants says
One of the first things my Mom taught me about cooking is how to properly measure my ingredients. It such an important step that so many people do not know how to do.
Kathleen says
This is a very important lesson that I have taught to my kids. You can really mess up your baking and cooking if you don’t do it right.
Dawn McAlexander says
That is some interesting information. I never realized there was that much of a difference in how things should be measured. Maybe that’s why my recipes turn out wrong sometimes. I will have to keep this in mind. Thanks for sharing the info.
Reesa Lewandowski says
This is such a helpful post! I am saving it because it’s information that I google all to often!
Kathy says
These are all such wonderful tips. I’ve always wondered about measuring some items. Glad to know this now, thanks!
Toni | Boulder Locavore says
These are awesome tips!! Saving and bookmarking this for reference! Thank you for sharing this!
susan says
I tend to guess my measurements at times and I really need to properly measure. It would be best and the recipe would be correct.
Stacie says
I’ve eyeballed ingredient measurements before and it turns into a disaster. Taking the time to use the right tools is so important.
Nancy at Whispered Inspirations says
Saving this for future reference. Who knew one could measure ingredients improperly even with the correct kitchen tools!!
Marsha Clark says
You can also use the water replacement method for shortening/coconut oil/etc in a can. If you need 1/2 cup of the ingredients, fill a glass measuring cup to 1/2, then scoop enough ingredient to bring the water level to 1 full cup. You now have an accurate ingredient measurement of 1/2cup! Remember for other measurements fill the water to opposite water measurement, for example: 1/4 cup of ingredient needed, fill water to 3/4 water, 1/3 cup of ingredient fill to 2/3 cup of water, 2/3 would be 1/3 of water and so forth. No muss, no fuss. You simply spoon out your ingredient with a slotted spoon, as it will not stick to the cup, and poor out the water. Easily done.
Tara Noland says
I had totally forgotten about this method, haven’t used it in years!! Thank you so much for the reminder.
Louise says
Along with measuring ingredients properly, what drives me nuts is the videos that show everything just being dumped in the bowl and mixed. I was taught to beat eggs with sugar so that sugar isn’t grainy. Also, to sift dry ingredients to prevent lumps in batter. I also mix spices together to ensure they get properly dispersed.
Tara Noland says
Those are all good tips too, thank you so much!!
Jill says
Weighing is the best way(!) to measure ingredients IMO but very few recipes give this info. To measure fats, I often use a displacement method because the blocks aren;t often blocks (at least not in the household). Say you want 1/2 cup of butter – fill a 2 cup measuring jug to the1 1/2 cup mark then add butter until the water level is 2 cups. pour off the water et voilà – 1/2 cup of butter.
Jill says
Ha! This method was mentioned earlier!!!!
Tara Noland says
I used to do that method as a child, haven’t done it in years.