Measuring
If you’re looking at a recipe that is written in cups and teaspoons, then you need to have 2 kinds of measuring cups: one set for dry ingredients and one or two liquid measuring cups as well. The third method, usually representing a "better" or more accurate recipe, will measure dry ingredients by weight.
- Dry measuring cups come in a nested set. There is usually have a 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup measure in each set.
- Liquid measuring cups look like a pitcher, with a handle on one side, a spout on the other, and lots of little lines printed on the side.
- Weighing involves a culinary scale that can measure in grams or ounces up to several pounds.
Notes: Butter and cream cheese come with graduated lines marking their individual portions. (usually tablespoons) Using a sharp knife, cut the desired portion from the package (while wrapped). For eggs, always use "large" eggs for consistency of egg volume.
Dry cups and spoons:
When measuring dry powders like flour, granulated sugar, baking powder, baking soda, or salt, you want to place your measuring cup or spoon over a canister, sink, or sheet of parchment paper. Then, lightly spoon in the ingredient, until it is overflowing the cup. Next, slide the back of a knife or the side of a spatula over the top rim of the cup, to level it. Solid ingredients like peanut butter, Greek yogurt, or coconut oil are measured in a similar way, but you do kind of want to pack them in a little, just to make sure there aren’t any air pockets hiding inside the cup.
Sometimes ingredients, such as brown sugar, shredded cheeses, coconut, or herbs, are called for as lightly or firmly packed. Why pack? Generally, these ingredients are bulkier and can form big air pockets if you use the traditional spoon-and-level method of measuring. If you apply light or slightly firm pressure to the ingredients, you eliminate some of the air pockets and get a more accurate measurement.
If you’ve struggled measuring peanut butter, honey, molasses, syrups, and other sticky ingredients because they won’t come out of the measuring cup or spoon, use this aid. Before measuring the ingredient, spray your measuring cup or spoon with nonstick cooking spray. When you pour, the ingredient will slip right out, or at least come out very easily with the assistance of rubber scraper.
Liquid Measuring:
When measuring liquids like water, milk, or oil, start by placing your liquid measuring cup on a level surface, like your kitchen counter. Crouch down a little bit so you are at eye level with the markings on the side of the cup, then pour in the liquid until it reaches the right level.Always make sure you’re at eye level with the markings, because if you’re viewing it from above or below it can look different. And don’t hold the cup up in the air, because then it’s not really level and you won’t get an accurate read.
These instructions apply for any liquid that you need 1/4 cup or more of. If your recipe calls for, say, 1 teaspoon of vanilla extract, then you can use measuring spoons for that. Just hold your measuring spoon over the sink and pour in the liquid until it reaches the brim. If you hold it over the bowl you are mixing in, you could accidentally pour too fast and overflow the ingredient into the bowl.
| MEASUREMENT | ABBREVIATION | |
| IMPERIAL | Teaspoon | tsp |
| IMPERIAL | Tablespoon | TBSP or tbsp |
| IMPERIAL | Fluid ounce | fl oz |
| IMPERIAL | Cup | c |
| IMPERIAL | Pint | pt |
| IMPERIAL | Quart | qt |
| IMPERIAL | Gallon | gal |
| METRIC | Milliliter | ml |
| METRIC | Liter | l |
Weighing:
It is important to understand what the exact difference is in measuring by weight and measuring by volume as both are commonly used in baking and can easily get confused. The issue with weighing being the preferred method relates to the density and moisture content of foodstuffs. Flours are susceptible ro "packing" down due to the amount of air or humidity present. By weight, you develop a common mass that translates more accurately in a proven recipe.
When you measure by weight you are measuring the exact weight of each ingredient using a scale. It is an extremely accurate way to measure and that’s why it is the preferred method for professional bakers and pastry chefs. There are several different units of weight measurements (see the chart below), however grams is the preferred unit of measurement for baking because it is the smallest form of measurement and therefore the most accurate.
| MEASUREMENT |
ABBREVIATION |
|
| IMPERIAL | Ounce | oz |
| IMPERIAL | Pound | lb OR # |
| METRIC | Grams | g OR gr |
| METRIC | Kilograms | kg |
WEIGHT CONVERSIONS FOR COMMON BAKING INGREDIENTS
| INGREDIENT | OUNCES | GRAMS |
|---|---|---|
| 1 cup all-purpose flour | 5 | 142 |
| 1 cup cake flour | 4 | 113 |
| 1 cup whole wheat flour | 5 1/2 | 156 |
| 1 cup granulated (white) sugar | 7 | 198 |
| 1 cup packed brown sugar (light or dark) | 7 | 198 |
| 1 cup confectioners' sugar | 4 | 113 |
| 1 cup cocoa powder | 3 | 85 |
| BUTTER | ||
| 4 tablespoons (1/2 stick, or 1/4 cup) | 2 | 57 |
| 8 tablespoons (1 stick, or 1/2 cup) | 4 | 113 |
| 16 tablespoons (2 sticks, or 1 cup) | 8 | 227 |
General conversions
Dry measures
| 3 teaspoons | 1 tablespoon | 1/2 ounce | 14.3 grams | - |
| 2 tablespoons | 1/8 cup | 1 fluid ounce | 28.3 grams | - |
| 4 tablspoons | 1/4 cup | 2 fluid ounces | 56.7 grams | - |
| 5 1/3 tablespoons | 1/3 cup | 2.6 fluid ounces | 75.6 grams | - |
| 8 tablespoons | 1/2 cup | 4 ounces | 113.4 grams | 1 stick butter |
| 12 tablespoons | 3/4 cup | 6 ounces | .375 pound | 170 grams |
| 32 tablespoons | 2 cups | 16 ounces | 1 pound | 453.6 grams |
| 64 tablespoons | 4 cups | 32 ounces | 2 pounds | 907 grams |
Liquid measures
| 1 cup | 8 fluid ounces | 1/2 pint | 237 ml |
| 2 cups | 16 fluid ounces | 1 pint | 474 ml |
| 4 cups | 32 fluid ounces | 1 quart | 946 ml |
| 2 pints | 32 fluid ounces | 1 quart | 0.964 liters |
| 4 quarts | 128 fluid ounces | 1 gallon | 3.784 liters |
| 8 quarts | one peck | - | - |
| 4 pecks | one bushel | - | - |
| dash | less than 1/4 teaspoon |