![]() And I also remembered that I have always wanted to write about US and Korean cup measurements. Is it US measuring cup or is it Metric?īut then I realized the answer is not that simple. Recently, someone asked me what measuring cup I use. Then the foods are placed in the measuring cup, so the top is level with the surface.My pretty measurement cups from John Lewis, London and spoons from Anthropologie, Carmel, CA~ 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.Accurate amounts of ingredients like baking soda and powder are critical to the success of any baked product. Overfill the measuring spoons and level off using the back of a knife for the most accurate amounts. Dry Ingredients in Spoons: Ingredients measured in these small amounts still have to be measured carefully.It's too easy to spill, and you don't want 2 teaspoons of almond extract when the recipe only calls for 1 teaspoon! Liquid Ingredients in Spoons: Make sure that you don't measure small amounts of liquid ingredients over the mixing bowl. Consider these classic spoons for your mixing needs).Pour out the water and use the shortening. Then add shortening until the water level reaches 1 cup when you look at it at eye level. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. ![]() You can also use the liquid displacement method for measuring solid fats. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. Solid shortening is measured by packing it into a cup, so there are no air spaces, then leveling off with the knife. One quarter-pound stick of butter or margarine equals 1/2 cup. Shortening and Solid Fats: Butter and margarine have measuring amounts marked on the sides of the paper wrapping.Level off the sour cream and peanut butter with the back of a knife. 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.The liquid should be right at the mark, not above or below. Then bend over, so you are on the same level with the measuring marks. Using the liquid measuring cups, pour the liquid into the cup. Liquid Ingredients: Liquids need to be measured at eye level. ![]() It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife. Powdered Sugar: Powdered sugar usually needs to be sifted to remove small lumps.The sugar should retain the shape of the cup when it is dropped into the other ingredients. Brown Sugar: This needs to be packed into the measuring cup.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.Use that knife to level off even with the top edge of the measuring spoon. Using the measuring spoon, lightly scoop out of the container. Baking Powder and Baking Soda: Stir in the container.You can end up with 150% of the correct measurement if you do this! One cup of correctly measured flour should weigh about 120 to 125 grams. Don't use the measuring cup to scoop the flour out of the container. Using the back of a knife or flat-blade spatula, level off the flour even with the top edge of the measuring cup. ![]() Do not shake the cup and do not pack the flour. Using a large spoon, lightly spoon flour from the container into the measuring cup.
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