Wednesday's In the Know: Proper Measuring 101

What if I told you that the recipe for your deflated cake may not be the problem but rather the way in which you measured the ingredients? That’s right, there is a proper way to measure dry and wet ingredients and improperly doing so can make all the difference! Now, before you tackle your next recipe, let’s talk through the basics when it comes to measuring so that deflated cake soon becomes a true winner! 

Dry Measurement:

• Think…flour, beans, rice, baking soda and brown sugar.
• Always use measuring cups or spoons with a flat top and no lip (lip as in the kind you would pour out of). This way, you can accurately measure, pack (if appropriate), skim the top in a flat and even layer and cook or bake to your heart’s content!

Wet:

• Think…honey, wine, cream, chicken stock, vinegar, oil.
• Always use measuring units with a pouring spout! They were meant for properly and accurately measuring wet ingredients and easily transporting every last drop.

Baking:

• Think…chocolate soufflés, cookies, biscuits.
• Using a scale to weigh ingredients is the most precise and accurate measurement! Because baking is so precise and specific, I love when recipes include weights as a cup of flour for you may be different than a cup of flour for me. One person may have sifted, leveled or packed the brown sugar where another may not have.

Now that you have the skinny on properly measuring, I hope you find greater success with each and every recipe you aspire to master!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

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Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!