|
INTRODUCTION: In the United States, cooking
measurement is not only used for liquids such as water and milk, it is also used
when measuring other ingredients such as flour, sugar, shortening, butter, and
spices.
| Measuring
ingredients for a recipe are done in different ways: |
The proper measurement of ingredients with the
right tools is critical to the success of any baking recipe. It is one of the
most common causes of
baking failure if not done right. Here, I show you all aspects of measuring,
whether it be for dry,
sticky & other or
liquid
ingredients. Weighing them is
the most accurate way, but I
know that most of us don't do it that way. However, I do recommend weighing when
more than doubling a recipe
to ensure accuracy.
Measures are classified as either
dry measures or fluid. Fluid measures are measures of volume, while dry measures
are measures of weight.
Do not confuse dry
measure with liquid measure, because they are not the same.
A 1/2 cup is a volumetric measurement, 4 oz is a weight measurement. They are
different. If a recipe calls for 1/2 cup of flour this will not translate to 4
oz of flour. However, the best way to understand both is to simply use the
measure that is specified in your recipe and know which one to use.
|
CLICK FOR CONVERSION
CALCULATORS |
|
Dry Unit:
1 pint, dry =
1 quart, dry =
1 gallon, dry = |
|
Liquid Unit:
1.1636 pints, liquid
1.1636 quarts, liquid
1.1636 gallons, liquid |
|
|
Dry or Liquid |
Tsp. |
Tbsp. |
Fluid Oz. |
Gill |
Cup |
Pint |
Quart |
Gallon |
|
scant |
Any time you see a "scant" measurement, for example "1
scant tablespoon", you just fill the measuring tablespoon barely full
instead of filling and leveling off the top. |
|
1 pinch |
1/8 or less |
|
|
|
|
|
|
|
|
Salt spoonful |
1/4 |
|
|
|
|
|
|
|
|
Coffee spoonful |
1/2 |
|
|
|
|
|
|
|
|
60 drops |
1 |
|
|
|
|
|
|
|
|
1 dollop |
|
heaping soup spoonful |
|
|
|
|
|
|
|
1 teaspoon = |
1 |
1/3 |
1/6 |
1/24 |
--- |
--- |
--- |
--- |
|
1 tablespoon = |
3 |
1 |
1/2 |
1/8 |
1/16 |
--- |
--- |
--- |
|
1 fluid ounce = |
6 |
2 |
1 |
1/4 |
1/8 |
1/16 |
--- |
--- |
|
1/4 cup = |
|
4 |
|
|
|
|
|
|
|
Wineglassful |
|
|
|
|
1/4 |
|
|
|
|
1/3 cup = |
|
5 plus 1 tsp. |
|
|
|
|
|
|
|
1 gill = |
24 |
8 |
4 |
1 |
1/2 |
1/4 |
1/8 |
--- |
|
1 cup = |
48 |
16 |
8 |
2 |
1 |
1/2 |
1/4 |
1/16 |
|
1 pint = |
96 |
32 |
16 |
4 |
2 |
1 |
1/2 |
1/8 |
|
1 quart = |
192 |
64 |
32 |
8 |
4 |
2 |
1 |
1/4 |
|
1 gallon = |
768 |
256 |
128 |
32 |
16 |
8 |
4 |
1 |
|
1 firkin = |
6912 |
2304 |
1152 |
288 |
144 |
72 |
36 |
9 |
|
1 hogshead = |
48384 |
16128 |
8064 |
2016 |
1008 |
504 |
252 |
63 |
FRESH PRODUCE MEASUREMENTS:
These are used mainly for measuring fresh produce (e.g. berries are sold
by the quart, apples by the bushel, or peck).
|
Pint |
Quart |
Gallon |
Peck |
Bushel |
Cubic Feet |
Pint
|
1
|
1/2
|
1/8
|
1/16
|
1/64
|
0.019445
|
Quart
|
2
|
1
|
1/4
|
1/8
|
1/32
|
0.03889
|
Gallon
|
8
|
4
|
1
|
1/2
|
1/8
|
0.15556
|
Peck
|
16
|
8
|
2
|
1
|
1/4
|
0.31111
|
Bushel
|
64 |
32
|
8
|
4
|
1
|
1.2445
|
|
Cubic Ft. |
51.42 |
25.714 |
6.4285 |
3.2143
|
0.80356 |
1 |
|
The norm,
for home bakers, is to measure ingredients as follows:
WHY?
Special
Instructions: You will sometimes encounter additional instructions
that are required to get the correct amount of the ingredient. For example, a
recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups
flour." If you encounter one of these special requests, consult the table below.
Use a spatula or straight edge of a knife blade to level the ingredients even
with the top of the cup.
 |
|
Firmly Packed: With a spatula, a spoon, or
your hand, tightly press the ingredient into the measuring cup. You should
measure as much of the ingredient as you can fit into the measure. When
measuring brown sugar, it should be packed firmly enough in the cup that it
will keep its shape when dumped out. |
|
|
|
Lightly Packed: Press the ingredient into
the measuring cup lightly. Make sure there are no air pockets, but don't
compress it too hard either. |
|
|
|
Even / Level: Measure the amount precisely,
discarding all of the ingredient that rises above the rim of the measuring
cup. The back of a straight knife works well for this. |
|
|
|
Rounded: Don't flatten out the ingredient
to the top of the measuring cup, but instead allow it to pile up above the
rim naturally, into a soft, rounded shape. |
|
|
|
Heaping: Pile as much of the ingredient on
top of the measure as you can. |
|
|
|
Sifted: If a
recipe says 1 cup flour, sifted, measure first, level it to the rim and then sift
it. If it says to measure 1 cup sifted flour, sift into the measuring cup
DIRECTLY. Level it to the rim. |
 Measure
dry ingredients, solid fats, brown sugar and peanut butter, shortening, honey,
molasses, corn syrup, sour cream, yogurt,
applesauce, and flaked coconut in graduated
Nested Measuring Cups.
Metal nested measuring cups come in sets with sizes
ranging from 1 cup to 1/4. Some sets may have addition sizes,
such as 1/8 cup to 3/4 cups.
|
How
to Measure with Dry Measuring Cups:
It's so
important to remind you to follow the proper measuring method, otherwise you
will have problems with your recipe. Dry and moist ingredients are measured
in different ways.
|
|
Flour |
|
|
|
There are
different ways
to measure flour. The
most common way is called "Spoon &
Sweep". NOTE:
If you're often interrupted while baking, use this tip to avoid
measuring mistakes. Once the flour is in the bowl, add the other dry
ingredients on separate spots on the flour. That way you can see at
a glance that you only added 2 teaspoons of the baking powder so far
and none of the salt |
|
|
Solid fats (butter or stick
margarine, shortening, lard, etc.), brown sugar and peanut butter |
|
|
|
Spoon or
scoop into dry measuring cup |
|
|
|
Pack down
firmly with spatula or spoon until level. With shortening and peanut
butter, press down to make sure there are no air bubbles trapped on
the sides. |
|
|
|
Use a
spatula or straight edge of a knife blade to level even with the top
of the cup. |
|
|
|
Brown sugar
should hold its shape when removed |
|
|
|
Butter or stick
margarine: marks on side of stick. Cut on the line indicated |
|
|
Honey, oil, molasses, corn
syrup, sour cream, yogurt or applesauce |
|
|
|
For sticky
ingredients, spray the dry measuring cup with vegetable oil as it
will help the ingredients slip out easily |
|
|
|
Set the cup
on a level countertop |
|
|
|
Pour or
spoon ingredients into cup until level |
|
|
|
Read
measurement at eye level. |
|
|
Flaked coconut, bread
crumbs: |
|
|
|
Spoon into
cup |
|
|
|
Pack down
lightly |
|
|
Sugar & Dry Ingredients |
|
|
|
Unless specified, measure dry
ingredients such as flour, sugar, and cocoa by spooning ingredient
lightly into cup. Pack in ingredients if brown
sugar, dark or light. |
|
|
|
Level top with a straight-edged spatula
or knife. |
|
|
Measuring
Nuts: |
If recipe calls for: |
How to measure: |
 |
1/2 cup chopped nuts |
Chop, then measure |
|
|
1/2 cup nuts, chopped |
Measure, then chop |
|
|
Different Ways to Measure Flour:
|
Use the "Spoon & Sweep Method"
when measuring flour: |
 |
1.
SPOON & SWEEP:
if the recipe does NOT specify, use this method.
Flour can also be scooped with a measuring cup and then
leveled off, but this method is falling by the wayside, and is not used in the
latest recipes. Besides, scooping or dipping the flour may cause air pockets,
not giving you a true measure.
 How
to Measure with the Spoon & Sweep Method: Flour is best measured this way.
It is fine to measure
the other dry ingredients by scooping, as long as you level the top to the
rim of the measuring cup.
To measure flour:
Fluff up the flour in the bag
or container, and lightly spoon it into the cup while held over a sheet of
waxed paper or the flour canister. Let the flour heap up and overflow. Do
not pack the it into the cup. Do not tap or shake the cup to level it.
When the flour is over the
top, use the flat side of a knife or spatula (or even you finger) to sweep
off the excess flour so it is level with the top of the cup. |
Using the "spoon and sweep
method" to measure flour is paramount:
I once calculated the difference in
weight between one cup of spooned and one cup of scooped whole wheat pastry
flour. It was almost an ounce, which is 20 percent ! That will make quite a big
difference in the final taste and texture of the recipe.
|
Weighing flour: about 4.41 ounces
(125 grams) per cup - all-purpose, if
spooned into the measuring cup and leveled to top) is faster and more
accurate than spooning flour into cup measurements. |
Whatever type of flour
you use, the way to measure is the same:
Flour settles, and can compact itself in its bag in
the long journey from the mill to your grocer to your home. In order to give
your baked goods a nice, light crumb, the flour must be aerated. The best place
to start is when the flour is measured. To do this, fluff up the flour in the
bag or storage container with a fork or whisk it until it is light. If you scoop
out the flour directly from the sack without fluffing it, the amount will be
greater and can weigh 5 to 5-1/2 ounces. This extra ounce per cup can make a big
difference in the final outcome of baked goods.
SPOON &
SWEEP MEASURING WITH SIFTING
|
Use the "Scoop & Sweep Method"
when measuring dry ingredients other than flour: |
|
2. SCOOP & SWEEP: Other
dry ingredients besides flour, such as sugar, can be measured this way. Dip
your dry measuring cup into the flour or ingredient bag and sweep off the excess
flour off the top with a knife. If measuring brown sugars, pack into cup
before leveling.
|
How
to Measure Liquid Ingredients that are 1/4 cup and above
(If less, use measuring spoons): |
Always place the liquid measuring cup on a level surface and pour in
liquids. Read the liquid measurement at eye level while cup is on a flat
surface. |
 Measure
all liquid amounts, such as water, milk, buttermilk, oil, etc., above 1/4 cup in
a liquid measuring cup. I prefer to use glass ones because they don't
scratch like the plastic ones do through use. They should be heat proof, such as
the Pyrex ones are. I have in a variety of sizes, from 1 to 8 cups, purchased
from the grocery store. Besides measuring, they make great bowls for creaming
butter and sugar with; the sides are straight and it prevents the ingredients
from flying around when doing so.
How to
Measure with Measuring Spoons:
|
|
|
Measure small amounts of liquid (like
extracts): pour into spoon until full over a separate
bowl to catch overflow. |
|
|
|
To measure small amounts of dry ingredients
such as baking powder, baking soda and salt: pour or
scoop into spoon until full; level with a straight-edged spatula or
knife. |
|
|
|
To measure a 1/8 teaspoon, such as baking soda
or powder: Fill a 1/4 teaspoon, level off with the
straight edge of a knife, then divide in half with tip of knife. |
|
|
 Measuring
spoons are used to
measure both dry and liquid ingredients. They come in sets ranging
from 1/4 teaspoon to 1 tablespoon. Do NOT use kitchen flatware.
|
In a
recipe, measurements can be written as:
|
Teaspoons |
tsp. or t. |
|
Tablespoons |
TBSP. |
|
A WEIGHTY EXPERIMENT:
|
I volunteer at my kids' middle school every year as part of a
Career Day. (I have 4, so I'll be able to volunteer for awhile !!) Anyway, I
talk to students in the food and nutrition class about different careers in
the business. I always like to do a hands-on demonstration with them; this
year we measured flour, water and brown sugar in two different ways, the
right way and the wrong way. The students were amazed that there was
difference in the weight or volume of the ingredients. I explained that
recipes are really "scientific formulas", and small differences in weight or
volume, have a huge impact on the success or failure of a recipe. Here's
what we found: |
|
Ingredient: |
Right Way - all dry measurements leveled
in their cup after measuring |
Wrong Way - - all dry measurements
leveled in their cup after measuring |
Difference |
|
All-purpose unbleached flour |
Spooned into
metal cup: 4.41 ounces (125 grams) |
Dipped with
metal cup: 5.0 ounces |
.59 ounces
more |
|
Bread flour weight - ounces |
Spooned in
metal cup: 4.5 ounces |
Dipped with
metal cup: 4.9 ounces |
.4 ounces more |
|
Water volume - ounces |
Glass cup: 8
ounces |
Metal cup: 7
ounces |
1 ounce less |
|
Brown sugar, packed weight-ounces |
Packed in
metal cup: 3.8 ounces |
Spooned and
not packed: 2.3 |
1.5 ounces
less |
 One
of the students, Mark F. asked if it made a difference where you placed
the bowl with the ingredients in it on the scale's top to weigh ? I asked
him to test it. We discovered that you need place the ingredients in the
center of the scale's top, otherwise the weight lowers as you move the
bowl towards the edges. Excellent question, Mark !! |
MEASURE BY WEIGHT:
|
Ounces vs. Fluid Ounces:
Are ounces or fluid ounces ever the
same? Yes, but it is just a coincidence. Butter, for
instance, just happens to weigh and measure the same. But few foods do,
not even water. Examples: 1 cup, by definition, holds 8 fluid ounces.
But 1 cup of water actually weights 8.3 ounces. Whereas 1 cup of cracked
pepper weights 4 oz. and a cup of table salt weighs 10.3 oz. while 1 cup
of honey weighs 12 ounces! These weight to volume relationships are
called Equivalents. For instance, 1 cup of honey equals (is equivalent
to) 12 oz. |
 Some
bakers weigh all of dry ingredients on a kitchen scale. It is the most
accurate way to measure, especially when
tripling a recipe or more. The
two most commonly used units of measurement for cooking in the U.S. are the
ounce and the pound.
Do not confuse
the ounce of weight with the fluid ounce,
because they are not
the same; there is no standard conversion between weight and volume unless
you know the density of the ingredient.
 QUESTION:
For the home baker what would the resolution for a scale need to be, or
put another way what would the increments need to be for the smallest
ingrediant for the home baker. Thanks Mickey
ANSWER: It's tough to say, I have
baked all my life without a scale at home, I finally purchased one this
year and it's the best thing I have ever done!! I find myself never
putting it away I use it so much, and in cooking as well as baking. Mine
has a switch to change from grams to ounces, it weighs 1/8 of an ounce
or 1 gram and that is perfect for me. Tami |
To make matters worse, there
are different kinds of weight measurement; Avoirdupois weight, Troy weight,
and Apothecaries weight. In the U.S., when someone refers to pounds and
ounces of weight (especially in cooking) they are usually referring to
Avoirdupois weight.
Follow these rules for
measuring and weighing ingredients:
Remove all packaging before weighing
ingredients. If the ingredients must be weighed in a container, place the
empty container on the scale, set the scale to zero, and fill the container
with the ingredients. If the scale cannot be reset, record the weight of the
empty container before filling it with the ingredients. Then subtract the
weight of the empty container to get the weight of the ingredients.
|
|
|
Use a straight
edge to even the contents of the container, unless otherwise specified
by the recipe. |
|
|
|
Fill the
container without packing the ingredients down. |
|
|
|
Sift lumps from
ingredients such as flour, wheat, or sugar before measuring. Use a
rolling pin to break up lumps in brown sugar. |
|
|
|
Make sure you
place the container in the middle of the scale's top when weighing,
otherwise there will be differences. |
Why Weigh?:
- Weighing is a much faster than measuring.
When you have a cookbook that gives both the weight and the measure of a
unit, you can dump the ingredient into a bowl on a scale and Know
Exactly when you've got desired amount. With measuring you have to
find the specific measuring device- cup or spoon, and all their
graduations- then measure and flatten the dry ingredients, or hold the
liquid ingredients eye level to make sure you have the right amount. For
fats and shortenings this can be very messy.
- Accuracy is also another reason. When you
use margarine or butter, you need to use the stick kind to have the paper
with the lines marking the measurements. Another method is using measuring
spoons and trying to get all the ingredient off if you need to measure
more than one spoon of that size. With a scale, you can just put the
shortening in the bowl until the needle or readout display the correct
amount.
- Ease of use is the third reason. Many
kitchen scales come with the Add and Weigh feature. In one bowl you
can add the correct weight of all the dry ingredients or the creamed
ingredients without having to empty the bowl out for each ingredient. Each
time you add an ingredient, you move the gauge back to Zero on analog
models (non-electric or digital), or on Digital models just press the Zero
feature.
Weighing Your Options:
|
|
|
Avoirdupois - Standard or Metric:
These are the two choices on most kitchen
scales. If you are more comfortable having an avoirdupois scale
(measuring in ounces and pounds), then get one that measures both metric
and avoirdupois. The main reason is that the salt, baking powder, baking
soda, vanilla, cream of tartar are measured in such small amounts that
they are measured in grams. There are 28.35 grams to an ounce. 1
teaspoon is 5 grams. |
|
|
|
Digital or Analog:
|
|
|
The
biggest selling point of an analog scale (A spring-loaded
scale or a scale that uses a series of weights counter
balancing the arm) is the price. A good non-digital kitchen
scale can cost between $6 and $25 depending on the size and
features. There are antique scales that sell in the same upper
price range as the digital scales, but buyers like these for
the way they look in their kitchen. |
|
|
|
Digital or electronic scales are the most precise way to
measure ingredients. It is easier to exactly measure a gram on
a digital scale that weighs up to 5Kg than it is to measure a
gram on an analog scale -or a scale that uses springs or a
series of weights to move the dial. The low-end digital scales
cost around $50. The best electronic scales for our use were
more in the $75 to $90 range. |
|
|
Which Weigh Do You
Go? There are many varieties and
uses for kitchen scales. Here is a list of some of them:
|
|
|
Diet Scales: This is usually a
small-capacity scale -16oz / 500g or 8oz / 250g - mainly used for
measuring out exact portions called for in diet plans. These scales
often come with a container to hold dry cereals, grains, pastas. |
|
|
|
Classic Kitchen Scales: The Classic
kitchen scale is usually an analog model. These scales come in different
weights from 2.2lbs to 11lbs (1Kg to 5Kg). They all have a device for
holding ingredients on top of the scale. Most of these have the
Weigh and Add feature. |
|
|
|
Electronic Kitchen Scales: This type
of scale has as many varieties as you have imagination. Chrome, plastic,
glass, see-through, high-tech. Not all come with their own ingredient
holding bowls or cups. Some are designed for you to add your own bowls
or plates or cups. Each have a calibration feature so that you can zero
out the weight after each ingredient is added. |
|
|
|
High Capacity Kitchen Scales: This
type of scale is more used for those who do a lot of preserving or
canning. These scales can handle up to 22lbs or 10Kg. The scales come
with a rimmed flat plate on top. |
|
|
|
Antique Scales: In my opinion, the
most gorgeous of all the kitchen scales. Not necessarily the most
practical, but definitely a reminder of when the kitchen was the center
of a home. These scales made of a variety of heavy metals have a second
platform where you place brass weights to achieve the measurement you
desire. The one exception is the antique scale based on the Salter
Design. That antique scale looks closest to the modern non-electronic
scales used today. Most antique scales come with either brass or chrome
scoops and weight pans. |
|
ANOTHER WAY TO MEASURE IS
BY COUNTING: Many foods are sold in quantities of dozen or gross.
Eggs are a good example of something that
you buy by the dozen. When referring to more than one dozen or gross, you do not
add an "s" to the end; instead, you precede the word by the amount.
Usage Examples:
One dozen eggs = 12: Half dozen = 6;1 Gross = 12 Dozen or
144.
|
