Dry Measurement

Measuring

Keep two basic measuring sets for the kitchen—one for liquid and one for dry ingredients.

 Dry Measuring Tips

• Do not pour dry ingredients into measuring device while over mixing bowl – eliminates accidental spilling or overflow of too much of the ingredient. Flour quantities, for instance, can be over or under by just one tbsp—a slightly rounded top in a one-cup measure.
• Measure dry ingredients over a saucer or paper to be able to put overflows back into original container.
• Scoop or fill the exact-size measuring device (cup or tsp) and then tap gently once or twice with knife (eliminates air pockets) and level with knife to the top surface of the device. Try to avoid using larger devices and shaking to level to a mark.
• When measuring by weight, zero out the container on the scales first.
• Make sure you measure the final form called for in the recipe (chopped, diced, sliced, etc.).
• Flour, sifted means measure first, then sift. Sifted flour means sift first, then measure. The location of the word “sifted” defines the procedure.
• If not using a measure, as with dry spices or salt and pepper, first shake the amount into your hand and then into the mixing bowl or pot. Prevents over-seasoning, which may be difficult to correct. This technique also allows you a visual check on the amount.
• A pinch means 1/8 tsp or less of a dry ingredient. A dash, usually referring to a liquid (but not always), means 1 or 2 drops or 1/8 tsp for dry.
• Sticky ingredients, such as brown sugar or raisins, should be packed tightly in the device for accuracy.