Homespun

August 16, 2000

Measure for Measure

During our 4H summer programs, I had the privilege of having two groups of young folks in for a baking class. We had a grand time learning to measure, reading recipes, and finally baking cookies, muffins, and strawberry shortcake. And yes, we were several inches deep in flour, but we managed to get it all cleaned up!

Since recipe results depend on using the right proportion of ingredients and accurate measuring, I would like to devote this column to answering some of the most common questions I get about measuring.


Question: What is the difference between dry and liquid measuring cups, and how are they used to accurately measure ingredients?

• Dry measuring cups are usually metal or plastic and come in sets of 1 cup, ½ cup, 1/3 cup, and ¼ cup. They're used for measuring dry or solid ingredients. To measure accurately, you need to use the cup that holds the exact amount called for in the recipe. Fill the cup to the very top, and then level off with a flat edge of a knife.
  
  
  
• Liquid measuring cups are glass or clear plastic with a rim above the last cup level to prevent spilling. Each cup also has a spout for pouring. Liquid measuring cups also available in a range of capacities.
  
  
  
• To measure liquids correctly, put the cup on a level surface. Then get eye level with the marking you want to read, and fill the cup to that line. It's best not to pick up the cup and bring it to your eye level to measure, because you may not be able to hold it level.
  
  
  

Question: How do I accurately measure flour? Does it need to be sifted?

• Stir flour before measuring to lighten it. Next, gently spoon it into the exact size dry measuring cup needed and level off the top with the flat edge of a knife or spatula. Remember to be careful not to shake the cup when spooning flour in, or it may pack down. Today, most brands of flour are presifted.
  
  
  

Question: Are there any ingredients that need to be sifted before measuring?

• Both powdered sugar and cake flour are very light and have a tendency to pack down easily. For that reason, they need to be sifted and then lightly spooned into the appropriate measuring cup.
  
  
  

Question: What does the recipe mean by "firmly packed" brown sugar?

• To measure brown sugar accurately, pack it into the measuring cup firmly enough that the sugar keeps the shape of the cup when it is turned out.
  
  
  

Question: How do I measure solid shortening or butter?

• Shortening, like brown sugar, should be packed into the right-size dry measuring cup, but be sure all the air bubbles are out. To do this, use a spatula to cut through the shortening in the cup, pack it again, and then level off the top.
  
  
  
• Butter or margarine is often already measured. For ½ cup, use a stick (quarter of a pound); for ¼ cup, use a half stick. If a different amount is needed, each stick is usually marked on the wrapper to help you measure the butter or margarine accurately. Remember when using butter or margarine, whipped margarine is not an equal substitute for regular stick margarine.
  
  
  

More points to remember on measuring:

• If you are unsure about the cup measurement of a baking dish, pour measured amounts of water into the dish until it's full to determine the capacity.
  
  
• When measuring dry or liquid ingredients in amounts of less than ¼ cup, use measuring spoons (1/8 cup equals 2 tablespoons).
  
  
• To measure honey or syrup more accurately, grease your measuring cup to make it easy to remove the measured amount.
  
  
• To prevent a mistake, measure each ingredient in a utensil by itself, instead of in a container with any other measured ingredients.
  
  
• A dash in recipes is equal to about 1/16 teaspoon.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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