Part of my Baking Fundamentals series: the fundamentals of measuring wet and dry ingredients, the right measuring equipment, and my favorite shortcuts!
Unless you go to culinary school or take baking or cooking classes, most individuals aren’t aware of the right ways for measuring different components.
What’s more, guess what? Nothing is wrong with it.
Yet, based on reader inquiries over the previous year, I noticed that many individuals end up with recipe disasters due to mismeasured components.
- Why measuring ingredients is so important
- Dry measuring cups
- Measuring spoons
- Liquid measuring cups
- How to measure flour
- How to measure brown sugar
- How to measure baking soda and baking powder
- How to measure salt or sugar
- How to measure extracts
- Measuring sticky ingredients
- Measuring citrus
- Product Recommendations
- More Baking Basics
- What is the proper way of measuring ingredients when baking?
- How do you measure ingredients step by step?
- What are the 3 main ways to measure your ingredients?
- What is the most accurate way of measuring ingredients and why?
- What is one of the most accurate ways to measure ingredients?
- What is the proper way to measure flour?
- Which ingredient is measured incorrectly most often?
Why measuring ingredients is so important
It’s a simple thing but may drastically alter recipe outcomes, so I wanted to take some time to explain the many types of measuring equipment and go through the various methods to measure dry, liquid, and even sticky components for the finest possible recipes!
Note: You may measure your ingredients by weight for more accurate measures, but one of the aims of this site is to keep things simple, so feel free to take that way if you dare.
Dry measuring cups
sizes 2 cup and 1 cup This OXO set is an old standby for me. Typical graduated measuring cup sets generally contain 3 cup, 14 cup, and 1
These measuring cups should be used for dry ingredients like as flour, sugar, brown sugar, and powdered sugar. They are also suitable for bulk products such as oats, almonds, and chocolate chips.
To accurately measure dry ingredients, fill the cup little more than halfway, then level the top with a straight edge. In general, carefully scoop the product into the measuring cup so that it does not get overly compacted, resulting in over-measuring. There are few exceptions to this rule, which I’ll discuss below!
In increments of 2 teaspoon, 1 teaspoon, and 1 Tablespoon. 1 teaspoon, 4 teaspoons When it comes to extremely minute measures, measuring spoons are your best friend. Most sets include 1
You may use them for dry or liquid ingredients, and to guarantee appropriate dry ingredient measurement, scoop the item onto the spoon until it is overfilled, then level off with the back of a knife.
Liquid measuring cups
The difficulty with measuring liquid components is that you must be at eye level to notice when the liquid is exactly at the line. And, as you can see above, you have no notion whether you have the appropriate amount in there if you look down from the top (like most people do).
As a result, this isn’t my favorite measuring cup, but it gets the job done.
This one, on the other hand, I really like. The measures are stated at an angle running up the inside of the cup, making it incredibly simple to see when you’ve reached the correct measurement.
This little 4 ounce measuring glass is ideal for dealing with smaller volumes of liquid that would be too large for measuring spoons. It includes ounces, teaspoons, Tablespoons, and milliliters for convenience in a variety of measurements.
How to measure flour
You should first fluff the flour in the container; it settles and gets compact with time, so this loosens it up and prevents over-measurement.
Now, fill a measuring cup halfway with flour and level the top with a straight edge (I typically use the back edge of a knife).
Boom! Flour was measured correctly.
How to measure brown sugar
Brown sugar is a dry component, yet it’s a wet dry ingredient, which sounds strange. I also like to add brown sugar bears to preserve the correct quantity of moisture in the jar. They soak for 15-20 minutes in water before being put in the container to keep them supple.
Interesting fact: you can use them dry in containers with items you wish to dry out since they absorb moisture!
You should still scoop it into the measuring cup, but instead of fluffing it and making sure it is not compacted, you should do the reverse. You want it packed in tight!
Press the brown sugar securely into the spoon with the back of the spoon or your fingers until slightly overfilled, then level off the top with a straight edge.
When you flip it out, you’ll know you did a good job if it retains the form of the cup (see the photo above).
How to measure baking soda and baking powder
Stir the contents of the container to loosen it up. Scoop the contents out of the container and level it with the packing edge (as seen above left). If not, just use the back of a knife (like the above right).
How to measure salt or sugar
Salt and sugar are simple to measure and level with the back of a knife. There is no need for fluffing or using another spoon to put little quantities into the measuring spoon!
How to measure extracts
Pour the extract into the measuring spoon gently. Nevertheless, avoid doing it over the dish of items you’re putting it to in case it spills!
Measuring sticky ingredients
Spoon the ingredient into the top, then flip it over and squeeze the bottom to get it all out. There are a few alternatives with components such as peanut butter, yogurt, source cream, and so on. If you have one of these handy measuring instruments, just lift the outside half of the container up until the fill line is at the desired measurement, then pour.
Isn’t it cool? Ours is rather ancient, however OXO sells a similar product.
My second preferred approach is to spray a dry measuring cup (not a liquid measuring cup) with nonstick spray, spoon in the contents, level it off with the back of a knife, and then flip it out.
My citrus juicers are my absolute favorite. The one seen above is what I use most commonly for oranges, but I’ve also used it for grapefruit and lemons.
Just cut the fruit in half and push the flesh side down over the top before turning it to extract the juice. The liquid will drain into the built-in measuring cup, and the measures will be visible along the side so you know how much you have. Then just pour out your juice! There are no seeds or stringy bits to be concerned about.
My is fairly ancient, but this one is comparable.
Our second citrus juicer is ideal for lemons and limes, although it does need a liquid measuring cup.
Just cut the fruit in half, remove a tiny part on either end (think it has to sit flat on the outer end, see picture above), and insert it in the concave side with the shorter side facing up, push the handles together, and squeeze the juice over a liquid measuring cup.
I hope this was helpful! Is there anything more I should have spoken regarding this topic? Please let me know in the comments section below.
More Baking Basics
How to Measure Ingredients Correctly
The Importance of Room Temperature Butter
5 Baking Steps You Should Never Skip
Common Baking Ingredients’ Shelf Life