Content

• Steps
• Tips
• Warnings
• Sample table

Many of us have measuring utensils in the kitchen (measuring cups, jugs, spoons), but not everyone knows how to use them.But the exact observance of the proportions and recipe recommendations for the amount of ingredients will give an excellent result. Click on any photo to enlarge it.

Steps

1. 1 Remember the difference in measuring liquid and bulk solids and measure the ingredients correctly. Liquid and bulk products can be of the same volume, but they must be measured in different ways.
2. 2 For liquid products, use a liquid measuring container such as milk, water or vegetable oil. Pour the liquid into the glass to the desired mark, place the glass on a flat horizontal surface, check that the liquid matches the required volume mark. Do not check the volume of liquid on curved surfaces, the result may not be accurate. This is especially important for bread baking where the exact water content is specified in recipes, and compliance with this requirement is very important and even critical.
3. 3 For dry ingredients, use a volumetric measuring instrumentsuch as sugar, salt, flour, baking powder, baking soda, etc. Use a spoon or spatula to pour the food into a measuring cup, use a knife or wooden spatula to scoop the excess food back into the jar or container.
4. 4 Fill measuring spoons completely with liquids..
5. 5 Fill measuring spoons with bulk products and level the food with a knife or wooden spatula. For some bulk products that are packaged in cans, the edge of the can is made so that it is convenient to remove excess powder. As a last resort, level the level of the bulk product against the edge of the lid.
6. 6 If the recipe says "with a slide" , do not shake off excess product.
7. 7 About a glass or about a spoon - this is not the exact volume, if it says so in the recipe, shake off or pour a little of the product from the measuring dishes.
8. 8 If you do not have the correct size measuring spoon, combine, for example, 13/4 teaspoons of the product turned out like this: 1 teaspoon plus 1/2 teaspoon plus 1/4 teaspoon.

Tips

• Check the recipe while cooking. If you want to change a new recipe that you haven't cooked yet, don't do it right away. First, try the amount of food indicated in the recipe, so as not to face an unpleasant result. If your muffin recipe says ½ teaspoon salt, add just that much.
• Here are some food ratios, more information can be found on the internet, and a food measure table can be printed out and saved in a cookbook so that it is always at hand.

• • Water: 3 teaspoons = 1 tablespoon = 15 ml
  • Water: 16 tablespoons = 1 cup = 240 ml
  • Flour: 1 tablespoon = 20 grams, 1 teaspoon = 9 grams, 1 cup = 130 grams
  • Sugar: 1 tablespoon = 13 grams, 1 teaspoon = 5 grams, 1 cup = 200 grams
• Accepted abbreviations in recipes:
  • 1 gram - 1 g (no dot!)
  • 1 kilogram - 1 kg
  • 1 piece - 1 piece
  • 1 liter - 1 liter
  • 1 tablespoon - 1 tbsp. l. or 1 tbsp. a spoon
  • 1 teaspoon - 1 tsp or 1 teaspoon
  • 1 glass - 1 stack.
• Three tablespoons of butter. Butter is usually named in tablespoons or grams. 1 tablespoon oil = 25 grams. Almost all manufacturers give a center scale in grams on the oil label so that it is convenient to measure it. Cut off the butter with a sharp knife.
  
• The flour is best weighed. Flour in a tablespoon is about 20 grams, if the flour is poured without a slide, and 25 grams, if it is a slide. The flour is quite heavy due to its density. If the flour is sifted, then it is much lighter. Sifted wheat flour in a tablespoon 10-15 grams. We recommend weighing wholemeal flour.
• One third cup of packed brown sugar. Pour sugar tightly into a measuring cup, leveling it with a spoon.
  
• To measure grated cheese, chopped nuts, put them in a dry measuring container under the rim.
• Half a cup of peanut butter. Place the butter with a spatula on dry measuring dishes. Take it out with a spatula too.
  
• Moisten a measuring cup with cooking spray (available online) before adding oil. This will prevent the butter from sticking to the measuring containers.
  • Here's how else you can measure margarine, butter, by the "displacement" method.Take a large measuring container, for example a 500 ml jug. Pour 250 ml of water into it and put the product you want to measure, such as margarine, into the water. The water level has increased. For example, it became 350 ml. Oil volume - 100 ml.
• A measuring cup or shot has a volume of approximately 3 tablespoons.
• Have you seen us? A "tad", "dash", "pinch", and "smidgen". There are spoons for measuring scanty amounts of food, for example:
  • Drop: 1/4 teaspoon.
  • Droplet: 1/8 teaspoon.
  • Pinch: 1/16 teaspoon.
  • A little: 1/32 teaspoon.
    
• "Small amount" is not an accurate volume. Start with a "drop" of liquid and "on the tip of a knife" for loose objects. Try it, then adjust the taste.

Warnings

• Do not put a wet or oily spoon in a container of dry food. There will be confusion. If possible, measure dry foods first. Or wash and dry your measuring dishes.

Sample table

1/5 teaspoon = 1 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/5 cup = 50 ml 1 cup = 250 ml 1 liter - 4 cups