Weighing Your Ingredients
09-30-2024, 11:04 AM
#11
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,664
In the cooking class I went to, we were told that a plastic measuring 1 cup held less then the metal 1 cup . We tested a lot of 1 cup measuring cups. The metal one always held more. It was only the one cup measure. Odd. I always use the metal ones for measuring since then. If you have both check that out. Also it is surprising how many do not know liquid measures need liquid measuring cup not dry measuring cups. For the most part the foods baked/cooked are fine with not precise measures. To give the food the best chance to be excellent then it's best to be precise.
The part that really irked me was that the store brands were lighter than they said on the package, especially the butter. It was off by a lot! The baking powder also ticked me off because I had to find out the hard way. I used it like you would normally do, measuring with teaspoons. The result was that my cakes were not rising enough. When I weighed the baking power is was very light. I had to use twice as much and it still didn't rise well. I threw it out. (And yes, I tested it right before I used it. It got fizzy but not explosively so.)
