Baking
While a pinch of this and a splash of that is creative, when it comes to baking, accurate measuring ensures good results.
Liquid measuring cups
Made of clear glass or plastic for easy reading, these cups are used for measuring liquids. Place them on a level surface and read at eye level for accuracy. New plastic angled measures make it easy to read from above.
Dry measuring cups
Have these in sizes from 1/4 to 1 cup (and metric, too) are for dry ingredients such as flour and sugar. They are designed to be filled to the top, then levelled off with a flat edge, such as a knife. To measure flour, spoon it into the measuring cups, rather than dipping the cups into the container, which compacts the flour. Then level. Brown sugar is usually lightly or firmly packed into measures. Dry cups are also useful for measuring grated cheeses, chopped vegetables and some semi-liquid ingredients such as yogurt or sour cream.
Measuring spoons
These are used for measuring small amounts of liquids and solids. New narrow measuring spoons fit easily into spice jars.
A butter measure
A handy and inexpensive plastic card that you line up against a pound of butter to cut off required amounts.
Baker's best bets:
• For efficient cookie making, have three rimless baking sheets, stainless steel scoops for scooping out even amounts of dough, non-stick parchment paper for easy clean up, and wire cooling racks.
• Cookie sheets vary in weight, colour and baking qualities. Use shiny, light-coloured, heavy, rimless cookie sheets. Dark-coloured pans absorb heat and may cause cookie bottoms to burn. Insulated (double or triple layered) cookie sheets are designed to slow down baking and promote even browning. They usually require a minute or two longer baking time and tend to produce a soft rather than crisp cookie.
• Stainless steel scoops, also known as dishers, range in size from 1 inch (2.5 cm) up to 2-5/8 inches (7 cm), with a holding capacity of 1 tsp (5 mL) up to 1/2 cup (125 mL). Look for good quality ones with a simple spring action mechanism.
Get more baking secrets from other readers in our forums.
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These are used for measuring small amounts of liquids and solids. New narrow measuring spoons fit easily into spice jars.
A butter measure
A handy and inexpensive plastic card that you line up against a pound of butter to cut off required amounts.
Baker's best bets:
• For efficient cookie making, have three rimless baking sheets, stainless steel scoops for scooping out even amounts of dough, non-stick parchment paper for easy clean up, and wire cooling racks.
• Cookie sheets vary in weight, colour and baking qualities. Use shiny, light-coloured, heavy, rimless cookie sheets. Dark-coloured pans absorb heat and may cause cookie bottoms to burn. Insulated (double or triple layered) cookie sheets are designed to slow down baking and promote even browning. They usually require a minute or two longer baking time and tend to produce a soft rather than crisp cookie.
• Stainless steel scoops, also known as dishers, range in size from 1 inch (2.5 cm) up to 2-5/8 inches (7 cm), with a holding capacity of 1 tsp (5 mL) up to 1/2 cup (125 mL). Look for good quality ones with a simple spring action mechanism.
Get more baking secrets from other readers in our forums.
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