+Marion Sensei When a recipe says "3 cups powdered sugar, sifted", what that means is to measure first, then sift. When a recipe says 3 cups "sifted powdered sugar", this means you should sift the sugar first, then measure. The same would apply for flour or any other dry ingredient where sifting is called for.
I have a set of measuring cups for American recipes, but being from the UK, I use a kitchen scale more often, as I find that measuring by weight rather than volume is far more accurate, and much less trouble (especially when it comes to measuring butter).
I'm from asian country but I used volume measurement all the time. It's easy and convenient. Cooking/baking supposed to be fun, why weigh things precisely when you can just scoop them right to the mixing bowl. Simple as that.
+Vivi an But weighting thing directly into the mixing bowl is also simple, more accurate, and environmental friendly (because you will not have to wash a lot of measuring cups/spoons). And (at least for me), less meassy (avoiding flour/sugar) spliting from the cups onto the working surface. I am really not trying to start sn argument here, but weighting thing is so easy and straighfoward.
+Vivi an But on a side note, instead of fighting over the best way of measuring, why don't we concentrate on noticing how handsome/cute Thomas Joseph is! ;-)
Titli Nihaan proved that measuring cups doesn't show the real volumes of products. She put a measuring cup on her scale and poured 300 grams of water what equals 300ml. The water level was below the 300ml mark on the measuring cup. When she poured some more water to bring its level to the mark on the cup, the scale showed that there's 320 grams of water. There are some recipes that don't need precision in volumes of wet and dry ingredients, but there are a lot of them that being precise when measuring ingredients is extremely crucial to get the perfect result and not end up with a total failure. Besides, what's even more important American cups are different than those that are used in Europe, Asia or Australia. This 10ml difference can cause a disaster in baking, especially when it comes to baking bread. That's why I and many other people consider using cups measurement as something absolutely unprofessional.
***** Where I live there aren't big differences between what's on the packet and the real weight of the product. Usually it's one to five grams more than the company declares. I noticed that when the recipes are in grams/ml the results are so much better. :)
The convention in the U.S. is this: If a dry ingredient is listed in ounces, it's a unit of weight and should be measured on a scale. If a wet ingredient is listed in ounces, it's fluid ounces and should be measured in a wet measuring cup. Chocolate chips, oats, flour, pasta, and rice are all things that would be listed in ounces (weight), while water, stock, milk, cream, honey, or oil would all be listed in fluid ounces (volume).
I definitely love love love love your videos you explain everything fabulously. I have a question I'm having problems with the blue coloring every time I put the color on any mix that have eggs it turns greenish. I've tried gel coloring paste coloring and powder coloring. Do you have any recommendation?
Some youtubers when they measure and stuff they say milliliters or liters or something like that can you explain to me how much to make it perfectly like how much it's supposed to be
This showing my age, but in my career I work with both East and West Germans. (If you can even remember there was two different kinds.) The one thing they both did, despite the big wall dividing them, was they only used grams. After working with them I got into the habit and never looked back. It was a blessing when the cooking world moved to hyper modern cuisine where measures became extremely small and precise( E.G 1.2g Xanthum gum, 0.8g Lecithin powder, 2.6g Agar.) Simply stated, a recipe stating 1/4 of a 1/4 teaspoon would have never worked in those days. It needed to be metric, and it required highly precise measurements for the time.
I learned to bake with cups and it's worked just fine. I've used my scale for when I divide recipes. My question, all my recipes (cookbooks) are in cup format, is there a quick and easy way to convert to weight? It seems like I'd have to make a table with all different ingredients as their weights are different? 1 cup mayo isn't going to be the same weight as 1 cup powered sugar. Any ideas?
Thanks for the explanation of weights and measures. I would like to know how do I measure a cup of butter as specified in a recipe. What does a cup of butter weigh? Thanks. Fatima
You don't really have to measure it. When you buy the butter, it comes in half-cup packs. Most people use block butter instead of butter that comes in a giant container because, block butter is easier to use.
One day , I look to my brown sugar and it was hard as rock . I put a quarter of an apple in it , closed the bag and left it for a while . After maybe 3 to 4 hours , without een touching it , all the sugar I could take it easily with a spoon. I kept that brown sugar bag for weeks , after that day , and it kept to be smooth and easy to take with a spoon . SO , the apple trick works realy well. In France ,many housekeepers , now , have a measuring bowl with columns. At the top of the columns , one could read : farine ( flour ), riz ( rice , that one was hard to find ) , semoule (semolina ), sucre (sugar ) etc.... So , you put the ingredient in the transparent bowl like in a measuring cup and up to the horizontal line you need : 50 gr/ 100 gr/ 150 gr of whatever you are measuring.In some dessert, though , which needs to be very acurate, a scale will be needed since 50 gr of flour doesn't have always the same volume .The french bowl by volume for the dry ingredients in grams,can be find in kitchen speciality boutiques or large stores, probably even Amaz..... If you can , buy 2 or 3 pyrex cups for measuring liquid . It is useful when for the same cake , you need to measure ,milk , cream , honey , rhum , orange juice. You can prepared the 3 cups without washing in between .
Hi I need to know how should i measure butter for recipes that doesnt state melted. Like should i get the bar and put it on the weighing machine or should melt it anyway and then measure?
If the metal cups are only for dry, how do you measure a teaspoon or tablespoon? I always measure my vanilla extract in the teaspoon size plastic cup that I usually only measure dry in. Is that ok?
I keep trying to figure out why people have to vent their spleen about cup measures all the time. We get it, weight is the most accurate-and when it really matters, we absolutely use it. But it's a bit rich to hear about keeping our own special system from Brits who are still using inches/feet/yards/miles and my personal favorite, stone (because 14lbs. really needed a special term), etc., as if we're some sort of idiotic rustics who need to be cured of our ignorance. For the average home baker making simple cakes, cookies, and the like, cups are adequate. No one's saying you have to use them; why do you care if we do?
Have you watched the video? Surely you can agree measuring with cups is ridiculously convoluted, you have to air the flour and pack the sugar for gods sake, not to mention the whole carelly spooning into a cup charade. If that recipe were in grams you just pour out what you need since volume of powders has nothing to do with mass. 100 grams of flour will always be 100 grams no matter how densely packed it is but 1 cup of flour can be up to 20% off depending on how you measured it.
In some recipes it says for example: 3 cup of powdered sugar, sifted. does that mean i should measure 3 cup then sift or sift some powdered sugar then measure 3 cups?
Been trying to make the French macaroons and to my disappointment nothing comes out as it should be. Either the outer shell is cooked and he inside still raw or it doesn't have legs. Can you show what a lava like consistency should be? Thank you :)
Hi I have measuring cups, 1 cup = 225 gms. But I realized that there are vary in sizes used in recipes like1cup= 125 gms. Now please tell me what exact size of cup I can use? It's really confusing 😕
