To Measure Ingredients Properly
- Liquid and dry ingredients need different types of measuring cups.
- Measure liquids in clear liquid measuring cups with a rim. Set the cup on the counter and fill to the required level. The rim allows you to pick up the full cup without spilling it.
- Measure dry ingredients in nesting dry measuring cups (usually made of metal or plastic) that can be levelled with a straight edge, such as a knife.
- Measure flour by spooning, not scooping it into a dry measuring cup. Level with a straightedge without tapping or shaking cup. Don’t sift all-purpose flour before measuring unless the recipe specifically calls for it. Do sift cake flour before measuring.
- Don’t sift icing sugar before measuring it.
- Measure brown sugar by packing it firmly enough into a dry measuring cup so that it holds the shape of the cup when turned out.
Unless otherwise specified, assume that:
- Flour is all-purpose. If you substitute other flour (unbleached, whole wheat, etc.), there may be a change in texture.
- Sugar is granulated (white).
- Icing sugar is not sifted before measuring.
- Unsweetened cocoa powder is first measured and then sifted.
- Honey is liquid, not creamed.
- Molasses is fancy molasses.
- Peanut butter is smooth.
- Butter is salted.
- Eggs are large.
- Milk is 2% M.F. (milk fat); light cream is 10% M.F. (milk fat).
- Low fat and regular sweetened condensed milk may be used interchangeably.
- Yogurt is plain (unflavoured).
- All fruits and vegetables are thoroughly washed before using.
- Carrots, onions, parsnips, garlic and fresh ginger are peeled.
- Salt is table salt; pepper is freshly ground black pepper.
- Ingredients are not low-fat or light products (such as cream cheese, mayonnaise, peanut butter, etc.); substitutions may affect the success of the recipe.
- Oil is canola; olive oil is extra virgin; sesame oil is light brown in colour.
- Vanilla is pure vanilla extract.
- A baking pan refers to a metal pan, while a baking dish refers to a glass or ceramic dish.
- Frying pan sizes are described as small, medium or large. Usually, small frying pans are 12.5 - 20 cm (5 - 8 inches) in diameter; medium frying pans are 23 - 25 cm (9 - 10 inches) in diameter; and large frying pans are about 30 cm (12 inches) in diameter.