by Debra Herring

Created on: January 22, 2008   Last Updated: January 23, 2008

Successful outcomes in cooking begin with the accurate measurement of quality ingredients. Check your measuring utensils to make sure that they are not warped or dented as this can change the capacity of the utensil.

Always used standard liquid measuring cups for measuring liquids. These cups have a safety rim above the full-cup mark to enable you to get accurate measurement without spilling. They also have a spout for pouring out the liquid. Place the cup on a flat and level surface, and bend down so that you can read the measurements on the cup at eye level.

To measure oil or melted fat, dip the measuring spoon into the substance and lift out carefully. Your spoon should be so full that it will not hold another drop. To measure solid shortening (such as Crisco) partially fill a measuring cup with water, leaving space for the amount of shortening to be measured. Add shortening until the water moves up to the one-cup mark, or press shortening firmly into cup so that no air holes are left. Level off and then scoop out.

To measure baking powder or soda, dip measuring spoon into container and level off with a knife edge. For a one-eighth teaspoon, halve the amount in your one-fourth measuring spoon with a knife tip.

For dry ingredients, use measuring utensils that hold the exact amount needed when leveled off. Use sets that measure 1 cups, 1/2 cup, 1/3 cup and 1/4 cup. For less than 1/4 cup measure, use your standard measuring spoons. Dry ingredients are measured by filling standard measuring cups or spoons to overflowing and leveling with the straight edge of a knife or spatula. Do not pack into cup. Brown sugar, however, is packed firmly in cup. It will keep the shape of the cup when turned out.

When measuring sticky substances, such as syrup or peanut butter, spray the measuring utensil first with non-stick cooking spray and they will slide out easily.

Below are basic equivalents to keep in mind when measuring ingredients:

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
1 stick butter (1/4 pound) = 1/2 cup

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