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Measurement of Food Materials

The success of a recipe is often due to exactness in measuring ingredients, as well as to the care with which directions are followed.

The recipes in this book have been compiled in accordance with the Table of Standard Measurements, which is generally followed by expert cooks. Experienced cooks can measure by sight, but those less expert need definite guides.

Dry ingredients, such as flour, sugar, spices and soda, should be sifted before measuring. Sift lightly into the bowl, dip the spoon into it, lift it slightly heaped, and then level it by sliding the edge of a knife across the top of the spoon. Do not level by pressing it.

To measure one-half spoonful, fill and level the spoon, then divide in halves, lengthwise; for quarter-spoonfuls, cut the halves crosswise.

A cupful is an even cup, leveled off, not shaken down. Accurate portions of the cup may be found by using the special measuring cups, with thirds and fourths indicated.

The tablespoons, dessert and teaspoons used in measuring, should be of the regulation sizes, made of silver. The cup should be the regulation half-pint cup. These cups can be had in glass, tin, granite and aluminum ware; the measuring spoons (all sizes) in aluminum ware.

A spoonful of liquid is a spoon filled to the brim.

A tablespoon of melted butter should be measured after melting.

A spoonful of butter, melted, should be measured before melting.

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Source

The International Jewish Cook Book (1919).


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