Measuring Solids The most accurate way to measure is weight. An ounce of flour will be an ounce, whether scooped from the package or aerated and spooned into the cup.
However, American recipes are generally written to be used with measuring cups and spoons. Therefore, be sure to read and follow the method chosen by your recipe's source on how to measure ingredients. The method outlined here is the one followed in most cookbooks and magazines. Solid Shortening Shortening Eliminate air pockets by packing soft solids into dry measuring cups or spoons. Eliminate air pockets by packing soft solids into dry measuring cups or spoons. Level the top with a knife blade or other straight edge. Butter Butter is often packaged in stick form. Markings on the paper indicate tablespoons and cup measures. Use a sharp knife to cut off the amount needed. If wrapper isn't marked, soften the butter and measure as for solid shortening. Flour Stir flour in the bag or canister to lighten it. Except for cake flour, sifting is not necessary. Gently spoon flour into a dry measuring cup or a measuring spoon. Level off with the straight side of a knife. Sugars Confectioners' Sugar Stir it first to lighten it. Gently spoon into dry measuring cup or spoon. Level off with the straight side of a knife. Brown Sugar Press brown sugar firmly into dry measure. Brown sugar should hold its shape when turned out of the cup or spoon. Granulated Sugar Spoon into measuring cup or spoon. Level off with the straight side of a knife. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
