At the risk of boring you to death with stuff you already know, please bear with me!! Daily I watch folks professional chefs measure ingredients incorrectly. The finished product they show their viewers is always perfect, and it should be with enough photographic touch ups.
Teaching my high school home economics students how to measure correctly was the spot we always began semester after semester. We will revisit how to read and analyze recipes a little later. But, for now let's look at just the equipment needed.
There are three basic types of measures required for cooking:
#1 For me, I relay on 3 basic liquid measuring cups: a 1-cup, a 2-cup and a 4 cup measure. I do have 8 and 12 cup batter bowls which look like a regular measuring cup on steroids, but the basic three are more than sufficient for the basic three.
|Basic 1-cup measure|
|Basic 2-cup measure|
|Basic 4-cup measure|
What do you measure in liquid measuring cups? Just that, anything liquid. We will talk more about the correct way to do this in the next post. KEY POINT: Never, but never, measure anything that is dry in these cups.
#2 I rely on a 4-piece stainless steel set of dry measuring cups. Actually, I have several, but I cook a lot!
|4-piece dry measure set|