Dry vs. Liquid and Rome

There are two types of measuring. Liquid and dry.

When measuring liquids, use a transparent measuring cup that allows you to see that the liquid is level. When you judge the amount, make sure that you are level with the cup. Am I making sense? In other words, don’t expect to get your measuring right if you are not looking straight on at the lines of your measuring cup or if it’s off kilter in anyway.

Dry measuring is done with those little cups that (usually) have a handle and look like small saucepans. After filling the size cup required, drag a knife across the top, scraping off any excess that’s above the rim of the cup.

Measuring spoons are used for both dry and liquid ingredients.

Baking requires precision. There is a very calculated chemical event that makes a cake rise, or affects the texture of what it is you are making. When baking, you need to make extra sure that your measured ingredients are as precise as you can get them. Also, most baking recipes that require eggs are referring to Grade A Large (this does vary, so check your cookbook).

When it comes to cooking (as opposed to baking), it’s a good idea to follow a first time recipe fairly closely. Once you have tried a recipe as dictated, you can express yourself a bit more the next time you cook it. I’ve said it before, and I’ll say it again, cooking does not need to be scary. Everybody does things more than once to get it right. This also applies to cooking.

Help out the whole process by starting with a clean kitchen. Have your cooking tools handy and make sure that you have the ingredients to pull off what ever it is you are trying to accomplish. Rome wasn’t built in a day, and as long as the food you are cooking with has been stored correctly and you have exercised good kitchen hygiene, there’s nothing to fear! As you spend more time in the kitchen, you’ll be surprised how all that experience adds up and how much easier things become. Relax! Everything will taste so much better.