Frank's Recipes
Free Recipes Archive
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Measuring Procedure
Weights are more accurate than measures and recipe ingredients should be weighed whenever possible. If scales for weighing are not available, follow the rules for measuring to ensure accurate measures.
Flour, general purpose or bread
When specified, sift before measuring. Place flour lightly in measuring utensil. Level with straight edge of knife. DO NOT shake utensil; DO NOT pack flour
Sugar, granulated
Fill measuring utensil. Level with straight edge of knife. If sugar is lumpy, sift before measuring
Sugar, brown
Pack lightly into measuring utensil. If sugar is lumpy, roll with a rolling pin to break up any lumps before measuring
Sugar, brown, packed
Press sugar firmly into measuring utensil
Milk, nonfat, dry
Stir lightly with a fork or spoon. Place lightly in measuring utensil. DO NOT shake utensil. Level with straight edge of knife
Baking powder, herbs and spices
Stir lightly with fork or spoon. Dip dry measuring spoon into container, bringing it up heaping full. Level with straight edge of knife
Solid fats
Press fat firmly into measuring utensil. Level with straight edge of knife.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000
