Download: Advances in Accounting Education Teaching and Curriculum Innovations by Dorothy Feldmann and Timothy J. So here is Kitchen 101, a new series here at Chasing Delicious in which I hope to share my own exploration into food with tips and techniques to help all of you out there just starting in the kitchen or those of you veterans looking to pick up a few new tricks.
Whatever your preferred measurement system, you should know both like the back of your hand. The joys of imperial measurements, especially volume, is that even though it doesn’t seem as neat and tidy as the metric system, it is still organized, in one of the most convoluted, strange ways known to man. It may seem like elementary math, but knowing these volumetric conversions could save you time, energy and frustration looking for unnecessary measuring devices when the one in your hand will already do. Mass is not only a far more exact and consistent form of measurement, it is much easier than trying to measure something correctly by volume. Measuring by mass is far more simple than volume, even in america, because there is really only one conversion you need to know for baking: 16 ounces equals 1 pound. What may be helpful to know here is how to convert commonly used ingredients from volume to weight or vice versa.
Baking by weight will also help you begin understand the most important aspect in baking if you want to start developing your own recipes, Baker’s Percentage (a system used to determine and compare the proportion of one ingredient to another in a baked good).
Being German, all my recipes are in weights, but now all new recipes I get are in volumes in the States, and sometimes it’s tough transferring one to the other. Love coming across posts that have both a delicious recipe and new helpful information, so I do like this series. Flour measurements can vary so much, which can make all the difference in a baked good so I do feel that the kitchen scale is a worthwhile purchase.
Great information for people and I love how you organized it all in such a coherent manner.
This deconstructed look into the kitchen will focus mainly on baking but the things I share can definitely help with cooking too. Most recipes out there are written in volumetric measurements; this has been the preferred method of measuring by home cooks for generations.


There are 3 teaspoons in a tablespoon, 2  tablespoons in a fluid ounce, 8 fluid ounces in a cup, 2 cups in a pint, 2 pints in a quart and 4 quarts in a gallon. Here is a handy little cheat sheet for you covering just about all of the US volumetric measurements out there, plus their metric equivalent rounded to the nearest 0 or 5. I almost never take the time to search for these small, often lost-somewhere-in-my-kitchen, or destroyed-in-my-garbage-dispoal measuring spoons because it is just easier for me to measure it out in my palm.
Fluff up flour before scooping or better yet use a smaller spoon to spoon flour into the measuring cup. Here is my cheat sheet for that including the most commonly used flours and  sugars, butter, salt, cocoa powder, honey and more.
This is particularly helpful in determining the ratio of wet to dry ingredients and is essential to being able to substitute different ingredients into a recipe without completely messing it up – you probably already do this in your head.
My mom, for example, wanted to bake my mother-in-law’s Pecan pie, and had no idea how to guess the weights from volumes.
I always fluff up my flour before measuring and use my kitchen scale whenever possible but you have given so much more here. Massive contrived meals around that rarely used dining room table are traded in for small comfortable dinners in the breakfast room or at the couch as we bid adieu to the holidays and say hello to the warm-welcomed mundane. If you know both volume and mass and how to convert between the two you will be able to tackle that foreign recipe without a second thought. While it is exact when it comes to liquid measurements, it is far from exact or consistent when it comes to measuring dry ingredients. So, measurements are either divisible by 2, 3, 4, or 8 and any and every product of two or more of those numbers. As for liquids, take the time to memorize how long it takes to pour different amounts of liquids of different viscosity, such as vanilla extract, olive oil or even milk. Then using a flat edge, scrape off the extra so the flour is level with the top of the measuring cup. These measurements are approximates and can vary, especially with respect to how a recipe writer may measure their dry ingredients.


Stop measuring by volume and join every professional baker in the world by adopting the only consistent, perfect form of measurement.
We celebrated 2011 with a cacophony of flavors and dishes we spent the year perfecting, slaving over, tasting time and time again.
Some of us may have resolutions, others may just want to spice up their typical fare and a couple of us even want to become the best darn baker or chef on the street and in the family. And those of you familiar with baking will know there are two sides to this very basic of basics, volume and mass.
Either way though, it is impossible to cook in the kitchen without some sort of tool for measuring volume. It may seem tedious initially but you’d be surprised how much time and dirty dishes you save yourself down the road.
While this is infinitely more important in baking than cooking, you’d be surprised how much it may change what comes out of your kitchen. We labored over dishes that became our favorites, dishes that we could brag about and show off to family and friends. My mother, who is naturally older and older-school, makes only the roughest of measurements and laughs at me for measuring the water for my coffee, flour for baking, etc. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Did you know that even though the drop, dash, and pinch aren’t standardized, they still represent typically agreed-upon specific amounts? And what do you do when a recipe calls for 4 ounces of all purpose flour but don’t have a kitchen scale?



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