How many times have you eaten something fabulous at someone’s home, only to hear, “I just threw it together.” It’s not as easy as they say. Most of us need more parameters, which is why I’m including this section, “Weights and Measurements.”
As I’ve mentioned in prior posts, dry ingredients need to be measured in “dry” measuring cups (I prefer metal), and liquid ingredients need to be measured in “liquid” measuring cups, which are generally either plastic or glass and have measurements printed on the cup. And yes, it does make a big difference (I can read your mind), so don’t use them interchangeably!
It gets a bit more complicated when we talk about certain ingredients, such as butter, that is sometimes measured in terms of ounces, pounds, and even “how much of the stick.” Unfortunately, recipes aren’t standardized — one cook uses one measurement, and another cook uses another. When you’re looking at recipes in cookbooks or on the internet, you’ll come across a myriad of measurements which can be confusing for a novice cook.
So, I’m going to try to demystify these measurements and give you a solid referral base so you don’t get confused or frustrated. I’m not going to list all the kitchen equivalents because it will overwhelm you, and you can find it on the Internet. What I’m going to provide is just the basics for now, so you don’t have to look anywhere else but here!