General: Weigh and measure

WEIGHING AND MEASURING

Accuracy in weighing and measuring ingredients is crucial for consistent results in food preparation. Even slight variations can significantly affect taste and texture.
Understanding metric units used in recipes is important. These are typically grammes (g) for weight, millilitres (ml) for volume and degrees Celsius (°C) for temperature.
Also understanding imperial units can be important, as some older recipes may still use them. These include ounces (oz) for weight, cups for volume, and degrees Fahrenheit (°F) for temperature.

Kitchen scales, particularly digital scales, can provide precise measurements and are easy to use.
It’s important to zero or tare the scale after placing a bowl or other container on it before adding ingredients.
In a pinch, dietary scales can be used but are less accurate for larger quantities.

Liquid ingredients should be measured in a measure jug at eye level, on a flat surface, to ensure accuracy.
For small amounts, measuring spoons can be used. Remember that 1 tablespoon equals 15 millilitres and 1 teaspoon equals 5 millilitres.
Thick, viscous liquids such as honey should be measured in dry measuring cups for easier removal and clean-up.

Dry ingredients should be lightly spooned into a measuring cup then levelled with a straight-edged utensil for precision.
Brown sugar is an exception, as it should be packed firmly into the cup until no air remains.
Remember that measuring by volume (cups) is less accurate than by weight (grammes).

Ensure you are using the correct temperature for the method of cooking.
Conversions between Fahrenheit and Celsius are important. Remember: F = (C x 9/5) + 32 and C = (F - 32) x 5/9.
Cooking thermometers are used when precise cooking temperatures are needed, such as when cooking meats to a safe internal temperature.

Remember, becoming comfortable with these skills takes practise, but it’s an essential part of cooking and baking prowess.