why is it important to weigh ingredients when baking
Measuring your ingredients by weight rather than by volume ensures that you have consistent results in your baked goods. There's one big difference between cooking and baking: precision. Here's why – 1. A comprehensive guide to measuring wet and dry ingredients properly in baking and why it’s important. I use 5 ounces per 1 cup of all-purpose flour unless otherwise noted in a recipe. King Arthur Flour lists its all-purpose flour as being 4¼ ounces per 1 cup, Cook’s Illustrated and Rose Levy Beranbaum say 5 ounces per 1 cup, Peter Reinhart says 4½ ounces. I’m arriving a little late to this party – but I had to add that I even use a scale to portion out cookie dough! I even use my scale to evenly divide cake batter among Thank you . The buttons are the easiest to press and it handles both metric and imperial measures. Perfecting Our Baking Measurements for Mixes and Recipes Weight in Baking: Why you should weigh your ingredients” Pingback: Baking Tips From The Winner Of "The Great American Baking Show" That Never Aired - NewsReporter. Baking requires a wide variety of ingredients and asks the chef to use them in many ways. It may seem like an extra step or a pain at first, but soon you will come to realize that you end up dirtying fewer dishes, making less of a mess and, more importantly, your cookie and cake recipes will yield better, more consistent results. The outcome of … When a baking recipe says to sift together ingredients, it is always referring to dry ingredients like flour, sugar, salt, baking soda, baking powder, etc. All other solid ingredients (and even ones you can pour like honey and molasses), have vastly different weights per 1 cup of volume. Hi Barbara, Thanks so much for the suggestion! (Yellow butter cake recipe). Favorite Answer Most professional bakers in the US measure ingredients by weight. I pretty much weigh everything on my scale. Mixing the dry ingredients by themselves means you will evenly disperse the raising agents, spices, sugar etc throughout which is … I started using a scale about a year ago and now have more consistent results with recipes, plus it takes the guesswork out of it. Required fields are marked *. Comments. Thank you for an excellent post on the matter. Always even off the top of the measuring spoon with the straight edge of a knife. On the lines of this article is that there are different measuring utensils. The most common misconception that I hear in emails and comments with regards to weighing is the overarching belief that 8 ounces = 1 cup… forever and ever, amen. What's more accurate or useful, the cups or grams measurement in baking? I will definitely add that to my list! I measure liquids with a liquid measuring cup for large volumes. amzn_assoc_region = "US"; If you have a digital scale, start by placing a bowl on the platform and “tare” or “zero” it to account for the weight of the bowl. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. It would be much easier to put the ingredients on the scale and let the weight do all the work for you. I can’t tell you how much better my cakes turned out once I figured out how to measure … I don’t know why I haven’t shared it with you before now, but here it is. Weigh and measure your ingredients for a recipe before combining. It not only adds flavor to your baked goodies but also adds moisture and helps in leavening. My problem is with my gram’s recipes where they used just regular utensils & coffee cups & such for the recipes. Most professional bakers in the US measure ingredients by weight. He would constantly measure flour in the Wet measure! Thanks for a great reference article. Baking is a science and it requires all the precision you would expect when doing a chemical experiment. It comes with a chart of ingredients and accompanying codes, so you enter the code and it automatically adjusts the measuring to a volume readout, i.e. Using weight also makes it easier to scale your recipes up and down. Weighing your flour and other dry ingredients … For more finicky baked goods measuring properly can be very important and the results can be very unforgiving if you screw up! 6. Home > Tutorials > Baking Basics > Baking Basics: The Importance of Weighing Ingredients When Baking. Practice makes perfect and think of all the yummy cakes and cookies that will come from your endeavours! this Master Weight Chart by King Arthur Flour. Drove me nuts! It can help you manage portions. I have been including weight ingredients for all recipes recently, and as time allows, I will be updating old recipes, as well. Baking is a science and precision is vital to your baking success. Does she use the dip and sweep method, like Cooks Illustrated? If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. I am seeing more blue in your future. Where … Tags: baking, Janice Lawandi, measuring, scales, kitchen basics. I've had a lot of people come up to me, exclaiming that they simply cannot bake! And, if it makes you feel any better, I have seen university-trained chemists flummoxed by a scale. Eyeballing may work when you're making soup, but if you're making a batch of cookies, precision really is the key to success and a consistent result, from one batch to another. Learn how your comment data is processed. And that's where your kitchen scale pays a very important role! If you do the calculations from the Nutrition Facts on the side of the bags of flour, it almost invariably comes to about 4.25 oz. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. I previously used the Escali Pana Volume Measuring Scale for years; this is a great scale if you’re new to weighing ingredients. Weighing Is Critical in Baking In other areas of the culinary arts, this degree of precision is less important. Kari 3. When it comes to baking, accuracy in your measurements is critical to a recipe’s success, and the single most accurate way to measure your ingredients is by weight. Never had a problem. This scale does not feature a nonsensical milliliter button, and it can handle negative numbers (which makes weighing by difference significantly easier). Obviously, that’s a substantial difference! You had all kinds of tools to make sure you had precise measurements for your experiments. They help to produce accurate and reliable results from recipes. Some Important Ingredients For Baking. Some people might not know to pack the brown sugar into the measuring cup! (These are leavening agents which means they make things rise.) Depending on how it's packed, a cup of flour can weigh anywhere from around four ounces (113 grams) to six ounces (170 grams), a difference of 50%! Weigh your chicken, beef, potatoes, pasta, and the like. The list below will be updated periodically as more data becomes available. A free printable weight chart just for you. I love this the one item I ALWAYS measure is my powder sugar it never measures out the same. Remember chemistry class when you were in school? For professional baking, it’s important to measure by weight because the margin of error is much smaller. Or rather, the 'right' way is whatever way has you aching with pleasure when you pull a lovely loaf or perfect pie from the oven and taste that first bite of heaven. Which is why it is very important to have both measuring cups on hand. I use the Cake app for conversions. It cuts out the variables: one cup, according to one recipe author, could equal a completely different amount than another, depending on how she measures it. Send Text Message Print. It’s always scales. An Example. Level them off. Unfortunately, this just is not true. This site uses Akismet to reduce spam. Sure, weighing seems more like science class when you could be using pretty measuring cups shaped like birds, but the truth is… it’s just more accurate (plus, there is a lot less to clean up!). I couldn’t agree with you more! Pingback: » Baking Tips From The Winner Of “The Great American Baking … So please, for the love of cake and all things sweet and delicious, ignore the milliliter button on your scale. Baking is exacting. If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. This is why you should get baking with your kids. Editor's note: this article contains affiliate links - full disclosure is at the end of the article. Get everything you need for a delicious week in your inbox! The choice to weigh ingredients vs. measuring with cups can make all the difference in your recipe. Your earlier post on “Volume vs. Weight” says 4.25 oz per cup of flour, but this post says 5 oz. Take, for example, the following weights for 1 cup of some of the most common ingredients in your pantry: As you can see, if you tried to use the conversion of 8 ounces per 1 cup for every single ingredient, you would likely end up with some disasters in your kitchen. Name two chemical leavening agents, and explain how they cause batters and doughs to rise. Portioning ingredients by weight rather than volume is much more precise. If you're using a mechanical (dial) scale, place the bowl on the scale and then make sure that the hand lies at zero before you begin weighing into the bowl (there should be a dial at the back of the scale that allows you to adjust the position of the hand). amzn_assoc_linkid = "c6f0a06aa8a0398432f2e2978ff1f7a0"; It is very important to be exact when measuring things like baking powder and baking soda. amzn_assoc_search_bar = "false"; :(. 7. Tips Thursday - How to Correctly Measure your Baking Ingredients How to measure liquid ingredients correctly. I replaced it because I was often maxing out the weight capacity on it; I have not yet had that issue with the OXO scale. Every time I stumble onto an article about why it’s better to weigh your ingredients, I always stop and devour the information. Asked by Wiki User. Important Ingredients In Baking: Butter. Professional baking is a different story. Excellent post! Check out more posts in the Baking Basics series: 5 Mistakes to Avoid When Preparing a Recipe, Flour 101: The Definitive Guide to the Different Types of Baking Flours, Cocoa Powder 101: Natural Unsweetened vs Dutch-Process. If you are familiar with our Test Kitchen, you know that two of my co-workers are Robin Bashinsky and Adam Hickman. Some may say weighing ingredients is a waste of time, but if you want the most precise results, weighing your ingredients will help. Weighing is the most accurate form of measuring. When measuring spices the spoon often doesn’t fit into the mouth of the spice jar. To get the most precise measurements in baking, it’s best to rely on weight rather than your classic set of measuring cups for dry ingredients. It’s so much easier than dirtying every measuring utensil in your kitchen. If I have a density for what I’m measuring, I’d convert it to grams and weigh it, but that’s rarely the case. This can have a real effect on the food. Lately I’ve been moving towards measuring by weight, but haven’t been consistent about it. Grams is the preferred unit of measurement for baking because it … With some gluten-free ingredients, like coconut flour, an ounce makes a BIG difference. If there is not a weight listed, you can try measuring and weighing flour using a 1-cup measuring cup a few times and taking the average and use that. Recommended Liquid Measuring Cups: OXO Good Grips 3 Piece Angled Measuring Cup Set. Make adjustments as necessary, like rotating the cake pans halfway through baking to help even out the baking process. One of the most important things that I learned when I first started to gain my footing in the kitchen was the value of a kitchen scale. For all ingredients. Some liquids, like oils, have a lower density than water, and some have a higher density than water (like corn syrup). IMPORTANT NOTES: These measurements are based on my learning and experience. amzn_assoc_ad_type = "smart"; ), and use liquid measuring cups for liquid ingredients (milk, water, oil). Liquid ingredients should ALWAYS be mixed separately before they’ve been added to the dry ingredients. When measuring spices the spoon often doesn’t fit into the mouth of the spice jar. eval(ez_write_tag([[300,250],'foodbloggersofcanada_com-leader-1','ezslot_10',107,'0','0'])); You are not alone! Or does it really matter? My baked goods didn’t come out well – cookies spread too much, cakes sagged in the middle, etc. Unfortunately, this means that you can't simply mix up a dollop of this, a pinch of that, a handful of flour and a few eggs, and expect to get the perfect chewy chocolate chip cookie! I really appreciate that you add the weight of ingredients in your recipes. If you are going to purchase only one piece of equipment for your kitchen, make it a scale. Sometimes, however, a cup can be off as much as an ounce or two. Dry measuring cups only seem convenient, but a scale is the only way to get consistent results when baking. Different recipe sources will also use different methods, so the only constant is weight. There are actual chemical reactions going on in your oven when something is baking in it, and if your ingredients are off, that can be detrimental to your finished product. Top Answer. It was almost seven years ago now when I first got on my soapbox about why I prefer weighing ingredients. Dry measuring cups are made to be filled to the rim with a dry ingredient (like flour), and then leveled. You can use the same measuring tools for both liquids and dry ingredients. And yes, I’ve been weighing my cake batter in the baking pans too – I’ll take any advantage I can get to produce professional looking cakes (still working on that!). The ability to weigh ingredients and get precise measurements is incredibly valuable when baking, which comes down to a lot of science and chemical reactions. Here’s where I unleash my inner chemist on you. Below is a list of popular ingredients by weight to make this transition as easy as possible. The choice to weigh ingredients vs. measuring with cups can make all the difference in your recipe. Liquids such as water, milk and eggs weigh the same by weight or volume. per cup so I’m not sure where others are getting a different weight other than that. Also, I noticed that the batter didn't curdle slightly as before (I was also very precise with the butter temp). If the recipe you are following lists specific weights, always go by those! I grew up just sort of guessing at amounts and then was surprised when things didn’t always turn out the same! In a pinch - for certain items like a standard chocolate chip cookie you definitely can and still have a great result. amzn_assoc_tracking_id = "foobloofcan08-20"; No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes, Baking Basics: The Importance of Weighing Ingredients When Baking, Essential Baking Ingredients: How to Stock Your Pantry, The Basics: Baking Soda vs. Baking Powder, The Ultimate Guide to Holiday Baking (New Email Series). The only way to avoid discrepancies is to weigh your ingredients. Email. Name two chemical leavening agents, and explain how they cause batters and doughs to rise. It’s as easy as dusting off your most valuable kitchen tool and no, it's not your fancy stand mixer. This is why it's important in these cases to convert your recipes to weight volumes early on so it's easy to scale when you need to. Thank you for taking the time to share all these tips with us!! But... you have to be careful when using this method. 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