Words by Anneka Manning
You might get away with a dash of this and a handful of that when you cook soups, stir-fries and roasts, but baking success generally relies on a little more accuracy when it comes to measuring ingredients.
Measuring small quantities For both dry and liquid ingredients, any measurements below ¼ cup are best measured in standard spoon measures. Don’t be tempted to use serving tablespoons and teaspoons, as they don’t hold the same amount and this could affect your baking results. For dry ingredients, always level with the back of a knife in the same way as you would if measuring in a cup, and bring the spoon to eye level when measuring liquids to make sure it is even.
How much does your tablespoon measure? Measuring spoons are readily available from supermarkets and kitchenware stores. A word of warning though: in Australia, you will find that many kitchen utensils that are imported from overseas don’t share our standard units of measure. In Australia and New Zealand, the standard measure for 1 tablespoon is 4 teaspoons, or 20ml. However, in the UK and US, 1 tablespoon holds 3 teaspoons, or 15ml and, more often than not, these are the ones sold in our local stores. This is not a big issue with ingredients such as flour or sugar, but for baking powder or yeast, exact and correct measurement is essential. Take a look at your measuring tablespoon now – does it hold 15ml or 20ml? Be mindful of what size your tablespoon measure is, where the recipe comes from and make any adjustments required. (All BakeClub recipes use 20ml (4 teaspoon) measures.)
Take a look here to see my advice on measuring dry ingredients and liquids, and my tips for making the most of kitchen scales. When you’re ready to try your hand at mastering these new measuring skills, click here to get the recipe for my decadent Chocolate Chunk Fudge Cookies. Your family and friends will love you for them. And more recipes can be found at www.bakeclub.com.au.
For more posts by Anneka Manning, click here.
Anneka Manning is a food author and the founder of exciting new Sydney-based cooking school, BakeClub. Visit her website at www.bakeclub.com.au to join the club, book into a BakeClass, download delicious no-fail recipes and be inspired by baking videos. You can also find BakeClub on Facebook, Twitter, Instagram and Pinterest. To find out more or ask about private BakeClub classes, call (02) 9399 7645 or email firstname.lastname@example.org.