Bridget demonstrates the best way to measure flour for accuracy.
Note: OXO, the manufacturer of our favorite scale, has discontinued the model we tested and introduced a retooled version. We ran the new model through the same set of tests we developed in 2016. We still highly recommend it.
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The dip-and-sweep method often results in getting too much (by weight) flour. According to King Arthur Flour, Gold Medal Flour, Betty Crocker, Martha Stewart, Food Network, and others, the spoon in and sweep method is the most accurate, when not using a scale.
The ATK Family Cookbook doesn't explain how to measure flour. After watching this I will use the dip and scoop. It would have been nice to have the weights included, in that one recipe says that the amount of flour is critical. Love ATK
I use a scale to measure out almost everything — saves on cleaning up measuring cups and spoons.
I would say that the level of accuracy required determines the method to be used.
My wife's sister doesn't use a scale to make bread, she just knows how the bread is supposed to feel.
My wife doesn't use a scale, and she is a much better cook than I am. Her recipes are more inconsistent because she often doesn't measure at all and doesn't always use the same ingredients. But they are always good. The joke around our table is that she only makes a recipe once because no two are the same. But, my wife doesn't make bread and struggles with pie dough.
I tend to use a scale, but that is because I worked as a donut cook for a while and we weighed everything. My bread and pasta turn out the same every time.
But I tend to be a bit more obsessive about doing things 'right'. I've found that as I cook more, I have started to measure less often. For example, recipes never call for the correct amount of cinnamon or vanilla, in my opinion. They just give suggestions.
So … pick something that works for you. I would suggest that those learning to cook use a scale until they can just tell when it's right.
Measuring with a scale in grams is the most accurate way to measure. You should be wary of any recipe, especially for baking, that does not include weight measurements. The cost of a good scale is cheaper than ruining just one recipe, so please do yourself a favor and get a scale.
Great informational video. Thanks
I hate cup measuring. Some cookbook authors use dip and sweep method, and others use spoon and level method. If I use spoon and level method when a cookbook author intended dip and sweep method, I ruin my baking. I ended up measuring much less flour than what the author wanted me to use. I ruined my pancakes several times because of this confusing volume measurements. Weight measurement is so much better. The result of cooking is always consistent.
I keep a spreadsheet. It gives the weights of different volumes of ingredients both in ounces and grams.
Dear American Kitchen. If the easiest way to measure something is to weigh it, why then dear heavens does every American recipe have inane measurements like 'stick' and '1/3cup' ? Why not just weigh everything? Why just not "gram' everything. Dear Lord please heal the foolish ways of American recipes.
What's the best scale to buy? PATTI thanks.
So bemused that many home cooks will spend inordinate amounts on gadgetry, kitchenware and hugely expensive fit-outs to their kitchens, but resist the use of measuring scales. On the other side of the pond, the venerable Delia Smith has stated that if you want accuracy, it's got to be a scale and she even advocated for the old-fashioned but absolutely true system of balance scales with both imperial and metric weights. Anything else is largely guesswork and I guess a lot of people are very happy with mediocrity and inconsistency. With ingredients so expensive, time so precious and energy so limited nowadays, why anyone would want to jeopardise their baking results is quite beyond me! Of course in the commercial world, scales are commonplace as professional bakers depend on near-perfect consistency for their livelihoods, not a "suck it and see" kind of haphazard approach.
Wait – Someone said before you use the measure/sweep method you should shake up your flour container. If not – the grains compress and you will get too much flour in 1 cup. CHALLENGE: Let 5 chef's do the measure/sweep method, then use the scale to weigh each cup. In theory – all cups should weigh the same… right?
I would love to see a similar video for sticky things like honey or peanut butter.
Can you use weight measurements for sugar? It would be nice to use the scale for flour and sugar. I tried using Siri asking for a conversion of 1 cup of sugar to ounces, but it couldn’t do it.
Didn't you guys do this already?
Why not include information as to the weight of a cup of flour?
The problem with volume measurement is that I have three measuring cups, two provided by Appliance Manufacturers that I purchased and another (set) of bought ones and the 1 Cup measure, which is common to all differs in all. I have a set of Plastic and a set of Stainless Steel ones which are very close. There is also Cup measures on the side of measuring jugs which I have not tried.
Tea/Table spoon types are small enough to be no problem and it is more convenient to mesure a teaspoon of something rather that weigh of the nominal 5mg they are supposed to be.
if you have a scale but no measuring cup, in the metric system 1kg of water equals 1l so it's easy to measure (e.g. for 150ml just measure 150g). Works well enough for milk etc., but oil is a little less dense than water so it's more like 1.1l per kg.
People need instructions on how to measure ingredients? Woo boy…
Aren’t you supposed to fluff the flour up before scooping💁♀️
Recipes should all be written in grams/metric units. Measuring by cups is just too inconsistent
1 cup of all purpose flour is 142 grams or 5 ounces.
love this channel … more desserts!!!