Heart Shaped Measuring Spoons

Exact measuring is not always necessary in a recipe. If you are cooking  a soup, stew, or stir-fry, it usually doesn’t require exact measurements. Sometimes in cooking you will hear non-technical terms such as: dash, pinch and smidgen. Traditionally, these were known as very small amounts, although, exactly how much they equaled we didn’t really know.

Since then, these non-technical terms have come to be more uniformly defined. A smidgen is ½ pinch or 1/32 teaspoon. Two smidgens equal one pinch.

We generally know a pinch as the amount you can get between your thumb and forefinger; however, now a pinch is ½ dash or 1/16 teaspoon. Two pinches equal one dash.

Originally, a dash was a term used when measuring liquids. Now the term has come to be used with both liquid and dry ingredients. A dash is 1/8 teaspoon. Eight dashes equal one teaspoon.

If these non-technical terms appeal to you, some companies do sell measuring spoons that measure a dash, a pinch and a smidgen.

Measuring Ingredients

When using dry ingredients like flour, baking power or soda or sugar, it helps to measure them in the appropriate cup (whether it calls for a tablespoon, ½ cup, 1 cup, etc.) and then using the straight edge of a knife, to level it off even with the top of the measuring cup. Start off by overfilling the measuring cup and spoon and then level it off. You can do this over a paper plate, which will make it easier to fold and pour the excess dry ingredient back into its container.

When measuring liquids in a liquid measuring cup, it’s important to do so at eye-level, so that you get it right on the appropriate measuring line. If you are looking down into the liquid measuring cup, you may misjudge.

If you are using a measuring spoon, it’s not a good idea to do it over the bowl you are mixing ingredients in. It’s too easy to spill, so measure the ingredient off to the side and then pour into the bowl.

It’s also important to pay attention to the way an ingredient is supposed to be cut. If a recipe calls for ½ cup of diced green peppers, you want to make sure that you have actually diced the green peppers, not just cut them into chunks. Some recipes may call for an ingredient to be chopped or minced, so again, pay careful attention to what is required and then make sure the ingredients are placed in the measuring cup so that they are even with the measurement line you are aiming for.

Measuring ingredients like peanut butter and lard can be tricky. Rub the inside of the measuring spoon or cup with a small amount of oil so that it’s easier to scoop out of the cup or spoon. Just like with your dry ingredients, you should also level off these ingredients with the straight edge of a knife.

1. Clean counter, cutting board and sink  before, during and after baking.  (To sanitize use one teaspoon bleach added to one quart water)  And don’t forget to clean off enough clutter to have a space to work; Kids homework, husbands gloves, etc.
2. Empty dishwasher!  You will need to put dirty dishes in there and who wants to have a bunch of dishes in the dishwasher when it comes time to fill it with dirty ones?  I suggest you have the kids and/or hubby do the dishes.  Baking is so much more fun when you don’t have to do that job too.
3. Wash your hands and wrists thoroughly with warm water and soap, rinse completely and dry with a clean towel.
4. Hair should be tied back and/or should be covered with a scarf or cap.
5. Use only clean dish towels.  When I bake a cake, I keep a laundry basket near and fill it with all my used dish towels.  Sometimes, I end up with an empty towel drawer.  Oh, well, that is what the laundry room is for.
6. Have 2 clean, dry pot holders placed near the stove.  It can be oven mitts or pads, you preference.  I prefer pot holders, for me oven mitts are too big.
7. Have a cooling rack or two handy to cool your baked goods.
8. Best of all, get first dibs on the goodies.