Last week I gave you the tables of measurements and equivalencies in order to make any recipe that you feel like it, regardless of how the quantities of the ingredients are listed on this. Today, I'll give you a little help more...
Have you noticed that the spoons with which we mix tea and coffee or eat the soup are not always the equal? Sometimes they are deeper, others longer... And the glasses? Have you seen how many different sizes and shapes of glasses are there? Now then, how do you know for sure if the measure you are using is the correct one?
Well, the truth is that on daily recipes, a pinch more of this or that is not going to make much difference and, right at start, it always ends up being possible to rectify (but I speak of a pinch, not an accident in which the whole bottle turns and spills over!). Now, if you're thinking of acting as confectioners, here the situation is different! If there are cakes in which this small difference does not cause problems, there are others where accuracy is of utmost importance for a perfect result! And, in these cases, the fact that the spoon can be slightly larger or smaller than it should, which leads to erroneous measurement, will eventually make perfection escape through our hands ...
To avoid this, there is nothing better than to have one or more of these accessories (which I add to the list of essentials that was presented here): a jar or measuring cup (with various indications of measures for liquids and solids), glasses meters (equivalent to 1 cup of tea and its divisions in installments), measuring spoons (equivalent to tablespoon, tea, coffee and/or installments), kitchen scale (traditional or digital - digital ones tend to be more sensitive and accurate).
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Moreover, it is always necessary to keep in mind the following points:
1. Distinguishing well the measurements of solid/dry or wet/liquid ingredients (being the heights thereof, for example, in separate pots or cups meters).
2. Always place the measurement jar or cup on a level surface when measuring any ingredient in it, and thus check mark to reach.
3. To measure accurately some powder, it is best to use measure cups and/or spoons, pressing the powder slightly inside it, and scraping off any excess with the aid of a knife (the top should be smooth and without holes). If slightly more than this measure is necessary, measure a spoonful shaking excess which extends beyond the edges but leaving a small mound on top; if slightly less is necessary, shake any excess powder measured, leaving the scoop "badly full", but pretty close to being full.
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4. To measure liquids with spoons or cups, one should fill them well until the edges ace. If slightly more is necessary, add a few more drops then, if slightly less is required, fill it almost to the brim, but leaving a small margin.
5. To measure pasty ingredients uses the same process.
6. If a measure is not sufficient, add more using the measures according to the need.
7. To avoid contamination, clean measures should be used whenever measuring a new ingredient!
8. Often the solids in bar bring the quantities shown in wrapping in a kind of ruler; if the required quantity is right with such a measure, cut by the same line as desired, even wrapped.
9. All recipes that take sodium bicarbonate need a pinch of salt.
10. When a recipe indicates tt (to taste) of an ingredient it means the amount can be placed on personal taste.
Now yes, we are ready to tackle any recipe!
Do you have any other tips or tricks you wanna share?