Cups, Spoons: Measuring Tools of the Trade

Yes, we all know great cooks who never measure an ingredient and everything they make comes out perfect. Most of us, however, would be courting disaster if we started throwing in a pinch of this and a handful of that. Precise measurements not only assure consistent results, they sometimes can make the difference between the success or failure of a recipe.

We’re limiting this discussion to the tools most commonly used to measure ingredients in recipes developed for American consumers. Although the metric system of measuring by weight is recognized as being more accurate, volumetric measures are still the most commonly used in the United States.

Liquid Measuring Cups:

Liquids should be measured in standardized glass or clear plastic cups. Most glass measuring cups are heat-proof and can be used safely with boiling liquids or near hot surfaces. You need to be a little more careful regarding heat when using plastic varieties, although they are less likely to break.

The handles and spouts on these cups aid in pouring; a little extra space at the top of the cups prevents spillage. Most liquid measuring cups are now marked with both English and metric units. The most common sizes have one-, two- and four-cup capacities.

To measure accurately using liquid measures, place the cup on a level surface and with your eyes level with the markings, add the amount of ingredient needed. Bend over if necessary rather than lifting the cup to your eye level.

Dry Measuring Cups:

The cups used for measuring dry ingredients usually come in graduated sets of four: 1/4, 1/3, 1/2 and 1 cup, although 1/8, 3/4 and two-cup measures are available. Generally, the cups are made of aluminum, stainless steel or plastic.

A future Back to Basics column will show the techniques used to accurately spoon or pack ingredients into a dry measuring cup, then level them even with the rim. By using the exact size of dry measuring cup called for in a recipe, you can assure success.

Measuring Spoons:

Smaller amounts of both liquid and dry ingredients are measured using standardized measuring spoons. Fill spoons to the rim with liquids; level off dry ingredients to ensure accuracy. Dense ingredients need to be packed into the spoons to eliminate air pockets.

The spoons typically come in sets of four: 1/4, 1/2 and one teaspoon and one tablespoon. Some sets, however, include a 1/8 teaspoon and a 1/2 tablespoon.

Aluminum, stainless steel and plastic are again the most common materials from which these tools are made. Shapes vary, but it’s easier to scrape out ingredients from the round and oval varieties than the square or rectangular. Often the spoons are held together with a ring.