Measuring ingredients correctly gives you a desirable outcome and it can reduce calories in recipes.
For example, 1 teaspoon of oil has around 45 calories and 5 grams of fat. If we are mindlessly pouring oil while sautéing veggies, we can rack up a lot of added calories and fat. Same goes for salt. It is easy to over season with salt, so make sure to break out those measuring spoons. Too much sodium in the diet can affect blood pressure. See our tips below for measuring ingredients in recipes for health and for best practice in cooking and baking.
Dry Ingredient Tips (Flour, Sugar, Baking Powder)
- Spoon & Level: Never scoop flour directly with the measuring cup, as this packs it down and can result in up to 25–50% more flour than needed. Spoon the flour into the cup until it overflows, then scrape the top flat with a knife.
- Don’t Pack (Usually): Do not tap or pack flour, cocoa powder, or baking soda.
- Brown Sugar Exception: Brown sugar should be firmly packed into the measuring cup until it holds its shape when released.
- Sifting: Sift flour before measuring if the recipe calls for “1 cup sifted flour,” or after if it says “1 cup flour, sifted”
Liquid Ingredient Tips (Milk, Oil, Water)
- Use Proper Tools: Use clear, spouted liquid measuring cups. These allow you to fill to the line without spilling.
- Eye Level: Place the cup on a level surface and check the measurement at eye level to ensure accuracy.
- Meniscus: Read the measurement at the lowest point of the curve (the meniscus).
Sticky Ingredient Tips (Honey, Peanut Butter, Molasses)
- Grease the Cup: Spray the measuring cup/spoon with non-stick spray before measuring to help sticky ingredients slide out completely.
- Dry vs. Liquid Cups: Use dry measuring cups (scoops) for solid fats and thick, non-pouring liquids like peanut butter, shortening, or yogurt.
Enjoy and keep practicing those measuring skills! Have a great dinner tonight!
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