Let's get through one more bit of basic baking "How To" before we move onto more recipes. We have covered How to Properly Measure Flour and Brown Sugar and some Essential Basic Baking Equipment. Now let's move on to measuring liquid ingredients.
Liquid ingredients should be measure using a liquid measuring cup. Now, to be honest I have many times measured my liquid ingredients using a standard dry cup measure and the result has been fine but to be most accurate a liquid measure should be used. The reason for this is two fold.
First, a dry measure is replicating a measure by weight, while a liquid measure is measuring volume so there can be a slight difference if you use a dry measure cup.
Second, and probably the more practicle reason, is the chance of spilling is greater with the dry cup measure as you have to fill the liquid right to the rim to get an accurate measure. Any loss of liquid by spilling can again potentially affect the finished product.
To measure using a liquid measuring cup pour the ingredient into the vessel. You will have to bend down and look at eye level to ensure the liquid is level with the appropriate mark on the glass. Then add the liquid according to the directions in your recipe.
One other added benefit to using the liquid measuring cup is that you do not need to dirty a second bowl if you have to mix ingredients together before adding them to the rest of the recipe. Say you need to whisk your eggs into your milk or combine a couple of liquid ingredients, then just choose a liquid measure that can hold the combined volume and do it all in that one cup.
So, that is the skinny on measuring liquid ingredients. Next we are going to move away from baking for a bit and look at a couple of chicken recipes. Any of you who have been following Radishes and Rhubarb know I posted Roast Chicken and Chicken Stock recipes a while ago, but I am going to go through them again with a tutorial that provides better step by step insructions.