measuring for cooking?

HipGnosis

HipGnosis

Member
Location
Wisc USA
I learned how to cook in the boy scouts. For 8-20 boys and a few adults. Measuring ingredients didn't have to be exact, so they sure weren't.
Then I cooked cooked in fast food. The only measuring there was the big or small scoop for the fries.
Then I cooked in a German restaurant. Measuring was done using different sized ladles and scoops.

Now, I'm cooking for just me. So I'm dividing recipes and needing to measure small amounts of spices.
Many of my spices have a shaker top, so I need to use a funnel and a measuring spoon.

Is there a better way to do that?
 

HipGnosis said:
I learned how to cook in the boy scouts. For 8-20 boys and a few adults. Measuring ingredients didn't have to be exact, so they sure weren't.
Then I cooked cooked in fast food. The only measuring there was the big or small scoop for the fries.
Then I cooked in a German restaurant. Measuring was done using different sized ladles and scoops.

Now, I'm cooking for just me. So I'm dividing recipes and needing to measure small amounts of spices.
Many of my spices have a shaker top, so I need to use a funnel and a measuring spoon.

Is there a better way to do that?
Click to expand...


What I do is shake the spices into my hand. Then I measure it. Then I have an idea of the quantity sitting in my hand. I do that a few times and then I don't bother anymore because I'm pretty close to the exact measurerment
 
Get a set of measuring spoons all attached to a ring. Unscrew the shaker top and use the spoon to scoop out the amount you need. Level it.

iu
Happy Cooking!
 

For small amounts of spices I use the tip of a paring knife blade dipped into the spice bottle.

You could also go back in time and use a pinch or a smidgen.

Another idea for a container with a shaker top is to only remove a portion of the inner seal in the bottle or place a small piece of tape over a portion of the holes in the cap to restrict the flow of spices.

The important thing is not to measure the spices over the pot of food that you are cooking. I've had my share of disasters doing that, LOL!!!

Good luck!!!
 
Big Horn said:
Don't worry. Julia Child eyeballed it.
Click to expand...

Big, Julia child also studied cooking at the famous Cordon Bleu cooking school in France after the war.

It's true, with most recipes eyeballing is fine, but baking is an exact science. Baking soda, powders, flour, etc have to be accurate.
Which is why I don't bake!:playful:

.
 

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