The Freshman Cook: March 2010

For my first official blog page I want to talk about measuring your ingredients. When you are cooking sauces and soups, or seasoning foods like meats or veggies you can give a pinch of this or a dash of that. In other words, SEASON TO TASTE. But when you are baking, you must measure your ingredients precisely and correctly. Too much flour will make your cookies dry and tasteless. Too little flour will make them not bake properly, and run on the tray. It has been said that baking is a science, and it is true. Ingredients react to other ingredients, and if done properly, create the masterpiece you are looking for.   Lets start with your measuring cups. To measure dry ingredients, use a plastic or metal measuring cup like this one. 

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