NOVALYA | Measuring Tips!
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Measuring Tips!

The key to successful cooking and baking is to always measure the ingredients carefully. Here are some helpful measuring tips!
Knowing how to measure ingredients is one of the most important techniques to learn. Without proper measurements your recipe will just not work, no matter how many times you try it. An extra tablespoon of flour can make an otherwise perfect cake heavy and dry. An extra teaspoon of liquid can make a frosting runny and impossible to spread.
Creating successful recipes is not difficult when you start with accurate measures.

You will need the following tools.


1/8 cup – 30 ml

1/4 cup – 60 ml

1/3 cup – 80 ml

1/2 cup – 120 ml

2/3 cup – 160 ml

3/4 cup – 180 ml

1 cup – 240 ml



1/8 tsp – 0,63 ml

1/4 tsp – 1,25 ml

1/2 tsp –   2,5 ml

3/4 tsp – 3,75 ml

1 tsp –      5 ml

1 Tbsp –    15 ml

When measuring dry ingredients like flour, sugar, spices, and leavening (baking powder, baking soda, etc.) you will want to fill the measuring cup or spoon without packing the ingredient in it and then level it off gently so that it is even with the top of the measuring utensil. Use the leveler to cut across the top of the measuring cup or spoon parallel to the surface. This quick technique will take of any excess and keep the measurement accurate.

It is very important that you do not pack the ingredients down. This will cause the measurements to be inaccurate. Just lightly spoon the ingredient into the measuring cup and level it off. There are a few exceptions to this. For example, brown sugar should be packed down hard enough into the measuring cup that it holds its shape when turned out into the bowl of ingredients.

Here is a basic guide to measuring common ingredients

  • Flour
    Stir flour in the storage container or bag. Using a large spoon, lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour. Using the leveler, level off the flour even with the top edge of the measuring cup. Do not use the measuring cup to scoop the flour out of the container.
  • Sugar
    Sugar is measured by scooping the cup or measuring spoon into the container or bag until it is overflowing, then leveling off with the leveler.
  • Brown Sugar
    To measure packed brown sugar, push the sugar into the cup with your hand. It is packed correctly when you turn it out onto a plate and it keeps the shape of the measuring cup.
  • Powdered Sugar
    Powdered sugar usually needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the leveler.
  • Semi-Liquid Ingredients
    Ingredients like sour cream, peanut butter, and yogurt are measured using dry measuring cups. Level off the sour cream and peanut butter with the leveler.
  • Shortening and Solid Fats
    One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup, so there are no air spaces, then leveling off with the leveler. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring.
  • Dry Ingredients in Spoons
    Ingredients measured in these small amounts still have to be measured carefully. Overfill the measuring spoons and level off using the leveler for the most accurate amounts. Accurate amounts of ingredients like baking soda and powder are critical to the success of any baked product.
  • Spices and Herbs

Dip spoon into spice containers then level off the top with the leveler for an accurate measure. For those who come in small containers just pour the item out into a clean bowl and fill your measuring spoon from the bowl.

  • Chopped Ingredients
    Pay close attention to whether or not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the measuring cup, so the top is level with the surface.


Extra Tips:

  • Don’t measure over the bowl that you are using to combine your ingredients in. If you over pour, your measurement will not be accurate
  • When measuring stick ingredients (honey, molasses, corn syrup), lightly spray the measuring cup with non-stick cooking spray so they don’t stick to the cup and pour easily with little waste.
  • Use a rubber spatula or a spoon to get all of the ingredient out of the measuring cup or tap the cup to get all of the contents out. It destroys/beats the purpose of measuring your ingredients correctly if you’ll leave part of them behind in your measuring utensils.

Cooking can be challenging especially when the language is not the same. Here is a measurement conversions chart between American standards for measurements, compared to the metric system and imperial measures.

For a quick reference for volume, ounces, and grams equivalencies for common ingredients, use this conversion chart from King Arthur Flour.



When it comes to baking, accuracy is everything and could mean the difference between success or failure in a recipe.


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