Hey guys! Today let's talk about the difference in measuring by weight and measuring by volume and the proper way to do each. Measuring accurately for baking is so incredibly important. Do you use a kitchen scale?
I have one ordered from amazon, should come today or tomorrow, I got rid of the cheap plastic measuring cups and got a high quality stainless set along with a stainless measuring spoon set, it even has a "pinch" spoon. Thank you for the conversion chart. Your lessons made me realize in the past I would do my grandmother's sour cream pound cake and it would rise big, light and would be good and the next time it would rise but sink by half when it cooled, I am sure I wasn't accurate with the flour each time. I don't do Facebook so will just comment on the videos. Thank you again for the lesson.
Male backing beginner here. I REALLY didn't know anything about baking until lately. I have learned some very basic but also very important things form watching your series. Thank you very much. :-)
I'm in the US and I use a kitchen scale. I did an experiment using "scoop and sweep" and the results (of 20 trials) ranged from 4.4 to 5.4 ounces. I was especially surprised at the low numbers. Apparently a bubble of air was caught in the cup as I scooped. I did a similar test with "spoon and level" and the results (of 20 trials) ranged from 4.1 to 4.4 ounces, which is much better. (Don't jiggle the cup.) Still, a scale gets me even closer. FYI - A cup of water or milk weighs about 8.34 oz in the US. Not a big difference, but it may be enough to a change the result of a cake or bread recipe.
Yes, I really wish I could convince everyone to use a scale and measure in metric! It's so much easier and more accurate! But its so hard to convince people!
Thanks for such a great lesson Bettie. It might be useful to add the differences in measuring cups between USA and Australia, for example. In AUS our cup sizes are 250mls, Tablespoon 20mls and teaspoon 5 mls. This often makes a difference when trying to convert American based recipes. I known your audience is mostly American, but this information can be vital when using recipes from other countries that are written in cup & spoon measurements. Really enjoying your series.
THANK YOU 😃so much for sharing your analogy of the lead vs feather to understand the fluid oz. That was always confusing. A friend who is pastry chef told me (just 2 years ago) about the value of weighing flour, what a game changer that was!! Great video, appreciate the step by step! :)
Thank you for sharing this very important way how to measure exactly. What I need to learn is to know the equivalent of lbs. to kilo/ kilogram. Hope I can learn this to use my scale. God bless.
Hi Teresita, I find conversion tables to be the easiest and quickest way to convert! Try this one: www.metric-conversions.org/weight/kilograms-to-pounds.htm
I came across a recipe that simply stated ‘1 cup flaxseed milled’. I’m not sure whether to first measure 1 cup and then mill it, or first mill the flaxseed and then measure 1 cup. What would be the norm?
Could you exclusively use scale by weight and never touch volumetric scaling? I can't say I've ever used volumetric scaling whilst baking in a commercial setting mainly for logistical reasons (quantities mostly exceeding volume measuring tools), is it a preference?
Commercial kitchens use weight for the reason you mentioned being larger quantities. Recipes for homebakers tend to use volume because they aren't making large quantities. Weight will always be more accurate which is why I like to use it and encourage it.
Hi there, 1 cup of flour when measured properly should be 120 grams. Assuming you have a proper sized measuring cup. So 260 gr of flour is 2 1/3 cups of flour.
61 and Im a disaster at baking...I used to measure with coffee cups flour 😝 to make a bigger cake but instead was going into the garbage😟 Thank you for the info🥰
Hai Bettie thanks for ur lovely presentation on measuring ingredients. But no one is sharing accurate way to measure most important component key ingredient BUTTER n Chocolates. I'm really tired running channel to channel hunting down for it n I'm really kinda fed up . Could u help me immediately . I'm confused do we need to cut cold butter in cubes fill cup then measure as i don't see anybody melting then measure. I'll be grateful to u if u Guide me properly . Well Dear Thanks in Advance. Hope to hear from u soon.
Butter really shouldn't be measured by volume. It needs to be measured by weight or in pre-measured sticks. The reason you might see a recipe say "1/2 cup" or some other volume measurement is because in the US butter comes 4 sticks to a pound and each stick is marked with volume measurements. So 1 stick of butter in the US weighs 112 gr but it is also technically 1/2 cup of butter. If you were to melt it, that stick would fill up a 1/2 cup. But you aren't expected to melt it to measure it out. I realize now that this isn't the way butter is commonly sold in countries other than the US, so I always add weight measurements to my recipes as well.
@@BakerBettie First Of All I'm Grateful to U for replying so fast. So by what u say should I cut cubes n weigh on scale not in cups. Actually in my place it's just 500gm Butter or 100gm bar generally I buy 500gm so now can u explain how should I do cut it n keep adding it on scale till it reaches that amount will that be perfect way of doing it. Also if u can help me on I have measuring cups n spoons from brand called PROGRESSIVE PREP WORKS they are 19 in numbers gr8 collection n i found none other brand giving so many sizes in cups be it 11/4 ,12/3 so on. Now my query is are they correct in measurements they say they are for dry to liquid both I guess as it's 240ml , 175ml this I saw on many brands cup but measuring 1cup flour looks too much in quantity Kindly help me please dear. I have kitchen scale but not digital so I have to keep sharp eye on needle moving an inch here n there tough painful task but things are accurate .
Hey guys! Today let's talk about the difference in measuring by weight and measuring by volume and the proper way to do each. Measuring accurately for baking is so incredibly important. Do you use a kitchen scale?
I have one ordered from amazon, should come today or tomorrow, I got rid of the cheap plastic measuring cups and got a high quality stainless set along with a stainless measuring spoon set, it even has a "pinch" spoon. Thank you for the conversion chart. Your lessons made me realize in the past I would do my grandmother's sour cream pound cake and it would rise big, light and would be good and the next time it would rise but sink by half when it cooled, I am sure I wasn't accurate with the flour each time.
I don't do Facebook so will just comment on the videos. Thank you again for the lesson.
Commenting here is perfect! Can't wait to hear how your grandmother's cake turns out next time you make it!
I just started baking I will order mine soon. I just want to keep learning the different conversion of measurement.
Male backing beginner here. I REALLY didn't know anything about baking until lately. I have learned some very basic but also very important things form watching your series. Thank you very much. :-)
This course sounds great so far! Why people dislike a video beats me. I guess they don't care about measuring properly.
I'm in the US and I use a kitchen scale. I did an experiment using "scoop and sweep" and the results (of 20 trials) ranged from 4.4 to 5.4 ounces. I was especially surprised at the low numbers. Apparently a bubble of air was caught in the cup as I scooped.
I did a similar test with "spoon and level" and the results (of 20 trials) ranged from 4.1 to 4.4 ounces, which is much better. (Don't jiggle the cup.) Still, a scale gets me even closer.
FYI - A cup of water or milk weighs about 8.34 oz in the US. Not a big difference, but it may be enough to a change the result of a cake or bread recipe.
Yes, I really wish I could convince everyone to use a scale and measure in metric! It's so much easier and more accurate! But its so hard to convince people!
@@BakerBettie but I'm an American 🥲
Thanks for such a great lesson Bettie. It might be useful to add the differences in measuring cups between USA and Australia, for example. In AUS our cup sizes are 250mls, Tablespoon 20mls and teaspoon 5 mls. This often makes a difference when trying to convert American based recipes. I known your audience is mostly American, but this information can be vital when using recipes from other countries that are written in cup & spoon measurements. Really enjoying your series.
Hi there! Good point. This is why I always give weight and volume measurements so there is no guessing!
Australia always tryna be America 🤦♂️
Great info for new bakers! TY!!
THANK YOU 😃so much for sharing your analogy of the lead vs feather to understand the fluid oz. That was always confusing. A friend who is pastry chef told me (just 2 years ago) about the value of weighing flour, what a game changer that was!! Great video, appreciate the step by step! :)
Thank you so much for this! ❤
Thank you Bettie❤
Thanks mam i am very excited about this.becuse i like baking.
So glad you found the video helpful!
Thank you for sharing this very important way how to measure exactly. What I need to learn is to know the equivalent of lbs. to kilo/ kilogram. Hope I can learn this to use my scale. God bless.
Hi Teresita, I find conversion tables to be the easiest and quickest way to convert! Try this one: www.metric-conversions.org/weight/kilograms-to-pounds.htm
Thank you very informative.
Very helpful
I just bought myself a scale so I could make some recipes from the UK. It's taken a bit of practice but I'm slowly getting the hang of it.
Truly appreciate
Thank you my first baking and this is really helpful
I'm so glad you find it helpful! That is so great!
very helpful, thank you for posting.
I'm so glad you found it helpful! You are welcome!
I'm doing this for my shit ass class bruv
Gostei
I came across a recipe that simply stated ‘1 cup flaxseed milled’. I’m not sure whether to first measure 1 cup and then mill it, or first mill the flaxseed and then measure 1 cup. What would be the norm?
Could you exclusively use scale by weight and never touch volumetric scaling? I can't say I've ever used volumetric scaling whilst baking in a commercial setting mainly for logistical reasons (quantities mostly exceeding volume measuring tools), is it a preference?
Commercial kitchens use weight for the reason you mentioned being larger quantities. Recipes for homebakers tend to use volume because they aren't making large quantities. Weight will always be more accurate which is why I like to use it and encourage it.
Why is brown sugar the one ingredient you want to lightly pack while measuring?
How can I measure butter using volume? Using a cup because I don't have a weighing scale.
Do you have sticks of butter? 1 stick of butter equals 1/2 Cup or 8 oz.
Ok
When I want to have 260 grams of all-purpose flour, I measure 1 cup + 1/2 cup + 2 tbsp, but when weighed, I have 214g. May I ask which is correct?
Hi there, 1 cup of flour when measured properly should be 120 grams. Assuming you have a proper sized measuring cup. So 260 gr of flour is 2 1/3 cups of flour.
Just weight everything instead to avoid complications. 🤷♀️
So true it would be hard to measure dry in the wet and wet in the dry. Imagine trying not to spill a wet liquid in the dry cup. 😂 im too clumsy
Can you say exact measuremt I didn't know for simple cake prepartion
You can find my cake recipes with exact measurements on my website! Bakerbettie.com
61 and Im a disaster at baking...I used to measure with coffee cups flour 😝 to make a bigger cake but instead was going into the garbage😟 Thank you for the info🥰
I never understood why you always have to pack brown sugar. Why? And how much pressure dou you have to put on it? Why not just use xyz grams of it?
@The secular humanist And this is EXACTLY why weighing it is better than cups. Don't you see it?
she is so pretty
Hai Bettie thanks for ur lovely presentation on measuring ingredients. But no one is sharing accurate way to measure most important component key ingredient BUTTER n Chocolates. I'm really tired running channel to channel hunting down for it n I'm really kinda fed up . Could u help me immediately . I'm confused do we need to cut cold butter in cubes fill cup then measure as i don't see anybody melting then measure. I'll be grateful to u if u Guide me properly . Well Dear Thanks in Advance. Hope to hear from u soon.
Butter really shouldn't be measured by volume. It needs to be measured by weight or in pre-measured sticks. The reason you might see a recipe say "1/2 cup" or some other volume measurement is because in the US butter comes 4 sticks to a pound and each stick is marked with volume measurements. So 1 stick of butter in the US weighs 112 gr but it is also technically 1/2 cup of butter. If you were to melt it, that stick would fill up a 1/2 cup. But you aren't expected to melt it to measure it out. I realize now that this isn't the way butter is commonly sold in countries other than the US, so I always add weight measurements to my recipes as well.
@@BakerBettie First Of All I'm Grateful to U for replying so fast. So by what u say should I cut cubes n weigh on scale not in cups. Actually in my place it's just 500gm Butter or 100gm bar generally I buy 500gm so now can u explain how should I do cut it n keep adding it on scale till it reaches that amount will that be perfect way of doing it. Also if u can help me on I have measuring cups n spoons from brand called PROGRESSIVE PREP WORKS they are 19 in numbers gr8 collection n i found none other brand giving so many sizes in cups be it 11/4 ,12/3 so on. Now my query is are they correct in measurements they say they are for dry to liquid both I guess as it's 240ml , 175ml this I saw on many brands cup but measuring 1cup flour looks too much in quantity Kindly help me please dear. I have kitchen scale but not digital so I have to keep sharp eye on needle moving an inch here n there tough painful task but things are accurate .
Im an American so im using ounces 😎
K.I.S.S. baby