Measuring Matters


Have you ever been told you're a good baker? Or have someone in your life who just seems to be really good at baking? Now I don't mean cooking, I mean baking! To bake means to cook at typically lower oven temperatures, different from roasting where the use of higher heat is used to achieve a different result! Nonetheless, when someone is a good baker, it goes well beyond just managing oven temperature.

If you want to be known as a "good baker", provided you have the time to practice, just simply making a couple changes to your routine can dramatically improve the quality of the baked goods coming out of your humble abode. Check it out!

First and foremost, proper measuring! So many who attempt even recipes we'd consider "tried and true" manage to be disappointed because they simply didn't measure as well as the one who deemed the recipe solid. Our tip from the Cowgirl Cookie Co.? We recommend using a straight edge such as the back of a knife to cleanly level off all the ingredients in each measuring vessel!

Second, use the proper measuring tool for the job! Measuring cups are usually dedicated to dry ingredients where as liquids should be measured in a volume measure like this pictured. It's more accurate and intended for measuring the mass volume much more consistently! Did you know that?

 

Lastly, like us at the Cowgirl Cookie Co., choose the highest quality ingredients you can afford to use! There's something to be said for those 'tried and true" individual ingredients that will help your baked goods come out the same each and every time!

We hope this helped and wanted to share a little insight into the world of baking for compliments! We are so appreciative of the amazing feedback our customers give us regarding our goodies and treats! We attribute it to putting love in our packages but more than that, understanding that measure matters!

Thanks for reading!

Jill XO

 

 


5 comments


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  • Marla

    I learned all that in culinary college. That’s why I was surprised when I got an old version of a book from America’s test kitchen. They never turned out right. I emailed them. They use the “dip and sweep” method when measuring dry goods. I was really surprised. Cuz I was taught not to do so. I got an updated version with oz conversions so that is how I measure any of the recipes now.


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