Cooking ? - Measuring liquids and dry ingredients

[FOJMO]

Originally posted by RUDisney
You are all weirdos.

I use one measuring cup for both (if I choose to measure.) The only difference that I can see is that I measure all of my dry ingredients first and then measure my wet ingredients. I hate when flour sticks to the sides of the cup if I put a liquid in it first. I don't think that I even own a liquid measuring cup.

But, then again, maybe I'm the weirdo because I also add eggs directly to the mix and not into a separate bowl first. In 36 years, I haven't cracked a bad egg yet.

I'm with you! (And you are NOT a weirdo.) I do all of the above and I am known far and wide for my cooking.

I use the same cups or interchange them depending on what's at my fingertips. I never even HEARD of using two different kinds of measuring cups for liquid and dry. Of course, I didn't take Home Economics, either.

I'm 50 years old and don't plan to change now.

 

[BethR]

I don't crack my eggs into a separate bowl either RU.

Now doing THAT is anal, *I* think!

 

[bobcat]

Ok your resident DIS Home Ec teacher will try to solve this puzzle! The reason you use a dry measuring cup for dry ingredients and a liquid measuring cup for liquid ingredients is accuracy. To accurately measure dry ingredients you need to have a level cup and you can't get an accurate level cup using a liquid measuring cup. Also how many times have you spilled a little of your liquid when you are using a dry measuring cup? In most cases the little differences in amount won't cause any changes in your food product but in larger amounts it can cause real problems. As someone said weight is the most accurate way to measure. At home I usually eyeball my measurements and in a pinch will interchange my tools. Shhhh, don't tell.

I do however crack my eggs into a seperate bowl. It only takes one bad egg and it ruins everything. When I cook with my students we can use 10 dozen eggs/ day and we usually have at least one bad egg in the bunch. Not a high ratio but enough.

#1 Disney Fan not all measuring tools are equal. I have a couple of sets of dry measuring cups that hold a smaller amount of ingredients than others. 1 cup should = 1 cup but sometimes doesn't.

 

[Chuck S]

As far as cracking eggs into a separate bowl, I do that. We used to raise our own chickens, and you would be surprised what can show up in an egg. 99% of commercial eggs are candled and inspected, so there are many fewer problems.

So, cracking eggs into a bowl depends on WHERE you get your eggs.

 

[BethR]

Sounds like you and Pumba get your eggs at the same place, Chuck!

 

[disney funseeker]

okay you experts. Does anyone know what one teacupful equals?

My friend in Greece sent me a cookbook and one of the measurements is a teacupful.

 

[Liz]

Wow, this thread is so informative!!!

I guess I've never had a bad egg. What would a bad egg look like when you crack it open?

 

[Nikole]

I googled this one for you

1 teacupful = 4 fl oz = 8 tbsp = 30 drams = 120 ml


Oh and I usually try to use a separate dish to break my eggs into not so much for the bad egg (haven't had that occur) but to avoid shells.

 

[Meriweather]

Originally posted by Liz
Wow, this thread is so informative!!!

I guess I've never had a bad egg. What would a bad egg look like when you crack it open?

The "bad" eggs I've had have had blood in them

 

[disney funseeker]

Thank you Nikole

I didn't know bad eggs had blood in them. Would that be a spot of blood? I've had that before. or would it be bloodier?

I thought a bad egg was one where the yolk fell apart and spread all over instead of staying nice and round in one piece.

 

[piratesmate]

My grandmother (who at one time raised her own eggs) told me that the egg wasn't bad just because of a bit of blood as long as it was "contained/" She would just remove that bit. (Remember, she was born in 1904 & raised a family of 6 during the Depression - I'm sure that had some influence.)

She told me that the egg was bad if the albumin/white wasn't transparent. I've actually had 2 store bought eggs like that in the past 28 yrs. Fortunately, both times they were the 1st or 2nd egg I broke & eggs were the 1st thing in the bowl - so I just tossed them & started over.

The only other advice she gave me was that "If an egg is bad, you'll know. You won't need to call me!" She was referring to the foul odor. Eggs last a lot longer than the code on the carton indicates.

Deb