Unfortunately, although a liquid measure and a dry one actually hold the same volume, the manner in which we measure dry versus wet ingredients greatly differs, and thus the cups are anything but interchangeable. We get it that that’s annoying – we’re annoyed too – but when you bake, the tiniest difference in ingredient amount can make a dramatic difference in how your treat bakes up. In other words, when you want to measure milk or water or buttermilk, you need to grab your spouted liquid measuring cup, and when you want to measure sugar or flour or cocoa powder, you need to grab your dry one. We wish it wasn’t so, but the truth of the matter is that when you bake, you have to be very particular about the tools you use to measure ingredients.
0 kommentar(er)
