marekuliasz via Getty Images
Getting it right when cooking or baking can depend on a variety of things: fresh ingredients, great recipes and just having the desire to cook in the first place.
One thing most novice cooks don't realize is that measuring ingredients is often considered the most important part of getting your dish just right. There are even different sets of measuring cups to help you get precise portions every time.
For example, you'll want to use dry nesting measuring cups for dry ingredients and glass cup measures for liquid ingredients. The measurements may look the same, but there are definitely benefits to having both.
Check out the slideshow below for more tips that will help you master measurements in the kitchen.
Guide To Mastering Measuring In The Kitchen
Dry Nesting Measuring Cups(01 of26)
Used for measuring flour, sugar, nuts, fruits pretty much any dry ingredient. (credit:srattha)
How To Use Dry Cups(02 of26)
When measuring flour or sugar, spoon the flour into the measuring cup so that it is overflowing, then using the back of a knife or straight edge swipe off the excess.
Don't tap or shake the cup while doing this or you could end up adding a couple of tablespoons to your serving. (credit:James Baigrie via Getty Images)
Don't tap or shake the cup while doing this or you could end up adding a couple of tablespoons to your serving. (credit:James Baigrie via Getty Images)
Packing Dry Cups(03 of26)
The only ingredient you should pack in is brown sugar. Brown sugar has a lot of air in it, so be sure to push it down into the cup before leveling it off for use in your recipe. (credit:William Mahar via Getty Images)
Do I Need To Sift?(04 of26)
Be sure to read your recipe closely to know when your flour needs to be sifted. If it says cake or pastry flour, sifted, you should measure first, then sift. If the recipe calls for sifted flour, you need to sift before measuring. (credit:LexussK via Getty Images)
Can I Use Dry For Wet?(05 of26)
Just because it's called a dry measure doesn't mean you can't use it for some wet stuff. Thick ingredients like yogurt, salsa or sour cream should also be measured in a dry measuring cup so you can level off the top to get the correct amount. You simply cannot do that in a liquid measuring cup. (credit:Lee Barnwell via Getty Images)
What's In A Dry Set?(06 of26)
In a set of nesting measuring cups you will find:
1 cup, 1/2 cup, 1/3 cup and 1/4 cup In some older sets you might even find a 3/4 cup measure. (credit:marekuliasz)
1 cup, 1/2 cup, 1/3 cup and 1/4 cup In some older sets you might even find a 3/4 cup measure. (credit:marekuliasz)
Liquid Measuring Cups(07 of26)
Used for any liquid that is pourable to the line on the side of the cup. (credit:gvictoria)
How Do I use Liquid Ones?(08 of26)
The best technique is to look where the liquid sits by looking at the lines at eye level. Place the measuring cup on a flat surface (counter), then crouch down and view it from eye level.
Looking over top of the measuring cup or holding the cup up while pouring could give you a mis-measurement. (credit:Polka Dot Images via Getty Images)
Looking over top of the measuring cup or holding the cup up while pouring could give you a mis-measurement. (credit:Polka Dot Images via Getty Images)
What Do I Put In Them?(09 of26)
Measuring yogurt or sour cream is best in dry nesting measures, as you cannot level it evenly in a liquid measure. (credit:Richard Masoner / Cyclelicious/Flickr)
How Do I Buy Them?(10 of26)
You can purchase liquid measuring cups individually in 1 cup, 2 cups, 4 cups and 8 cups glass or plastic. There are even new designs that allow you to view the amount of liquid you have from the top view with an inner angled measure indicator. (credit:Barbara Henry via Getty Images)
Herbs And Spices(11 of26)
When measuring small amounts, measuring spoons are your best option.
A standard spoon set includes: 1 tbsp, 1 tsp, 1/2 tsp and 1/4 tsp.
Some sets will also include 1/8 tsp, which is also referred to as a pinch in many recipes. (credit:Adam Gault via Getty Images)
A standard spoon set includes: 1 tbsp, 1 tsp, 1/2 tsp and 1/4 tsp.
Some sets will also include 1/8 tsp, which is also referred to as a pinch in many recipes. (credit:Adam Gault via Getty Images)
More Measuring Tips(12 of26)
There are 3 tsp in 1 tbsp, and 4 tbsp in 1/4 cup. (credit:marilyna via Getty Images)
More Handy Tips(13 of26)
When dealing with volume, there are 4 cups in 1 L, which is equivalent (closely) to 1 quart. (credit:Dave King via Getty Images)
Bet You Never Knew ..(14 of26)
When a recipe calls for an ingredient to be chopped after the ingredient is listed, it is asking you to measure first and chop second.
The opposite is true if the description is before the ingredient. For example, if the recipe calls for '1 cup chopped onion,' you chop it first, then measure in a dry measuring cup. And If the recipe calls for '1 large onion, chopped,' you select a large onion and then chop.
The same is true for herbs and spices. A recipe calling for 1/2 tsp fennel seeds, crushed, requires you to measure out 1/2 tsp. first, then crush the seeds while 1/2 tsp crushed fennel seeds requires you to crush or buy crushed fennel seeds and then measure it out to 1/2 tsp.
The measurements are slightly different although they do look similar. (credit:Zoonar RF via Getty Images)
The opposite is true if the description is before the ingredient. For example, if the recipe calls for '1 cup chopped onion,' you chop it first, then measure in a dry measuring cup. And If the recipe calls for '1 large onion, chopped,' you select a large onion and then chop.
The same is true for herbs and spices. A recipe calling for 1/2 tsp fennel seeds, crushed, requires you to measure out 1/2 tsp. first, then crush the seeds while 1/2 tsp crushed fennel seeds requires you to crush or buy crushed fennel seeds and then measure it out to 1/2 tsp.
The measurements are slightly different although they do look similar. (credit:Zoonar RF via Getty Images)
Neglecting To Grease And Flour The Pan(15 of26)
Almost every recipe calls for greasing, or greasing and flouring a cake pan prior to pouring in the batter -- in fact it's usually the first instruction right after the one about preheating the oven. It's really a step that shouldn't be skipped, because it makes all the difference whether a baked cake will fall easily out of the pan or stick right in -- there's no saving grace in that.Photo from TheatricAL 03, Flickr. (credit:Flickr: TheatricAL 03)
Not Sifting The Dry Ingredients(16 of26)
Many people skip sifting because they think it's a waste of time, but actually sifting is very important because it can avoid many problems that may arise after the cake is baked. First, sifting removes lumps from the flour, ensuring your cake will be free of dry lumps. Second, sifting better incorporates the leavener (baking powder and/or soda) so you won't end up with cake that has a surface similar to that of the moon's.Photo from waitscm, Flickr. (credit:Flickr: waitscm)
Undermixing The Batter(17 of26)
Undermixing is easily evident in chocolate batters where you'll see swirls of white and black in the finished cake -- unless you were going for the marbled look, it's definitely a mistake. Make sure to adequately combine the batter by folding the ingredients gently while being careful not to overmix either. It's a fine balance, but you'll know once a cake is well incorporated when nearly all the flour has been absorbed.Photo from MiiiSH, Flickr. (credit:Flickr: MiiiSH)
Overmixing The Batter(18 of26)
Overmixing a batter is very easy to do especially since most people now rely on their trusty stand mixers. Too much air in a cake will likely result in a fallen cake. Once you've beaten in your sugar and butter, it's best to continue with a light hand and fold in the dry ingredients as gently as possible.Photo from YoAmes, Flickr. (credit:Flickr: YoAmes)
Not Using Parchment Paper(19 of26)
Sometimes greasing and flouring isn't enough -- the best, most foolproof method to ensure your cakes come out of the pan every time is to use parchment paper to line the bottom and sides. This is especially so for dense, fudgey cakes, which would otherwise require you to spoon pieces out of the pan even if you did grease and flour it.Photo from From Argentina With Love, Flickr. (credit:Flickr: From Argentina With Love)
Neglecting To Smooth The Top(20 of26)
It's important to smooth out your cake batter once you've poured it into the pan. Not only does it help work out large air cavities, it also ensures the top of your cake will be evenly baked, smooth and free of mounds and valleys.Photo from YoAmes, Flickr. (credit:Flickr: YoAmes)
Forgetting To Tap The Pan Before Baking(21 of26)
Now that you've smoothed the surface of the cake batter, the next step is to tap the cake. This step removes any errant air bubbles that may have gotten trapped in the batter (this is especially so with thick batters). Getting out the air bubbles now ensures your cake won't fall later (that is unless you open the oven door to peek too much). You also will prevent the formation of any craters during baking, which would otherwise leave large holes on the surface of the baked cake.Photo from tquiddle, Flickr. (credit:Flcikr: tquiddle)
Opening The Oven Door During Baking(22 of26)
Many of us are tempted to open the oven door while our cake is baking just to see how it's doing, but please, don't. Opening the door can create great fluctuations in heat, which can cause your cake to collapse. If you've got an oven door window, look through it instead. Otherwise, don't open the door until it gets close to the finish time (this is especially so with flourless cake and cheesecake).Photo from peapod labs, Flickr. (credit:Flickr: peapod labs)
Overcrowding The Oven(23 of26)
If you're baking a multiple layer cake, you may be tempted to bake all the layers at once, however, it's not a good idea to have more than two cake pans in the oven at one time. The temperature of the oven will be affected and the cakes won't bake normally because the air won't circulate properly. Instead choose to bake the cake in batches and always place the pan in the center of the oven.Photo from lpolinsky, Flickr. (credit:Flickr: lpolinsky)
Overfilling The Pan/Too Small Pan(24 of26)
If you've ever had a cake that's had a great big volcano-like hump in the middle, one reason why may be because the pan you used was too small. If a recipe calls for a 9-inch cake pan, don't use an 8-inch in a pinch -- your cake may end up with a hump in the middle -- or worst case scenario the cake will grow out of the pan as pictured.Photo from Magic Madzik, Flickr. (credit:Flickr: Magic Madzik)
Underbaking/Removing The Cake Too Early(25 of26)
Maybe you opened the oven door too soon or you were just too eager and removed the cake ahead of its finish time, but you've got a fallen cake on your hands because you probably didn't test it. The best method for testing a cake's doneness is with a skewer or toothpick, inserted into the middle of the cake. If, and only if, the pick comes out clean is the cake done (unless you're making fudge brownies where you want a few crumbs attached to the pick). Even if you must bake your cake a little past the time the recipe indicates, it's better to do so than risk a collapsed cake.Photo from whitneyinchicago, Flickr. (credit:Flickr: whitneyinchicago)
Not Cooling The Cake(26 of26)
Proper cooling of a cake is a very important step after baking -- you want the cake too fall right out of the pan especially if you've greased and floured or parchment-papered it. After removing your cake from the oven, let it cool slightly in the pan up until the top feels firm -- this gives the cake a chance to finish baking from within and acclimate itself to room temperature. Then turn it out onto a cooling rack to cool completely (don't frost until it's completely cool). Whatever you do, don't cool the cake too rapidly by placing it in a cold environment like a refrigerator -- the rapid cooling will shock the cake, making it stick to the pan, collapse or both.Photo from Yortw, Flickr. (credit:Flickr: Yortw)