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What are ingredients that can be measured regularly in cooking?
Wiki User
∙ 10y ago
A better question might be "what doesn't need to be measured in cooking"? Particularly with baking, measured quantities of ingredients are specified for a structural reason, and even a slight deviation from the specified quantity of an ingredient can affect the quality of the finished product. Entreé cooking is slightly less an endeavor of engineering, but even in main dishes, recipes specify quantities to help you achieve a desired result.
When following a recipe you're unfamiliar with, you're well-advised to follow the specified quantities exactly. If a recipe specifies a quantity "to taste," for example of salt or of ground black pepper, start with small quantities such as a dash (1/32 tsp) or pinch (1/16 tsp, or about 0.25 g), taste the food, and add more if you think the dish needs it. You can always put in more salt, pepper, or whatever...it's darned hard to take stuff out.
Wiki User
∙ 10y ago
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to get the right measurements of ingredients for making more or less of what you are cooking
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