Different Measures of Food Access Inform Different Solutions
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You can select from a variety of traditional but delectable dishes mentioned below.
- Several variables may be used to quantify access to inexpensive and nutritious food, resulting in a variety of estimates of the number of Americans who have restricted access to these foods. During the period 2006 to 2010, the number of low-income persons living more than one mile from a supermarket grew, while more individuals had access to automobiles in 2010 for transportation to and from stores. According to food access metrics, low-income communities with extreme poverty are more likely to be classified as food deserts and to stay such over the long term.
Food and nutrition aid programs at the municipal, state, and federal levels strive to ensure that all Americans have access to nutritious and inexpensive food. Increasing the availability and affordability of more nutritious foods may encourage individuals to make better food choices, decisions that are more consistent with healthier diets and may result in a decreased prevalence of obesity and other diet-related disorders. On 15 domestic food and nutrition assistance programs, the USDA spent a total of $106 billion in fiscal year 2012.
Because they account for more than two-thirds of the USDA’s budget, these programs constitute a huge national commitment.
Recent years have seen an increase in the number of studies focused on monitoring and evaluating individuals’ access to stores, particularly those that provide inexpensive and healthy goods.
However, while local studies are frequently able to study aspects associated to food access in more depth, they do not give an evaluation at the national level.
For the past decade, researchers at the Economic Research Service (ERS) have created and recently revised multiple national food access measures, which provide estimates of the number of persons and geographic regions that have restricted access to nutritious and inexpensive food across all 50 states.
ERS Estimates Food Access on an Individual Basis…
As part of a research commissioned by the United States Congress, the Economic Research Service (ERS) performed a nationwide evaluation of the degree of limited access to inexpensive and nutritious meals in 2009. As a result of increased concern that Americans living in low-income neighborhoods lack access to stores that provide the goods necessary for a diverse and healthy diet, such as fresh fruits and vegetables, whole grains, and low-fat dairy products, this request was made. Individuals living in these locations may be more reliant on convenience stores or fast food restaurants with limited food selections instead of traditional grocery stores.
According to the 2009 research, which was based on population data from the 2000 census and store location data from 2006, there was a difference between individual-based and area-based access estimations, each of which provides a unique set of insights and perspectives for potential solutions.
supermarkets were grouped together with supercenters and large grocery stores under the term “supermarkets,” and they were used as proxies for sources of healthful foods because of the easy availability of fresh produce, whole grains, low-fat dairy products, and other healthful food products in these establishments.
Lesser retailers were omitted from the study because they usually provide a smaller assortment of nutritious items and do so at a greater cost.
Individual-based estimates were published by ERS based on socio-demographic data such as income level, race and ethnicity, availability of private automobiles, and whether the individual lived in an urban or rural area.
For example, the Economic Research Service (ERS) projected that 30.2 million individuals, or 11 percent of the United States population in 2006, had low incomes (less than 200 percent of the Federal poverty level) and lived more than one mile from a supermarket.
… And on an Area Basis
In order to minimize the scope, the 2009 research also produced area-based estimates that were limited to low-income neighborhoods. It was determined that a community was low income if 40 percent or more of the population had earnings that were less than or equal to 200 percent of the federal poverty criteria. In these estimations, the ERS employed distinct distance markers in urban and rural regions to distinguish between individuals who had limited access to food and those who did not. 9 million individuals lived in low-income urban regions more than one mile from a supermarket in 2006, while another 2.3 million people lived in low-income rural areas more than ten miles from a supermarket in the same year.
- These grid cells help to ensure uniformity in the definition of geographic areas across the country, as well as enhanced precision in distance measurements.
- Food deserts were found and quantified access to food at the census tract level, which is a more often used unit of measurement in later study, which used the same 2006 store data and 2000 census data.
- Census tracts are found in every county in the United States.
- A tract was considered low income if at least 20 percent of its inhabitants had incomes below the federal poverty level, or if its median family income was less than or equal to 80 percent of the state’s median family income or the median family income of the neighboring metropolitan area.
- This research found that around 10% of all tracts in the United States, encompassing 13.6 million individuals with limited access, were classified as food desert tracts in 2006, according to the findings.
Greater Availability of Vehicles Promotes Greater Food Access
According to the 2010 census, the number of low-income persons and low-income areas has increased over the previous decade, indicating both stagnating earnings during this time period and the consequences of the 2007-09 recession. With data from the 2010 census and store location data, the Economic Research Service estimated that the number of people earning less than 200 percent of the Federal poverty threshold and living more than a mile from the nearest supermarket was 35.6 million, or 11.6 percent of the United States population in 2010, an increase from 11 percent in 2006.
Between 2006 and 2010, the number of persons living in low-income neighborhoods distant from a supermarket increased, while other census statistics suggest that the number of households with access to private automobiles increased at the same time.
In 2006, there were 2.4 million households, or 2.3 percent of all households, which is a significant increase.
In light of these disparities, it is critical to include car accessibility when defining and measuring limited food access.
The use of ERS mapping tools in 2010 allows users to map areas with low income and low access while also adding data layers for various tract characteristics, such as vehicle availability, to provide a more complete picture of a census tract’s food access characteristics (see the box titled “ERS Mapping Tools Provide a Richer Picture of Food Access” for more information).
A Majority of Americans Live Within 5 Miles of Multiple Supermarkets
Based on data from the 2010 census, the number of low-income persons and low-income communities has increased over the previous decade, indicating both stagnating earnings over this period and the consequences of the 2007-09 recession. With data from the 2010 census and store location data, the Economic Research Service estimated that the number of people earning less than 200 percent of the Federal poverty threshold and living more than a mile from the nearest supermarket was 35.6 million, or 11.6 percent of the United States population in 2010, an increase from 11 percent in 2006 Some people live a long distance from the local supermarket, yet having access to a private vehicle can help to offset the impact of distance on their purchasing decisions.
Between 2006 and 2010, the number of persons living in low-income neighborhoods that were distant from a supermarket increased, but other census statistics suggest that household access to private automobiles increased as well.
The number of households in 2006 was 2.4 million, or 2.3 percent of the total population.
Such discrepancies underscore the need of integrating car accessibility in the definition and evaluation of limited food accessibility.
The use of ERS mapping tools in 2010 allows users to map areas with low income and low access while also adding data layers for various tract characteristics, such as vehicle availability, to provide a more complete picture of a census tract’s food access characteristics (see the box titled “ERS Mapping Tools Provide a Richer Picture of Food Access”).
Poorest Areas More Likely To Remain Food Deserts
Additionally, researchers from the Economic Research Service examined the characteristics of food deserts over time and discovered that, among all low-income communities, those with higher poverty rates are more likely to be food deserts and to remain such over time. Tracts that are classified as food deserts suffer from a variety of additional disadvantages that may impair the nutritional quality of their residents’ diets or limit their access to major grocery shops. Those who live in food deserts are more likely to be jobless or to be on public assistance, indicating that they have fewer means with which to purchase food.
Lower levels of education may imply a lack of information about healthy eating habits as well as a lack of experience with the repercussions of unhealthy eating.
Finally, because these regions tend to have fewer populations than tracts that are not classified as food deserts, they are less appealing to grocery shops that rely on sales volume to sustain profitability.
Different Problems, Different Solutions
Depending on whether a certain food access metric is focused on people or on entire communities, the insights gained are vastly different. The use of individual-based measures of access, such as evaluating the availability of a car, can more directly evaluate access. Measures concentrating on locations, particularly low-income areas, can help to identify areas where limited access is concentrated. The use of a mixture of these methodologies to analyze changes in food access over time produces a varied set of findings.
However, throughout the same era, the availability of vehicles for households increased, alleviating some of the difficulties associated with going to the grocery.
Because the areas with the highest poverty rates are also the areas that are most likely to be identified as having low access, policymakers may find it beneficial to concentrate their efforts on these areas of high poverty.
We don’t know if the population of these regions fluctuates over time, i.e., if individuals relocate to these areas temporarily during times of economic difficulty and then depart when their circumstances improve, or if inhabitants tend to stay in these locations and are themselves consistently poor.
In order to inform policy alternatives that target low-income and low-access areas, area-based measures of low-income and low-access communities are used.
One state initiative, the California Fresh Works Fund, brings together the public and private sectors to give loans to fresh food businesses looking to establish themselves in areas where there is a scarcity of healthful foods.
Food access hurdles do not affect everyone who lives in a low-income, low-access neighborhood.
If policymakers can consider factors such as vehicle accessibility, the availability and affordability of public transportation, or other transportation services for low-income or limited mobility residents, rather than measures of food access at the neighborhood level, they can make more informed decisions.
If low-access populations are dispersed throughout the country, increasing the availability and affordability of transportation can help alleviate access issues; however, attracting new supermarkets or improving existing ones may be more effective if low-access populations are concentrated in specific geographic areas.
ERS Mapping Tools Provide a Richer Picture of Food Access
The Food Access Research Atlas is a web-based application that maps census tracts across the United States to better understand food access. Census tracts with both low income and low access are identified based on 2010 data, and more detailed information is provided on vehicle ownership, the number of residents and share of a tract’s population who have low incomes and live far from a supermarket based on multiple distance measures, the share of children and the elderly who experience low access, and census tracts with a significant population living in group quarters, such as college dorms.
- This tool helps politicians and community organizations to gather additional information about which parts of the country are in greatest need of support.
- Food Environment Atlas, another ERS mapping tool that gives extra specific information about food environments across the United States, is also available.
- Participation in food and nutrition assistance programs, as well as initiatives that bring farm goods to school cafeterias, are some of the variables that may be measured.
- This is where the inspiration for this post came from.
- You may also be interested in the following.
How to Properly Measure Baking Ingredients
Using a video lesson and in-depth explanations, you will learn how to properly measure baking materials and why measuring is so important in the baking process. My objective with each recipe that I offer is to help you become a more confident baker in the process. It is not necessary to be a professional baker to bake from scratch. With the correct materials and tools, you can bring back the enjoyment of cooking to your home kitchen. Today, we’re going to focus on something that may appear little to you, but it’s the most critical step in any dish you bake: the baking soda.
As you can see, baking is not a very forgiving activity.
As easy as it is to get away with a handful of this and that when you’re making supper for your family, even the smallest baking mistake may transform your soft chocolate chip cookies into rock-like hardness.
Because the difference between a successful dish and a failed recipe might be as small as one mismeasured ingredient. Having a high standard of excellence when it comes to baking pays well. Get tips on how to accurately measure baking materials so that your next dish is a success.
How to Properly Measure Baking Ingredients
Flour is the most frequently mismeasured of all the ingredients. Regardless of whether you’re working with bread flour, cake flour, all-purpose flour, or any other type of flour available on the market, the “spoonlevel”method should be followed. Do not scoop the flour out of the container or bag with your measuring cup since you may wind up with 50 percent more flour than you need if you do this. Scoop the flour into the measuring cup with a spoon rather than a measuring cup. Keep the flour from being packed down and avoid tapping the measuring cup since both will cause the flour to settle in the cup.
- When it comes to measuring ingredients, flour is the most frequently mismeasured. Regardless of whether you’re working with bread flour, cake flour, all-purpose flour, or any other type of flour available on the market, the “spoonlevel”method will work well for any recipe. Do not use your measuring cup to scoop the flour out of the container or bag since you may end up with 50% more flour than you need. Scoop the flour into the measuring cup with a spoon, rather than dumping it in whole. Keep the flour from being packed down and avoid tapping the measuring cup since both of these actions cause the flour to settle in the cup throughout the baking process. As soon as you have spooned the flour into the measuring cup, use the back of a knife to smooth up the top of the measuring cup.
These flour keepers, with their airtight seals, are my favorite containers for keeping large ingredients. (This is an affiliate link; I adore them!) I have approximately ten of these and suggest them to everybody who inquires. I use them for a variety of things, including all-purpose flour, cake flour, bread flour, brown sugar, granulated sugar, and other sweeteners. They have a capacity of 3.8 quarts, which is equivalent to approximately one 5 pound bag of flour. I use a label maker to create labels for each, which are then placed on top of the boxes.
Make certain that you are using the right sort of oats for the recipe you are following. Make use of the same spoonlevel procedure that you would use for flour to measure your oats. Whole oats and quick oats are two different types of oats that are distinguished by the way they are chopped. Old-fashioned whole rolled oats are my go-to oats for dishes like granola, oatmeal bars, and oatmeal cookies since they are so versatile. Quick oats are whole oats that have been finely chopped and ground into a powdery consistency.
Rather than keeping two different types of oats on hand in my baking materials, I prepare my own quickly cooked whole grain oats from whole rolled oats.
BAKING POWDERBAKING SODA
Over time, baking powder and baking soda might settle to the bottom of their respective containers. Remove the lid and softly scoop out of the jar with a measuring spoon after shaking or stirring it. Make use of a knife (or the leveler on the container if it has one) to level it off. Always keep the distinction between baking powder and baking soda in mind when baking. Despite the fact that they expire after 6 months, I have found that they begin to lose strength after 3 months. Make a note of the date on the box so you’ll remember when to replace it.
Packets of yeast typically contain 2 and 1/4 teaspoons, which is equal to 1/4 ounce.
If your recipe asks for more or less than one standard packet of yeast (or if you are measuring out of a jar or container), measure the yeast in the same way you would measure baking powder or baking soda in the same container.
- Dry yeast is available in two forms: active-dry and immediate. On my Baking with Yeastpage, I answer a slew of yeast-related questions, including what the difference between yeasts is. You may use this helpful conversion table if a recipe calls for dry yeast but you only have cake yeast (also known as fresh yeast).
WHITE GRANULATED SUGAR
In contrast to flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing, then leveling it off with the back of a knife to ensure even distribution. Due to the fact that sugar is heavier than flour, it is less prone to compact in the measuring cup. It’s also more forgiving in recipes than other ingredients because the sweetness of a completed dish is determined by your own personal preference for sweetness. Nonetheless, it is usually preferable to measure the components exactly as the recipe directs since sugar crystals are required for other ingredients to break down.
Brown sugar should be measured in the same way as granulated sugar. In most cases, brown sugar should be packed into the measuring cup or measuring spoon unless otherwise specified in the recipe. Light brown sugar is the most common type, whereas dark brown sugar has a richer molasses flavor and is more expensive. To the extent that the recipe does not specify otherwise, light brown sugar and dark brown sugar can be used interchangeably.
CONFECTIONERS’ SUGAR (Powdered Sugar/Icing Sugar)
Confectioners’ sugar should be measured using the same spoonlevel method as flour, as described above. If the recipe asks for it, sift confectioners’ sugar into the bowl. If your confectioners’ sugar is very lumpy, though, it is best practice to sift it nonetheless. Anyone who like smooth, silky whipped cream will appreciate the absence of powdered sugar pockets. As previously stated in the Flour section, 1 cup confectioners’ sugar, sifted indicates that the sugar has been sifted after it has been measured, whereas 1 cup sifted confectioners’ sugar indicates that the sugar has been sifted before it has been measured.
Natural or dutched cocoa powder should be measured using the same spoonlevel technique as flour and confectioners’ sugar, regardless of whether it is organic or not. Cocoa powder, like confectioners’ sugar, has a tendency to clump together. If a recipe specifies that you must sift your ingredients, make sure you devote the necessary time to this task.
- For more reading, see the following: Dutch-process vs Natural Cocoa Powder
Maple syrup, molasses, honey, corn syrup, agave nectar, and other liquid sweeteners are examples of liquid sweeteners. Dry measuring cups should be used to measure these thick and sticky liquids.
- A useful tip: To make it easier to measure sticky sweeteners, gently coat the inside of the measuring cup with nonstick spray before using it. Because of this, it will be much simpler to remove the sweetener from the cup
Liquids used in baking, such as milk, water, oil, and other ingredients, should be measured with your eyes open. Pour the liquid into a liquid measuring cup by using a measuring spoon. Then, squat down to ensure that the liquid is EXACTLY at the same level as the measurement requirement specified in the recipe.
These are semi-liquid substances such as sour cream, yogurt, peanut butter (or other nut butter), applesauce, mashed banana, and other similar items. These semi-liquid components should be measured in dry measuring cups.
It is impossible to precisely measure them with liquid measuring cups because they are too thick. Spoonlevel the ingredients into the mixing bowl, just like you would with sugar or flour, and then use a rubber spatula to gently release the contents into the basin.
- What about butter, do you think? In the United States, butter is often offered in sticks, either 1/2 cup (8 Tablespoons) sticks or 1/4 cup (4 Tablespoons). Because of this, measurement is quite simple: simply slice off whatever much you want for a dish. If your butter isn’t in stick shape, you may measure it with a dry measuring cup instead. It is better to measure the butter in its solid condition first, then melt it, if a recipe asks for melted butter.
Chocolate chips, chopped fruit, sprinkles, almonds, and other such embellishments are examples of what I’m talking about. Simply scoop or pour them into a dry measuring cup to use as a measuring cup. Due to the fact that these components are not normally employed to construct the framework of a baked dish, they do not require the same level of precision. The following measurement equivalents are particularly useful to me.
Dry Ingredient Equivalents:
- The equivalent of one tablespoon is three teaspoons
- One eighth cup equals two tablespoons
- One quarter cup equals four tablespoons
- A third cup equals five and one-third tablespoons
- A half cup equals eight tablespoons
- A quarter cup equals twelve tablespoons
- And one cup equals sixteen tablespoons.
Liquid Ingredient Equivalents:
- A cup is equal to 8 fluid ounces or half a pint
- Two cups are equal to 16 fluid ounces or one pint
- Four cups are equal to 32 fluid ounces or two pints equal one quart
- Eight cups are equal to 64 fluid ounces or four pints
- Four quarts are equal to a gallon and are equal to 128 fluid ounces.
Sally’s Baking Addiction Measurement Equivalents in a free printable PDF format.
Use a Kitchen Scale to Measure
A cup is not always the same as a cup, but a gram or an ounce is always the same as the gram or the ounce. The most exact weight units are metric weights, such as a gram or an ounce. Cup measures are commonplace where I live, which is why I include my recipes in both cup and metric quantities for your convenience. When I’m preparing recipes for my website and books, I weigh the ingredients in my recipe testing to ensure that the recipes are as accurate as possible. Even though some people believe that weighing ingredients is a waste of time, weighing your components will aid you in getting the most exact outcomes.
- The food scale I use is available here (affiliate link). Placing your measuring cup on the scale and zeroing it out before adding your ingredient
The food scale I use is shown below (affiliate link). Placing your measuring cup on the scale and zeroing it out before adding your ingredient
- One cup of all-purpose flour equals 125 grams (4 1/2 ounces)
- One cup of sifted all-purpose flour equals 118 grams (4 ounces)
- One cup of bread flour equals 130 grams (4 1/2 ounces)
- One cup cake flour equals 118 grams (4 ounces)
- One cup of sifted cake flour equals 105 grams (3 1/2 ounces)
- One cup (packed) brown sugar equals 200 grams (7 1/2 ounces)
- One cup chocolate chips equals 180 grams
Want to Learn More?
MyBaking Tipssection is increasing in popularity!
- Using different cake pan sizes and converting them
- The Top 10 Baking Tips
- Prepping ahead of time
- And how to avoid a dry or dense cake are all covered in this section. 14 Kitchen Tools That Every Baker Should Have
Food deserts: Definition, effects, and solutions
Food deserts are areas in which individuals have limited access to nutritious and inexpensive food due to geographical limitations. This might be due to a lack of financial resources or the need to go further to locate nutritious meal alternatives. People who live in food deserts may be at increased risk for diet-related illnesses such as obesity, diabetes, and cardiovascular disease because they lack access to nutritious foods. Multiple government agencies are currently sponsoring efforts to prevent regions from becoming food deserts as well as to enhance people’s access to food in areas that have already been declared food deserts by the USDA.
Areas where individuals have limited access to a range of nutritious foods are referred to as food deserts.
The USDA defines a food desert as an area where the poverty rate is greater than or equal to 20 percent, or where the median family income does not exceed 80 percent of the median family income in urban areas, or 80 percent of the statewide median family income in nonurban areas, as defined by the federal government.
In metropolitan areas, at least 500 persons, or 33 percent of the population, must reside more than one mile from the nearest big food store in order for the requirement to be met.
Between 2000 and 2006, the USDA identified approximately 6,500 food deserts.
11.5 million of these persons have poor incomes, making about a quarter of the total. According to a 2012 USDA research on food deserts, places that have the following criteria are more likely to become food deserts than those that do not:
- Populations that are either extremely huge or extremely sparse
- Low income
- Significant levels of unemployment
- Insufficient access to transportation
- A small number of food shops that provide fresh produce at a reasonable price
High levels of unemployment, insufficient access to transportation, a small number of food shops offering fresh produce at reasonable rates, and huge or very sparse populations are all factors to consider.
- Consuming a diverse range of foods from all dietary categories while keeping calorie consumption under control, minimizing intake of saturated and trans fatty acids, added sweets, and excess salt is recommended.
Foods that are considered healthy by the 2015–2020 Dietary Guidelines for Americans include the following ingredients:
- A range of fruits and vegetables
- Whole grains
- Fat-free or low-fat dairy products
- Protein-rich meals, such as:
- Seafood, lean meats and poultry, eggs, legumes, nuts and seeds, and soy products are all good choices.
It is possible that people who live in food deserts have restricted access to supermarkets and other food shops that sell nutritious and reasonably priced items. Healthful meals are sometimes available in convenience stores and tiny grocery stores; nevertheless, they are frequently out of reach for persons on a fixed budget. People who live in food deserts may consequently be more reliant on food merchants or fast food restaurants that offer a more cheap but limited choice of items to supplement their diet.
As a result, diet-related diseases such as high blood pressure and cardiovascular disease might occur more frequently.
- Obesity is on the rise, as is the prevalence of diabetes, as are other weight-related diseases, particularly in youngsters.
Obesity is on the rise, as is the prevalence of diabetes, as are other weight-related diseases, particularly in youngsters;
A food swamp is defined as a place that gives ample access to nutritious and inexpensive food while also providing an oversupply of less nutritious food alternatives. Food swamps are more widespread than food deserts in Canadian metropolitan areas, according to the United Nations Food and Agriculture Organization.
A food mirage is a term used to describe a situation in which individuals live in close proximity to grocery shops that provide a range of nutritious foods but are unable to buy such goods. As a result, people must go further to acquire nutritious foods that are also within their financial means.
Food insecurity is defined as having restricted or insecure access to food as a result of a lack of financial resources. Families and individuals with limited financial resources may find it difficult to buy nutritious diets. In the United States, policymakers are actively seeking ways to enhance access to nutritious meals in food deserts around the country. The Community Food Programs Competitive Grant Program provides funding for long-term food projects that assist low-income communities in gaining access to nutritious and culturally appropriate diets and lifestyles.
Among the concerns that the Community Food Projects hope to solve are the following:
- Increasing the availability of nutritious, locally sourced meals by implementing the following strategies:
- Affordably priced grocery stores and marketplaces, as well as backyard and community gardens, as well as food aid programs
- Encouraging healthy eating habits by providing education and training on food production, preparation, and nutrition
- Enrolling eligible residents in government nutrition programs
- Increasing access to local farmers markets
- Promoting safe and fair farm worker conditions
- Supporting sustainable agricultural practices that protect the environment, water supply, and habitats
- Assisting food industry entrepreneurs
- Celebrating and honoring diverse food cultures
- Encouraging resiliency in the face of adversity
The term “food desert” refers to a region where people lack access to nutritious foods. They are a huge problem that affects millions of individuals in the United States and throughout the world. According to experts, those who live in a food desert are at a higher risk of developing obesity, diabetes, and other weight-related diseases.
Community Food Projects are attempting to enhance food systems in areas that are considered food deserts. The overall goal of the organization is to assist in increasing inhabitants’ access to nutritious foods.
This Pro Secret Will Change the Way You Bake
Local communities that lack access to nutritious meals are known as “food deserts.” Thousands of individuals in the United States and throughout the world are affected by this important issue. It is believed by some experts that living in a food desert increases the chance of developing obesity, diabetes, and other weight-related diseases. Community Food Projects are attempting to enhance food systems in areas that are considered food deserts by the federal government. It is their ultimate goal to assist residents in increasing their access to nutritious meals.
Weight Versus Volume
Food deserts are locations where individuals lack easy access to nutritious foods. They are a significant problem that affects millions of individuals in the United States and throughout the world. According to experts, those who live in a food desert are at an elevated risk of developing obesity, diabetes, and other weight-related diseases. Community Food Projects are attempting to enhance food systems in areas that are considered to be food deserts. Their ultimate goal is to assist in increasing citizens’ access to nutritious foods.
It’s Not All About Precision, Either
In the professional kitchen, accuracy is paramount; nevertheless, there are a number of other advantages to using weight rather than volume in the home kitchen as well. While cups are the conventional measurement for most recipes in the United States, European recipes utilize weight instead (thank you, Mary Berry!) of cups. Because different recipe sources will employ different methodologies, the only thing that will remain consistent is the weight. It is also easy to scale up and down your recipes when you use weight measurements.
Instead of weighing the components, it would be far more convenient to just place them on a scale and let the weight do the rest of the job.
Ingredient Weight Chart
If your recipe doesn’t call for weight measures (or if you want to convert some family favorites), use this handy weight chart for assistance.
- 1 cup of all-purpose or bread flour equals 125 grams
- 1 cup of cake flour equals 140 grams
- 1 cup of self-rising flour equals 125 grams 1 cup of whole wheat flour is 120 grams
- 1 teaspoon of baking powder equals 4 grams
- 1 teaspoon of baking soda equals 6 grams 1/2 cup (1 stick) of butter is 113 grams. 1 cup of granulated sugar is 200 grams
- 1 cup of packed brown sugar is 220 grams. 1 cup of confectioners’ sugar is 113 grams
- 1 cup of cocoapowder equals 85 grams.
More information on measuring the fundamentals may be found in our thorough guide to measuring liquids, dry ingredients, and butter (including a video).
How to Measure Ingredients for Baking
When it comes to excellent baking, the key is to measure your ingredients correctly. Find out how to properly measure ingredients by following these helpful guidelines! Go to the following page:
- Measuring Baking Ingredients: The Most Accurate Method
- The Most Accurate Method for Measuring Baking Ingredients What is the best way to measure dry ingredients using a measuring cup? What is the proper way to measure dry ingredients with a measuring spoon
- How to measure brown sugar
- How to measure semi-liquid ingredients with a measuring cup or measuring spoon
- And how to measure liquid ingredients with a Liquid Measuring Cup or a Measuring Spoon Comment on How to Measure Eggs and on the Products I Use and Recommend for Measuring Ingredients
- More baking tips
The most significant distinction between cooking and baking is a matter of science. When it comes to cooking, it’s typically okay to err on the side of caution and throw in an additional pinch of this and a dash of that. However, when it comes to baking, it’s all about chemistry, and a small quantity of extra flour or a reduction in the amount of sugar may make a significant difference in the final product.
Baking has become more difficult as a result, and some people have expressed anxiety at the prospect of making a mistake. Let me assure you that following a recipe is simple if you know how to measure the components!
The Most Accurate Way to Measure Ingredients
The most precise approach to measure ingredients is by weight (which is often measured in grams), rather than by volume (which is typically measured in cups) (often measured in cups and teaspoons). Measuring by weight guarantees that you’re adding the precise amount of each ingredient to your recipe that you want to use in it. A kitchen scale is required for measuring ingredients by weight, and I personally use and recommend thisOXO kitchen scale. In many nations across the world, measuring substances by weight is the accepted method of measurement.
It was through volumetric measurements that I learnt to bake, and it is still the method by which I measure ingredients 95 percent of the time and compose my recipes.
The strategies I’ll be presenting in this post will assist you in measuring your baking materials by volume with the greatest accuracy possible.
Tips for Measuring Baking Ingredients
- Before you begin baking, make sure you have all of your ingredients measured out. As a result, you will be able to concentrate on measuring accurately so that once you begin baking, you can concentrate on following the recipe’s directions. Trying to concentrate on measuring ingredients while also following the stages of a recipe may be a recipe for disaster (pun intended! ). The fact that I have neglected to add an item totally when I haven’t pre-measured my ingredients is beyond me to count. When measuring your ingredients, pay close attention to the wording on the label since apparently insignificant variances in phrasing can make a significant impact in how much of an ingredient is added to your recipe. In the case of flour, “1 cup flour, sifted” indicates that you should measure out 1 cup of flour and then sift it, whereas “1 cup sifted flour” indicates that you should sift the flour before measuring it. This differential has an impact on the amount of flour that should be used in the recipe. Before measuring your ingredients, place a paper towel on a clean work area and set it aside. When measuring each ingredient, use the paper towel to collect any overflow, and then use it to construct a funnel and pour the excess of each ingredient back into its original container.
How to Measure Dry Ingredients with a Measuring Cup
This method should be used for dry ingredients (such as flour, granulated sugar, oats, and confectioners sugar) that are being measured using a measuring cup, such as baking powder. (Please keep in mind that brown sugar is an exception to this technique of measuring dry ingredients; see below for instructions on how to measure brown sugar).
- Stir or fluff up your item with a spoon before spooning your component into the measuring cup until it just just overflows the top of the measuring cup. The component should not be scooped up with the measuring cup, since doing so will condense the item and result in you adding too much of it to your recipe.
- Use the handle of a spoon or the dull side of a butter knife to level off the top of the measuring cup, scraping out any extra liquid as you go. (Return any surplus ingredients to their original containers.)
How to Measure Dry Ingredients with a Measuring Spoon
Stir or fluff up your item with a spoon before spooning your ingredient into the measuring cup until it slightly overflows the measuring cup. The component should not be scooped up with the measuring cup, since doing so will condense the item and cause you to add too much of it to the recipe. ; The handle of a spoon or the dull edge of a butter knife can be used to level the measuring cup’s rim, scraping away any excess. • (Return any leftover ingredients to their original containers.)
- Provide a little shake to the container, or gently swirl the item to loosen it up. Utilize your measuring spoon to scoop the item till the spoon is overflowing, and then scrape off any excess using the dull side of a knife.
How to Measure Brown Sugar
Brown sugar, in contrast to other dry ingredients, should be pressed down into the measuring cup or measuring spoon before use. To accurately measure brown sugar, follow the steps outlined below.
- Use a spoon to transfer the brown sugar to your measuring cup or spoon, and then push the brown sugar down into the measuring cup with the back of the spoon
- Maintain a constant pressure on the brown sugar until the measuring cup or spoon is completely filled. To level out any extra brown sugar, use the handle of a spoon or the dull side of a butter knife to do so. When you first add the brown sugar to your recipe, it should retain the form of the measuring cup or spoon
- But, as the brown sugar dissolves, it should lose its shape.
How to Measure Semi-Liquid Ingredients Using a Measuring Cup or Measuring Spoon
Using the same manner as you would for measuring dry ingredients, you may measure semi-liquid items (such as peanut butter and applesauce) (see above). Pour the item into the measuring cup or spoon with a spoon or rubber spatula, then level the top of the cup or spoon and discard any excess ingredient that has accumulated in the cup or spoon.
How to Measure Liquid Ingredients Using a Liquid Measuring Cup or Measuring Spoon
This approach should be used for liquid substances (like milk, oil, and honey).
- A liquid measuring cup should be used for bigger volumes of liquid. To examine the measures at eye level, place your liquid measuring cup on the counter and lean down so that you can see them at eye level. Pour the liquid into the measuring cup with care, making sure that it lines perfectly with the right measurement.
- You should pour some liquid back into the container if you mistakenly added too much
- Otherwise, you should repeat your measurement at eye level. Give the liquid measuring cup a chance to settle after you’ve taken it up or adjusted it so that you can acquire an accurate reading without splashing fluids
- Use a measuring spoon to measure out smaller amounts of liquid. Carefully pour the liquid into a measuring spoon until the spoon is entirely filled
How to Measure Eggs
For the most part, this is a basic exercise. If a recipe calls for one egg, use one egg in place of the other. However, did you know that eggs are available in a variety of sizes? Use the correct size eggs for the recipe; otherwise, you may wind up adding more or less egg to the recipe than is meant, which will undoubtedly affect the texture of your baked items.
Grade A big eggs are the industry standard; therefore, if a recipe does not mention the size of the eggs to be used, it is fair to assume that you should be using grade A large eggs. When purchasing eggs from a store, make sure to check the carton to see what size eggs you’re getting.
Products I UseRecommend for Measuring Ingredients
- I like stainless steel measuring cups because they feature less frequent quantities such as 1/8 cup and 2/3 cup
- This saves me time because I don’t have to measure out 1 Tablespoon or 13 cup twice
- Plus they are dishwasher safe. Stainless steel measuring spoons- This sturdy set contains a convenient 1/8 tsp. measure as well as other useful tools. A classic for a reason, the liquid measuring cup is still in use today. Cooking scales are easy to view since they include a pull-out display (which means the weights are not concealed under a huge bowl).
Do you like these suggestions? Please have a look at the other fantastic baking techniques listed below! Please remember to sign up for ALWAYS EAT DESSERT for even more baking inspiration and advice.
More Baking Tips
It is possible that this content contains affiliate links. Please review my disclosure policy. It’s been a long time coming, but here it is: How to Measure Ingredients. The importance of precision in baking cannot be overstated, and it can be the difference between a recipe’s success and failure in some cases. Watch the video below to learn how to precisely measure all types of dry and liquid ingredients so that you can bake and cook like a master in your own kitchen. We’re going to share all of our insider information with you.
Watch the Video Tutorial on How to Measure Ingredients:
We’ve included links to all of our favorite measurement equipment (as seen in this video) that are Amazon affiliate links: Measuring Cups for Dry Ingredients Glass Measuring Cups for Wet Ingredients (with pour spout) Spoons for Measuring (2-sided, magnetic) OXOKitchen Scale with Digital Display OXOStorage Containers are a type of storage container. ProgressiveFlour Bin Progressive Progressive Progressive Bin of Brown Sugar (clay disk keeps sugar moist) Cooking Spray with Avocado Oil
Converting US Measurements to Grams:
Most baking ingredients in the United States are measured in cups, ounces, pounds, tablespoons, and so on. If you’re looking for a good conversion chart to convert ingredients, this conversion chart from King Arthur Flour is my go-to source for quick conversions to and from grams and other unit measurements. If you have a kitchen scale and a recipe specifies that the measurements should be in grams, weigh the ingredients to get the best results possible. It is just necessary to zero the bowl before adding the item.
Explore our How-To section, which includes all of our cooking tutorials, by clicking here.
Print-Friendly Reference on How to Measure:
Improve your baking and cooking skills by learning how to precisely measure all types of dry and liquid ingredients for success. Natasha of NatashasKitchen.com is a food blogger. Easy to learn skills Making it will cost you: (varies by toppings) Cooking Style: American CuisineKeyword: How to Measure How to Prepare for a Job Interview
Tools For Measuring:
- Cups for dry ingredients
- Wet ingredient measuring cups with pour spouts
- Measuring Spoons
- Digital Kitchen Scale
- Stainless steel measuring spoons
Measuring with Dry Ingredients Cups:
- This term is used for anything that does not automatically level itself
- Fill the measuring cup halfway with the ingredient and level off the top with a straight edge if necessary
- To measure packed brown sugar, use your palm to put the sugar into the measuring cup. As soon as you put the mixture out onto a plate, it is well packed and retains its form from the measuring cup.
Measuring with Wet Ingredients Cups (with pour spout):
- Useful for any situation when the ground does not self-level. Using a straight edge, level off the top of the measuring cup after adding the ingredient. To measure packed brown sugar, use your palm to press the sugar into the cup. As soon as you put the mixture out onto a plate, it is properly packed and maintains its form in the measuring cup.
How to Use Measuring spoons:
- Fill the measuring spoon almost to the brim with liquid components
- In order to get an exact measurement, dip a spoon into spice canisters and level off the top with a straight edge.
How to Use a Digital Kitchen Scale
- When precise measurements are required (e.g., almond flour for macarons, chocolate, fruit), a scale is used. Turn on the scale, insert an empty bowl in the center of the scale, then press “zero” or “tare” to zero out the scale so that you are not include the weight of your bowl in your calculations. In a mixing dish, combine the items until the required weight appears on the screen.
In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter! Hashtag them with the hashtag natashaskitchenQ: Did any of these measurement suggestions come as a surprise to you? Please let me know if you discovered anything new.
Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.