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    « | Main | Dry, Instant and Compressed Yeast »

    Feb 12, 2007

    Comments

    Thank you very much for clearing up the million dollar question of liquid vs dry ingredient measuring. My mom who has baked almost all of her 73 years of life didn't even know the answer. You measure up in my book.

    I used to just pick up any measuring cup and measure any thing {liquid or dry} but thanks to that information above I now know the difference. Thanks! ... a lot.

    Thanks for solving this issue. I always wanted to find the right answer. I tried to use the liquid cup for dry goods and the recipe went all wrong. So much waste of time too.

    A home economic teacher used to tell students there was a difference. I am glad you put that myth to rest. Thanks!

    Thanks for the helpful article!

    Why then when I use a liquid measuring cup to
    measure 1 cup of rice, and then pour that into a dry measuring cup, do I have extra rice left in the wet cup? Neither get shaken or anything to "settle" them...

    Isn't it true that an 16oz of dry goods is different that 16oz of liquid measure. If a recipe calls for 8oz of flour, you should measure it using a scale rather than using a cup (which is a liquid measure, no matter what kind of cup you use). I'm a little confused by your post...
    ----------------
    See the post at http://www.kitchensavvy.com/journal/2009/08/weight-vs-volume.html for an answer.

    very helpful to me, I've been wondering this for a while. thank you! =]

    Interesting article. I always use "dry cups" for both dry and liquid measuring without any issues and have never before heard of not putting liquid in them. I've also used "wet cups" for both without issues. I've never heard of them called by those names, either, until today somebody said something about using dry not wet cups, so I had to Google to see what was what!

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