Here’s a tip: When you’re measuring flour, start by emptying the bag of flour into a roomy container with several inches room at the top; store the flour in that container. Before measuring, use a cup measure or a whisk to fluff and stir the flour so it’s not packed down. Measure by the “sweep” method: Lightly scoop up flour in a cup measure with a flat top (not a liquid measure), sweep off top with a butter knife or palate knife. This will give you a more accurate measure.
The most accurate way to measure is to weigh flour if you have the correct by-weight measure. (Most serious bakers weigh rather than measure; this applies for delicate recipes where it really matters.)
Aloha,
This is not a comment on the baking article, although I am happy to see any and all tips, hints, etc. I did know this one but you are always teaching me great things! I have been a fan for a while, having always read the Advertiser. I do not like the new paper. At all. Miss your columns etc. very much. I want to give you a big Mahalo for telling that you had surgery to lose weight. I lost over 100 pounds a few years back, no surgery cause no $ & no health insurance at the time, and feel HOWEVER you do it is to be admired, but I do not understand why people lie and say they lost it only by diet and excersise. You have to do that no matter what, with or without surgery. Anyway keep writing so I can keep reading! I went totally vegan so enjoy the “virtual ” eating by reading cookbooks, food writers anything, etc. I have been hiking with a group of people and just figured out the “Joan” I have been hiking with is Joan Namakong (sp?). Maile Yardley, Ruth Rechiel (sp?), yourself and Joan are my favorite foodies! Love the portagee references since I can truly relate living in Honokaa forever.
Mahalo,
Margaret
Thanks for your note. Hope you saw my feature in SA last Wednesday. I’ll be writing a piece for them that will appear every first Wednesday. Next month: Local mangoes. I’m going to be working on a project for KCC that’s about healthy eating and we’ll be including vegan, vegetarian, lowfat, low-calorie, low-sugar, wheatless, etc. etc. recipes. I’ll be keeping Our Island Plate followers up to date on this one. We’ve recruited local chefs who specialize in these areas and I’ll be testing recipes for home cook so this should be a valuable source of information. I think it’s hilarious you were hiking with Joan and didn’t realize who she was; she is such a great Island resource and her pioneering work with farmers markets is much to be admired. I’m doing a piece about the new Farmers Market cookbook for a local magazine soon. About the surgery: Hey! That was just the first step. I’m in the tough part now. The weight loss is over, I’ve gained back 20 pounds (which is fine, because I lost TOO much weight, as is common with the surgery) but I don’t want to climb the scale any further and exercise is the only answer because if I eat any less, I’ll starve. Sigh. I am not a natural mover! I’ve started by walking up and down the stairs daily in the parking lot where I have my new part-time job. Next step: Breaking in the treadmill that is taking up half our living room!
great summary on measuring flour. 20 years ago, digital kitchen scales were expensive and fairly inaccurate. TODAY, they are INEXPENSIVE and ultra accurate. i know it sounds scary to weigh, specially with the metric system (grams). YOU need to trust me on this one, or you money back guarantee: home bakers, experienced or not, newly weds, pro amateurs or all the way to bakery people and cookbook authors: WEIGH.
it really is faster and less messy to weigh vs using measuring cups. my favorite scale is the brand My Weigh, KD-7000 or KD-8000 series.
nice post. thanks.