They say anyone can follow a recipe. But even experienced cooks
know things don't always work out. Often the problem lies in how
the ingredients are measured - and what they're measured in.
Clear cups, with pour spouts, are primarily for liquids. They
come in multiple-quart and 1-, 2-, and 4-cup sizes, with
measurements marked on the sides. Set on a level surface and
pour in ingredients; read markings at eye level. The larger
sizes also work well for chunky foods like vegetables (cherry
tomatoes, broccoli florets, hunks of squash), cut-up fruit, and
berries. Metal or plastic cups, for measuring dry ingredients,
come in sets of 1/4, 1/3, 1/2, and 1 cup; some sets also include
a 1/8-cup or 2-cup or larger unit. Fill to the brim and scrape
the ingredient level with a spatula or straight-sided knife. How
you fill the cup depends on the ingredient. Pour or spoon in
granulated sugar, salt, grains, cornmeal, and other substances
that don't pack down. Pack in brown sugar, soft cheeses, and
solid fats. Spoon or drop i