that when measuring dry ingredients it is important to use measuring cups for dry ingredients and for wet use a measuring cup for wet ingredients. There is a difference between liquid and dry measures.

Dry Measuring cups are made to fill to the top and level off

Use these measuring cups for dry ingredients.

Use these measuring cups for dry ingredients.











Wet Measuring cups are made to fill to a line.

Use wet measuring cups for liquid ingredients.

Use wet measuring cups for liquid ingredients.


My general rule of thumb is if the recipe calls for ounces this is what I do: 4 ounces of a liquid, use a liquid measuring cup. If the recipe calls for 4 ounces of a dry ingredient, use your scale.

I have heard many friends and clients say they can’t bake or that their recipes don’t turn out and the first thing I ask is are you measuring your ingredients with the right Measuring cup. I can’t tell you how many respond, “I didn’t know there was a difference!”



Recipes will sometimes not give you a definite temperature but will state a kind of oven, like slow oven or Hot oven, below are the temperatures that are given to these oven descriptions.

Very Slow Oven 250˚-275˚ F.

Slow Oven  300˚-325˚ F.

Moderate Oven 350˚-375˚ F.

Hot Oven  400˚-425˚ F.

Very Hot Oven  450˚-475˚ F.

Extremely Hot Oven  500˚-525˚ F.

Check your oven's temperature for accuracy.

Check your oven’s temperature for accuracy.

Taking Your Oven’s Temperature
Ovens can lie. Yours may say 350° F, but your last batch of brownies was squishy even though you followed the baking time. What gives? After a while, ovens may lose accuracy, running up to 25 degrees too hot or cool. To test yours, place an oven-safe thermometer on the middle rack and heat the oven to 300° F; when the oven indicates it has reached that temperature, check the thermometer. If it reads 275° F, you’ll know that you need to set the temperature 25 degrees higher. Or seek a permanent fix by calling a repairman recommended by the manufacturer.


I would not stress if the difference was 10 to 25 degrees but more than that I would get my oven professionally checked. If the temperature is off and you decide not to have the oven calibrated but make adjustments yourself you will want to check it at each of the temperatures starting at 250˚ F. as it may be off more or less at the higher temperatures.



I hope this helps you…betti : )



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