Quality kitchen measurement tools are very important, because recipe ingredients must be measured precisely, especially in baking, and foods should be measured when served to control portion size and cost.
The kitchen measurement tools used are, for the most part, basic hand tools designed specifically to make food preparation easier and more precise.
Measurements may be used upon weight or volume. Examples of weight would be grams, ounces, or pounds. Examples of volume would be teaspoons, cups, or gallons. It is important to have both liquid and dry measuring cups and a variety of scales. Thermometers and timers are also measuring devices.
When choosing your kitchen measurement tools, I suggest you look at several varieties and select the ones that appear and feel best to you. You want to know you can trust the measurements they deliver, and be comfortable using them.
Scales – Scales are used to determine the weight of an ingredient or a portion of food. Portion scales use a spring, round dial and single flat tray. They are available in grams, ounces, or pounds. Electronic scales also use a spring, but provide digital readouts.
I use an electronic scale most of the time. I have the one below and like it a lot. You can set any container on it and zero it out before weighing.
Volume Measures – Ingredients may be measured by volume using measuring spoons and measuring cups.
Measuring spoons usually include 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon.
Liquid measuring cups are available from 1 cup to 1 gallon.
Measuring cups for dry ingredients include 1/4, 1/3, 1/2, and 1 cup units. They do not have a pour spout as do liquid measuring cups.
Glass measuring cups are not recommended because they can break.
Below are a couple of good stainless steel measuring tools.
Ladles – Ladles are useful for portioning liquids such as sauces, soups, and stocks. Ounces or milliliters, is stamped on the handle.
Portion Scoops – Portion scoops are also known as dishers. They resemble ice cream scoops. Scoops are useful for portioning vegetables, salads, muffin batters or other soft foods. The number of level scoopfuls per quart is stamped on either the handle or the release mechanism. The higher the scoop number, the smaller the scoop’s capacity.
Thermometers – Stem-type thermometers, including instant-read models, are inserted into foods. Instant-read thermometers provide quick temperature readings and should not be left in foods that are cooking because it may cause damage to the thermometer.
Instant-read thermometers are essential to any type of cooking. Everything from testing liquids for breads, to cooking all kinds of meats.
Candy and fat thermometers measure temperatures up to 400 degrees using mercury in a column of glass. Be careful not to subject glass thermometers to quick temperature changes as the glass may shatter.
Electronic probe thermometers are useful inside an oven and for deep-frying and grilling. They provide immediate, clear, digital readouts from a handheld unit attached to a metal probe.I highly recommend the thermometer you see below. I use it on every piece of meat I cook. You set it for a certain temperature, put the probe in the meat, and close the oven with the probe intact. When the temperature is reached, it beeps. No more guessing if it is done!
Timers – Portable kitchen timers can be thought of kitchen measurement tools too, and are useful for any busy cook. Select a timer with a loud alarm signal and long timing capability.This timer is nice and loud!