Not every housewife has a scale in her kitchen. Products are often measured by eye. But in some recipes, it is important to keep the proportions exactly right. A confectionery masterpiece can be hopelessly spoiled if there is too much or too little flour. How to avoid mistakes and accurately weigh flour without scales? Here are some tips from experienced chefs.
Instructions
Step 1
As a scale, you can use traditional kitchen utensils: spoons, jars, glasses, pots. However, be aware of the difference between food volume and weight. Weighing without scales will become much easier if you use a special measuring cup, on the sides of which there are markings indicating the weight of various products.
Step 2
Weighing with spoons. Scoop up flour with a spoon (tablespoon or teaspoon). Shake gently that excess flour has crumbled. A neat "chill" is obtained on the spoon. A teaspoon with a "slide" holds 10 g of flour, in a dining room - 25 g.
Step 3
Weighing in glasses. It is best to use a regular faceted glass with a 250 ml rim. Flour should be poured into a glass with spoons. You should not shake and tamp it, this may change the weight. A glass filled to the rim holds 160 g of flour. If you pour flour flush with the edge, then the weight will increase to 180 g. A 200 ml glass contains a little less flour - about 130 g.
Step 4
Weighing with pans. This proven method will help out a hostess who does not have time to measure a large amount of flour with spoons or glasses. You need to take two pots of different sizes. Prerequisite: a small saucepan must completely fit into a large one. A smaller container holds a product whose weight is known exactly. It is optimal to use a sealed kilogram package of sugar or cereals. Next, the pan with the load is placed empty. Water is carefully poured into a large bowl to the very brim. Now the weight can be removed from the small saucepan and gradually filled with flour. As soon as the water in the large bowl rises to the brim again, a kilogram of flour is weighed.
