(Part 2) Best measuring cups according to redditors
We found 381 Reddit comments discussing the best measuring cups. We ranked the 155 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
meh, you can still get a hold of it...
https://www.amazon.com/Pyrex-Litre-Measuring-Borosilicate-Glass/dp/B00E1HHHZE/ref=sr_1_6?ie=UTF8&qid=1510858050&sr=8-6&keywords=borosilicate+pyrex&dpID=41ylfSYq4TL&preST=_SX300_QL70_&dpSrc=srch
La cosa che mi sorprende di più è la pratica americana di usare unità di misura basate sul volume per cucinare, invece che sulla massa. Mi spiego meglio: sui siti di ricette si trovano le misure in "cups" e frazioni di "cups" non solo per gli ingredienti liquidi, ma anche per quelli solidi. Addirittura si vendono degli attrezzi per misurare queste quantità, quindi se per esempio la ricetta richiede 2/3cups di farina uno prende l'attrezzo da 2/3 e lo riempie.
Quello che non capisco è come abbia fatto a prendere piede questa convenzione: smuovendo un pochino l'aggeggio la farina si comprime, cosa che non succede con una bilancia.
Even though it's not a classical jigger, I'm quite happy with this one: https://www.amazon.it/OXO-Angled-measuring-Jigger-argento/dp/B01K2555DE/ref=sr_1_1?ie=UTF8&qid=1504619534&sr=8-1&keywords=oxo+jigger
The after shot! My friend insisted on making chocolate cakes but I don't think the details and crevices show as nice as it does with say, an angel, lemon, or yellow cake.
Edit: Oh forgot to answer your second question. They are fabulous! Made by OXO and are called "Nesting Measuring Beaker Set"... cause baking's just like chemistry class right? Except you get to eat the results. You can get them on Amazon.
Here are some of my favorite tools:
I would say the overwhelming majority of Americans have one of these cups or a set of these in their kitchens. All of the professional kitchens I have worked in used metric measurements and it is what I prefer, but we aren't taught that in school.
Get yourself a plunger style measuring cup for measuring honey and yogurt. https://www.amazon.com/KitchenArt-22100-Mini-Adjust-Satin/dp/B0019HL5NO/ref=sr_1_2?crid=35FNG4T6GGZUF&keywords=plunger+measuring+cup&qid=1572362265&sprefix=hue+%2Caps%2C156&sr=8-2
Perhaps a lid to a fat separator?
https://www.amazon.com/dp/B004WMOR6K/
My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)
I weigh EVERYTHING. Measuring cups are too random and who's to say we fill them the same way (loose or packed). I can't give you a link to my scale b/c I got it 7+ years ago and it's not on the company's website anymore but it's just simple 6-7lb digital that was around $11 when I bought it back then. It switches from ounces to grams with the flip of a switch. As for measuring spoons, I use these -->http://www.webstaurantstore.com/4-piece-heavy-duty-measuring-spoon-set/808722.html I bought like 6 sets then took them off of the rings so they were easier to use. Liquid measure? http://www.amazon.com/Pyrex-Prepware-1-Cup-Glass-Measuring/dp/B00LGLHU3W/ref=sr_1_1?ie=UTF8&qid=1450163332&sr=8-1&keywords=pyrex+measuring+glass+1+cup Hope this helps.
For anyone that uses the OXO 32 oz/1 liter measuring cup, I just checked mine against a calibrated .01gram scale and the 300ml mark was only off by ~2ml
Just realized I didn't answer your scale question.
I use this scale:
WAOAW 500g/0.01g Digital Pocket Stainless Jewelry & Kitchen food Scale, Lab Weight, 0.001oz Resolution https://www.amazon.com/dp/B01B4KX6JQ/ref=cm_sw_r_cp_api_8wT7ybYTFX7DC
This beaker:
Emsa Perfect Beaker https://www.amazon.com/dp/B001BDLWE8/ref=cm_sw_r_cp_api_MxT7yb79S2TG0
This blender:
Blendtec TB-621-25 Total Blender Classic with WildSide+ Jar, Black (Certified Refurbished) https://www.amazon.com/dp/B00TKRQWS8/ref=cm_sw_r_cp_api_fyT7yb71ZK449
And this jar:
Takeya Airtight Pitcher, 2-Quart, Black https://www.amazon.com/dp/B00CYAIRG8/ref=cm_sw_r_cp_api_VyT7yb8J2NX2P
Happy mixing. :)
Also you asked elsewhere on the thread about D3. Here's what I use:
Doctor's Best Best Vegan D3 Vegetarian Capsules, 60 Count https://www.amazon.com/dp/B00E816ROU/ref=cm_sw_r_cp_api_HBT7ybFJPMH6J
For the VG, I picked up this one and while a shot glass would work, I have one of these measuring cups floating around that I use.
I make a bain marie - that is, I set a small pot of water over low heat with a small heat proof bowl set inside with more water in that. The water comes to the 60 ML mark on the glass. I use a baking scale (or a drug scale...ha. one that measure down to .01g) to measure my CBD into the glass and then top with just enough PG to cover. I set it in the waiting water bath.
The goal of the water bath is to keep it around 140*f. You want it just shimmering and giving off a bit of steam & that's all you need. In about 15 mins, the isolate will disolve into the PG. I like to agitate (usually swirl around a bit) to make sure it's fully combined.)
I usually add up to the 30-40 ML mark with my juice and swirl it around again to combine and let it heat for 15 mins or so, until it's no longer cloudy. It stays better blended this ways. I've had some juices completely break down without this step.
Finally, I add to the 60-65 ML line, let it soak for another 5 minutes, give it a good swirl and then transfer to a unicorn bottle. Once it cools off some, I cap it off and it's good to go.
Measuring cups. Here! I'm helpful! http://www.amazon.com/Trudeau-5-Piece-Measuring-Cup-Set/dp/B000RT85JW
In home economics, I was taught to use the plastic cups to measure solids and the glass measuring cups to measure liquids. http://www.amazon.com/Pyrex-1118990-3-Piece-Measuring-Clear/dp/B00M2J7PCI
https://www.amazon.com/Creative-DA7242-Stoneware-Hedgehog-Measuring/dp/B06W585YYS/ref=asc_df_B06W585YYS/?tag=hyprod-20&linkCode=df0&hvadid=216557069174&hvpos=1o1&hvnetw=g&hvrand=329405774565081496&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001997&hvtargid=pla-374005328834&psc=1
It would be helpful to know what kind of storage and counter space he will have in the place he's moving in to. If you've got minimal storage space, you'll appreciate one item that has many uses rather than a range of items that you have no room to store them. I also agree with the suggestions of getting him some Pyrex liquid measuring cups. So, so useful! I also have two Pyrex bowls. They are the perfect thing to have for storage, serving, cooking, eating out of, etc. I wish I had more, I use them nearly every meal.
I drain 1st runnings into a bucket, and dump it into my BK/HLT after transferring the sparge water into the MLT. Then I drain 2nd runnings into the bucket, dump it in the kettle and stir. I would hope that would mean I get a good mixture. Maybe I'll wait a minute or two after mixing for things to meld.
As for kettle volume measurements, my kettle has volume markings stamped similar to this. I would hope they are somewhat accurate. Perhaps I should do some comparing to (my pitcher)[http://www.amazon.com/Rubbermaid-Commercial-Products-FG321800CLR-Measuring/dp/B000BC5GME/ref=sr_1_2?ie=UTF8&qid=1396976401&sr=8-2&keywords=rubbermaid+measuring+cup) which I have measured to be 97% accurate.
Interesting, thanks. I've done some more searching, and I'm thinking the closest thing I'll get is something with Tbsp lines right next to oz lines, unless I want to buy some specialized beakers at $800 for a 12 pack.
Barring that, I'll probably get either the OXO or a Perfect Beaker.
Like this one you mean?
An awesome cookbook that will pair nicely with this sub: http://www.amazon.com/Americas-Kitchen-Cooking-School-Cookbook/dp/1936493527/ref=sr_1_1?ie=UTF8&qid=1451170560&sr=8-1&keywords=cooking+school
A stand mixer: http://www.amazon.com/KitchenAid-KSM150PSCU-Artisan-Pouring-Shield/dp/B004GUVD6K/ref=sr_1_1?ie=UTF8&qid=1451170611&sr=8-1&keywords=kitchENaid+stainless+steel+mixer
This cool measuring beaker: http://www.amazon.com/Emsa-2206-050096-Perfect-Beaker/dp/B001BDLWE8/ref=sr_1_1?ie=UTF8&qid=1451170682&sr=8-1&keywords=measuring+beaker
This awesome plunger things for dry and sticky ingredients: http://www.amazon.com/Plunger-Metric-Adjustable-Measuring-BigKitchen/dp/B000I1X3WS/ref=sr_1_1?ie=UTF8&qid=1451170718&sr=8-1&keywords=measure+dry+and+sticky+ingredients
A baking mat
A super nice Williams and Sonoma skillet with a lid
I'm super excited to try everything out!!
I love cooking and while I can not help you with the soap and other beauty products I can help you with the cooking utensils
As said before- Pyrex Is the way to go when getting rid of plastic (29$)
For Cooking utentisls I would never recommend stainless as it gets so hot and can ruin certain pans. Instead Wooden is the way to go for 6$
As a bonus here is a link to disposable wooden utensils for camping and holiday use for 20$ so you wouldn't have to use plastic.
If you don't have one a steamer is a life changing item, this steamer and ricecooker gadet is a great combo for you. You can use it strictly for gluten free cooking and let your family have their rice made on the stove. at 15$
I highly recommend Pyrex for your measuring cups too. They work in the microwave and are pretty amazing for 15.
I agree that stainless pots are the way to go I checked out the reviews on this set and found that it has the best costumer service and finishing at 57$
I don't know if this helps or not but I did try! Good luck stopping smoking and if I win surprise me!
> Stainless Spatula (slotted or unslotted)
I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).
> Silicone spatula
Yes, preferably a regular size one and mini one for getting into narrow jars.
> Silicone spoonula
Yes, see above.
> Stainless spoon 5. Slotted stainless spoon
I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.
> Ladle
Yes, preferably plastic
> Wisk
Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.
> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)
Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.
> Peeler/juliene peeler
I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.
I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.
> Draining spoon (for pasta)
Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.
> Potato masher
I've never used mine. I use my RSVP Potato Ricer instead.
> Measuring cups
Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.
> Measuring spoons
Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).
That's a great peeler - I have one and it's great! Got a blender and a toaster too? If you like cooking, a motar and pestle can sometimes be handy, or some fun measuring spoons and metal mixing bowls - get stainless steel and not plastic. A pyrex measuring mug is useful too.
I do; pyrex jug or any microwave bowl, dishwasher takes care of it.
Bacon and scrambled egg toast sandwiches, 5 minutes. :-9
I would recommend a stepped jigger like this one. It has metric and imperial measurements on it and is quite easy to use. I've had mine for over a year, and I want to get a classy Cocktail Kingdom one, but it's hard to justify when this works so well.
As a fellow European, I also recommend you get used to ounces. I can translate between ounces and ml pretty easily now, and I have to say that 30 as a standard unit is a great choice - it can be divided by 10, 6, 5, 4, 3, and 2, which makes scaling recipes easy, and most modern recipes seem use ounces.
Depends,
if your friend has some of this stuff i wouldn't gift a set but individual parts. If your friend has nothing of this its a good start. I started with a similar set.
I don't like the labels on the glas. Doesn't look clean. But it may be helps.
If your friend has some of the stuff go for one quality addition instead of a whole set. For example:
Hope this helps
I bought mine from Nothing Bundt Cakes, but they're also available on Amazon here!
It does expand. The only time I've had overflow is when I used an 8oz mug. I use the Pyrex cup now because I can use it to measure, cook, and take it to-go if need be. The Pyrex cup I have.
i heat to whatever my mash temp for each reciepe would be. so if im mashing at 148 i heat enough water to sparge and mash to 148, wake up drain off enough to sparge and then start my mash. the orange igloo cooler does a great job at keeping temp. i use a pyrex measuring cup ( https://www.amazon.com/Pyrex-SYNCHKG039125-Measuring-Clear-Graphics/dp/B008XWT058/ref=sr_1_3?keywords=pyrex+measuring+glass&qid=1558033336&s=gateway&sr=8-3 ) and use the spickot on the cooler to fill the measuring cup. if you want and i have before you can microwave a few measuring cup fulls to bring the temp up. but again, people have sparged with cold water and results are about the same.
If I recall, there's even a recommended ratio on the bottle. Maybe start there and adjust til you like it? Also, and I might be a little OCD here, I use a measuring beaker to get repeatable results and better gauge how long a bottle/batch will last.
Yep! I will let you know! Good question, bit of a long story! So initially I had no clue and just dumped all the water in at once straight from a standard kettle - this was 10 months ago when I first got my Chemex. It never tasted great but was half drinkable (that's me being generous haha). So then I wised up and started using a pyrex jug (https://www.amazon.co.uk/Pyrex-Glass-Measuring-Jug-0-5L-x/dp/B000KGALJE/ref=sr_1_1?ie=UTF8&qid=1483694300&sr=8-1&keywords=500ml+pyrex+jug), I think it's a pretty UK thing a Pyrex jug, but I could be wrong. Are you in the UK or US or where? With the Pyrex jug, I transferred the hot water into it from the kettle and pulse poured cause I'd been watching every Chemex video on Youtube haha. That made a half decent improvement, but the pyrex jug doesn't have a lid so there was a lot of heat loss before the water even got into the coffee grounds. Then, after I got my Baratza Encore and realised how important recently roasted beans were, I got a more precise electric kettle that boiled faster, but it was just okay - was pouring all in at once and stirring (see here as to why I stirred, it's Seattle Coffee Gear's video entitled "stir your pour over": https://www.youtube.com/watch?v=pgsySaYHbLQ). It was a balance between reducing heat loss as much as possible whilst getting as accurate a pour as possible. Then I got the Hario Buono after I had little success with the normal kettle, and wow! Made such a difference, although initially I didn't preheat it. For a while I continued to pour all water in at once post bloom in a controlled manner and stirred a few times. Then I posted on here about having issues with under-extraction (having tried everything from grind size to ratio), and was recommended a pulse pour for more extraction. The suggestion was to change ratio and technique - see https://www.reddit.com/r/Coffee/comments/5jd0qd/impossible_to_get_even_extraction_with_kenyan/?st=ixlljihq&sh=b977d424 - Meth_PRN 's comment second from bottom. So I tried his pulse pour suggestion and pre-heating the Buono and it yielded great results after a slight tweaking of grind size! Same question to yourself? And what do you brew with? V60, Kalita Wave, Chemex or what?
https://www.amazon.com/Pyrex-Prepware-1-Cup-Measuring-Measurements/dp/B0000CFMZN
Here you go, mate.
I got these guys and it's handy for small measurements. Honestly though, when the measure is that small I just eyeball it and add a splash. If it doesn't taste right, I add another splash.
https://www.amazon.com/Creative-Co-Op-Hedgehog-Measuring-Multicolor/dp/B06W585YYS
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These are the bomb.
Measuring cup!
Bought a new four quart pitcher for brewing, soaked 3 cases of bottles in baking soda and hot water to get the labels off, and took a measurement on my red ale (1.012) to see if I can bottle it yet. (SOON!).
Oh and tasted a handful of new beers to see if there is something I'd like to make next. (Some Czech Republic Double Bock, Primator, was pretty darn good)
https://smile.amazon.com/gp/product/B000079XWB
I feel like everyone should have one well made and easy to use measuring cup.
I've been twisting and turning for years to measure stuff, hah! It would be nice to simply look down, and pour. :)
For liquids (which 'Europeans' do measure by volume as Americans do, but using metric instead of US customary units of course) Pyrex measuring cups/measuring jugs sold in Britain have metric measurements on both sides, unlike US measuring cups which only have metric measurements on one side, typically facing you if you are left-handed. They also have British imperial measurements (i.e. where 1 pint = 20 fl oz) but I totally ignore these since I basically never need to use them.
As for dry ingredients, they are specified by weight in European recipes (once you get above several spoonfuls) so you're best off just getting a scale; there is no real equivalent of American dry measuring cups made in metric quantities. I'm a fan of the Oxo pull-out scale, which will convert seamlessly between US customary (pounds and ounces) and metric (grams).
As for measuring spoons, tablespoons and teaspoons are for the most part almost identical worldwide, except for in Australia, as far as I know. 1 Tbsp = 15 ml = 3 tsp, so 1 tsp = 5 ml.
(A US tablespoon is technically 1/2 fluid ounce or 14.8 ml, but the difference between 14.8 ml and 15 ml is so small this is unlikely to make any difference whatsoever. An Australian tablespoon is 20 ml or 4 teaspoons.)
Well I don't know whats around you but if you search amazon for Pyrex measuring cups you may find them. They are handy to have (and the ones you may find in Europe will probably have both imperial and metric on them).
do they make graduated measuring cups that measure in tsp? I thought they only come in fl oz/cup. I'd be fascinated to see one that has all the possible measurements (tsp, tbsp, oz, cups, pints, quarts)
edit: nevermind, found one, ordering
You seem to have your basics, the next step I would take is temp control, that has greatly improved the quality and consistency of my beers. Here are a few simple items that have really helped my brewday.
https://www.amazon.com/gp/product/B000BC5GME/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B004164SRA/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
https://www.amazon.com/Rubbermaid-Commercial-Bouncer-Utility-Scoop/dp/B00J9SMCWS/ref=sr_1_fkmr0_2?ie=UTF8&qid=1481636356&sr=8-2-fkmr0&keywords=plastic+bar+scoop+60+oz
Any measuring cup would work, but it is better if it's cylindrical instead of conical since this makes it easier to understand that more height equals more volume when the diameter of the tube is the same. But in the end any measuring cup works.
Something similar to this would work pretty well.
If you read the comments an Amazon link was posted
OP, I'm in Europe, so recipes for drinks are stated either in US or metric formats, so I use these. Oxo's version (the transparent one) is quite practical, but I find these to be more "bar like". The Oxos, while fine, are better suited for kitchen use, I'd say.
For very small or fraction of an ounce measurement, I use a Pearson Paw or these, also from Oxo.
Probably not much help now, but for the future, you should get a Fat Separator
Steal the glass, it's worth $13.
https://www.amazon.com/Pyrex-SYNCHKG039125-Measuring-Clear-Graphics/dp/B008XWT058/ref=sr_1_3?crid=2FK1C7075BOBF&keywords=4+cup+pyrex+measuring+cup+glass&qid=1557509124&s=gateway&sprefix=4+cup+pyre%2Caps%2C202&sr=8-3
something like this is what was used
Broth is easy and delicious. It's hard to screw up, especially when done low and slow in a crockpot. So please enjoy.
Cooking beforehand can add flavour to meats, and can help give them structure during the canning process. This is especially true if you lightly fry them before canning -- the outside will undergo the Maillard reaction, resulting in the production of complex (and tasty!) flavours.
I suspect if you're only boiling your raw meats, without the Maillard reaction occurring, then I don't think it makes a lot of difference in terms of tenderness or flavour either way. The only other thing I can think of is for fattier meats cooking before you can gives you an opportunity to skim off whatever fats liquify during cooking to keep them from spoiling your canned goods (fats can prevent a proper seal if they siphon; as well fats can go rancid and affect the taste of your canned goods during storage). This is especially important if you make and sort of meat stock -- be sure to remove the fat before canning^0. Leaving the fat in gives your broth a nasty greasy feeling -- the richness in the broth should come from the gelatine extracted from the bones, and not from the animal fats in the bones and meat.
HTH!
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^0 -- I use two methods for skimming fat from stock. If I'm canning the stock immediately, I'll use a fat separator. If I'm going to do the canning another day, I'll put it in one or more wide-mouth jugs and put them in the refrigerator overnight; the fat will float to the surface and solidify, at which point you can carve it out with a spoon.
You can find the good stuff on amazon like this. You just have to include Borosilicate in your search and verify it's the right stuff.
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