midcenturymeals

1950's and 60's meals, memories and trivia

Measuring Tips (and the Bronx Wanderers)

on March 4, 2012

The title may confuse you a little bit. Last night my brother and I attended a show at the gorgeous Admiral Theatre www.admiraltheatre.org in beautiful downtown Bremerton, Washington. (That is for people who are not from this area, those of you who are…say nothing, or else!) The show just happened to be a group who sang mostly 50’s and 60’s music. (I have season tickets and I am on the Board of this Art Deco style 1942 theatre which would explain my shameless plug!) The Bronx Wanderers are originally from..yes, the Bronx. We had so much fun doing the twist, the jerk, the swim…etc. I couldn’t wait to get home and do a blog in all my mid-century glory. Alas…I was too tired from all the doo wopping and be bopping! Anyway, if you like more than just mid-century food, I highly recommend this incredibly talented and entertaining group. Check them out at www.thebronxwanderers.com. Now on to the mid-century meals thing…

I have taken many of the tips below about measuring from my mid-century cookbooks. They are great tips for new cooks and though I consider myself to be a fairly well seasoned cook, (pun intended), I found some of the tips helpful. I hope you do as well. I will be following this up in a few days with a wonderful measuring chart I have posted inside my cabinet for reference. Hopefully by then I will figure out how to allow you to print the page so you can have a chart at your fingertips too!

Measuring Tips 

* For accurate measuring you need a measuring set for dry ingredients and one for liquid ingredients.

* When a recipe calls for a tablespoon or a teaspoon, avoid the temptation to grab a spoon out of your silverware drawer. Measuring spoons and tableware have few similarities in volume. Basic cooking is not as important as baking. Baking is an exact science.

* If the recipe calls for “flour, sifted,” measure first and then sift. If it calls for “sifted flour,” sift first, then measure.

* Mid century recipes often call for a pinch of this or a dash of that. There are actually measurements for these. A pinch means 1/8 tsp. for dry ingredients. A dash can be liquid or dry. A dash of liquid is usually 1 or 2 drops. For dry ingredients, a dash is 1/8 tsp.

* When measuring a dry ingredient such as flour or sugar, scoop up ingredient and slightly tap with a knife to eliminate air pockets. Level the top with the flat side of the knife.

* Brown sugar should always be firmly packed unless stated otherwise.

* Never measure dry or liquid ingredients over the mixing bowl or pot. Do this over the container you took the ingredient out of when possible. When baking, just a small amount of excess ingredient can alter the results.

* When measuring sticky liquids such as molasses, honey or syrup, spray a small amount of non-stick cooking spray in to or on to the measuring device. This will allow the sticky liquid to release from the device more easily.

* When measuring fats such as butter or shortening, it is best to measure at room temperature unless otherwise specified in the recipe.

Tools of the trade circa 1963

Did you know????  In 1952, the first color 3D film was released in America. It  was called Bwana Devil starring Robert Stack, Barbara Britton and Nigel Bruce. It’s tagline was, “The miracle of the age!! A lion in your lap! A lover in your arms! In 1996, a film with an almost identical theme was released called “The Ghost in the Darkness” starring Michael Douglas and Val Kilmer. It was “based on a true story” about man-eating lions in Africa.

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2 responses to “Measuring Tips (and the Bronx Wanderers)

  1. DML says:

    Great Tips Lori! Many do not think wet vs dry meausre matters… IT Does! Good Luck to you and I look forward to the future updates!

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