When you measure something like sour cream or yogurt, do you use a measuring cup for liquid, or a metal measuring cup?

ChefOno added 5 months ago

Any fan of Alton Brown would know the best tool for the job is an Adjust-A-Cup. Absent that, use a dry measuring cup, striking the ingredient off level using the back of a knife.

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phyllis added 5 months ago

I'm not sure about Alton Brown, but otherwise agree with ChefOno.

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Gourmet Metrics added 5 months ago

My preference for measuring gooey or viscous stuff like yogurt or sour cream is my scale. Metrics are easy because 100 grams measures 100 milliliters. For standard measure, 1 cup weighs 8 ounces so sometimes you will need to do some arithmetic. My take on Alton Brown? He is the best the food network has to offer.

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pierino is a trusted source on General Cooking and Tough Love.

added 5 months ago

As you are talking about volume as opposed to weight (unless you are baking) it really doesn't matter which you use. Precision matters less than taste.

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Cynthia is a trusted source on Bread/Baking.

added 5 months ago

For "grouping" purposes, ingredients such as sour cream, yogurt, cream cheese, cottage cheese, eggs, are considered liquids because they contain a high ratio of liquid to solids. You can use a liquid measure for ingredients such as sour cream, yogurt, eggs (when the quantity called for is given in ounces), cottage cheese, whereas sour cream is so conveniently packaged either in 8-ounce packages or when in bulk packs (3 pounds, for example), the inner plastic sleeve is graduated in 8-ounce increments. When in danger or doubt, though, a scale is the best solution.

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susan g added 5 months ago

My rule of thumb for this: if you are measuring something that is self leveling (such as water, milk) use the measures made for liquid-by-volume. If you are measuring something that would have to be leveled off (yogurt, flour), use the unit cups or spoons and follow Chef Ono.

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