It’s time to check the measuring tools and “Prep” bowls. We already know that there is a large variety of different types of measuring tools for cooking and it can be quite frustrating to decide which one is better. So we have identified the best items for you. Check them out!
1. Bowls in every size: You can use these for stirring ingredients together but they are also great for organising your ingredients as neatly as possible. This is a must when it comes to “mise en place” (preparing your ingredients). You can use prep bowls as mini bins: When you prepare your ingredients, instead of throwing things in the bin 10 times, why not disposing your bio product in a single bowl next to your preparation area and throw it all in one go? Save you time right?
2. Liquid measuring cups: These make it so easy for you to measure precisely how much liquid you need for your recipes. This is important when it comes to dessert and patisserie. Look for glass cups if possible, as they are heat resistant. The plastic ones tend to crack when you pour hot liquid in it.
3. Electronic scale: we’ve used the analog scale which might be difficult to get an accurate measurement. We’ve also used a lot of different electronic scales, looking for the one that won’t fail us and we found ACAI Scale. It’s meant to be for coffee baristas who need to have very consistent measurement with their beverage. It is probably the most expensive scale you will find in the market but it’s the absolute best. We think they are the best especially when it comes to patisserie, molecular cuisine where we need accuracy above all. ACAI Scale can only handle up to 2 kg at a time, which should cover you for most domestic recipes.
4. Measuring cups: Great for liquids and powders. We also like to break our eggs into measuring cups into a measuring cup before adding them to a fry pan. This is great to contain and transport liquid around your kitchen and even store it in the fridge.
5. Measuring spoons: is perfect when you only need to measure a small amount of an ingredient. Usually no more than one tablespoon worth of an ingredient. Also, a lot of recipes use this metrics format and instead of trying to convert into grams or ounces… it might be easier to just use your measuring spoons set. Tips from our Chefs: When you use a measuring spoons for patisserie, it is important that you scrap flat the excess to achieve the desired result.