HACKS - PART 2 of 2: BAKING RELATED!!!!!

In cooking, especially in baking, not all measuring tools are one-fits-all. There are the dry ingredients, the wet ingredients and the tsp./tbsp. spoons tools FOR WET OR DRY.
 
Also in baking, the “eyeball measuring” that we all use when making meals does not apply here.
 
Therefore, since it’s always nice to know how to learn new HACKS to improve our daily lives and meals, here are some that I use frequently that might help us all.
 
1.MEASURING DRY INGREDIENTS: Often times many people not familiar with a lot of baking rules use the baking measuring tools incorrectly. When you are measuring Dry Ingredients such as flour, cornmeal, baking powder, baking soda, etc. only use the Dry Measuring tools. First, scoop the ingredient into the measuring and more important, level off the top with a flat knife or spatula to measure perfectly as the recipe calls for.
Furthermore, after you measure the flours, make sure that you sift to remove lumps or any unknown particle in the bowl, before adding the wet ingredients. Some dry measuring and sift tools look like these: See photos 1 &2.
  
2. MEASURING WET INGREDIENTS:
On the other hand, when you are measuring Wet ingredients only use the Wet Measuring tools that looks like these: See photo 4.
 
MEASURING WET AND TRY TABLESPOONS AND TEASPOONS
See photo 3.
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 3.FINALLY, ADHERE TO THE ROOM TEMPERATURE RULE:
If the recipe call for MILK, EGGS, BUTTER, BUTTERMILK, JUICE, etc. make sure that these ingredients are at room temperature. Take them out of the fridge, allow them to sit out for a while and only use them when they are not cold anymore.