Baking is a delicate process which is why it’s so important to be precise when creating a flaky scone or a fluffy cake. No one knows this better than the pros so when it comes to perfecting the art of baking kitchen experts like Ina Garten are the best people to turn to. Garten has mastered baking over the course of her career and some of her desserts are still some of our all-time favorites. For her one of the most important rules to follow during these processes is measuring your ingredients just right.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2019-08-30 14:00:07 |  78,849 Views |
Barefoot Contessa Answers Your Baking Questions | Barefoot Contessa: Cook Like a Pro | Food Network
If you don’t start your recipe right you’re doomed from the start because even a small miscalculation of ingredients can lead to a culinary disaster. So for the best possible bakes start your recipe right by measuring your flour just like Ina Garten. Tip: she does this a little unconventionally.
While most bakers rely on a kitchen scale for the most accurate measurements Garten swears by a slightly different method. She prefers old-fashioned measuring cups to scoop her flour. But that’s not all. Before scooping she aerates her flour by first shaking it with the measuring cup and then dipping it in a soft white powder. She then flattens the flour with her finger instead of pressing it down (if you’d rather keep your hands out you can also use the back of a knife).
While some may find this method odd or imprecise few bakers know it better than Garten who has worked in a kitchen for practically her entire life. As she wrote in “Cook Like a Pro” Garten says “Working in a professional kitchen taught me that if you fluff the flour before dipping it into your measuring cup and level it off from the top you’ll end up with the exact same amount of flour every time.”
