I have the worst two sets of measuring cups and spoons. Any recommendations? Seems like it would be easy to just have measuring cups....
AIf you can convert your recipes from cups to ounces or grams, the most reliable is a scale.
I agree that a scale is best and most accurate. What is wrong with your measuring cups and spoons exactly?
This isn't my photo: http://thefitbride.files.wordpress.com/2010/05/0515010.jpg
...but these are the exact sets that I have and love, love, love...
They're magnetic, so they stay together in the drawer!!... the spoons are double-sided, so the narrow-er side fits into small spice jars when the normal side is too big...AND there's a 1/2 Tb. size, which you don't normally get in a basic set.
I've had them about a yr.-and-a-half, use them pretty much daily for one thing or another, and the black markings are still 100% in tact.
I ordered them on-line from Crate & Barrel...
(I also have a scale, which is great, and I'm starting to use it more and more, but the cups & spoons, I can't do without)
Amen to that, convert everything to weight, and you'll work faster, more accurately, less room for error. I use ounces for heavier stuff like flour and sugar, and grams for smaller items. It's super easy too. Just dump some flour out, measure out your cup of it, and write down how much that cup of flour weighs. Do that four more times, and use the average weight for your control (what you'll call a cup of flour from now on). Do that with the sugar, do that with your baking soda, etc. Half a cup weighs how much? Well, half of what your cup weighs, so on and so on. Only have to do it one time, and then you can take every recipe and convert it to weight based on your findings.
Stainless steel stacking measuring cups, so I can sterilize them in the dishwasher. Between the oven, the stove top, and hot pans: I melted lots of plastic ones. I gave up and splurged on SS.
1/8, 1/3, 1/4, 1/2, 2/3, 3/4, 1, 1 & 1/2, & 2 cup all useful sizes.
Stainless steel stacking measuring spoons, a set of round ones and a set of long thin rectangle ones for getting into those funny little jars and cans, and a 2 1/4 tsp. yeast spoon.
shot glass style liquid measuring glass with ounces, tsps., Tbsps., and milliliter markings on the sides. I love using these for extracts.
and an electric Tare Scale. WEIGHTING is the best for large volume stuff like sugar & flour.
However there are very few recipes that I weigh the little things like baking powder or salt. So as a low volume home baker I use all of these tools.
For the liquids, glass Pyrex pouring measuring cups with the handle. They are solid, don't tip over, and hold hot liquids and microwaved stuff safely.
A Beaker style measuring cup, great for dipping chocolate pretzels, and holding pastry bags so you can fill them cleanly.
and the large Rubbermaid commercial measuring cup which you can get in 32 & 64 oz. It's lightweight, and it's easy to hang onto and stir in. Use this a lot for cookie icings.