I really, really like this measuring cup.

It makes it so easy to measure shortening, mayonnaise or any goopy
"stuff"

I slide the measuring cup just a little, about to the 1/4 cup mark
http://i28.tinypic.com/2uyhcpc.jpg

Then I start filling.
http://i30.tinypic.com/353c9qc.jpg

Gradually sliding the outer sleave up bit by bit, filling as I go.
http://i29.tinypic.com/2k33gm.jpg

Then easy peasy, no fuss no muss, push the plunger to add what you
measured to your recipe.
http://i26.tinypic.com/10z9x5z.jpg

And it is so easy to wash. I think I need two of these.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

On Tue 28 Jul 2009 03:44:18p, koko told us...

>
> I really, really like this measuring cup.
>
> It makes it so easy to measure shortening, mayonnaise or any goopy
> "stuff"
>
> I slide the measuring cup just a little, about to the 1/4 cup mark
> http://i28.tinypic.com/2uyhcpc.jpg
>
> Then I start filling.
> http://i30.tinypic.com/353c9qc.jpg
>
> Gradually sliding the outer sleave up bit by bit, filling as I go.
> http://i29.tinypic.com/2k33gm.jpg
>
> Then easy peasy, no fuss no muss, push the plunger to add what you
> measured to your recipe.
> http://i26.tinypic.com/10z9x5z.jpg
>
> And it is so easy to wash. I think I need two of these.
>
> koko

I considered a cup like that, but decided I'd rather weigh those types of
ingredients on a piece of plastic wrap. No packing of ingredients, no
cleanup at all.

--
Wayne Boatwright
------------------------------------------------------------------------
An onion can make people cry, but there has never been a vegetable
invented to make them laugh. Will Rogers

"koko" > wrote in message
...
>
> I really, really like this measuring cup.
>
> It makes it so easy to measure shortening

Why did my mother put water in the measuring cup with the shortening?

"koko" > wrote in message
...
>
> I really, really like this measuring cup.
>
> It makes it so easy to measure shortening, mayonnaise or any goopy
> "stuff"
>
> I slide the measuring cup just a little, about to the 1/4 cup mark
> http://i28.tinypic.com/2uyhcpc.jpg
> Then I start filling.
> http://i30.tinypic.com/353c9qc.jpg
> Gradually sliding the outer sleave up bit by bit, filling as I go.
> http://i29.tinypic.com/2k33gm.jpg
> Then easy peasy, no fuss no muss, push the plunger to add what you
> measured to your recipe.
> http://i26.tinypic.com/10z9x5z.jpg
>
> And it is so easy to wash. I think I need two of these.
>
> koko

Of course you need two! I have a one-cupper and a two-cupper but they're
only yellow plastic. Yours are much more elegant!

Felice

cybercat wrote:
> "koko" > wrote in message
> ...
>> I really, really like this measuring cup.
>>
>> It makes it so easy to measure shortening
>
> Why did my mother put water in the measuring cup with the shortening?
>
>

Your mother probably put a cup of water and then added shortening until
it displaced the measurement by the amount she needed. It's a tricky way
of measuring the stuff. Good for her.

Personally, I think that shortening should be sold in giant syringes
with graduated markings on the side. Of course I can't use the stuff
myself. :-)

Wayne Boatwright wrote:

> Besides their cans, Crisco also packages shortening in 1 pound boxes
> containing 1/4 pound sticks with markings by tablespoon, just like both
> butter and margarine. Albeit, it's a bit more expensive to buy it that
> way, it does solve the problem for those who have issues with measuring it.
>
> I used the displaced water method from the time I began using shortening,
> as it was described in the first cookbook I ever bought, The Good
> Housekeeping Cookbook, circa 1963. I switched from that method to weighing
> it on plastic wrap after I bought a digital electronic scale.
>

A digital scale is probably the most rational solution. OTOH, when I
used to make biscuits, I'd just dump in the shortening until it looked
about right - I'd have to do this anyway since I didn't measure out the
flour either. Once you get the hang of it, one could cook up a batch
real fast. :-)

On Tue 28 Jul 2009 07:48:33p, dsi1 told us...

> Wayne Boatwright wrote:
>
>> Besides their cans, Crisco also packages shortening in 1 pound boxes
>> containing 1/4 pound sticks with markings by tablespoon, just like both
>> butter and margarine. Albeit, it's a bit more expensive to buy it that
>> way, it does solve the problem for those who have issues with measuring
>> it.
>>
>> I used the displaced water method from the time I began using
>> shortening, as it was described in the first cookbook I ever bought,
>> The Good Housekeeping Cookbook, circa 1963. I switched from that
>> method to weighing it on plastic wrap after I bought a digital
>> electronic scale.
>>
>
> A digital scale is probably the most rational solution. OTOH, when I
> used to make biscuits, I'd just dump in the shortening until it looked
> about right - I'd have to do this anyway since I didn't measure out the
> flour either. Once you get the hang of it, one could cook up a batch
> real fast. :-)
>

Yes, for biscuits and pie crusts I can do that, but there are other recipes
that require more precision.

--
Wayne Boatwright
------------------------------------------------------------------------
The more you eat, the less flavor; the less you eat, the more
flavor. Chinese Proverb

Wayne Boatwright wrote:
> On Tue 28 Jul 2009 07:48:33p, dsi1 told us...
>
>> Wayne Boatwright wrote:
>>
>
> Yes, for biscuits and pie crusts I can do that, but there are other recipes
> that require more precision.
>

Well, if I was a bit more organized and cooked more and used recipes, a
digital scale would be a great tool. I'm cooking a chicken right now and
I'm using one of those digital meat thermometer thingies that my wife
got me, it's a great tool too!

On Tue 28 Jul 2009 10:04:04p, dsi1 told us...

> Wayne Boatwright wrote:
>> On Tue 28 Jul 2009 07:48:33p, dsi1 told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>
>> Yes, for biscuits and pie crusts I can do that, but there are other
>> recipes that require more precision.
>>
>
> Well, if I was a bit more organized and cooked more and used recipes, a
> digital scale would be a great tool. I'm cooking a chicken right now and
> I'm using one of those digital meat thermometer thingies that my wife
> got me, it's a great tool too!
>

For most cooking, if I use a recipe it's for a jumping off point. I
eyeball most things, especially seasonings. However, much of baking is a
fairly precise chemical balance of ingredients and I either weigh or
measure carefully all meaningful ingredients to produce the desired
results. The amounts of flour, sugar, eggs, fat, liquid, etc., are
formulated to a precise balance. I find that pastries and yeast doughs
allow for far more variances. The only digintal thermometer I have is of
the "instant read" type, but it's indispensible for many applications
including testing breads for doneness.

Having said that, when I've developed and tweaked a recipe to exactly my
liking, I enter the ingredients and amounts in a recipe database so that I
can reproduce it again exactly.

--
Wayne Boatwright
------------------------------------------------------------------------
Anybody who believes that the way to a man's heart is through his
stomach flunked geography. Robert Byrne

"Wayne Boatwright" ha scritto nel messaggio
, koko told us...

>> It makes it so easy to measure shortening, mayonnaise or any goopy>>
>> "stuff"

> I considered a cup like that, but decided I'd rather weigh those types of
> > ingredients on a piece of plastic wrap. No packing of ingredients, no >
> cleanup at all.

Absolutely correct and if anyone deserves a nice digital scale, it is Koko.

Bob Terwilliger wrote:
> dsi1 wrote:
>
>> No matter how many times I would measure shortening, it always felt
>> awkward. Measuring shortening has always been a drag for me.
>>
>> Actually, it would probably be more practical to just sell shortening in
>> tubes with graduated markings that one could use a standard hardware
>> caulking gun to dispense. Just make sure you don't mix-up your tubes! :-)
>
> I've seen shortening sold in stick form, like butter, complete with wrapper
> markings on it which purport to show the volume of the shortening. Of
> course, if the wrapper's "zero point" isn't the actual end of the stick,
> that measurement will be wrong.
>
> Bob
>
But it is easy enough to compensate for that!

--
Jean B.

Cheryl wrote:
> I remember HomeEc LOL. I only remember cutting on the bias and sewing
> an A line denim skirt. Not sure why I thought that prepared me to make
> my own maternity bathing suit, but I did. I was an early preggers (16)
> and back then the maternity bathing suits were ugly. I made a bright
> yellow suit I guess you'd call a tankini now and the whole thing fell
> apart the first time I wore it at the beach at about 7 months pregnant.

Oh no! I hated home ec, both the cooking (much too basic for me)
and the sewing (I have always hated sewing). I am really glad I
made a shift and not a bathing suit.

--
Jean B.

Bob Terwilliger wrote:
> dsi1 wrote:
>
>> No matter how many times I would measure shortening, it always felt
>> awkward. Measuring shortening has always been a drag for me.
>>
>> Actually, it would probably be more practical to just sell shortening in
>> tubes with graduated markings that one could use a standard hardware
>> caulking gun to dispense. Just make sure you don't mix-up your tubes! :-)
>
> I've seen shortening sold in stick form, like butter, complete with wrapper
> markings on it which purport to show the volume of the shortening. Of
> course, if the wrapper's "zero point" isn't the actual end of the stick,
> that measurement will be wrong.


Stick form like butter? ..... like in 1 lb, blocks or in 1/4 lb.
sticks? it is rare enough to see butter sold in 1/4 pound sticks here.
I can get shortening in 1 lb. blocks or in 3 pound pails. For some
reason, it is actually more expensive to buy it in 3 lb. pails so I
buy th 1 lb. blocks, and I slice the shortening. I used to use the guide
on the edge of the box flap but now I just eyeball it.

On Tue, 28 Jul 2009 18:28:28 -0700 (PDT), Bobo Bonobo® wrote:

> On Jul 28, 5:44*pm, koko > wrote:
>> I really, really like this measuring cup.
>>
>> It makes it so easy to measure shortening, mayonnaise or any goopy
>> "stuff"
>>
>> I slide the measuring cup just a little, about to the 1/4 cup
>> markhttp://i28.tinypic.com/2uyhcpc.jpg
>>
> If the person reading the post clicks on your link, and gets that you
> are using non-hydrogenated, I assume palm oil shortening, fine, but
> you are one of the better cooks around here, and it would be nice if
> you pointed out (specified) that you were using a non-hydrogenated
> product.
>

dear god.

blake

On Wed, 29 Jul 2009 09:51:02 +0200, "Giusi" >
wrote:

>
>"Wayne Boatwright" ha scritto nel messaggio
>, koko told us...
>
>>> It makes it so easy to measure shortening, mayonnaise or any goopy>>
>>> "stuff"
>
>> I considered a cup like that, but decided I'd rather weigh those types of
>> > ingredients on a piece of plastic wrap. No packing of ingredients, no >
>> cleanup at all.
>
>Absolutely correct and if anyone deserves a nice digital scale, it is Koko.
>
Oh, thank you Giusi, what a nice thing to say.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

Dave Smith wrote:
> Bob Terwilliger wrote:
>> dsi1 wrote:
>>
>>> No matter how many times I would measure shortening, it always felt
>>> awkward. Measuring shortening has always been a drag for me.
>>>
>>> Actually, it would probably be more practical to just sell shortening in
>>> tubes with graduated markings that one could use a standard hardware
>>> caulking gun to dispense. Just make sure you don't mix-up your tubes!
>>> :-)
>>
>> I've seen shortening sold in stick form, like butter, complete with
>> wrapper
>> markings on it which purport to show the volume of the shortening. Of
>> course, if the wrapper's "zero point" isn't the actual end of the stick,
>> that measurement will be wrong.
>
>
> Stick form like butter? ..... like in 1 lb, blocks or in 1/4 lb.
> sticks? it is rare enough to see butter sold in 1/4 pound sticks here.
> I can get shortening in 1 lb. blocks or in 3 pound pails. For some
> reason, it is actually more expensive to buy it in 3 lb. pails so I
> buy th 1 lb. blocks, and I slice the shortening. I used to use the guide
> on the edge of the box flap but now I just eyeball it.

Crisco comes in 1 cup sticks. Cut one in half and you have
1/2 cup. Etc. You get 3 sticks per package. I would never
go back to the cans and measuring in a cup. What a pain!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> Crisco comes in 1 cup sticks. Cut one in half and you have
> 1/2 cup. Etc. You get 3 sticks per package. I would never
> go back to the cans and measuring in a cup. What a pain!

You have to wonder what took them so long. Measuring that
stuff was such a pain in the neck, finally someone got the bright
idea to sell it in sticks. Hope they got a big bonus.

nancy

Kate Connally wrote:

>> Stick form like butter? ..... like in 1 lb, blocks or in 1/4 lb.
>> sticks? it is rare enough to see butter sold in 1/4 pound sticks
>> here. I can get shortening in 1 lb. blocks or in 3 pound pails. For
>> some reason, it is actually more expensive to buy it in 3 lb. pails
>> so I buy th 1 lb. blocks, and I slice the shortening. I used to use
>> the guide on the edge of the box flap but now I just eyeball it.
>
> Crisco comes in 1 cup sticks. Cut one in half and you have
> 1/2 cup. Etc. You get 3 sticks per package. I would never
> go back to the cans and measuring in a cup. What a pain!

I have never seen Crisco in 1 cup sticks. I don't buy the cans because
it is more expensive, and because it is harder to measure. I buy the 1
lb. bricks and slice it.

Dave Smith wrote:
> Kate Connally wrote:
>
>>> Stick form like butter? ..... like in 1 lb, blocks or in 1/4 lb.
>>> sticks? it is rare enough to see butter sold in 1/4 pound sticks
>>> here. I can get shortening in 1 lb. blocks or in 3 pound pails. For
>>> some reason, it is actually more expensive to buy it in 3 lb. pails
>>> so I buy th 1 lb. blocks, and I slice the shortening. I used to use
>>> the guide on the edge of the box flap but now I just eyeball it.
>>
>> Crisco comes in 1 cup sticks. Cut one in half and you have
>> 1/2 cup. Etc. You get 3 sticks per package. I would never
>> go back to the cans and measuring in a cup. What a pain!
>
> I have never seen Crisco in 1 cup sticks. I don't buy the cans because
> it is more expensive, and because it is harder to measure. I buy the 1
> lb. bricks and slice it.


They look like this:

http://www.crisco.com/Products/Detai...=17&prodID=803

Here in the states (or at least in my part of the states) shortening in
a can is much cheaper than the sticks. You pay for convenience.

Tracy

"Kate Connally" wrote:
>>
> Crisco comes in 1 cup sticks. Cut one in half and you have
> 1/2 cup. Etc. You get 3 sticks per package. I would never
> go back to the cans and measuring in a cup. What a pain!
>
>
Depends, I mostly use solid shortening for greasing bakeware (a 1 lb
resealable can in the fridge lasts me years), for me the sticks would be
messy.

"Nancy Young" > wrote in message
news
> Kate Connally wrote:
>
>> Crisco comes in 1 cup sticks. Cut one in half and you have
>> 1/2 cup. Etc. You get 3 sticks per package. I would never
>> go back to the cans and measuring in a cup. What a pain!
>
> You have to wonder what took them so long. Measuring that
> stuff was such a pain in the neck, finally someone got the bright
> idea to sell it in sticks. Hope they got a big bonus.
>
>
The sticks have been around a while, like 15 years. But they are not a big
seller, the cans are much less messy.