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Home Cooking 6

Measuring flour?

gsElsbeth | Feb 8, 200810:27 AM

The discussion about the oven door and broiling (which has been bothering me for ages --every time I see Rachel Ray close her broiler I've wondered) has answered that question, but raised another. My mother always said when you're measuring flour for baking, not to smooth across the surface of the measuring cup with a knife, but to (hard to describe) tap across the surface with the edge of a knife, forcing the excess flour to the side and then out of the cup? My understanding was that this prevented packing the flour down, but if you watch Ina measure (or any one else for that matter), she's scraping across the surface with her finger, smoothing (even compacting it). What gives?

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