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Course 299 · Lesson 06

Foundations of the Kitchen: From Market to Mise en Place

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Measuring Ingredients

299.6 Lesson 06 of 08 3 quiz questions 1 assignment

If knife skills are the first step of preparation, measuring is the second. The book’s guiding principle is simple and practical: to make cooking easy, always use the common units of measurement, and know that measuring by weight is more accurate than measuring by volume. Accurate measuring is not fussiness — it protects a dish from the small errors that turn a promising recipe into a disappointment, and it is the habit that lets you repeat a success rather than stumble onto it by luck.

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