WE read recipes in here to get ideas. Then we cook with those recipes until we "Tweek" them to our own tastes which makes them our own recipes. But very few of us actual measure those extra ingredients we add,
Fact is every few cooks measure anything unless they are making something from a recipe the first time.
Featured Pinch Tips Video
- to tweek
- a pinch
- a dash
- a splash
- a tad
- a dab
- a smidgen
- a bit
- a sliver
- a tiny
- a spoon full
- a well
- a glug
- a pad
- a little
- a hand full
- a glog
1To Tweek = to change by adding or subtracting somethings.
2A pinch = the same measurement as if you pinched someone. To pinch between the index finger and the thumb something.
3a dash.. it's done with the flick of the wrist.
4a splash.. It's bigger then dash. Sometimes it's almost 1oz. (as in extract or alcohol) If it's a dry ingredient then it's not quite a teaspoon.
5A tad.. This one isn't as easy to explain. Usually it followed with sentences of "it's a Tad of this and a Tad of that!" It's usually not just one ingredient. Similar to Dab or a Pad.
6A Dab and A Pad are almost the same. But not quite. Example a Dab of butter is not the same as a Pad of butter, A Dab is smaller then a Pad. But not by much.
7A smidgen.. is a very complex word. Has many meanings when coming to measuring. It can mean a very very thin piece of something, or small slice, or just very small amount, so small it isn't worth dirtying a utensil up for. Almost microscopic.
8A bit,,, It's about a 1/4 cup or smaller depending on the ingredient or serving size. Easier to work with then a Smidgen.
9A sliver.. a small slice of something. About the same size as a sliver in your finger or Cheese cake. Why do they serve such a tiny piece of cheese cake?
10Tiny and Little are interchangeable and used by people who don't eat.
11A spoon full...meaning a well rounded spoon measuring with either a teaspoon, tablespoon or serving spoon.
12A well... An ancient way of mixing. Maybe before bowls were invented, Usually pertaining to flour were you pour the flour into a pyramid shape and make a hole in the middle of the flour (not all the way through) to place eggs or liquid in, Then you start to fold the flour into the liquid till combined well. Not good for manicured finger nails.
13A glug or glog.. It's the feeling in your finger tips and hand when pouring a liquid. One glub or glog is usually 1oz.
14A hand full.. Exactly what it says.
15Well I hope that explains some of the highly technical terminology cooking requires. :) Giggle!