Skip Nav
Taste Test
I Tried the Viral Red Wine Spaghetti Recipe, and Here's What Happened
Cooking Basics
14 Grocery Staples I Always Have as a 20-Something on a Budget
Cooking Tips
12 Eggs Hacks to Transform Your Breakfast Routine

Simple Tip: Keep a Ruler in Your Kitchen

When improvising in the kitchen, I like to "eyeball" measurements, as Rachael Ray would say. But if there's one scenario when I like to be exact, it's baking. While I'm rolling out dough for anything from tarts to pizza to shortcakes, I prefer to be precise, because variations in size can have a significant impact on baking time. That's why I always keep a ruler handy — so for instance, I can be sure that my breakfast tart is exactly 10 inches by eight inches, like it should be.

I shelled out an extra dollar on a designated kitchen ruler so it's always at arm's length when I'm up to my elbows in flour and isn't covered with anything questionable, like miscellaneous pen marks. Do you keep a ruler in the kitchen? What other measures do you take (no pun intended) to ensure that your baked goods come out right?

Around The Web
Cake Mix Cookie Recipe
Basic French Macaron Recipe
Churro Cheesecake Bars
Chocolate-Frosted Peanut Butter Bars

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
wunami wunami 6 years
Even in baking, I often just estimate the smaller measurements (ie. measuring spoon sized stuff). Works fine. You don't necessarily need to be that precise. Also, different ovens have different cook times. So I have to check for doneness anyway rather than use the exact time listed on the recipe. When I write up a recipe for my file, I usually try to include the characteristics of doneness in addition to an estimated time (ie. edges browned or slightly jiggly, etc.). That's how I make sure they come out right.
wunami wunami 6 years
Even in baking, I often just estimate the smaller measurements (ie. measuring spoon sized stuff). Works fine. You don't necessarily need to be that precise.Also, different ovens have different cook times. So I have to check for doneness anyway rather than use the exact time listed on the recipe. When I write up a recipe for my file, I usually try to include the characteristics of doneness in addition to an estimated time (ie. edges browned or slightly jiggly, etc.). That's how I make sure they come out right.
Spectra Spectra 6 years
Hmm...I don't usually measure stuff in the kitchen. If I need my pastry to be a certain size, I generally use the pan to kind of trace the size.
Latest Food
X