How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a...
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
baking equipment measurements
edited Dec 12 at 5:31
Stephie♦
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
|
show 3 more comments
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
baking equipment measurements
edited Dec 12 at 5:31
Stephie♦
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
2
Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
5
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
3
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
19
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
1
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47
|
show 3 more comments
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
baking equipment measurements
edited Dec 12 at 5:31
Stephie♦
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
baking equipment measurements
baking equipment measurements
edited Dec 12 at 5:31
Stephie♦
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
edited Dec 12 at 5:31
Stephie♦
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
edited Dec 12 at 5:31
Stephie♦
36.4k599135
edited Dec 12 at 5:31
Stephie♦
36.4k599135
edited Dec 12 at 5:31
Stephie♦
36.4k599135
36.4k599135
asked Dec 9 at 14:58
ushna saeed
482128
asked Dec 9 at 14:58
ushna saeed
482128
asked Dec 9 at 14:58
ushna saeed
482128
482128
2
Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
5
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
3
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
19
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
1
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47
|
show 3 more comments
2
Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
5
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
3
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
19
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
1
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47
2
2
Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
5
5
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
3
3
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
19
19
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
1
1
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47
|
show 3 more comments
14 Answers
14
active
oldest
votes
As, since this answer other suggestions have abounded, let me clarify.
These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also require almost nothing in the way of 'extra equipment'.
Depending on what the next steps to your recipe are, I can think of three alternatives. None are perfect and each would suit a different scenario.
Tip it and leave it a long time.
Heat it slightly. Microwave or sit the container in hot water.
or my favourite,
- Rinse it out with the next liquid ingredient you will use in the same recipe; or for a spoon, stir your existing ingredients with it.
answered Dec 9 at 15:22
Tetsujin
1,241514
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
add a comment |
It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels.
I'd only invest in this if you very frequently measure sticky ingredients -- it's not strictly necessary, but it can be a timesaver for some recipes. It's available from many different brands.
answered Dec 9 at 18:13
Erica
6,37654173
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
add a comment |
What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
answered Dec 9 at 21:07
Tad Jones
49112
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
add a comment |
Your concern is NOT getting the measuring item clean.
Your concern is ensuring the right amount of ingredient goes where it is desired.
If you have decent accuracy digital kitchen scales (relatively cheap usually but may depend on your location), you can measure by weight.
If you need to determine the weight by measure of your sticky substance, start with these steps:
- Place the measuring item (spoon, cup whatever) on the scales. Tare the scales to zero.
- Scoop quantity of sticky substance. Measure on scales, and note the number.
Once you know how much the desired measurement should weigh (you can also look up these numbers online or in many cookbooks):
- Place destination bowl on scales and tare to zero.
- Add sticky substance up to the desired weight.
edited Dec 10 at 20:52
Erica
6,37654173
answered Dec 9 at 21:03
nah
42113
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
|
show 8 more comments
It's not a perfect solution, but using two spoons and scraping one with the other you can get the majority of the syrup off the spoons relatively quickly.
answered Dec 9 at 22:45
Peter Taylor
1,7201323
add a comment |
Silicone spatulas are quite good at cleaning hard vessels well. Combine that with a small enough measurement - so don't measure 50 ml of honey in a 1000 ml cup, use as close to 50 ml as this gives you a better ratio of volume-to-wall-surface - then scrape with the silicone spatula, and it will be almost as clean as licked.
For getting the cup clean afterwards, wash with hot water, not merely warm.
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
add a comment |
Heat the utensil. For a spoon, fill a coffee cup with boiling water, and drop the spoon in there for 30 secs or so, or for a measuring cup, just fill it with boiling water before measuring out the honey/syrup.
The heat will reduce the viscosity making it pour off the spoon/out of the cup better.
answered Dec 10 at 3:14
mcalex
42248
add a comment |
I've found that a light spray of cooking spray on the spoon or in a measuring cup will make measuring any sticky substance very easy.
answered Dec 9 at 16:02
user76732
1411
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
add a comment |
Why not put the honey pot on the balance instead and take your measures at reverse? That's what I do.
answered Dec 10 at 21:59
Danny Coulombe
1192
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
add a comment |
Convert all measures to CC's and then use syringes. Different syringe for each ingredient. Minimizes waste, and they come sterile.
answered Dec 10 at 22:02
Rich
111
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
add a comment |
Rub a tiny amount of neutral oil onto the measuring cup prior to measuring.
answered Dec 12 at 5:23
JoC
3762
add a comment |
Water on your spoon will help, I found that when I put peanut butter into my drink in the morning and used a wet spoon from the draining board that it is considerably less sticky.
answered Dec 13 at 11:08
NibblyPig
1112
add a comment |
In the case of honey or syrup, buy a squeezy bottle, and measure out the amount by placing the receptical on a balance and squeezing until enough comes out. The bottle can be rinsed out and used again and again. I also buy glass jars of honey (much cheaper than squeezy), and decant that into the squeezy bottle.
answered Dec 13 at 13:42
Neil
1011
add a comment |
Line your measuring cup with a bit of Saran Wrap. It's thin enough that it won't mess up the volume/weight by any significant amount. When you're done measuring it you can just pull the Saran Wrap out of the measuring cup and scrape the honey that sticks off with a silicon spatula. Even better, when you're done you just throw the Saran Wrap away and your measuring cup never gets dirty!
answered Dec 16 at 2:28
Dr. Cyanide
991
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Check out our Code of Conduct.
add a comment |
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14 Answers
14
active
oldest
votes
14 Answers
14
active
oldest
votes
active
oldest
votes
active
oldest
votes
As, since this answer other suggestions have abounded, let me clarify.
These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also require almost nothing in the way of 'extra equipment'.
Depending on what the next steps to your recipe are, I can think of three alternatives. None are perfect and each would suit a different scenario.
Tip it and leave it a long time.
Heat it slightly. Microwave or sit the container in hot water.
or my favourite,
- Rinse it out with the next liquid ingredient you will use in the same recipe; or for a spoon, stir your existing ingredients with it.
answered Dec 9 at 15:22
Tetsujin
1,241514
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
add a comment |
As, since this answer other suggestions have abounded, let me clarify.
These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also require almost nothing in the way of 'extra equipment'.
Depending on what the next steps to your recipe are, I can think of three alternatives. None are perfect and each would suit a different scenario.
Tip it and leave it a long time.
Heat it slightly. Microwave or sit the container in hot water.
or my favourite,
- Rinse it out with the next liquid ingredient you will use in the same recipe; or for a spoon, stir your existing ingredients with it.
answered Dec 9 at 15:22
Tetsujin
1,241514
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
add a comment |
As, since this answer other suggestions have abounded, let me clarify.
These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also require almost nothing in the way of 'extra equipment'.
Depending on what the next steps to your recipe are, I can think of three alternatives. None are perfect and each would suit a different scenario.
Tip it and leave it a long time.
Heat it slightly. Microwave or sit the container in hot water.
or my favourite,
- Rinse it out with the next liquid ingredient you will use in the same recipe; or for a spoon, stir your existing ingredients with it.
answered Dec 9 at 15:22
Tetsujin
1,241514
As, since this answer other suggestions have abounded, let me clarify.
These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also require almost nothing in the way of 'extra equipment'.
Depending on what the next steps to your recipe are, I can think of three alternatives. None are perfect and each would suit a different scenario.
Tip it and leave it a long time.
Heat it slightly. Microwave or sit the container in hot water.
or my favourite,
- Rinse it out with the next liquid ingredient you will use in the same recipe; or for a spoon, stir your existing ingredients with it.
answered Dec 9 at 15:22
Tetsujin
1,241514
edited Dec 10 at 11:33
answered Dec 9 at 15:22
Tetsujin
1,241514
answered Dec 9 at 15:22
Tetsujin
1,241514
answered Dec 9 at 15:22
Tetsujin
1,241514
1,241514
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
add a comment |
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
100
100
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
I'm probably violating the Be Nice policy, but I have to say that I think you're lying. Everyone's favourite method of cleaning sugar syrups from spoons is to lick the spoon.
– Peter Taylor
Dec 9 at 22:37
10
10
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
@PeterTaylor the problem is that you still need the content of the spoon in the recipe.
– Paŭlo Ebermann
Dec 9 at 22:44
20
20
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
@PaŭloEbermann Add another spoonful, then "clean" that one as well
– user568458
Dec 11 at 13:24
2
2
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
Unless you have spare measuring spoons, number 3 may need you to adjust the order in which ingredients are added, so that the free-flowing ones go in first, then the sticky ones. Use common sense in this, as sometimes there are reasons not to (e.g. breadmakers often need the yeast last).
– Chris H
Dec 12 at 6:48
5
5
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
As a complement to (3), if you need an oil ingredient, measure the oil in the same vessel before the sticky substance.
– Gregor
Dec 12 at 15:27
add a comment |
It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels.
I'd only invest in this if you very frequently measure sticky ingredients -- it's not strictly necessary, but it can be a timesaver for some recipes. It's available from many different brands.
answered Dec 9 at 18:13
Erica
6,37654173
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
add a comment |
It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels.
I'd only invest in this if you very frequently measure sticky ingredients -- it's not strictly necessary, but it can be a timesaver for some recipes. It's available from many different brands.
answered Dec 9 at 18:13
Erica
6,37654173
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
add a comment |
It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels.
I'd only invest in this if you very frequently measure sticky ingredients -- it's not strictly necessary, but it can be a timesaver for some recipes. It's available from many different brands.
answered Dec 9 at 18:13
Erica
6,37654173
It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended and as the base is pushed in, it scrapes the sides as it travels.
I'd only invest in this if you very frequently measure sticky ingredients -- it's not strictly necessary, but it can be a timesaver for some recipes. It's available from many different brands.
answered Dec 9 at 18:13
Erica
6,37654173
answered Dec 9 at 18:13
Erica
6,37654173
answered Dec 9 at 18:13
Erica
6,37654173
answered Dec 9 at 18:13
Erica
6,37654173
6,37654173
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
add a comment |
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
1
1
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
This is ideal. Do they do one small enough for tablespoons?
– RedSonja
Dec 10 at 9:20
5
5
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
@RedSonja: yes, all kinds of sizes are made by the millions: syringes. (Works with liquid honey or syrup, not with solid honey - but measuring solid honey by volume anyways doesn't work well)
– cbeleites
Dec 10 at 10:31
4
4
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
Yep, this is basically a wide mouth syringe :)
– Erica
Dec 10 at 14:38
2
2
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
Came in here to recommend this. Alton Brown uses one fairly often on his Good Eats show. He pushes the contents into his bowl, then makes a quick pass across the top of the plunger with a silicone spatula. Looks very clean and accurate when he does it.
– BoredBsee
Dec 10 at 14:44
2
2
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
I have two of these. They're great for things like shortening and peanut butter.
– Tristan
Dec 10 at 15:24
add a comment |
What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
answered Dec 9 at 21:07
Tad Jones
49112
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
add a comment |
What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
answered Dec 9 at 21:07
Tad Jones
49112
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
add a comment |
What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
answered Dec 9 at 21:07
Tad Jones
49112
What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
answered Dec 9 at 21:07
Tad Jones
49112
answered Dec 9 at 21:07
Tad Jones
49112
answered Dec 9 at 21:07
Tad Jones
49112
answered Dec 9 at 21:07
Tad Jones
49112
49112
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
add a comment |
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
4
4
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
I've done this even if the recipe doesn't call for oil. I just slightly oil the measuring spoon and then wipe off the oil. There are small oil participles still stuck to the spoon that will assist in getting off the honey. The amount of oil this introduces is probably less than what accidentally gets introduced in my kitchen by using cast iron a lot and/or be being a sloppy dish washer
– Scribblemacher
Dec 10 at 14:09
1
1
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
That's the method I've been using for decades. Unbelievably easy
– George M
Dec 11 at 0:59
add a comment |
Your concern is NOT getting the measuring item clean.
Your concern is ensuring the right amount of ingredient goes where it is desired.
If you have decent accuracy digital kitchen scales (relatively cheap usually but may depend on your location), you can measure by weight.
If you need to determine the weight by measure of your sticky substance, start with these steps:
- Place the measuring item (spoon, cup whatever) on the scales. Tare the scales to zero.
- Scoop quantity of sticky substance. Measure on scales, and note the number.
Once you know how much the desired measurement should weigh (you can also look up these numbers online or in many cookbooks):
- Place destination bowl on scales and tare to zero.
- Add sticky substance up to the desired weight.
edited Dec 10 at 20:52
Erica
6,37654173
answered Dec 9 at 21:03
nah
42113
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
|
show 8 more comments
Your concern is NOT getting the measuring item clean.
Your concern is ensuring the right amount of ingredient goes where it is desired.
If you have decent accuracy digital kitchen scales (relatively cheap usually but may depend on your location), you can measure by weight.
If you need to determine the weight by measure of your sticky substance, start with these steps:
- Place the measuring item (spoon, cup whatever) on the scales. Tare the scales to zero.
- Scoop quantity of sticky substance. Measure on scales, and note the number.
Once you know how much the desired measurement should weigh (you can also look up these numbers online or in many cookbooks):
- Place destination bowl on scales and tare to zero.
- Add sticky substance up to the desired weight.
edited Dec 10 at 20:52
Erica
6,37654173
answered Dec 9 at 21:03
nah
42113
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
|
show 8 more comments
Your concern is NOT getting the measuring item clean.
Your concern is ensuring the right amount of ingredient goes where it is desired.
If you have decent accuracy digital kitchen scales (relatively cheap usually but may depend on your location), you can measure by weight.
If you need to determine the weight by measure of your sticky substance, start with these steps:
- Place the measuring item (spoon, cup whatever) on the scales. Tare the scales to zero.
- Scoop quantity of sticky substance. Measure on scales, and note the number.
Once you know how much the desired measurement should weigh (you can also look up these numbers online or in many cookbooks):
- Place destination bowl on scales and tare to zero.
- Add sticky substance up to the desired weight.
edited Dec 10 at 20:52
Erica
6,37654173
answered Dec 9 at 21:03
nah
42113
Your concern is NOT getting the measuring item clean.
Your concern is ensuring the right amount of ingredient goes where it is desired.
If you have decent accuracy digital kitchen scales (relatively cheap usually but may depend on your location), you can measure by weight.
If you need to determine the weight by measure of your sticky substance, start with these steps:
- Place the measuring item (spoon, cup whatever) on the scales. Tare the scales to zero.
- Scoop quantity of sticky substance. Measure on scales, and note the number.
Once you know how much the desired measurement should weigh (you can also look up these numbers online or in many cookbooks):
- Place destination bowl on scales and tare to zero.
- Add sticky substance up to the desired weight.
edited Dec 10 at 20:52
Erica
6,37654173
answered Dec 9 at 21:03
nah
42113
edited Dec 10 at 20:52
Erica
6,37654173
edited Dec 10 at 20:52
Erica
6,37654173
edited Dec 10 at 20:52
Erica
6,37654173
6,37654173
answered Dec 9 at 21:03
nah
42113
answered Dec 9 at 21:03
nah
42113
answered Dec 9 at 21:03
nah
42113
42113
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
|
show 8 more comments
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
5
5
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
This answer makes a fair point, but I think it overlooks the possibility that OP's concern may be avoiding wastage. Where I live I couldn't get golden syrup without importing it myself, and then I would want to ensure that having measured the desired amount into my recipe I returned as much as possible from what was stuck to the spoon back to the tin or jar.
– Peter Taylor
Dec 9 at 22:42
9
9
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
Not sure why you need steps #1 & #2 and not go straight to #3?
– MrWhite
Dec 10 at 11:21
2
2
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
@MrWhite if you don't know the weight of a tablespoon of syrup/honey, you have to establish that somehow. Skip 1 and 2 once you know it :)
– Erica
Dec 10 at 14:42
2
2
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
@Erica But do you need to "know the weight of a tablespoon of syrup/honey"? (Especially since some of the sticky syrup will remain on the spoon anyway.) If the recipe asks for 200g of syrup and the "destination bowl is on the scales and zero'd" (#3) then you just add the syrup until the scale reads 200g (using a "spoon, cup whatever")? Anything that is still on the spoon is scraped back into the original container. (Then lick the spoon and put it for washing. ;)
– MrWhite
Dec 10 at 15:00
3
3
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
There are also online calculators: calculateme.com/recipe/1-tablespoons-of-honey (says 21 grams, but if your recipe is going to be affected by a difference of 1 gram you have bigger problems). I think this answer could be improved by saying that a scale can also be a solution when the problem is just cleaning up--warm your sticky substance so it is easier to pour, calculate the amount you need by weight, pour directly into your mixing container using the scale, and swipe the rim of your sticky substance container with a wet paper towel to keep the lid from sticking forever.
– user3067860
Dec 10 at 18:09
|
show 8 more comments
It's not a perfect solution, but using two spoons and scraping one with the other you can get the majority of the syrup off the spoons relatively quickly.
answered Dec 9 at 22:45
Peter Taylor
1,7201323
add a comment |
It's not a perfect solution, but using two spoons and scraping one with the other you can get the majority of the syrup off the spoons relatively quickly.
answered Dec 9 at 22:45
Peter Taylor
1,7201323
add a comment |
It's not a perfect solution, but using two spoons and scraping one with the other you can get the majority of the syrup off the spoons relatively quickly.
answered Dec 9 at 22:45
Peter Taylor
1,7201323
It's not a perfect solution, but using two spoons and scraping one with the other you can get the majority of the syrup off the spoons relatively quickly.
answered Dec 9 at 22:45
Peter Taylor
1,7201323
answered Dec 9 at 22:45
Peter Taylor
1,7201323
answered Dec 9 at 22:45
Peter Taylor
1,7201323
answered Dec 9 at 22:45
Peter Taylor
1,7201323
1,7201323
add a comment |
add a comment |
Silicone spatulas are quite good at cleaning hard vessels well. Combine that with a small enough measurement - so don't measure 50 ml of honey in a 1000 ml cup, use as close to 50 ml as this gives you a better ratio of volume-to-wall-surface - then scrape with the silicone spatula, and it will be almost as clean as licked.
For getting the cup clean afterwards, wash with hot water, not merely warm.
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
add a comment |
Silicone spatulas are quite good at cleaning hard vessels well. Combine that with a small enough measurement - so don't measure 50 ml of honey in a 1000 ml cup, use as close to 50 ml as this gives you a better ratio of volume-to-wall-surface - then scrape with the silicone spatula, and it will be almost as clean as licked.
For getting the cup clean afterwards, wash with hot water, not merely warm.
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
add a comment |
Silicone spatulas are quite good at cleaning hard vessels well. Combine that with a small enough measurement - so don't measure 50 ml of honey in a 1000 ml cup, use as close to 50 ml as this gives you a better ratio of volume-to-wall-surface - then scrape with the silicone spatula, and it will be almost as clean as licked.
For getting the cup clean afterwards, wash with hot water, not merely warm.
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
Silicone spatulas are quite good at cleaning hard vessels well. Combine that with a small enough measurement - so don't measure 50 ml of honey in a 1000 ml cup, use as close to 50 ml as this gives you a better ratio of volume-to-wall-surface - then scrape with the silicone spatula, and it will be almost as clean as licked.
For getting the cup clean afterwards, wash with hot water, not merely warm.
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
answered Dec 10 at 8:57
rumtscho♦
78.8k27185341
78.8k27185341
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
add a comment |
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
1
1
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
I was surprised I had to go this far down to find this answer. This is what I do for all bowls, spoons etc. There is still some to clean but not enough that it is difficult with traditional soap and hot water.
– Matt
Dec 11 at 19:44
add a comment |
Heat the utensil. For a spoon, fill a coffee cup with boiling water, and drop the spoon in there for 30 secs or so, or for a measuring cup, just fill it with boiling water before measuring out the honey/syrup.
The heat will reduce the viscosity making it pour off the spoon/out of the cup better.
answered Dec 10 at 3:14
mcalex
42248
add a comment |
Heat the utensil. For a spoon, fill a coffee cup with boiling water, and drop the spoon in there for 30 secs or so, or for a measuring cup, just fill it with boiling water before measuring out the honey/syrup.
The heat will reduce the viscosity making it pour off the spoon/out of the cup better.
answered Dec 10 at 3:14
mcalex
42248
add a comment |
Heat the utensil. For a spoon, fill a coffee cup with boiling water, and drop the spoon in there for 30 secs or so, or for a measuring cup, just fill it with boiling water before measuring out the honey/syrup.
The heat will reduce the viscosity making it pour off the spoon/out of the cup better.
answered Dec 10 at 3:14
mcalex
42248
Heat the utensil. For a spoon, fill a coffee cup with boiling water, and drop the spoon in there for 30 secs or so, or for a measuring cup, just fill it with boiling water before measuring out the honey/syrup.
The heat will reduce the viscosity making it pour off the spoon/out of the cup better.
answered Dec 10 at 3:14
mcalex
42248
answered Dec 10 at 3:14
mcalex
42248
answered Dec 10 at 3:14
mcalex
42248
answered Dec 10 at 3:14
mcalex
42248
42248
add a comment |
add a comment |
I've found that a light spray of cooking spray on the spoon or in a measuring cup will make measuring any sticky substance very easy.
answered Dec 9 at 16:02
user76732
1411
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
add a comment |
I've found that a light spray of cooking spray on the spoon or in a measuring cup will make measuring any sticky substance very easy.
answered Dec 9 at 16:02
user76732
1411
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
add a comment |
I've found that a light spray of cooking spray on the spoon or in a measuring cup will make measuring any sticky substance very easy.
answered Dec 9 at 16:02
user76732
1411
I've found that a light spray of cooking spray on the spoon or in a measuring cup will make measuring any sticky substance very easy.
answered Dec 9 at 16:02
user76732
1411
answered Dec 9 at 16:02
user76732
1411
answered Dec 9 at 16:02
user76732
1411
answered Dec 9 at 16:02
user76732
1411
1411
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
add a comment |
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
12
12
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
It will also contaminate whatever you dip the spoon in :
– Tetsujin
Dec 9 at 16:20
2
2
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
You pour the honey into the spoon or cup, you don't dip it.
– A. Leistra
Dec 14 at 14:25
add a comment |
Why not put the honey pot on the balance instead and take your measures at reverse? That's what I do.
answered Dec 10 at 21:59
Danny Coulombe
1192
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
add a comment |
Why not put the honey pot on the balance instead and take your measures at reverse? That's what I do.
answered Dec 10 at 21:59
Danny Coulombe
1192
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
add a comment |
Why not put the honey pot on the balance instead and take your measures at reverse? That's what I do.
answered Dec 10 at 21:59
Danny Coulombe
1192
Why not put the honey pot on the balance instead and take your measures at reverse? That's what I do.
answered Dec 10 at 21:59
Danny Coulombe
1192
answered Dec 10 at 21:59
Danny Coulombe
1192
answered Dec 10 at 21:59
Danny Coulombe
1192
answered Dec 10 at 21:59
Danny Coulombe
1192
1192
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
add a comment |
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
2
2
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
This doesn't help get the honey (or other sticky syrup) off whatever spoon or implement you use to transfer from container to recipe, though. Great for accurate measuring, but can you add details about how you clean the spoon?
– Erica
Dec 10 at 22:13
add a comment |
Convert all measures to CC's and then use syringes. Different syringe for each ingredient. Minimizes waste, and they come sterile.
answered Dec 10 at 22:02
Rich
111
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
add a comment |
Convert all measures to CC's and then use syringes. Different syringe for each ingredient. Minimizes waste, and they come sterile.
answered Dec 10 at 22:02
Rich
111
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
add a comment |
Convert all measures to CC's and then use syringes. Different syringe for each ingredient. Minimizes waste, and they come sterile.
answered Dec 10 at 22:02
Rich
111
Convert all measures to CC's and then use syringes. Different syringe for each ingredient. Minimizes waste, and they come sterile.
answered Dec 10 at 22:02
Rich
111
answered Dec 10 at 22:02
Rich
111
answered Dec 10 at 22:02
Rich
111
answered Dec 10 at 22:02
Rich
111
111
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
add a comment |
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
I think this is a great solution until you're measuring larger volumes (1/4 cup +). It's possible to refill there syringe repeatedly, but it can get tedious with especially viscous ingredients.
– Erica
Dec 11 at 14:23
add a comment |
Rub a tiny amount of neutral oil onto the measuring cup prior to measuring.
answered Dec 12 at 5:23
JoC
3762
add a comment |
Rub a tiny amount of neutral oil onto the measuring cup prior to measuring.
answered Dec 12 at 5:23
JoC
3762
add a comment |
Rub a tiny amount of neutral oil onto the measuring cup prior to measuring.
answered Dec 12 at 5:23
JoC
3762
Rub a tiny amount of neutral oil onto the measuring cup prior to measuring.
answered Dec 12 at 5:23
JoC
3762
answered Dec 12 at 5:23
JoC
3762
answered Dec 12 at 5:23
JoC
3762
answered Dec 12 at 5:23
JoC
3762
3762
add a comment |
add a comment |
Water on your spoon will help, I found that when I put peanut butter into my drink in the morning and used a wet spoon from the draining board that it is considerably less sticky.
answered Dec 13 at 11:08
NibblyPig
1112
add a comment |
Water on your spoon will help, I found that when I put peanut butter into my drink in the morning and used a wet spoon from the draining board that it is considerably less sticky.
answered Dec 13 at 11:08
NibblyPig
1112
add a comment |
Water on your spoon will help, I found that when I put peanut butter into my drink in the morning and used a wet spoon from the draining board that it is considerably less sticky.
answered Dec 13 at 11:08
NibblyPig
1112
Water on your spoon will help, I found that when I put peanut butter into my drink in the morning and used a wet spoon from the draining board that it is considerably less sticky.
answered Dec 13 at 11:08
NibblyPig
1112
answered Dec 13 at 11:08
NibblyPig
1112
answered Dec 13 at 11:08
NibblyPig
1112
answered Dec 13 at 11:08
NibblyPig
1112
1112
add a comment |
add a comment |
In the case of honey or syrup, buy a squeezy bottle, and measure out the amount by placing the receptical on a balance and squeezing until enough comes out. The bottle can be rinsed out and used again and again. I also buy glass jars of honey (much cheaper than squeezy), and decant that into the squeezy bottle.
answered Dec 13 at 13:42
Neil
1011
add a comment |
In the case of honey or syrup, buy a squeezy bottle, and measure out the amount by placing the receptical on a balance and squeezing until enough comes out. The bottle can be rinsed out and used again and again. I also buy glass jars of honey (much cheaper than squeezy), and decant that into the squeezy bottle.
answered Dec 13 at 13:42
Neil
1011
add a comment |
In the case of honey or syrup, buy a squeezy bottle, and measure out the amount by placing the receptical on a balance and squeezing until enough comes out. The bottle can be rinsed out and used again and again. I also buy glass jars of honey (much cheaper than squeezy), and decant that into the squeezy bottle.
answered Dec 13 at 13:42
Neil
1011
In the case of honey or syrup, buy a squeezy bottle, and measure out the amount by placing the receptical on a balance and squeezing until enough comes out. The bottle can be rinsed out and used again and again. I also buy glass jars of honey (much cheaper than squeezy), and decant that into the squeezy bottle.
answered Dec 13 at 13:42
Neil
1011
answered Dec 13 at 13:42
Neil
1011
answered Dec 13 at 13:42
Neil
1011
answered Dec 13 at 13:42
Neil
1011
1011
add a comment |
add a comment |
Line your measuring cup with a bit of Saran Wrap. It's thin enough that it won't mess up the volume/weight by any significant amount. When you're done measuring it you can just pull the Saran Wrap out of the measuring cup and scrape the honey that sticks off with a silicon spatula. Even better, when you're done you just throw the Saran Wrap away and your measuring cup never gets dirty!
answered Dec 16 at 2:28
Dr. Cyanide
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Line your measuring cup with a bit of Saran Wrap. It's thin enough that it won't mess up the volume/weight by any significant amount. When you're done measuring it you can just pull the Saran Wrap out of the measuring cup and scrape the honey that sticks off with a silicon spatula. Even better, when you're done you just throw the Saran Wrap away and your measuring cup never gets dirty!
answered Dec 16 at 2:28
Dr. Cyanide
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Line your measuring cup with a bit of Saran Wrap. It's thin enough that it won't mess up the volume/weight by any significant amount. When you're done measuring it you can just pull the Saran Wrap out of the measuring cup and scrape the honey that sticks off with a silicon spatula. Even better, when you're done you just throw the Saran Wrap away and your measuring cup never gets dirty!
answered Dec 16 at 2:28
Dr. Cyanide
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Line your measuring cup with a bit of Saran Wrap. It's thin enough that it won't mess up the volume/weight by any significant amount. When you're done measuring it you can just pull the Saran Wrap out of the measuring cup and scrape the honey that sticks off with a silicon spatula. Even better, when you're done you just throw the Saran Wrap away and your measuring cup never gets dirty!
answered Dec 16 at 2:28
Dr. Cyanide
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered Dec 16 at 2:28
Dr. Cyanide
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered Dec 16 at 2:28
Dr. Cyanide
991
answered Dec 16 at 2:28
Dr. Cyanide
991
991
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Dr. Cyanide is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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Are you measuring the honey? Would you consider another way to measure?
– Jolenealaska♦
Dec 9 at 15:23
5
You can always accept an answer whenever you choose, but there is a good reason to not rush. People who might know a great answer that no one else has thought of might not even notice a question that already has an accepted answer. Accepting an answer tells us that you have all the information you need. We'll usually wait a day or two unless it is a very specific question with only one correct answer.
– Jolenealaska♦
Dec 9 at 16:16
3
Very related: cooking.stackexchange.com/questions/10473/…
– Jolenealaska♦
Dec 9 at 16:24
19
I measure by weight and then… lick the excess off the spoon! (The perks of being the chef:-)
– iain
Dec 10 at 1:28
1
@iain I thought that was why we have children around? After that, it's clear you need to sterilize the spoon; if you lick it yourself there's doubt...
– user3445853
Dec 13 at 11:47