I believe that one of the topics for which I receive the most questions for is about measurements and equivalences. That’s why I decided to create a space here dedicated for this, in which you’ll be able to see which utensils I use and how I calculate quantities for the ingredients.
* I hope to keep adding more tips and suggestions that can be useful for you, to achieve successful recipes.
As you can see, these are the utensils I use to measure the ingredients.
On the recipes, when I refer to a “tablespoon”, it’s for the big spoon that’s used for soup, as you can see on the picture above. And when I refer to a “teaspoon”, it’s the small spoon that you can also see on the picture above.
These are indispensable for my taste, to mix and stir when necessary on the recipes. I brought these wooden spoons from Chile, more specifically from Angelmó (a popular fish market in the city of Puerto Montt).
If you can get a set like this, I very much recommend it. It’s easier to measure the specific quantities that the recipe requires.
These are my base knives: a paring knife, and a larger chef knife (e.g. Santoku), indispensable for my kitchen. A knife sharpener is also useful.
These are the typical measuring cups. For instance, 1 cup measure is equivalent to an actual cup used for tea. They are very useful, I do recommend you having a set like this, and you can find them made of different materials.
If you like pastry, I recommend you getting a couple of spatulas of different sizes and shapes. They are always useful.
This is my scale for measuring the weight of ingredients. It’s very basic, but very useful to get the exact amounts that a recipe requires. They’re not usually expensive, so I also recommend you to get one, because you will always come across at some point with recipes that have ingredients measured by weight.
