(if you don't have a scale, melt butter just until liquid again and pour back
into measuring glass to check).
Blend tahini, honey, cocoa, and salt in a 4 -
cup measuring glass with an immersion blender, moving up and down and side to side, until mixture is thick (like peanut butter) and no streaks of honey or cocoa remain, about 2 minutes.
In a
liquid measuring glass (cup) beat eggs (1 per muffin tin) with a little red pepper and pour over the mixture in the muffin tins until they are about level.
Another kind I particularly like is the Dezine Products 2 - Cup Mix - N -
Measure Glass Measuring Cup that lists grams, ounces, teaspoons, tablespoons, and milliliters.
Muddle mint sprigs, turmeric, ginger, fennel seeds, and cayenne in a 4 - cup
measuring glass until turmeric and ginger are broken up into bits.
To do this, I poured water into my soap mold and poured that into a
pyrex measuring glass, so I could see how much the mold held.
Strain through a fine - mesh sieve into a
small measuring glass or bowl (you'll have 1 1/2 — 1 3/4 cups syrup); let syrup cool.
In a
liquid measuring glass (cup) beat eggs (1 per muffin tin) with a little red pepper and pour over the mixture in the muffin tins until they are about level.
Layer cookies, ice cream, and cherries (in that order) in a clean 4 -
cup measuring glass and top with 1/3 cup chocolate halvah.
In a microwave safe bowl or
measuring glass, melt the chocolate chips, coconut oil and almond butter together.
To make my life easier, I used
a measuring glass of 35 ml: 1x red wild rice (full)(35 ml) 2x quinoa (70 ml) 3x steel cut oats (AKA coarse oatmeal here in the UK)(135 ml) 1x sultana raisins (35 ml)
Whisk together the dry ingredients in a large
measuring glass, or any vessel with a pourable spout.
In a separate, microwave - safe bowl or
measuring glass, whisk together the milk and egg until smooth.
Then pour all ingredients into
a measuring glass or Tupperware and puree it with a hand blender until everything is completely blended.
To make 1 cup of buttermilk, add 1 tablespoon of acidic liquid, like white vinegar or lemon juice, to
a measuring glass and add milk until it's filled up to the 1 - cup mark.
Then pour all ingredients into
a measuring glass or Tupperware and puree it with a hand blender or regular blender until everything is completely blended.
Strain oil through a fine - mesh sieve into a large
measuring glass.
Stir vanilla and 2/3 cup cream in
a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while.
And
the measuring glass is from Schoolhouse Electric!
Cut 2 lemons in half and squeeze juice into
a measuring glass or small bowl; you should have 1/4 cup juice.
To make 1 drink, mix 1/4 cup purée with 3/4 cup club soda in
a measuring glass; taste and add more purée if you want it sweeter.
Strain through a fine - mesh sieve into a small bowl or
measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup.
Scrape brown butter and toasty solids into a heatproof
measuring glass and let cool.
Combine olive and vegetable oils in
a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added.
Let steep 5 minutes, then strain through a fine - mesh sieve into
a measuring glass (you should have 1 cup).
Strain butter through a fine - mesh sieve into
a measuring glass or other wide - mouthed container, pressing on solids; chill until butter is solidified and separates from water, about 4 hours (you can freeze it to speed up this stage).
Combine Sherry, vermouth, and bitters in a large
measuring glass or bowl.
Strain oil into
a measuring glass.
Strain gelée into a small
measuring glass and let cool.
Combine grapefruit juice, tequila, pomegranate juice, lime juice, and rose water in a large pitcher or 8 - cup
measuring glass.
Press around the edge with the bottom of
a measuring glass to smooth it out.
Transfer duck to a deep baking dish; strain liquid into a large
measuring glass or medium bowl.
Place tea bags and sugar in a large heatproof pitcher or
measuring glass and pour 7 cups boiling water over; stir to dissolve sugar.
Pour off pan juices into
a measuring glass.
To make 1 drink, mix 1/4 cup juice with 3/4 cup club soda in
a measuring glass; taste and add more juice if you want it sweeter.
Whisk vinegar, agave, and 1/2 cup water in
a measuring glass; pour over vegetables.
Take
the measuring glass out of the microwave; whisk in the light brown sugar and heavy cream.