Measuring Fat and Measuring Cups

Question: Is there some reason why one should not measure bulk fats by the displacement method instead of weight? If so, what would the weight be for 1/4, 1/2 and one cup of shortening and peanut butter?

Answer: Actually, neither procedure is recommended. According to “Food Fundamentals” (John Wiley & Sons: 1985) by Margaret McWilliams, the water displacement method “is inaccurate because the measurement includes the water clinging to the fat. The water acquired by this method is a particular problem when making pastry.”

For those unfamiliar with this method, “water is placed in a glass measuring cup to equal the difference between the desired amount of fat and one measuring cup. Then the fat is pressed into the cup until the water level rises to the one-cup mark. It is essential that the fat be pressed below the surface of the water when measuring by this method to achieve any degree of accuracy,” says McWilliams. “The water is drained from the fat in the cup before the fat is removed and added to the other ingredients.”

“The Handbook of Food Preparation,” published by the American Home Economics Assn., gives the approximate weight of one cup of hydrogenated fat as 6.6 ounces, peanut butter as 4.45 ounces. However, both this publication and McWilliams recommend measuring solid fats by pressing them firmly into the appropriate graduated measuring cup and then leveling with a spatula. Care should be taken so no air pockets remain when these ingredients have been packed into the cup.

Q: I have been trying to find a cheese called Liederkranz, so far with no success. Please tell me if and where it’s available.

A: Unfortunately, the cheese is no longer being manufactured, according to Merrill Bonar, deli clerk at Gelson’s Market on Laurel Canyon Boulevard in North Hollywood. Bonar, who has been in the delicatessen business 48 years, told us Liederkranz was originally produced by Borden but has not been available for four to five years. He suggests fresh Limburger cheese as the closest substitute.