Can you use the same measuring cup when ingredients for pastry?

It's generally not recommended to use the same measuring cup for both wet and dry ingredients in pastry, especially if you're making delicate pastry like pie crust or cookies. Here's why:

Wet Ingredients:

* Stickiness: Wet ingredients like eggs, milk, and melted butter can cling to the measuring cup, making it difficult to accurately measure the dry ingredients afterwards.

* Contamination: The moisture from the wet ingredients can affect the texture and consistency of the dry ingredients, potentially impacting your pastry's outcome.

Dry Ingredients:

* Accuracy: Dry ingredients like flour, sugar, and salt need to be measured accurately for the pastry to turn out correctly. Residual moisture from the wet ingredients can make the dry ingredients clump together, leading to inaccurate measurements.

* Consistency: Dry ingredients need to be light and airy for optimal results in pastries. Moisture can make them dense, affecting the final texture.

Solution:

* Use separate measuring cups: Have one dedicated to dry ingredients and another for wet ingredients. This will ensure accurate measurements and prevent any potential contamination.

* Clean thoroughly: If you only have one measuring cup, make sure to wash it thoroughly and dry it completely before using it for dry ingredients.

Exceptions:

* Small amounts: If you're using very small amounts of wet ingredients, like a tablespoon of water or a teaspoon of vanilla extract, it may be acceptable to use the same measuring cup without any significant impact on the final result.

* Dry ingredients only: If you're only using dry ingredients, you can use the same measuring cup without any issues.

Ultimately, it's up to you to decide what works best for you, but using separate measuring cups for wet and dry ingredients is generally the most reliable way to ensure accurate measurements and consistent results in your pastries.