April 19, 2007 | Technique

One of the easiest ways to cut corners and save time in the kitchen is to learn what certain dry measurements look like in your hand so you don’t need to track down and dirty measuring spoons and cups. To train yourself, measure varying amounts of salt (1/4 teaspoon, 1/2 teaspoon, 1 teaspoon and 1 tablespoon) into the palm of your hand. Except for very scientific baking, these estimates are close enough for most cooking. I also know that, for me, a full handed grab of minced herbs is about 1/2 cup in my hand, and a fistful of something loose like sugar or Parmigiano cheese is about 1/4 cup. With a little practice you’ll start making use of the two best tools you own – your hands!