What is a 'Dollop'? Measurement Equivalence Explained

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Discussion Overview

The discussion revolves around the concept of a 'dollop' as a measurement in cooking, specifically seeking to clarify its equivalence in terms of more standard measurements. Participants explore the subjective nature of this term and its implications in various cooking contexts.

Discussion Character

  • Exploratory
  • Conceptual clarification
  • Debate/contested

Main Points Raised

  • One participant seeks a precise measurement for a 'dollop' of mayonnaise, indicating uncertainty about its size.
  • Another suggests that a dollop is whatever fits onto a spoon, though this lacks a standard definition.
  • Some participants propose that a dollop is larger than a tablespoon if the ingredient is liked, and smaller than a teaspoon if it is not.
  • One participant humorously compares a dollop to being more than a splash but less than a chunk.
  • Another mentions that cooking is not an exact science and suggests tasting and adjusting amounts as necessary.
  • Several participants note that terms like 'dash' and 'pinch' also indicate imprecision in measurements.
  • One participant shares a personal anecdote about the variability of egg sizes in recipes, emphasizing the lack of exactness in cooking.
  • Discussions about the importance of precise measurements in baking, particularly bread-making, are also raised, with some advocating for using weight instead of volume.
  • There are mentions of traditional practices in measuring flour and the evolution of methods over time.

Areas of Agreement / Disagreement

Participants express a range of views on what constitutes a 'dollop,' with no consensus on a specific measurement. The discussion reflects multiple competing interpretations and personal experiences regarding the term.

Contextual Notes

Participants acknowledge that cooking measurements can vary widely based on personal preference and ingredient type, highlighting the subjective nature of terms like 'dollop.' There are also references to the challenges of converting traditional recipes that use volumetric measures to weight-based measurements.

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Add One "Dollop"

Hello;

I have tried to be as accurate as possible with my measurements while cooking and I have done fine so far, but what exactly is one 'dollop'?

I have been told to add one 'dollop' of mayonnaise and I have no idea what this means. I am assuming it is not a small amount. Does anyone have an accurate measurement equivalence for a dollop? (i.e. a 'dash' of table salt is 1/8 tbsp).

Thanks.
 
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what ever fits onto a spoon is a dollop from what I can remember
 


Hello;

Thanks for the reply, but what is the standard size for 'a spoon' (UK)?
 


If it's an ingredient you like, a dollop is maybe a bit bigger than a tablespoon...or a lot bigger. If it's something you're not fond of, then it's a bit smaller than a teaspoon...or a lot smaller.

Basically, it's...oh, about that much :biggrin:.
 


I remember someone equally clued asking how much "two tenths of bugger all" was in a Fluids lecture.

It's more than a splash, less than a chunk.
 


lisab said:
If it's an ingredient you like, a dollop is maybe a bit bigger than a tablespoon...or a lot bigger. If it's something you're not fond of, then it's a bit smaller than a teaspoon...or a lot smaller.

Basically, it's...oh, about that much :biggrin:.
Yep! Cooking is not an exact science. When in doubt, I add a small amount and taste, then adjust.

You should see my "recipe" for hot spicy marinade for grilling shrimp. It's a list of ingredients so I don't forget anything. No amounts - just a list.
 
Hello FeDeX_LaTeX! :smile:

I've researched this in wiktionary, and used my own experience o:), and i conclude …

a dollop is a considerable or generous amount,

you should err on the generous side …

it is the opposite of a dash or a smidgeon! :wink:​
 


In my book, dollop is add to taste, like i add a table spoon full of my pickled chili for a single portion of chili
 


I assume a dollop is like a heaped tablespoon full
 
  • #10


nucleargirl said:
I assume a dollop is like a heaped tablespoon full

I agree. General amounts, such as "dash," "pinch," "splash," and anything that's "heaping," they all indicate that "exact" and "precise" are not important to that part of the recepie. Just consider when a recipie calls for "one egg." Eggs can differ in size as much as 3 to 1. Julia Child told me years ago (back when she was still alive) that you should not get over-concerned with exact amounts, unless your are making souffle (or something like that).
 
  • #11


Amounts can be important in bread-making, too. Until my wife bought the King Arthur Artisan Bread DVD, she was using too much flour and her French breads were heavier than the nice baguettes you can get from the best French bakeries. Using the recipe and stretching/folding techniques taught in the video, it is possible to work with much wetter doughs than normal (no traditional kneading), which results in fantastic light bread with lots of crevices for butter when you toast it.

Tip: if you use your measuring cup to scoop flour out of the storage container (even if you use the exact number of cups specified in your recipe) you will end up with too much flour because you are compressing the flour with the measuring cup. Sift your flour onto a board, and use your scraper or scoop to gently fill the measuring cup, then scrape the excess off the top of the cup to level it. It makes a big difference.
 
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  • #12


brewnog said:
I remember someone equally clued asking how much "two tenths of bugger all" was in a Fluids lecture.

It's more than a splash, less than a chunk.

One dollop, plus or minus two tenths of a bugger...
 
  • #13


It's not "a bugger", it's "bugger all". A bugger is something entirely different...
 
  • #14


Reminds me of the time my friend said he'd be over to my house in a jiffy. I was curious about how long that was so I kept track. It is approximately 11 minutes.

-DaveKA
 
  • #15


dkotschessaa said:
Reminds me of the time my friend said he'd be over to my house in a jiffy. I was curious about how long that was so I kept track. It is approximately 11 minutes.

-DaveKA
Did you think of calibrating him with a batch of Jiffy Pop? :-p
 
  • #16


turbo-1 said:
Amounts can be important in bread-making, too. Until my wife bought the King Arthur Artisan Bread DVD, she was using too much flour and her French breads were heavier than the nice baguettes you can get from the best French bakeries. Using the recipe and stretching/folding techniques taught in the video, it is possible to work with much wetter doughs than normal (no traditional kneading), which results in fantastic light bread with lots of crevices for butter when you toast it.

Tip: if you use your measuring cup to scoop flour out of the storage container (even if you use the exact number of cups specified in your recipe) you will end up with too much flour because you are compressing the flour with the measuring cup. Sift your flour onto a board, and use your scraper or scoop to gently fill the measuring cup, then scrape the excess off the top of the cup to level it. It makes a big difference.

When I make bread I use a scale and go by weights, its easier for me than trying to make sure the flour in this cup is as fluffy as the flour in that cup. It also helps make sure all your loaves taste the same instead of having some variation from loaf to loaf.
 
  • #17


Jasongreat said:
When I make bread I use a scale and go by weights, its easier for me than trying to make sure the flour in this cup is as fluffy as the flour in that cup. It also helps make sure all your loaves taste the same instead of having some variation from loaf to loaf.
That is the correct way to do it. Back in the old days, sifting was done because housewives didn't have small, sensitive scales. Growing up, I never knew that anyone would consider measuring flour without sifting first, that's so basic. I think the new generation will grow up wondering how anyone would not use a scale to weigh flour first. (I now have a scale).
 
  • #18


Jasongreat said:
When I make bread I use a scale and go by weights, its easier for me than trying to make sure the flour in this cup is as fluffy as the flour in that cup. It also helps make sure all your loaves taste the same instead of having some variation from loaf to loaf.
We have a very accurate kitchen scale for that reason. Unfortunately, we also have about 40 years worth of cookbooks that deal almost exclusively in volumetric measures.

None of our family recipes are written with weights as units, either, so the scale doesn't get used much. I suppose we could use the sift/lightly-fill method and weigh the resultant flour minus the tared cup, and mark up the old recipes, but we are getting good results now without that extra work.
 
  • #19


turbo-1 said:
Did you think of calibrating him with a batch of Jiffy Pop? :-p

I would have if I wasn't using it as a smoke detector.

[URL]http://etrine.files.wordpress.com/2008/12/red-neck-smoke-detector.jpg[/URL]

-DaveKA
 
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  • #20


dkotschessaa said:
I would have if I wasn't using it as a smoke detector.

-DaveKA
At least you have the proper test-equipment on hand.
 
  • #21


turbo-1 said:
We have a very accurate kitchen scale for that reason. Unfortunately, we also have about 40 years worth of cookbooks that deal almost exclusively in volumetric measures.

None of our family recipes are written with weights as units, either, so the scale doesn't get used much. I suppose we could use the sift/lightly-fill method and weigh the resultant flour minus the tared cup, and mark up the old recipes, but we are getting good results now without that extra work.

"www.sourdoughhome.com"[/URL]is a great breadmaking website, they did have a spreadsheat that you can use to convert your recipes from measured to weights, but I haven't been there for a while.
 
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  • #22


Jasongreat said:
"www.sourdoughhome.com"[/URL]is a great breadmaking website, they did have a spreadsheat that you can use to convert your recipes from measured to weights, but I haven't been there for a while.[/QUOTE]Thanks. My wife is slowly working through intriguing-looking recipes in Beard on Bread (a classic!) as well as some of the old family recipes and a bread-making cookbook that our neighbor bought for his non-baking daughter.

For most old recipes, it's pretty safe to assume that the flour used was all-purpose instead of high-gluten bread flours. Still, it's best to sift and adhere to volumetric measures, IMO. Flours vary in density, and vary even more due to settling and ambient humidity. Once you try a recipe, it's easy to settle on variations to try, then modify the recipe when you get a winning variation.
 
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