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Help with conversions

post #1 of 3
Thread Starter 

 I'm currently doing a recipe project for one of my baking labs. I need help converting cups and tbsp into grams or ounces, i can figure out the liquids but im not sure if the dry ingredients works the same way. Can someone help?

post #2 of 3

You need a scale. It's the only solution. Weigh them out.

 

However, there are times to be precise (leavening agents like baking soda, baking powder, strong flavors) and times to round to reasonable numbers too (flour). An ounce is quite close to 28 grams, but 25 is much more reasonable for lots of things and makes more sense in the kitche.n  A quarter pound is not 125 grams, but is again more reasonable.

 

So there is some art to it as well. Even with the leavening, you might want to tweak the scale of the recipe slightly to account for reasonable measures of leavening.

post #3 of 3

Be careful, do not mix volumes (pounds/ounces/tablespoons/teaspoons/milliliters) with weights (pounds/ounces/grams)

 

1 pound = 16 ounces (weight) = 453.5924 grams, use 454 gms.

1 ounce (weight) = 28.3495 grams, use 28 gms

 

1 cup = 8 ounces (volume)= 16 tablespoons = 48 teaspoons = 236.588238 milliliters, use 237 mL

1 ounce = 2 tablespoons = 6 teaspoons = 29.5735 milliliters, use 30 mL

1 tablespoon = 3 teaspoons = 15 mL

1 teaspoon = 5 mL

 

2 cups = 1 pint (volume) which happens to equal 1 pound for water which has a specific weight of 1

 

When it comes to solids, i.e. flour, salt, sugar, etc., there is no universal equivalence relating volume to weight.

 

Example: Flour, depending on how it is measured, i.e. scoop and strike, spoon and strike, sifted, etc., and what kind of flour, one cup can weigh anywhere from 4 ounces (weight) to 7 ounces.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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