9-inch (by 3″) standard round cake pan = 12 cups (for any cake or quiche).Unless you’re a professional baker, it’s impossible and not needed to have all kinds of baking pans so you might need to convert your recipe. So many recipes in the US are adapted to specific type of baking pan. 1 cup chocolate chips = 180 grams (6 1/4 ounces). 1/2 cup maple syrup = 156 grams (5 1/2 ounces).1 cup sour cream or yogurt = 227 grams (8 ounces).1 cup milk or water = 227 grams (240ml 8 ounces).1/2 cup butter = 1 stick = 115 grams (4 ounces).1 cup powdered sugar = 120 grams (4 1/4 ounces).1 cup granulated sugar = 200 grams (7 1/2 ounces).1 cup all-purpose flour = 125 grams (4 1/2 ounces).Use cups and measuring spoon sets for most dry ingredients,.If you’re cooking something like pozole soup, these 5 ml of difference won’t matter as much, but if you’re baking a cake or making paczki for example, it could make or break your recipe.ĭry ingredients and liquid ingredients have to be treated differently when measuring. For instance, 90 ml it’s not the same as 3 ounces of liquid, but it’s close enough that many just say it can be. Many recipes incorrectly convert liquid ingredients. Always, without exceptions.Ĭlick here for FREE Printable of Conversions Chart Metric weights, such as a gram or ounce, are most accurate. Here’s a link to one I own at the moment.įor instance, 1 cup of flour is 125 g while 1 cup of sugar is 200 g. That said, the cooking scale is a must in the kitchen, but don’t worry – they’re not expensive. Not all ingredients weight the same, even if they take the same volume. In the US you’ll find most ingredients being measured by cups, not my weight. We, Europeans, like to use a kitchen scale for almost everything so recipes will often call for 200 g of sugar or flour. I know all about that as a European living in the US □ Use a Kitchen Scale to Measure Your Ingredients You need to know how to convert your measurements, so let me tell you all about it. All the ingredients are listed in grams, temperatures are listed in Celsius, and so on. Imagine you found that great recipe from a European cookery book and you want to try it out? Great! But, there’s only one problem. Cooking measurements, cooking equivalents, and cooking conversion charts are confusing if you don’t know them. Measuring ingredients properly is imperative.
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