Conversions, Weights & Measures
CONVERSION CHARTS
Published January 28, 2009. From Cook's Illustrated.
Guidelines for converting weights and measures.
Some say cooking is a science and an art. We would say that geography has a hand in it, too. Flour milled in the United Kingdom and elsewhere will feel and taste different from flour milled in the United States. So, while we cannot promise that the loaf of bread you bake in Canada or England will taste the same as a loaf baked in the States, we can offer guidelines for converting weights and measures. We also recommend that you rely on your instincts when making our recipes. Refer to the visual cues provided. If the bread dough hasn’t “come together in a ball,” as described, you may need to add more flour—even if the recipe doesn’t tell you so. You be the judge.
Our recipes are all developed using standard U.S. measures following U.S. government guidelines. The charts below offer equivalents for U.S., metric, and Imperial (U.K.) measures. All conversions are approximate and have been rounded up or down to the nearest whole number. For example:
1 teaspoon = 4.929 milliliters, rounded up to 5 milliliters 1 ounce = 28.349 grams, rounded down to 28 grams
VOLUME CONVERSIONS
U.S. METRIC
1 teaspoon...........5 milliliters
2 teaspoons........10 milliliters
1 tablespoon.......15 milliliters
2 tablespoons......30 milliliters
1/4 cup...............59 milliliters
1/3 cup...............79 milliliters
1/2 cup.............118 milliliters
3/4 cup.............177 milliliters
1 cup ................237 milliliters
1 1/4 cups.........296 milliliters
1 1/2 cups.........355 milliliters
2 cups...............473 milliliters
2 1/2 cups.........592 milliliters
3 cups...............710 milliliters
4 cups (1 quart)......0.946 liter
1.06 quarts..............1 liter
4 quarts (1 gallon)..... 3.8 liters
WEIGHT CONVERSIONS
OUNCES GRAMS
1/2........... 14
3/4........... 21
1..............28
1 1/2........43
2..............57
2 1/2 ........71
3..............85
3 1/2........99
4.............113
4 1/2.......128
5.............142
6.............170
7.............198
8.............227
9.............255
10...........283
12...........340
16 (1 pound)..... 454
BAKING CONVERSION CHART
Published January 29, 2009. From Cook’s Illustrated.
Guidelines for converting ounces into grams.
Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.
Notes: * U.S. all-purpose flour, the most frequently used flour in this book, does not contain leaveners, as some European flours do. These leavened flours are called self-rising or self-raising. If you are using self-rising flour, take this into consideration before adding leavening to a recipe.
In the United States, butter is sold both salted and unsalted. We generally recommend unsalted butter. If you are using salted butter, take this into consideration before adding salt to a recipe.
CONVERSIONS FOR COMMON BAKING INGREDIENTS
INGREDIENT..................OUNCES......GRAMS
1 cup all-purpose flour…..... 5…........... 142
1 cup cake flour …..............4…........... 113
1 cup whole wheat flour….....5½…........156
1 cup granulated (white) sugar….7…... 198
1 cup packed brown sugar (light or dark)....7….... 198
1 cup confectioners’ sugar…....4….........113
1 cup cocoa powder…............3…...........85
MAKING CAKE FLOUR
Published March 1, 2010. From Cook's Illustrated.
If you don't have cake flour on hand, here's how to make your own.
With just 6 to 8 percent protein, cake flour imparts a more tender, delicate texture to baked goods than all-purpose. Here's how to make an approximation.
2 tablespoons cornstarch + 7/8 cup all-purpose flour = 1 cup cake flour
Butter...........................................Ounces..Grams
4 tablespoons (½ stick, or ¼ cup)... 2…... 57
8 tablespoons (1 stick, or ½ cup).........4…...113
16 tablespoons (2 sticks, or 1 cup)...... 8…... 227
Ingredients
- see also Bakewise Shirley Corriher p 495
Preparation
Step 1
BAKING CONVERSION CHART
Published January 29, 2009. From Cook's Illustrated.
Guidelines for converting ounces into grams.
Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.
Notes: * U.S. all-purpose flour, the most frequently used flour in this book, does not contain leaveners, as some European flours do. These leavened flours are called self-rising or self-raising. If you are using self-rising flour, take this into consideration before adding leavening to a recipe.
* In the United States, butter is sold both salted and unsalted. We generally recommend unsalted butter. If you are using salted butter, take this into consideration before adding salt to a recipe.
CONVERSIONS FOR COMMON BAKING INGREDIENTS
INGREDIENT..................OUNCES......GRAMS
1 cup all-purpose flour....... 5.............. 142
1 cup cake flour ...............4............... 113
1 cup whole wheat flour....5 1/2...........156
1 cup granulated (white) sugar....7...... 198
1 cup packed brown sugar (light or dark)....7....... 198
1 cup confectioners' sugar.......4..........113
1 cup cocoa powder........... 3.............. 85
Butter
4 tablespoons (1/2 stick, or 1/4 cup)... 2...... 57
8 tablespoons (1 stick, or 1/2 cup).......4......113
16 tablespoons (2 sticks, or 1 cup)...... 8...... 227