When I first started using the recipes of my fellow bloggers from the US, I was completely confused with their method of measurement. Since I was lazy to write it down, I had to turn on my computer every time and search the internet to get correct calculation, how many milliliters is 1 cup of milk or how many grams is 1 cup of flour etc…
After a while I decided to buy the measuring cups and spoons. It was so much easier to measure and cook/bake by these recipes. It took me a while to learn how to measure flour correctly, and what the hack means to pack the (brown) sugar and to be honest, I still do not measure butter with cups and spoons, because I don’t know how ( ok, no problem with melted butter, but cold one, totally different story), so I’m using cheat sheet for that one 🙂 .
When I cook/bake and develope recipes, I always use kitchen scale to get exact weight then I use cups and spoons to convert it into volume. In my recipes you will always find both measurments (grams/ mililiters and cups/spoons). I suggest when you use my recipe, especially for desserts, that you use kitchen scale if you have one.
LIQUID (water, milk, oil) – fill the cup to the appropriate line; place the cup on a flat surface, then view it at eye level as you pour the liquid.
1 tablespoon = 15 ml = 0.5 fl oz
1/4 cup = 60 ml = 2 fl oz
1/3 cup = 80 ml = 2.7 fl oz
1/2 cup = 120 ml = 4 fl oz
1 cup = 240 ml = 8 fl oz
FLOUR – Measuring flour incorrectly is one of the most common mistakes people make in baking and cooking. To measure flour correctly, lightly spoon the flour directly into the measuring cup from the container or bag – DO NOT SCOOP. Keep spooning the flour into the cup until it mounds well above the top of the measuring cup. Do not shake the cup and don’t use the spoon to pack the flour down into the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
1 tablespoon = 8 g = 0.28 oz
1/4 cup = 31 g = 1.09 oz
1/3 cup = 42 g = 1.48 oz
1/2 cup = 62.5 g = 2.2 oz
1 cup = 125 g = 4.4 oz
SUGAR– granulated or powdered sugar should be spooned into a dry measuring cup and leveled off. Brown sugar, on the other hand, should be pressed firmly into a dry measure so it holds the shape when it is turned out.
1 teaspoon = 4 g = 0.14 oz
1 tablespoon = 12 g = 0.42 oz
1/4 cup = 50 g = 1.76 oz
1/3 cup = 67 g = 2.36 oz
1/2 cup = 100 g = 3.52 oz
1 cup = 200 g = 7.05 oz
BAKING POWDER, BAKING SODA AND ACTIVE DRY YEAST – using a measuring spoon, lightly scoop out of the container. Use a knife to level it off.
BUTTER
1 tablespoon = 14 g = 0.49 oz
1/4 cup (4 tbsp) = 57 g = 2 oz
1/3 cup = 76 g = 2.68 oz
1/2 cup = 113 g = 3 .98 oz
1 cup = 227 g = 8 oz
NUTS – almonds, walnuts, hazelnuts, pecans
Almonds
1 cup whole = 170 g = 6 oz
1 cup chopped = 141 g = 5 oz
1 cup ground = 113 g = 4 oz
Walnuts
1 cup halves = 99 g = 3.5 oz
1 cup chopped = 128 g = 4.5 oz
1 cup ground = 113 g = 4 oz
Hazelnuts
1 cup whole = 156 g = 5.5 oz
1 cup chopped = 128 g = 4.5 oz
1 cup ground = 113 g = 4 oz
Pecans
1 cup halves = 99 g = 3.5 oz
1 cup chopped = 128 g = 4.5 oz
TEMPERATURE CONVERSIONS
275 °F = 140 °C
300 °F = 150 °C
325 °F = 165 °C
350 °F = 180 °C
375 °F = 190 °C
400 °F = 200 °C
425 °F = 220 °C
450 °F = 230 °C
I often use this Ingredient weight chart. If you have trouble measuring any ingredients, go there!
