Happy cooking.įirst published: June 2003. Meantime, we hope you'll find this page useful for working out how much of each ingredient to use when preparing your favorite recipes. There are also articles on good food, cooking techniques and healthy eating. We've got recipes for some great vegetarian and vegan main course dishes, snacks, desserts and home baking. If you enjoy cooking as much as we do, be sure to browse the rest of our site. These all list their ingredients in cups, imperial and metric. US cups of brown sugar to grams 0.1 US cup of brown sugar 22 grams: 1 / 5 US cup of brown sugar 44 grams: 0.3 US cup of brown sugar 66 grams: 0.4 US cup of brown sugar 88 grams: 1 / 2 US cup of brown sugar 110 grams: 0.6 US cup of brown sugar 132 grams: 0.7 US cup of brown sugar 154 grams: 0. Just keep in mind that a US cup is 240 ml, which is almost exactly eight fluid ounces, a fluid ounce being approximately 30 ml.īy the way, you don't need to worry about any of this if you are using the excellent recipes here on Veg World. You might occasionally see a recipe that calls for so-many grams of, say, yogurt, but this is rare. In most cases, you won't need to use our table for milk, apple juice, olive oil or other liquids, as most recipes list liquid ingredients by volume. To convert larger quantities, multiply the number of pounds by 450. In practice, multiplying by 25 gives a figure that's close enough for most recipes - at least, those that involve small quantities. What if you need to convert between ounces and grams? To do an exact conversion, you would multiply the number of ounces by 28.35. The metric cup (used in Australia and elsewhere) is about 4% larger. Note that the chart is based on a standard US cup, which is 240 ml. But for other dishes - especially bread, cakes and the like - accuracy is more important. If you're making eggplant parmigiana, for instance, the exact quantity of mozzarella won't be critical (there will be a greater variation in the size of the eggplant). For most recipes, the approximation won't matter. You should use the table as a rough guide only, as several factors might affect the results: How firmly the flour is packed, how finely the cheese is shredded, and so on. Less obviously, all-purpose white flour weighs less than wheat meal or rye flour. To take an obvious example, a cup of alfalfa sprouts will weigh much less than one of sugar. Since food items vary in density, you can't use a simple arithmetic formula to translate from one to the other. The rest of the world favors measuring by weight. One cup of this ingredientįlour (all-purpose, white,self-raising, etc)Ĭooks in the USA usually measure recipe ingredients by volume. Whatever kind of cooking you prefer, we hope you find this chart useful. In each case, it will give you the weight of one US cup of the ingredient (for other conversions, see the notes near the bottom of the page). You can use it for flour, sugar, butter, nuts, beans, pulses, fruit, vegetables and many other items in your kitchen. This handy chart will help you convert recipe ingredients from volume to weight and vice versa. How much does a cup weigh? Having trouble measuring recipe ingredients? Here's the scoop.
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