Weights and Measures

By Mark -
Most of the recipes I've seen use volume measurements, and that's good enough most of the time. But, sometimes it's better to weigh ingredients, either because of convenience or accuracy. To make the conversion simpler, I rely on this handy chart. I keep a copy taped to the inside of a cupboard door so I can always find it easily.

The chart was originally created by Lisa.  Thanks, Lisa!  I converted the weights to grams just because that's my personal preference for kitchen work.

Comments

  1. papaJuly 12, 2020 at 10:38 AM

    For most stove top cooking a pinch or dash are good measurements. Baking is more precise. The old saying that "A pint is a pound, the world round" is false. Leave out the world and stick to Idaho and the statement is still false. Milk and water, for example, do not weigh the same amount per pint. The temperature makes a difference. Hot liquids weigh less per pint that the same liquid when cold. Most of the time the difference is not enough to worry about.
    Dry ingredients should always be weighed because how tightly they are packed makes a difference to the weight of a pint.

    ReplyDelete
    Replies
    1. MarkJuly 12, 2020 at 10:51 AM

      I was really disappointed when I learned that one fluid ounce of water doesn't weigh one ounce.

      Delete
    2. Carma RogersJuly 13, 2020 at 7:36 AM

      The confusion comes from the fact that in English we use the word "ounce" when talking about both the weight of something or the volume it occupies. In cooking, if you are talking about the volume of something, technically you should refer to the measure as "fluid ounces" and if you are weighing something then you can say just "ounces."

      Delete

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