When a recipe calls for a cup of flour, most people just scoop out a “cup” and then level it off with a knife…easy and fast but, unfortunately, not very accurate or consistent. A little too much flour here or sugar there, and instead of a delicious chewy cookie you could end up with rockhard paperweight better suited for self-defense then dessert.Â That’s why weighing ingredients, especially when baking, is essential. A great scale, like the OXO Good Grips Scale, is an important tool for success in the kitchen. I try to give ingredients in my recipes by both weight and volume, but if you encounter a recipe that doesn’t, King Arthur Flour has a really helpful Master weight chart for just about every commonly used ingredient in baking. If you need to convert to metric or vice-versa, just click here for some charts to help with converting metric equivalents or try this interactive Online Cooking Converter that converts cooking units instantly…it’s amazing! Once you start weighing ingredients, you’ll see an incredible improvement in outcomes and consistency.
Thanks to Good Housekeeping for the photo.
4 thoughts on “Cooking Weights and Measurements Conversion Charts”
Using 2 coups of Ice cream in a 16 oz cup for Root beer floats how many Root Beer floats will a person get out a 4.5 quart Ice cream bucket Also for 88 people how many 2 liter bottles of root beer will I need
There are 144 ounces in a 4.5 qt ice cream bucket, so at 8 oz (two standard size ice cream scoops) per person, you would get enough ice cream for 18 people from a 4.5 quart container. As for the root beer, in order to give each person 12 oz of root beer (the ice cream will take up the rest of the space) you would need 16 2 liter bottles of soda for 88 people. Hope that helps!