A few years back when I discovered The Great British Bakeoff, I became obsessed like everyone else with its communal style, the historical references, and the way the bakers conveyed their artistic prowess. After binging through all of the episodes on Netflix, I developed a hobby of collecting the cookbooks of my favorite contestants. When I opened the cookbooks, I thought DUH! No cups and ounces! But, no worries. This is an easy fix.
These days, I’m not new to converting my measurements from imperial to metric or cups to metric. My mother owns a lot of French cookbooks from her days in culinary school, and I’ve had to make conversions regularly when using recipes from them. I also had to use a scale throughout most of my career as a baker and I am sure to have both imperial and metric units on my blog. But as Americans become more obsessed with British baking shows and baking in general, I thought it would be helpful to create a chart that could be used as a quick and easy reference.
WHY USE METRIC INSTEAD OF IMPERIAL?
- Seriously, IT’S MUCH EASIER. I use metric almost exclusively because I need one tool: the scale. It’s a lot faster than gathering an assortment of measuring tools, and the cleanup is quick.
- It’s more accurate. Cup, tablespoon, and teaspoon measurements vary by the company that makes the utensil. There is also a difference in how each of us measures our ingredients. Do you pack your brown sugar into the cup, or do you lightly pour it into the cup? The variance can be as much as 30 extra grams of an ingredient.
- You start to memorize your recipes. It is much easier to remember grams than it is to remember cups.
- You’ll have an easier time using international cookbooks. International cookbooks have so many unique recipes to offer! Since the rest of the world uses the metric system, you can pick up a cookbook from England, Barbados, India, or Italy and get to cooking and baking.
I developed these charts based on common ingredients used in the kitchen. Even though they are very accurate, please remember that these are approximations. There will always be slight variances depending on your own cooking tools and the ingredients available to you. Minor variances of 5 to 10 grams are common and negligible unless you’re using measuring spoons.
INGREDIENT CONVERSIONS FROM CUPS TO GRAMS AND MILLILITERS
Note: Milliliters are used for measuring liquid volume, while grams are used to measure mass or weight.
Lightweight Dry Ingredients [Flour, Powdered Sugar, Cocoa Powder, Herbs, Dry Seasonings]
|1/8 cup||16 grams|
|¼ cup||32 grams|
|1/3 cup||44 grams|
|½ cup||65 grams|
|5/8 cup||75 grams|
|2/3 cup||88 grams|
|¾ cup||97 grams|
|1 cup||130 grams|
Heavy Dry Ingredients. Liquids, Meats, and Fruits [Granulated Sugar, Caster Sugar, Whole Wheat Flour, Seeds, Beans, Rice, Raisins, Honey, Maple Syrup, Fruit, Jam, Meat]
|1/8 cup||30 grams/milliliters|
|¼ cup||60 grams/milliliters|
|1/3 cup||76 grams/milliliters|
|½ cup||113 grams/milliliters|
|5/8 cup||147 grams/milliliters|
|2/3 cup||150 grams/milliliters|
|¾ cup||170 grams/milliliters|
|1 cup||225 grams/milliliters|
INGREDIENT CONVERSIONS FROM TABLESPOONS AND TEASPOONS TO GRAMS
Note: You can still use tablespoons and teaspoons for smaller measurements; however, here is a table for converting common ingredients from tablespoons to grams.
|Baking Powder||1 Tablespoon||3 Teaspoons||14 grams|
|Baking Soda||1 Tablespoon||3 Teaspoons||7 grams|
|Ground Spices||1 Tablespoon||3 Teaspoons||7 grams|
EGGS IN GRAMS
|1 Large Egg||50 grams|
|1 Egg White||30 grams|
|1 Egg Yolk||20 grams|
Ingredients by https://pixabay.com/photos/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=498199">Free-Photoshttps://pixabay.com/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=498199">PixabayFree-Photos