Measurement information and conversion tables are quite easy to find on ‘google’ – just key in what you want to convert, and it will do the calculating for you. This is relatively simple. However it is important to take into consideration that now, with the help of the world-wide web, accessing recipes all across the globe is possible. With that comes the challenge of several different measuring systems – two major ones are the metric and imperial systems. But it doesn’t stop there – even within the imperial system, there are some differences depending upon the country. For example, a ‘cup’ in Canada has slightly more volume than a ‘cup’ in the U.S. In most cooking recipes, these differences are likely to be inconsequential; however, in baking, where precision is required, a little extra flour may make or break a successful outcome (check out the information about flour in the Things to Know page). For this reason, it is helpful to be aware of the origin of the recipes we use. And this is the reason that weighing is generally the way to go, particularly with flour. Recipes presented in Chili Peppers & Pears will include both metric and imperial measures. Since imperial measures are still the ‘measurement of choice’ in most kitchens, these are often stated first, followed by its metric equivalent Baking recipes will provide the weight of flour, followed by a volume equivalent.
Here are some basic conversions and equivalents that are helpful
Oven Temperatures:
275oF = 140oC
300oF = 150oC
325oF = 165oC
350oF = 180oC
375oF = 190oC
400oF = 200oC
Liquid measures:
3 teaspoons = 1 tablespoon = 15 mL
2 tablespoons = 1/8 cup = 30 mL
4 tablespoons = ¼ cup = 60 mL
8 tablespoons = ½ cup = 125 mL
1 cup = 250 mL
4 cups = 1000 mL = 1 litre
Dry Measures:
White sugar:
¼ cup (60 mL) = 50 grams = 2 ounces
½ cup (125 mL) = 100 grams = 4 ounces
1 cup (250 mL) = 200 grams = 8 ounces
Brown sugar (hard-packed):
¼ cup (60 mL) = 55 grams = 2 ounces
½ cup (125 mL) = 105 grams = 4 ounces
1 cup (250 mL) = 210 grams = 8 ounces
Confectioner’s Sugar:
1 cup (250 mL) = 140 grams = 5 ounces
All-Purpose flour (unsifted):
2 tablespoons (30 mL) = 15 grams = .5 ounce
½ cup (125 mL) = 75 grams = 2.5 ounces
¾ cup (185 mL) = 110 grams = 4.5 ounces
1 cup (250 mL) = 150 grams = 5 ounces
Whole Wheat flour (unsifted):
½ cup (125 mL) = 72 grams = 2.5 ounces
1 cup (250 mL) = 145 grams = 5 ounces
Buckwheat flour (unsifted):
1 cup (250 mL) = 150 grams = 5 ounces
Bread flour, white (unsifted):
1 cup (250 mL) = 145 grams = 5.5 ounces
Bread flour, whole wheat (unsifted):
1 cup (250 mL) = 135 grams = 5 ounces
Cake and Pastry flour (unsifted):
1 cup (250 ml) = 135 grams = 5 ounces
Oatmeal (large flake):
1 cup (250 mL) = 100 grams = 4 ounces
Other Ingredient Measures:
Butter:
½ cup (125 mL) = 1 stick = 115 grams = 4 ounces
¾ cup (180 mL) = 180 grams = 6 ounces
1/3 cup (85 mL) = 75 grams = 2.5 ounces
¼ cup (4 tablespoons) = 60 grams = 2 ounces
1 cup (250 mL) = 230 grams = 8 ounces
1 tablespoon (15 mL) = 15 grams = .5 ounce
Syrup, Honey, Molasses:
2 tablespoons = 30 mL = 43 grams = 1.5 ounce
¼ cup = 60 mL = 85 grams = 3 ounces
