Baking Measurements
Just so I have it for the future, Allrecipes.com converts recipes from US Standard measures to Metric really quick and easy. I rely on their site a lot for converting recipes.
As a sidenote, baking by weight is MUCH easier than baking by volume - lady_fox taught me that. For the rest of y'all, baking by weight is a serious endeavor in the abuse of the Tare button on your scale. Recipe says "mix 250g flour, 1 t salt* , 200 g sugar and 125 g butter in a bowl." So you put your bowl on the scale and set it to metric and measure 250g flour right into the bowl. No sifting or leveling or nothing! Then TARE! and you're back to zero - add 200 g sugar right from the container. TARE! keep adding blobs of butter until you're at 125 g.
*I would like to point out, however, that measuring anything less than 2Tbsp is probably more accurate with a spoon than a scale. For example, 1/4 tsp salt weighs 0.625 g. Most scales are only accurate to 1 gram. (A penny weighs 2.6 g for comparison.)
I'm amazed how more likely I am to bake now that I work by weight. The big advantages are: 1. There's more accuracy in measuring compact-able things like flour and brown sugar. 2. You never need to wash a bunch of worthless measuring cups. 3. You can feel all Sciency in the kitchen with a scale.
The point of this post was not to blather about baking by weight - it was actually to post some REALLY great links.
Allrecipes.com has published their conversion tables!
Baking Ingredient Conversions from US Standard Volumes to US Standard weights (cups to ounces, basically)
Baking Ingredient Conversions from US Standard Volume to Metric Weights and US Standard Weights
I keep a set of 3x5s inside my baking cabinet door with tables of converting flour, sugar, solid fat, brown sugar and honey. Super-handy.
As a sidenote, baking by weight is MUCH easier than baking by volume - lady_fox taught me that. For the rest of y'all, baking by weight is a serious endeavor in the abuse of the Tare button on your scale. Recipe says "mix 250g flour, 1 t salt* , 200 g sugar and 125 g butter in a bowl." So you put your bowl on the scale and set it to metric and measure 250g flour right into the bowl. No sifting or leveling or nothing! Then TARE! and you're back to zero - add 200 g sugar right from the container. TARE! keep adding blobs of butter until you're at 125 g.
*I would like to point out, however, that measuring anything less than 2Tbsp is probably more accurate with a spoon than a scale. For example, 1/4 tsp salt weighs 0.625 g. Most scales are only accurate to 1 gram. (A penny weighs 2.6 g for comparison.)
I'm amazed how more likely I am to bake now that I work by weight. The big advantages are: 1. There's more accuracy in measuring compact-able things like flour and brown sugar. 2. You never need to wash a bunch of worthless measuring cups. 3. You can feel all Sciency in the kitchen with a scale.
The point of this post was not to blather about baking by weight - it was actually to post some REALLY great links.
Allrecipes.com has published their conversion tables!
Baking Ingredient Conversions from US Standard Volumes to US Standard weights (cups to ounces, basically)
Baking Ingredient Conversions from US Standard Volume to Metric Weights and US Standard Weights
I keep a set of 3x5s inside my baking cabinet door with tables of converting flour, sugar, solid fat, brown sugar and honey. Super-handy.