Milliliters, cups, fluid ounces, grams. Do all the measuring options have you confused? Our easy to follow guide to kitchen equivalents will help you know what you need!
Particularly if you love world cuisine, you’ve probably happened up on a recipe that you wanted to make, but you didn’t understand the ingredient measurements.
We’ve compiled some basic equivalents and conversions in the handy sheet below to help you figure out how much you need in a measurement that is familiar to you.
In cooking, you can get away with simply “eyeing” the amount of ingredients that you add to the dish that you are preparing. A dash of this, a palmful of that and it comes together nicely. You can adjust the taste to your liking, season as you go, etc.
In baking, measuring ingredients is much more crucial.
#1. Use the correct measuring cups.
Measuring cups for dry ingredients:
Measuring Dry Ingredients:
Dip and Sweep Method:
This is how I usually measure out dry ingredients, like flour, sugar, etc. Dip the measuring cup into the container of package of your ingredient and use something with a straight edge, like a butter knife, to sweep off the extra from the top.
Be careful not too “press” in more ingredients than would naturally settle into the cup.
Spoon and Swe
Sweep the excess ingredients from the measuring cup with a straight edge, like a butter knife.
Don’t pack the ingredients in tightly or shake the excess off the top of the measuring cup, etc.
Some ingredients DO need to be packed, however. Brown sugar is one of them. Tightly pack the brown sugar into the measuring cup and sweep off the extra.
This is a similar method. Use a spoon to place the ingredient inside the measuring cup, spooning enough of the dry ingredient to have a small mound on top.Grated cheese should also be lightly packed, just so you don’t have gaping holes somewhere in the middle of the measuring cup, which will also make your measurement inaccurate.
To sift or not to sift?
You’ve probably noticed that many recipes specify to sift flour. Be sure to follow the instructions exactly how it is written in the recipe. Most of the time, it will have a drastic effect in the texture of the finished product. The amount of flour that is sifted first will be much less than flour that has been measured first and then sifted.
1 cup flour, sifted: This means that you measure out 1 cup of flour and then sift it.
1 cup sifted flour: This means that you need to sift the flour first and measure out a cup after it has been sifted.
Measuring liquid ingredients:
Many times, several liquid ingredients need to be measured for the same recipe. You can save time and utensils by measuring them all in one measuring cup, pouring in one ingredients after another. I do this all the time – less dishes to wash! For example, when I’m making my buttermilk pancakes, I pour all the liquid ingredients into one measuring cup, add the egg at the end, whisk it all together and then pour it into the dry ingredients. I do this with many salad dressings too.