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CONVERTERS AND CONVERSION CHARTS
Common Ingredient Measurements
using recipes from other countries you find on the Internet is great fun. However, it can get a bit confusing when they call for ingredients you don't know. To help you, we've put together a list of some common ingredients with their approximate quantities in cups, grams and ounces.
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Since these quantities are an approximation, they should be used as a guide only. Our conversions have been rounded for cooking purposes. They may vary depending on the actual product you're using and other factors. In other words, use your best judgement when converting any recipe. AND never, ever cook for a special event with an untested recipe unless you're very brave or a contestant on the Australian Masterchef TV show. Tip for beginners ...When measuring dry or solid ingredients, always use the flat edge of a knife or other flat edge utensil to drag across the surface of a spoon or cup after you fill it. If you don't remove the excess, you'll be adding more than is required in your recipe. All charts (including ours) is based on measuring ingredients this way. The only exception to this is when your recipe calls for a heaping teaspoon or tablespoon. Then you should not remove the excess. Why don't the chefs you see on TV measure this way? They did when they first started cooking. After lots of experience, they are now able to judge the amounts they use without exact measuring. They also know how to adjust a mixture when they don't have the balance right. So be wise and measure properly to consistently get the best results. |
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