How To Cook In Brititsh Grams If You Are American

• #one

This discussion was split off from: a cup of saccharide
Chary, moderator

My answer was only a guess since in my experience a cup of saccharide is the kind of abrasive phrase using in recipes (because it makes more than sense in grams).
I would expect some sugar if y'all ask a neighbour for some (simply run across below).

Here is an article about borrowing sugar: The History of Asking Your Neighbors for a Loving cup of Saccharide

It includes "knocking on a door and asking for that extra loving cup of sugar or dolling out surplus tomatoes from an abundant yard garden were role of the rhythms of life."

The conclusion is that people don't borrow food as much as they used to.

Last edited past a moderator: Sep 28, 2022

• #ii

(because it makes more than sense in grams).

Only if one is apportioning the ingredients in 1'south recipe past weight. If one instead apportions them by volume (which is often easier, every bit information technology does not crave the apply of a scale), then it makes more sense to use an appropriate standard of measurement for that method. Since a "cup" is a measure of volume (information technology is approximately equal to .237 liters), it would make far more sense to utilise that instead of grams.

Final edited: November 12, 2022

• #3

Only if one is apportioning the ingredients in one's recipe by weight. If one instead apportions them by volume (which is ofttimes easier, equally information technology does not crave the use of a scale), so it makes more than sense to utilise an appropriate standard of measurement for that method. Since a "cup" is a measure of volume (information technology is approximately equal to .237 liters), it would make far more than sense to use that instead of grams.

(I was surprised when I moved to the Us at the nearly absence of scales in recipes: a set is a basic component in the Uk kitchen. The AE/BE differences are non restricted to words Patently volume is handy if y'all don't possess a simple set of scales. All the same, information technology only works well for things similar sugar that pack reproducibly and uniformly. The amount of many things that are "chopped" or "fluffy" and depend on how much y'all compress them into the cup volition exist better described past weight. That effect may be source of irritation in mail service #four )

• #5

And I thought the Usa was supposed to be a adult state.

(Notation to writers of American cookbooks: a cup is a U.s. measure and has to exist converted in the Uk. It is frustrating to accept to cope with volumes when a cup of uncooked rice weighs 110 thou, while a cup of sultanas/raisins weighs 200 k. )

Concluding edited: Nov 12, 2022

• #7

Hello,
could you delight advise whether 'cup' or 'drinking glass' or some other word can be used also as capricious volme unit in The states recipes? Or is it ingrained that 'loving cup' is 240 ml?
The ratio of X to Y should exist 1 to 2. = Boil one cup of grains in 2 cups of water.
Cheers.

A "cup" in recipes is a special measure that is not the same as an ordinary cup or glass, which varies in the amount it contains.

For example, since I weigh the ingredients in recipes, I have to use a conversion chart, which says that 1 cup of uncooked rice = 200 g/cooked rice = 150 g; 1 cup of footing almonds = 110 g; 1 cup of sultanas/raisins = 200 chiliad; ane loving cup of currants = 140 g, etc.

Concluding edited: Aug 30, 2022

• #14

It'southward marked on the packaging:
View attachment 23302

No information technology'due south not, I've looked:

And anyway, when your true cat licks the corner off, it messes upwardly all the calculations...

But, referring dorsum to Siares' question in #11 (keep on topic, continue on topic), I would take that as a general principle. Cooking for two people, I'd never utilise an unabridged cup of rice or couscous, that would be far besides much.

I'd suggest: Put one measure of milk, 2 measures of flour, 3/iv of a measure of oil and one assistant. Taking a measure to exist 10 grammes, this will be anough for Y people. I'm always bellyaching by recipes that don't specify the number of servings. It makes it difficult to approximate, the get-go time yous effort information technology.

• #22

The specific block is called 'cup block',

As kentix says, a cupcake is something else. Yous must be confusing information technology with what we call a pound block (considering it is made using a pound of each of the four principal ingredients flour, sugar, butter and eggs).
Evidently, pound cake is quite popular in America, which is surprising because it is evidently impossible for them to brand information technology, if they can't weigh the ingredients.

Final edited: Aug 30, 2022

• #23

Every bit kentix says, a cupcake is something else. Y'all must be confusing it with what we call a pound block (considering it is made using a pound of each of the four principal ingredients flour, sugar, butter and eggs).
Apparently, pound cake is quite popular in America, which is surprising because information technology is plainly incommunicable for them to make information technology, if they can't weigh the ingredients.

When do you think information technology volition be called the ½ kg block?

• #28

But why waste fourth dimension fiddling with a scale when you tin just take hold of a measuring cup and make full information technology?

Considering I can't just grab a measuring cup, because it's stored away in a cupboard together with other rarely-used things, like a citrus squeezer and a mortar and pestle.
Why waste material time fetching the measuring cup out of the cupboard, when the scales are correct there on the counter-tiptop, ready for firsthand activity?
Besides, recipes in this office of the earth measure out dry goods by weight. It just boils downwards to what you're used to.

Mind you, I do measure rice by volume. That is, I have no idea how many ml or floz I use, merely I put a certain (or uncertain, truth exist told, i.east. capricious) amount of uncooked rice into a mug, remembering how far up information technology went, so tip it into the cooking pot. And then I pour tap water into the same mug, to the same level, and pour that into the pot as well, and so I do it once more than, thereby giving me the 2:1 book ratio that suits my absorption method.

• #29

... I tin can't but catch a measuring cup, considering information technology's stored away in a cupboard together with other rarely-used things... It just boils down to what y'all're used to...

But scales are really useful, you know? I just used mine to weigh a heavy letter, and then I know which stamps to put on it.

• #33

And equally useless here for cooking.

Because recipes are not listed by weight hither - it's a little round. I use both volume measuring devices and weighing devices - jusy like I can speak AE and BE

• #34

And equally useless hither for cooking.

That'south because conscientious authors, and translators (similar my married woman) of French cookery books do all the conversions into cups for y'all earlier they publish. Information technology takes a hell of a time, I can tell yous!

• #35

So you identify flour, butter, saccharide, milk, ... direct on the scale with no container?

Of form not.

Wouldn't yous get out something to measure about things into?

No. I accept two kinds of scale. (1) A nice onetime-fashioned one that is an actual balance. It has a brass plate on the left onto which to identify weights, and a brass bowl on the right for the stuff to be weighed into. The contumely basin "lives" on the residual when information technology'south non in utilise, so information technology doesn't need "getting out"
(2) A apartment electronic gizmo similar to the 1 shown in #42, but without the basin. I put the mixing bowl in which the ingredients are going to be combined onto the scale, press a push, and it zeroes itself. So I measure out in the flour, zero information technology again, then the sugar, etc.
Here I don't need to "get anything out" specifically for measuring, I only become out the mixing bowl which I or you would need anyhow.

• #36

Yay! Seeking relief from the problems in #eight above, I found a conversion chart for diverse recipe items like "1 loving cup shredded carrots", 1 loving cup Julienned carrots" and "1 cup thinly slcied carrots" - these are converted in to two, v and 3 "medium carrots" respectively I still accept problems with recipes the eschew weights but seem to think at that place is a "standard medium carrot" or a "small cucumber" or a "medium potato. Now all I need is another chart to conver "one standarrd medium carrot" to a weight

• #37

Now all I demand is some other chart to conver "ane standarrd medium carrot" to a weight

What nigh this ane, Julian?

Weight Equivalents: Carrots

Carrot, Common

Small, average about five 1/2 inches length - 50g - i.8oz
Medium, average nigh 6 to 7 inches length - 61g - 2.2oz
Big, average about vii 1/4 to 8 ane/ii inches length - 73g - 2.6oz

Concluding edited: Sep ane, 2022

• #38

What nigh this one, Julian?

Weight Equivalents: Carrots

Carrot, Common

Small, boilerplate near five 1/2 inches length - 50g - ane.8oz
Medium, average about 6 to seven inches length - 61g - 2.2oz
Large, average about vii one/4 to 8 ane/2 inches length - 73g - ii.6oz

And it would need to exist a typical diverseness of medium width, besides No question, scales are useful - although much of my cooking is probably not precise enough for it to affair besides much.
.

• #39

Julian might wish to " julienne " his carrots (rather than slice or dice them), i.e. cut them into sparse long strips. He might wish the strips to be longer than the length at which they can lie horizontally in the measuring cup, and also longer than the appropriate height in the loving cup if he piles them in vertically (He might desire half a loving cup and the cup is 4in high and he wants them 3in long). It's just totally impractical to measure out carrots by volume.

Unless you put half a cup of h2o into your one-loving cup loving cup, and pile in carrots until the water level reaches the "full" marking.

• #41

Information technology seems quite authentic when I employ ane.
Eyeball it. Y'all know what a large carrot is. You know what a small carrot is. A medium carrot is in between.

You saw postal service #50? 125 grams or 4 ounces eliminates all of this vague stuff

• #43

Measuring something that doesn't need to be measured means additional time/effort.

That's truthful whether you do it by volume or by weight Precision is simply of import when it is.

• #46

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Cooking is an art. (Baking, however, is a science, which is why we never spoke of "recipes" when I was a baker.)

So if I wanted to bake a carrot cake with consistent "moisture" - non besides dry, not as well wet, I don't recollect I could guess that "standard width, standard length, medium carrot" regularly. For a stew that contains carrots, who cares, indeed?!

• #48

If I wanted to cook carrot cake, I would utilise a recipe, grate the weight of carrots specified (it would normally say like northward grammes of grated carrots) and apply that. It may be that different varieties of carrots would give different results.

I chose carrot cake because it is a case where precise weight control results in consistent consistency

Source: https://forum.wordreference.com/threads/cooking-measurements-american-british.3372239/

Posted by: MillerConfled.blogspot.com

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