"A cup of choclate chips" will vary greatly in terms of overall chocolate depending on how large the chips are, and what their shape is. It gets stickier when you start to measure items which are not granular by nature. And 1/2 cup of sugar (white, granulated) uniformly weighs almost double the kosher salt: about 104-106 grams. (This is why recipes which call for cups of flour may tell you to measure it by "spooning it lightly" into the cup and levelling it off without any kind of packing or tamping down). It could weigh as little as 60g and as much as 72g. But 1/2 cup of flour, although it will weigh similarly to the salt, can vary tremendously by how densely it's "packed" when you take your 1/2 cup measurement. This is why many baking recipes specify weight: because volume is just too innacurate.įor example, 1/2 cup of kosher salt uniformly weighs about 64 grams. The reason you can't find an easy reference is there is no direct correllation of weight to volume. I've searched all over for an easy reference with no luck. If you'd tackle the similar kitchen conversions - esp grams/cups which I KNOW aren't technically convertible but yet need to be for cooking practices - it'd be much appreciated. Verbal to Fahrenheit, Celsius, and Gas Mark The following table summarizes approximate temperatures for these terms. Sometimes there will be recipes which use terms like "slow" or "hot" to describe oven temperatures. Here are cheat sheets to help decipher your recipes into your units of preference. Unfortunately, we're not all using the same system to depict oven temperatures.
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