baking conversions
by sweetie2 on 01/12/02 at 18:31:05

hi..Im looking to convert like 4 ounces of flour in to standard cups(possible?) and butter into cups too...can you help plz.

Re: baking conversions
by Robert Fogt on 01/13/02 at 11:55:54

That is one of the most commonly asked questions. So many recipes state ingredients in weight, such as grams, while in the U.S. we state everything in volume, such as cups.

I have a FAQ page about it here:
[url]http://www.onlineconversion.com/faq_03.htm[/url]

I still don't know how they do their cooking when ingredients are stated in weight. You'd need a different measuring cup for sugar, flour, etc., because different substances have different weights.

Re: baking conversions
by Les Weston on 01/17/02 at 06:44:30

> I still don't know how they do their cooking when ingredients are stated in weight. You'd need a different measuring cup for sugar, flour, etc., because different substances have different weights.  

We weigh them! The Egyptians were weighing stuff 6000 years ago [http://averberk02.uuhost.uk.uu.net/CORPINT/6000YEAR.HTM].  Clearly the idea never caught on in the USA!  ;)

Re: baking conversions
by Robert Fogt on 01/17/02 at 15:22:49

LOL  ;D

Well now I know.

In the United States, a scale is not a common household item. We would have to run down to our neighborhood post office everytime we wanted to cook. :)

Re: baking conversions
by Les Weston on 01/18/02 at 15:59:54

How on earth do you measure out things like mushrooms or potatoes without weighing them?

And the mind boggles when it comes to things like dried spaghetti. [i]Recipe for Spaghetti Bolognese: Allow 100 feet of sphaghetti per person, or 500 feet if using vermicelli.[/i]  :D

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