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MEASUREMENT
 Posted: 10 June 2008 05:24 AM [ Ignore ]
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Hu guys,

How can one substitute cups to kg e.g 2 cups butter equals to what?

We dont measure with cups in my place rather we use KG.

Thanks.

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 Posted: 10 June 2008 06:44 AM [ Ignore ]   [ # 1 ]
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You can google grams to ounces and lots of sites come up that will do conversions, look around and find the one that suits what you need to convert.

2 cups butter equals 1 pound it that’s any help.  1 stick of butter weighs 4 ounces.

That said, not everything measured in cups weighs the same amount.  A cup of sugar weighs 7 ounces, a cup of water weighs 8 ounces, a cup of unbleached all purpose flour weighs 4.5 ounces (in my kitchen, others may weigh it differently).

I have a scale that weighs in grams/kg or pounds/ounces. That might be something to put on your wish list for your kitchen.  Now that I weigh my ingredients, I don’t ever use my measuring cups anymore.

MrsM

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 Posted: 10 June 2008 09:58 AM [ Ignore ]   [ # 2 ]
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one pound equals 454 grams (453.6 grams to be exact), so 2 cups butter would be 454 grams.
hope it helps.

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 Posted: 10 June 2008 02:01 PM [ Ignore ]   [ # 3 ]
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You can try this site.

http://www.worldwidemetric.com/metcal.htm

The Cake Bible also has a very useful conversion chart at the back of the book.

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 Posted: 10 June 2008 02:07 PM [ Ignore ]   [ # 4 ]
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Oooops just realized you need to convert cups to grams and this site doesn’t offer that option. Sorry.

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 Posted: 10 June 2008 02:57 PM [ Ignore ]   [ # 5 ]
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Rozanne is right. the “ingredients and equipment” chapter of the cake bible includes a great chart. in my copy it starts on page 439. but if you don?t have tcb, then you might find the conversions at http://chocolateandzucchini.com/archives/2006/09/conversions_equivalents.php useful.

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 Posted: 10 June 2008 08:13 PM [ Ignore ]   [ # 6 ]
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A couple of thoughts to add:

The actual volume of the cups are different in different countries (ranging from 200ml to 250ml) and as others here have said the method you use to fill the cups (mainly with dry ingredients) will often change the amount (e.g. dip and sweep vs lightly spooning, vs, packing). With wet ingredients the difference is slightly less variable.

Personally I prefer to measure by weight too but as you have found many recipes don’t give this (Rose does of course though - yay Rose!!)

This article does give some explanation and some conversion tables: http://en.wikipedia.org/wiki/Cup_(unit)

This site gives an excellent conversion table of commonly used ingredients by weight so might be of use too:
http://www.gourmetsleuth.com/gram_calc.htm

Also… one more thing, not helpful for cup conversion but useful none the less:

Did you know that Google itself has a amazing feature which allows conversion in HEAPS of things:

Just type in the search box and Google does it for you:
Convert XX to YY

E.g. convert 350F to C
or
convert 7 oz to grams
or
convert 1.5 kg to oz
or
convert 5 pounds to kg

it works for many units of measurement not just for weights and temperatures.

Happy Baking!

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 Posted: 11 June 2008 04:35 AM [ Ignore ]   [ # 7 ]
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Thanks to all of you, you’ve been a very good help to me.  I will google it out too.

Im so relieved. Thanks all!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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 Posted: 11 June 2008 02:58 PM [ Ignore ]   [ # 8 ]
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and by the way, who measures in cups anymore for baking?  weight to bake is the way, and preferably in grams!

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http://myyellowkitchen.com/index-equipment-html/

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 Posted: 11 June 2008 03:06 PM [ Ignore ]   [ # 9 ]
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Oh, I agree! Use Rose’s charts or another equivalency chart for measurements, but measuring by weight is the only way to go.
So much easier, far more accurate, and way less dishes to clean.

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 Posted: 11 June 2008 03:45 PM [ Ignore ]   [ # 10 ]
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You’re preaching to the choir here, Hector! Rose’s books converted me to measuring by weight. Now all my cookbooks have little notes in them about how that particular book measures flour, and weights next to the ingredients for any recipe I’ve actually baked.

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 Posted: 11 June 2008 04:18 PM [ Ignore ]   [ # 11 ]
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I used to measure everything by volume before I “met” Rose. I wouldn’t dream of going back, weighing is the only way for me now. Like Barbara I have made notes in my other cookbooks converting all the ingredients to grams. It’s so easy and fast too.

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