Cups and Thermometers

A cup is a cup, right?

While cooking may be more forgiving of a few miscalculated ingredients, baking is not so merciful. Baking is a science. And, like any science, proper measuring is important.

The recipes that I have in this blog use a mixture of volume and weight measurements, although I try to stick to metric weight measurements for dry ingredients greater than two tablespoons. I still use my trusty Pyrex measuring cup for liquid ingredients.

Common Baking Measurements

Here are some of the ingredients that are used in this blog with their corresponding metric and volume measurements.

All Purpose Flour1 cup120 grams
Bread Flour1 cup120 grams
Cake Flour1 cup120 grams
Granulated Sugar1 cup220
Brown Sugar, packed1 cup200
Baking Powder1 teaspoon4
Baking Soda1/2 teaspoon3
Icing/Powdered Sugar1 cup100
Coconut, sweetened flakes1 cup85
Coconut, desiccated1 cup100
Cornmeal1 cup138
Almond Flour1 cup96
Almond, sliced1/2 cup43
Cocoa, unsweetened1 cup85
Cheese, grated (cheddar, jack, mozzarella, Swiss)1 cup113
Cheese, grated (Parmesan)1 cup50
Cream Cheese1 cup227
Chocolate Chips1 cup170
Chocolate, chopped1 cup170
Peanut Butter1/2 cup135
Polenta1 cup163
Yeast, instant2 1/4 teaspoons7

The thing about Pre-heating

Another important aspect in baking is the preheating of the oven. When preheating your oven, it helps to use a thermometer since a lot of our ovens are not calibrated correctly. While your oven may indicate that it has reached the desired temperature, I’ve found that it is usually off by 10 degrees or more.

In addition, most, if not all, American recipes use Fahrenheit oven temperatures. While this is no problem for ovens with Fahrenheit/Celcius displays, it does get a bit tricky for the rest of us laboring with Celcius displays.

Oven Temperatures

Here’s the oven temperature conversion chart that I use in this blog.

FahrenheitCelsiusGas mark

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