Glossary / Tips / FAQs
Check out the really useful glossary at BestRecipes.com.au.
Dog-eared cooking questions at myrecipes.com.
27 lists that make cooking (ang baking) so much easier at Buzzfeed.
Measurements
This conversion table is from BlokesWhoBake.co.nz and are common converting measures (closest approximate). Another one can be found on FreeRecipes.co.nz.
Wet Ingredients:
- 5ml = 1 teaspoon
- 10ml = 2 teaspoons/1 dessertspoon
- 15ml = 1 tablespoon
- 30ml = 2 tablespoons
- 60ml = 1/4 cup
- 80ml = 1/3 cup
- 120ml = 1/2 cup
- 160ml = 2/3 cup
- 185ml = 3/4 cup
- 250ml = 1 cup
- 500ml = 2 cups
Dry Ingredients:
- Butter: 30g = 2 tablespoons
- Cheese: 100g = 1 cup (grated, tightly packed)
- Cocoa: 25g = 1/4 cup
- Coconut: 75g = 1 cup
- Cornflour: 25g = 1/4 cup
- Dried Fruit: 150g = 1 cup
- Flour: 125g = 1 cup
- Salt: 25g = 2 tablespoons
- Sugar: White 250g = 1 cup
- Sugar: Brown 200g = 1 cup (firmly packed)
- Sugar: Icing 150g = 1 cup
Imperial to Metric:
- 1 oz = 25g
- 4 oz = 125g
- 1 lb = A shade under 500g
- 2 lb = Just under a kilo
Possible substitutes
- Baking - cornstarch to white flour = 1:2
- Baking - 1 large egg with 1 (mashed) banana
Other info
- Not all flour is created equal (source); "A cookie or cake made with white flour measured (by scooping right out of the flour pack) will be tough and dry. Sauces will be too thick, and pie crusts crumbly and dry." Here's what one cup
- One cup of white flour weighs 120 grams.
- One cup of whole wheat flour weighs 140 grams.
- One cup of bread flour weighs 130 grams.
- One cup of cake flour weighs 114 grams.
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