Cooking & Kitchen Measurements Guide
Most kitchen mishaps start with a unit mismatch — a cup where a gram was meant, or a 350°F recipe in a 180°C oven. This guide collects the conversions, temperature rules, scaling math, and substitutions that keep a recipe on track. Bookmark it next to the stove.
Volume to Weight: Why a Scale Wins
A cup is a measure of volume; a gram is mass. The same cup holds very different weights depending on how an ingredient settles. For repeatable baking, weigh instead of scoop:
| Ingredient | 1 cup (approx.) | 1 tbsp |
|---|---|---|
| All-purpose flour | 125 g | 8 g |
| Granulated sugar | 200 g | 12.5 g |
| Brown sugar (packed) | 220 g | 14 g |
| Butter | 227 g | 14 g |
| Milk / Water | 240 g | 15 g |
Oven Temperatures: °F ↔ °C
The formula is C = (F − 32) × 5/9. In practice, home cooks round to tidy numbers:
| Fahrenheit | Celsius (rounded) | Typical use |
|---|---|---|
| 325°F | 160°C | Slow roasting, delicate baking |
| 350°F | 180°C | Most cakes, cookies, casseroles |
| 375°F | 190°C | Roasting vegetables, breading |
| 400°F | 205°C | High-heat roasting, pizza |
| 425°F | 220°C | Quick searing, puff pastry |
Scaling a Recipe
To cook for a different number of people, multiply every ingredient by one factor. Doubling means ×2; halving means ×0.5. The percentage calculator handles awkward factors fast — say you want 150% of a ½-cup amount. Remember that cook times don't scale linearly: a doubled casserole may need only slightly more time, while smaller portions cook faster. Check doneness early and often.
Common Substitutions
- Buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar, rest 5 minutes.
- 1 egg: ¼ cup unsweetened applesauce (baking) or 1 tbsp ground flax + 3 tbsp water.
- Brown sugar: 1 cup white sugar + 1 tbsp molasses.
- Sour cream: 1 cup plain yogurt (full-fat works best).
- Cornstarch (thickener): 2 tbsp flour per 1 tbsp cornstarch.
Substitutions shift texture and flavor, so reserve them for when you're truly out of an ingredient rather than as a habit.
Frequently Asked Questions
How do I convert cups to grams?
It depends on density: flour ≈125 g/cup, sugar ≈200 g/cup, butter ≈227 g/cup. Weigh for accuracy.
How do I convert oven temperature F to C?
C = (F − 32) × 5/9. 350°F ≈ 180°C, 400°F ≈ 205°C.
How do I scale a recipe?
Multiply every ingredient by the same factor; use the percentage calculator for odd factors. Times don't scale linearly.
What are common substitutions?
Buttermilk → milk+lemon; egg → applesauce; brown sugar → white+molasses; sour cream → yogurt.