Gruyère cheese, grated: 1 cup = 100 grams Hard cheese (such as Comté cheese), grated: 1 cup = 100 grams Note: Since the volume measurement of an ingredient depends on how you pack the measuring cup/spoon and on the ingredient itself (how it is cut, its density, its water content), the volume-to-weight conversions are not absolute: they are simply a reflection of my own experience. (See equivalents for UK gas marks.) Volume-to-weight conversions Volumeġ cup (North American) = 240 mL (milliliter)ġ tablespoon = 15 mL (= une cuillérée à soupe or cs in French) = 3 teaspoonsġ teaspoon = 5 mL (= une cuillérée à café or cc in French)ġ US quart = 0.946 liter ~=1 liter Weightġ foot = 12 inches = 30 centimeters Temperature Some of the ingredient conversions have been rounded, to minimize the headache. If you’re converting a recipe that was written in British, Australian, or New Zealand cups, which have a 250 ml capacity, multiply all gram equivalents below by 1.04 (i.e. Note: The cup measurements given throughout this conversion page and on Chocolate & Zucchini are based on American cups with a capacity of 240ml. You can also follow me on Pinterest, Instagram, Twitter, Facebook, Periscope, and Snapchat.
#1 cup in grams plus#
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#1 cup in grams update#
If you need the conversion information for an ingredient that is not here, please don’t hesitate to ask - I continue to update this list regularly. When I develop and test recipes I make copious notes on ingredients and their volume-to-weight equivalents, and I thought it might be useful to others. (Check the complete list of my top tools and resources.) Tried-and-true ingredient conversions This is the digital scale I use, love, and recommend if you’re looking to add one to your kitchen equipment. Personal preferences aside, more and more American cooks are adding scales to their kitchen equipment - especially those who are serious about baking, and those who have an interest in foreign recipes - and in my books and on Chocolate & Zucchini I feature both sets of measurements. The most eloquent illustration is found in the measurement of flour, which can vary considerably depending on the quality of the flour, how much you pack into the cup, and the humidity of the air. I feel comfortable with both philosophies, but I prefer the gram/kilo system because it introduces very little human error bias. Being a bit of a transatlantic cook myself, I own several sets of measuring cups and spoons as well as a digital scale.
Americans typically measure ingredients by volume, while the French measure them by weight.
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