This blog post is perfect for you if you're tired of using Google to figure out measurement equivalents when making a recipe. Granted, we do our best here to always stick to the same format... that doesn't mean our recipes are the only ones you're using. We're here to help with three handy charts to make conversions a breeze.
Baking is like science - measurements matter!
When it comes to baking, whether you're baking savory or sweet, it's typically very important to follow the recipe as close as you can. This gets difficult if you're using tablespoons and the recipe calls for ounces, or vice versa. This blog is all about simplifying that for you and creating a one-stop-shop for the typical measurements you'll see in most recipes.
I highly recommend hitting that bookmark button! You're going to want to easily return to this blog.
Did you know?
Before getting more comfortable in the kitchen, I had no idea that your geographical location would alter the specific measurements you'll need/want in recipes. For example: the tablespoon! I thought that a tablespoon was a tablespoon, no matter where you live. Turns out I was very wrong.
A tablespoon is:
- 20 ml in Australia
- 17.7 ml in Britain
- 15 ml in Canada
- 14.3 ml in America
With that being said, the only true way to find out how much your baking tools hold is to use a food scale. I would recommend grabbing your food scale (you can get one for cheap on Amazon!) and measuring the weight of your tablespoon while it's empty. Most food scales come with different weight settings (oz, lb, g, etc) Fill it with your desired ingredient, and then measure it again.
Subtract the empty weight from the full weight, and that'll give you the total weight for the ingredient you're measuring.
Here are a few handy charts you may want to screenshot:
- Dry Measure Equivalents
- Volume (Liquid) Equivalents
- Temperature Conversions