• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Baking
  • About Tammy

Scotch & Scones

menu icon
go to homepage
  • Recipes
  • Scotch & Spirits
  • Subscribe
  • About Tammy
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Scotch & Spirits
    • Subscribe
    • About Tammy
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Ingredient Measurement Unit Policy

    A short conversation about how and why recipe ingredients are given in US Customary and metric weight units.

    Measuring cups, measuring spoons, and scale on tray from overhead. this …

    Here at Scotch & Scones, recipes are presented in both US Customary and metric measurements.

    I give my metric measurements in gram weight units, but I don't use the metric volume units. I offer the US volume units for those that don’t use a kitchen scale and are used to measuring things in cups.

    Before we talk about the "why I do what I do," let's talk about the "what it is."

    Imperial measurement

    In the US, Imperial measurements rule in the kitchen, hence the term US Customary.

    In this system, dry ingredients are mostly given in volumetric measures, i.e. cups, tablespoons (Tbsp), and teaspoons (tsp). Occasionally a dry ingredient will be given by weight, i.e. pounds (lb) or ounces (oz), which is a measure of weight, not volume.

    Dry ingredients measured in cups (volume) can have very different weight measurements because of the density (a measure of volume to weight) of the ingredient itself. For example, 1 cup of flour (volume) is 4¼ ounces (weight), while 1 cup of granulated sugar is 7 ounces. And if a recipe says "1 cup of flour," how that measuring cup is filled (scooped & leveled or packed in) can have a big effect in how much flour is actually used.

    Liquid ingredients are given in cups, tablespoons , and teaspoons as well (volume), but their weight is given in fluid ounces (fl. oz), so 1 cup of water is 8 fluid ounces. Liquid weights can also vary by the ingredient's density for a given volume as well. For example, 1 cup of milk will weigh much less than 1 cup of molasses.

    Metric measurement

    Most of the rest of the world uses the metric system for recipes.

    In this system, dry ingredients are given in weight units only, i.e. kilograms (kg) and grams (g). This way, density doesn't play a role and there is no ambiguity on how an ingredient is measured.

    Wet ingredients are given in volume units, i.e. liters (L), and milliliters (ml). So density does play a role. In the metric system, there's no corresponding weight ingredient like the US Customary fluid ounces unit.

    How and why I give ingredient metric weights in recipes

    When I prepare a recipe, I will first check the units. If the ingredients are given in US Customary units, I will convert them to grams using many sources, from reading the ingredient's packaging label, to King Arthur Baking's Ingredients Weight Chart, to just weighing the ingredient myself.

    When I'm ready to make the recipe, I'll weigh the ingredients (in grams) into a bowl and tare (zero out) the scale, or I will measure the ingredients into separate bowls, still by gram weight. Pictured below are the ingredients weighed out for Chocolate Fudge Babka.

    Chocolate Fudge Babka ingredients portioned into glass bowls from overhead.
    All these Chocolate Fudge Babka ingredients have been carefully weighed in grams for accuracy

    As for writing out the recipe, I will give ingredients in the US customary measurements for those used to using them. I myself use the metric weight.

    Here are the US Customary and metric weight units for that same babka recipe:

    List of Chocolate Babka ingredients given in US Customary and Metric units.

    Here's the rub: in the metric system, people are used to seeing liquids given in those volume ingredients (ml, L). To a chef in a metric-using world, to see milk measured in grams is wrong. "It's like seeing milk measured in pounds," one friend from Canada told me.

    However, I am an engineer at heart, and I strive for precision. To me, there is just too much room for error if ingredients are given in volume measurements. I don't like nor use measuring cups because they can be inaccurate.

    So I weigh everything, from flour to yeast to milk. If I'm using molasses, I will calculate or measure the weight in grams from the volume measurement so it is an accurate measure.

    This is just how I cook and bake, and the system works for me. If you have any questions or comments, please don't hesitate to comment below or contact me.

    In the meantime, happy baking!

    Slainté! L’chaim! Cheers!

    Tammy

    Reader Interactions

    Let's Talk Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    It's apple season! 🍎

    • Apple spice cookies stacked on a plate with a green flowed edge and two apples behind.
      Apple Spice Cookies
    • Lattice topped apple pie on a purple striped towel with cut apples.
      Lattice Apple Pie
    • Apple galette with apples on a brown background.
      Apple Galette Tart in Phyllo Dough
    • Apple Crisp in a glass bowl topped with vanilla ice cream with apple halves behind.
      Old Fashioned Apple Crisp (Apple Crumble)
    • Slice of sticky toffee apple pudding on a plate with the rest of the cake on a cake stand with jug of honey toffee sauce and apples behind.
      Sticky Toffee Apple Pudding
    • Sliced apple honey babka on a plate with an apple and honey in a jar and bowl behind all on a honeycomb-decorated towel.
      Apple Honey Babka
    • Sliced honey cake on a white platter with pecans.
      Honey Cake with Apple Cider Jam
    • Boiled apple cider dripping from a spoon into a glass jar surrounded by apples.
      Easy Homemade Boiled Apple Cider Syrup

    See more ideas for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers are viewing...

    • Chocolate mug cake with inserted spoon.
      Chocolate Microwave Mug Cake (Eggless & Dairy-Free)
    • Three Sourdough English Muffins stacked with more in wooden bowl behind.
      Sourdough Discard English Muffins
    • Bannocks stacked on a white plate with raspberries.
      How to Make Scottish Bannocks from Outlander
    • Sourdough Herb Ciabatta Rolls stacked next to rosemary with rolls on a green spotted towel behind.
      Sourdough Herb Ciabatta Rolls
    • Marshmallow creme on a whisk.
      Homemade Marshmallow Creme (Marshmallow Fluff)
    • Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean.
      Homemade Vanilla Pudding (No Eggs)
    • Biscuits stacked on a red & white striped towel nestled in a bowl.
      Buttery Sourdough Discard Biscuits
    • Three crumpets stacked on a white cake stand surrounded by strawberries.
      Easy Sourdough Discard Crumpets

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Cookie Policy
    • Accessibility Statement
    • Ingredient Measurement Unit Policy

    Subscribe

    Sign up for emails and updates

    Contact

    • Let's Talk
    • About Tammy
    • Shop Scotch & Scones

    Copyright © 2023 Scotch & Scones