Measurement Conversions

Many times during cooking you will need measurement conversions and unless you are better than me you do not have all of them memorized. Below I have listed all of the measurements and their conversion values along with the imperial ones and some helpful substitutions.

Note that volume measures and weight measures convert perfectly when using liquids. Solids are a totally different story.

Measurement Conversions

Dash or Pinch = a little less than 1/4 teaspoon

3 teaspoons = 1 tablespoon

2 tablespoons = 1 fluid ounce

4 tablespoons = 1/4 Cup = 2 fluid ounces

16 tablespoons = 1 Cup = 8 fluid ounces

2 cups = 1 pint

2 pints = 1 quart

4 quarts = 1 gallon

Imperial Measurements

1/4 cup = 2.5 ounces

1/2 cup = 5 ounces

1 cup = 10 ounces

1 pint = 20 ounces

1 quart = 40 ounces

Substitutions

1 cup cake flour = 7/8 cup all-purpose flour + 1/8 cup cornstarch

1 tablespoon baking powder = 2 teaspoons baking soda + 1 teaspoon cream of tartar

1 cup buttermilk = 1 scant cup milk at room temperature + 1 tablespoon white vinegar

1 cup brown sugar = 1 cup white sugar + 2 tablespoons molasses

1 cup sour cream = 1 cup yogurt (full fat if possible)

Imperial to Metric Conversions

Note: these are approximate but fine for all practical uses.

1 ounce = 28 grams

1 pound = 500 grams or 1/2 kilo

2.2 pounds = 1 kilo

1 teaspoon = 5 milliliters (ml)

1 tablespoon = 15 milliliters

1 cup = 1/4 liter

1 quart = 1 liter

High Altitude Cooking

As elevation increases there is a decrease in air pressure resulting in a lower boiling point. This creates the need to increase or adjust cooking times accordingly.

Experimentation may very well be the best teacher if you are new to high altitudes but here are a few guides to help you along:

Use higher heat when practical for stovetop cooking

Batters and doughs will usually rise faster than at sea level

Above 3,000 feet you will need to increase baking temperatures by twenty-five degrees.

Over 3,000 feet reduce baking powder and other leavening measurements by about ten percent. Increase liquid in baked good by the same percentage. You may need to reduce sugar slightly as well.

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