Grams Vs Cups
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- Grams
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- Cups
Every week I get asked this same question over and over again, “Can you please put cup measurements in your recipes?” And the simple answer is no. There are a few reasons why the answer is no, I’ll explain.
- Firstly, I’m very busy trying to earn my living, so don’t have the time or the inclination to start converting my recipes.
- I’m from the United Kingdom where we use the metric system which is Grams, Kilos, Millilitres and Litres.
- I have lived in Spain for many years now and here we also use the metric system.
- There are only THREE countries in the whole world that do not use the metric system.
When I originally went to college to learn my trade I was taught a different system using pounds and ounces, etc. But in the 1970’s when the UK changed to the metric system, myself and my staff went to evening classes to learn the new metric system as this was in use throughout most of Europe and much easier to scale recipes up or down in size.
I do understand that by me using grams in my recipes causes some confusion with my followers in the United States where many people use the very inaccurate system using cups, sticks and fluid ounces, etc. Can I first of all explain that measuring cups are not universal, they are different in the U.S. U.K: and in Australia and some other countries around the world, so if I were to use U.S. Cups in my recipes that would cause confusion to many other people.
I happen to know several professional bakers in America and not one of them use the cup system. As commercial bakers we weigh everything including water, this make sure every batch is exactly the same as the last one. So to all those people who wish to continue using cups, I suggest you go online and find an ingredient conversion site to convert my recipes into cups, etc. On the other hand,for only a few dollars/pounds, etc. You can purchase a digital scale which will save you the time and trouble of converting my recipes.
Remember, Grams are the Same the World over
Category: Baking, Blog, Tips, Tricks & Techniques
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Hi Reg, at last someone with some sense. I’ve been trying to tell people for years baking is a science and as bakers we weigh Absolute everything include water. see my post at : https://mr-pauls-pantry.com/grams-vs-cups/
If anyone has any doubt about measuring by weight, compared to cups, do what I did when trying to work out a recipe that used cups.
The amount was a different amount in grams every time, especially with flour.
I gave up in the end, and now only use recipes that use ingredients that are given by weight.
Hello Sue: Unfortunately, they did not make perfect cakes every time, everyone thinks their mother or grandmother makes the perfect cake, but reproducing something in a bakery has to be exactly the same as yesterday and scooping up the exact amount of flour, etc. by volume everytime is a physical impossibility. Baking is a science and requires an exact formula. Weighing the ingredients does not compensate for changes in the atmosphere opr humidity, in extreme change the recipe and/or baking time has to be adjusted.
I’m in the US and agree 100%. Interesting side bar, the women cooks and bakers in my family for many generations before me developed such a relationship with their ingredients and techniques that they learned to measure by the handful. Sort of like proficiency with shape notes in music, they could make the same perfect cakes and pies for 6 or 60 without referring to a recipe. Sadly, they could not accurately share their recipes, since there were no standard measures. Mr. Paul, weighing ingredients should automatically account for atmospheric changes and humidity… yes?
Hello again – yes you’re so right about spoons. My Grandma’s tablespoon was just that – a large spoon which was used for serving food at the table. Where I am now recipes always ay a soupspoon, which I suppose is the same as a dessertspoon. By the way, I inherited Grandma’s teacup and tablespoon! Do stay safe and well Paul – I’ve had my two vaccinations but my partner hasn’t had any – at 74 years old he fell into a gap until now. Soon he’ll be able to have the AstraZenecca perhaps.
Hi Joyce,
NIce to hear from you again and thanks for ther very interesting comment as usual. One thing I’ve noticed recently both on TV and on YouTube, these so called celebrity Chefs and others when adding a TABLESPOON of this that and the other are actually using what I always knew as a DESSERT spoon, no wonder I get so many messages saying their recipes have failed. Just managed to get my first Covid Vaccination On Friday eventually and the second one booked in for the 30th. Stay Safe Joyce. x
I receive Mr Paul’s newsletters regularly and read the blog with great interest. However I only recently fell upon this very useful article about weighing out ingredients as I was having a problem with an American bread recipe for this very reason, and had to resort to measuring an American cup for the ingredients on the metric scales (after reducing the tare of the container to “0” of course). What a kerfuffle!
I lived in the bush in East Africa for many years and had to make do as I could – but my bible at that time was Rombauer & Becker’s “Joy of Cooking” which was bequeathed to me by a departing ex-pat. The Conversions section in that cookbook was a godsend – really!
I now live in France, within the (civilized/logical?) metric system …
P.S. My grandmother, who never left her hometown in Lancashire (UK) in her life had a large breakfast cup, a tablespoon, a fork and a teaspoon which were kept safe in a special drawer in her kitchen – and woe betide anyone who dared to move them or to use them for anything other than baking!
Hello Nancy,
Thank You so much for your comment, it’s very much appreciated. Have a good day x
I am from the U.S. and I agree with you completely. You should not be expected to cater to to us or anyone. It is very easy to find conversion sites online. And scales that measures gms or oz with a switch of a button are readily available.
Come on Americans, don’t be rude!