Weighing Ingredients for Recipes

I'm a believer in weighing ingredients instead of measuring whenever possible.  Most professional chefs and food service operations weigh ingredients for recipes because it is faster and more accurate. 
I do it because when you weigh flour right into your mixing bowl or food processor bowl, you never have to worry if you sifted it just right or if you tapped the cup.  You can just drop in messy-to-measure syrups, oils and fats like shortening.  No cups to wash.  And large amounts of ingredients, like those for canning, can be measured out quickly as well.
It's less likely you will make a mistake by miscounting the number of cups you added to your bowl. 
You can convert your own recipes to weights by simply measuring and then weighing your favorite recipes (minus the cup), and jotting the weights down on the recipe or use the chart below.
Digital scales can be purchased at most kitchenware shops, on the internet, and even at discount stores like Walmart.  They are very accurate and easy to use.  I have had mine since 1980 and it's still going strong.  I keep it right at the front of one of my kitchen drawers, and if something happened to it, I would have to get another right away.
Here's a good video on the benefits of using a scale, thanks to "Cook For Good", click HERE.

Weight of One Cup
Dairy
Butter............................ 8 oz
Buttermilk...................... 8 ½ oz
buttermilk, dry................ 4 oz
Cheeses
  American, shredded ........4 oz
  Blue, crumbled ...............5 oz
  Cheddar, shredded ..........4 oz
  Cream, regular ................8 oz
  Cream, whipped ..............5 ½ oz
  Parmesan, grated ............3 ½ oz
  Parmesan, shredded ........3 oz
  Ricotta ..........................8 ½
Cottage cheese
  large curd...................... 8 oz
  small curd .....................7 ½ oz 
  dry curd ........................5 ½ oz
Cream, lt, med and hvy......8 ½ oz
Eggs
  whites, 7 large ...............8 ½ oz
  yolks, 14 large ................8 ½ oz
  jumbo, each................... 2 ½ oz
  extra large, each..............2 ¼ oz
  large, each..................... 2 oz
  medium, each .................1 ¾ oz
  small, each..................... 1 ½ oz
Milk
  Evaporated .....................9 oz
  Dry non-fat .....................2 oz
  Sour cream..................... 8 ½ oz
  yogurt ............................8 ½ oz
Flour (stir,scoop,sweep method)
  All purpose..................... 5 oz
  All purpose, sifted ...........4 oz
  All purpose, (stir, spoon lightly and level method)...4 1/2 oz
  Bread ............................5 oz
  Bread, sifted ..................4 oz
  Cake .............................4 oz
  Rye, light .......................3 ½ oz 
  Rye, med .......................3 oz
  Rye, dark .......................4 ½ oz
  Self-rising ......................4 ½ oz
  Whole wheat ..................4 oz
Cereals, crumbs, grains
Barley ..............................8 oz
Bran, unprocessed .............3 oz
Bran flakes .......................1 oz
Bread crumbs, fresh ...........1 ½ oz
Bulgur, raw .......................6 oz
Cornmeal ..........................4 ½ oz 
Graham cracker crumbs
    (12) 2 1/2" sq................ 3 oz
Oatmeal, dry oats ..............3 oz
Rice, raw
brown ...............................6 ½ oz 
long grain ..........................6 ½ oz
converted ..........................6 ½ oz
short grain ........................7 oz
wild ..................................5 ½ oz
Other Baking Ingredients
Chocolate Chips .................6 ½ oz
Cocoa ...............................3 oz
Coconut, shredded, packed ..4 ½ oz
Honey ..............................12 oz
Maple syrup ......................11 oz
Molasses, light .................11 ½ oz
Sugar
  Brown, packed ............ ....8 oz
  brown, not packed ....... ....4 oz
  powdered ................... ....4 oz
  granulated ................. .....7 oz
Nuts
  hazelnuts, chopped........ .. 4 oz
  peanuts ...........................5 ½ oz
  pecans, chopped ...............4 oz
  pecan halves ....................4 oz
  walnuts, chopped ..............4 ½ oz 
  walnut halves ...................3 ½ oz
Vanilla wafers crumbs
(24) 1 3/4" dia ....................3 ½ oz
Fats

Oils, salad or cooking,...........7 ½ oz
Peanut butter ......................10 oz
Lard ...................................7 oz
Shortening ..........................7 oz

4 comments:

  1. Thank you for this very helpful page. Can you tell me the weight of water in a cup? I'm in England and we don't use cups so I don't know what size a cup is. Also I've said weight of water because I'm not entirely sure if your fluid ounces are the same as ours. Thank you very much.

    ReplyDelete
    Replies
    1. Rachel,
      Water is measured in the US in fluid ounces. 1 cup is 8 fluid ounces or about 240 mL. When I weighed 1 cup of water on my scale, it also weighed 8 ounces or about 225 grams.
      I like this link for making conversions. Convertin Recipes to Metric Measures

      Delete
  2. I've never cooked by weight, but can certainly see the benefits...now to locate a scale to buy. Thank you for sharing your conversion table! Gracie

    ReplyDelete
  3. Gracie,
    When you look for a scale, think about how large the ingredients you want to measure will be.
    I also have this 30# scale; handy for canning, but my husband also uses even to weigh out cereal or raw popcorn in just ounces.
    I have been very satisfied with it; (I am not selling it or getting anything for recommending it.)
    Kitchen scale

    ReplyDelete

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