Weights and Measures

[faustus]

I'm having fun with recipes. Some of my recipes are in British, and some in America, and some in metric and some in imperial, and some in combinations of those permutations. A lot of what I'm cooking from right now is in US cups - which makes sense for flour and sugar, but less so for butter.

And of course US cup is 8 fl oz and UK is 5 fl oz.

Now I see that US and UK fl oz are not the same; 29.57353 ml and 28.41307ml repectively.

Can anyone point me to a website that will tell me how much 8 fl oz of flour, sugar and especially butter would weigh, either in oz or g? Or know this kind of thing off the top of their heads?

I think this might be the sort of thing I'm after - but the weights and measures rather than the ingredient side:

Comments

Re: Is this any use?

[drasecretcampus.livejournal.com]

But then equally a friend is cooking with cups but no scales, so is converting the other way. So far cookies are good, but the lemon sponge was flat - although there could have been any number of reasons. I can't get cakes to rise for me nowadays.

Re: Is this any use?

[fjm.livejournal.com]

With cakes and scones the problem is not the measure but the flour. I can't get scones to taste right in the US because they prepare their flour differently to ours: the recipes are structured to a different level of gluten I think.

(and don't wash rice if you are in the US, it's pre-washed and you end up with pudding).

Re: Is this any use?

[drasecretcampus.livejournal.com]

Pretty sure I'm using the same sort of flour after all these years. I just used to be able to do cakes and pastry, but can't now. Still, I've not tried as much in this gas oven, and the flat cake was in a fan assisted electric. I'm not at all convinced about its temperatures. (Especially given the amount of time we cooked chicken legs in there which still ran bloody juices)

I think I've nailed scones, by adapting the gluten free recipe and reducing the liquid (or calling them drop scones if I forget).