Cooking Ratios Chart Recipes

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Imperial vs. Metric Volume Conversions

Most recipes in the United States use volume measurements in imperial units like teaspoons, tablespoons, cups, ounces, pints, quarts, and gallons. Most other countries use the metric system with units such as liters and milliliters. One liter is roughly equal to one quart (1.06L = 1qt).

The advantage of using the metric system is that you don’t have to know any messy proportions. Everything is done in multiples of 10 and 100, without any oddball measures such as tablespoons, cups, quarts, etc. which match up in ratios other than 10, such as 4 quarts per gallon or 3 teaspoons per tablespoon. It is much easier to double or half recipes using the metric system. Once you get to 1000 milliliters, you have one liter. Simple as that.

If you need to convert a recipe from metric to imperial, or vice versa, use the equivalents in milliliters on a chart or from another tool.

Ratios for selected foods

Measure Equivalents
1 T. 1 stick 14 grams 4 ounces=113 grams 1 Tablespoon 8 tablespoons ½ cup
4 sticks 16 ounces=452 grams 32 tablespoons 2 cups
1 lemon 1 to 3 tablespoons juice, 1 to 1½ teaspoons grated zest
4 large lemons 1 cup juice ¼ cup grated zest
1 ounce ¼ cup grated 40 grams
6 ounces chips 1 cup chips 160 grams
cocoa powder 1 cup 115 grams
Half and half ½ milk ½ cream 10.5 to 18 % butterfat
Light cream 18 % butterfat
Light whipping cream 26-30 % butterfat
Heavy cream whipping cream 36 % or more butterfat
Double cream extra-thick double cream, Clotted or Devonshire 42 % butterfat

What You Should Know Before Start

Before we begin, you’ll see a lot of ratios

Before we begin, you’ll see a lot of ratios that call for “x parts of one ingredient for every y parts of another ingredient”. When a ratio calls for “parts” they’re talking about the same measurements, in weight, across the board. That means you’ll have to apply a little savvy — instead of thinking “3 cups of flour and one cup of water,” you need to think “10 ounces of flour and 6 ounces of water,” because a “cup” of flour can vary. To address this problem, a good kitchen scale, a tool we think you should have (both for better cooking and healthier eating) is invaluable. It’s a shift in thinking, but scaling a recipe up to feed a crowd or down to feed yourself is ridiculously easy once you get used to weighing your ingredients properly.

Metric Weight Conversions

US Weight Measure Metric Equivelent
1/2 ounce 7 grams
1/2 ounce 15 grams
3/4 ounce 21 grams
1 ounce 28 grams
1 1/4 ounces 35 grams
1 1/2 ounces 42.5 grams
1 2/3 ounces 45 grams
2 ounces 57 grams
3 ounces 85 grams
4 ounces (1/4 pound) 113 grams
5 ounces 142 grams
6 ounces 170 grams
7 ounces 198 grams
8 ounces (1/2 pound) 227 grams
12 ounces (3/4 pound) 340 Grams
16 ounces (1 pound) 454 grams
32.5 ounces (2.2 pounds) 1 kilogram

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