Weights & measurement charts

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admin added this comment at 04:48pm Fri 10th October, 2014

Hello coco22, All taste recipes use conventional oven temperatures unless otherwise stated. I hope this helps, Regards, admin

coco22 added this comment at 04:47pm Sun 5th October, 2014

The weights and measurement chart has proved to be a great asset to me not being metric literate. I would like to make a comment regarding oven temperatures. I'm never sure whether the oven temperatures you give should be fan forced or not as I think the difference could impact on the end result of the recipe. Could you please consider stipulating that in the future for your recipes.

Storm31 added this comment at 10:15am Sun 18th May, 2014

What is 10g in tablespoons

Tomh added this comment at 01:28pm Sat 5th April, 2014

Re. volumetric (cups and spoons) measures v. weights I would point out that cups and spoons were devised for a time when weighing scales were often not accurate and good ones expensive, bulky, and heavy. Now you can buy electronic scales for $20 that are easy to clean, convert from imperial to metric, and allow you to zero to any receptacle, there is little point in using volumetric measures. The main problems with them are that they are inaccurate, inconsistent - different people can get different measures from them, slow, and make a nonsense of claimed nutritional values. For example, on this Site, there are baking recipes giving liquid measures in cups and metric, but only cups for things like flour, yet the nutritional content is always given to the nearest gramme. This is absurd, since it means that the nutritional content is always inaccurate.

stickinsect added this comment at 07:33am Sun 23rd December, 2012

What is the standard egg weight used for recipes? When making pavlova for example what size egg do i use? That would be most helpful. thanks

tiki26 added this comment at 05:29pm Sun 25th November, 2012

I agree that weight measurements are best. I have real trouble, though, with condensed milk, when some recipes go by weight and some say, for example, 3/4 cup. The Pyrex measuring cups are so thick, too, that there is huge potential for parallax error, depending on which side you read it from.

JohnMich added this comment at 09:28am Fri 11th September, 2009

I think that this is a very good article but there is a major flaw in that you say "Use cup and spoon measures for dry and solid ingredients". This can lead to serious errors in actual weight. There is a significant difference between the weight of, say, flour which has been packed down and that which has been sifted. I notice that US recipes mostly use cup and spoon measures for dry ingredients but UK and European dry ingredients are given by weight. Interestingly one of the major US baking sites (by visitor numbers) joyofbaking.com invariably gives the weight in grams of dry and solid ingredients even where the volume is shown by US cup and spoon measures. Weight is far more accurate than volume as a measure. Regards, Michelle