Conversions calculator Enter decimal equivalents for fractions. For example enter 3.5 not 3 1/2. This table was created for AmazingRibs.com by Quincy Adams. Contact Meathead for permission to use it on your blog or website.

Important Weights, Measures, Conversion Tables, and Rules of Thumb

Below are some useful weights, measures, and equivalents that come in handy in the kitchen. Near the bottom of the page you can type in amounts and they will be converted for you.

Beware! When ounces are called for with liquids it means by volume as in a measuring cup, but when ounces are called for in solids it means by weight. So a recipe that calls for 4 ounces of grated cheese that's not the same as half a cup which will weight only 2 ounces.

World Wide Metric is a website I use often for simple and complex quick conversions.

Dry measurements

Remember these are all leveled at the top which means that a tablespoon has a level top, not a big round hill in the center and valleys along the edges.

3 teaspoons = 1 tablespoon
1 ounce = 28 grams
1 pound = 16 ounces = 454 grams
1 kilogram = 2.2 pounds
8 quarts = 1 peck
4 pecks = 1 bushel

1 pinch = about 1/16 teaspoon = the amount you can hold between your thumb and two fingers

Beans
1 can of beans = 15 ounces undrained = about 10 ounces drained = 1/4 pound dried beans
1 pound dried beans = about 2 cups dried beans = makes about 5 cups soaked beans = makes about 7 cups cooked
1 pound dried beans = 4 cans drained

Cheese
1 pound cheese = about 4.5 cups shredded
1 cup shredded cheese = about 4 ounces by weight

Chocolate
1 cup cocoa = 1/4 pound
1 ounce chocolate = 1/4 cup grated
1 cup chocolate chips = 6 ounces by weight

Garlic
Small clove of garlic = about 1/2 teaspoon
Medium clove = about 1 teaspoon = 1/8 teaspoon garlic powder
Large clove = about 1.5 teaspoons
Extra-large clove = about 2 teaspoons
1/8 teaspoon garlic powder = about 1 medium clove fresh garlic

Flour
1 cup flour = 5 ounces by weight = 250 grams
1 tablespoon flour for thickening = 1/2 tablespoon cornstarch
1 pound white flour = 4 cups sifted flour
1 pound cake flour = 4.5 cups sifted flour
1 pound whole wheat flour = 3.5 cups

Mushrooms
1 pound trimmed = about 5 cups chopped
4 ounces trimmed = about 1 cup chopped
1 pound trimmed chopped or sliced = about 2 cups sautéed

Pasta, rice
4 ounces dry macaroni = 1 cup = 3 cups cooked and drained
4 ounces dry spaghetti or other noodles = 1.75 cups = 4 to 5 cups cooked and drained
1 cup uncooked white rice = 1/2 pound
1 cup uncooked white rice + 2 cups boiling water = 3 cups cooked
1 cup brown whole grain rice = 1/2 pound 2.25 cups boiling water = 4 cups of cooked rice

Saffron
1 gram of saffron = about 450 stigmas (a.k.a. threads, strings, strands, or pieces)
= 2 teaspoons of whole saffron threads
= 1 teaspoon crumbled
= 1/2 teaspoon powdered

Salt
1 teaspoon Morton's table salt =
1.5 teaspoons Morton's Kosher Salt =
1.8 teaspoons Diamond Crystal Brand Kosher Salt =
1.8 teaspoons Morton's Pickling Salt =
3 to 4 or more teaspoons of sea salt

Here's the inverse:

1 teaspoons Morton's Kosher Salt =
2/3 teaspoon of table salt =
1.1 teaspoons Morton's Pickling Salt =
1.1 teaspoons Diamond Crystal Brand Kosher Salt =
2 to 3 teaspoons or more of sea salt

1 cup table salt = 8 ounces by weight

Sugars
1 cup granulated white sugar = 8 ounces by weight
1 cup packed dark brown sugar = 6 ounces by weight = 250 grams by weight
1 cup packed dark brown sugar = 1 cup white sugar + 2 tablespoons molasses
1 cup packed dark brown sugar = 1 cup of light brown sugar + 1 tablespoon molasses
1 cup honey = 3/4 cup sugar + 1/4 cup water
1 cup corn syrup = 1 cup sugar dissolved in 1/4 cup water
Simple syrup is 1 cup of sugar with 1 cup of water thoroughly dissolved

Fats
1 stick butter = 8 tablespoons = 4 ounces = 1/4 pound = 1/2 cup by volume = 1/2 cup vegetable oil
1 pound solid fat (lard, shortening) = 2 cups

Nuts
Almonds. 1 pound unshelled = 1.5 cups nut meats
Pecans. 1 pound unshelled = 2.25 cups nut meats
Walnuts. 1 pound unshelled = 2 cups nut meats

Ground Beef
Ground chuck usually is 15% fat
Ground round usually is about 10% fat
Ground sirloin usually is about 5% fat
1 pound boneless meat = 3 cups cubed meat

Other
Popcorn. 1/4 cup popcorn = 5 cups cooked
Herbs. 3 parts fresh herbs = 1 part dried (most of the time)
Bread Crumbs. 1 slice bread = 1/2 cup bread crumbs
Tomatoes. 1 pound tomatoes = 1.5 cups chopped
Onion. 1 large onion = about 1 cup chopped
Apple. 1 medium apple = about 1/2 cup slices or chopped
Gelatin. 1 tablespoon = 1 envelope
Yeast. 1 packet active dry yeast = 2.25 teaspoons
Mustard. 1 tablespoon mustard = 1 teaspoon dry mustard

Wet measurements

On this and most other cooking websites, volumetric measurements like tablespoons, teaspoons, and cups are almost always level measurements. That means the top of the teaspoon is leveled flat when filled.

1 dash = about 3 drops = about 1/16 teaspoon
3 teaspoons = 1 tablespoon
1 pint = 2 cups = 1 pound ("a pint's a pound the world around")
1 quart = 2 pints = 4 cups = 32 fluid ounces = 0.95 liters
1 gallon = 4 quarts = 128 fluid ounces = 3.785 liters = 3785 cubic centimeters
1 liter = 100 centiliters = 1000 milliliters = 34 fluid ounces = 1.01 quarts

Salt
1 cup table salt = 8 ounces by weight
1 teaspoon Morton's table salt = a pinch less than 2 teaspoons Morton's Kosher Salt
1 teaspoon Morton's Kosher Salt = a pinch more than 1/2 teaspoon of table salt
Salt is 2.16 x density of water

1/2" thick meat should be submerged in brine for 1/2 hour in the refrigerator
1" thick meat should be submerged in brine for 1 hour in the refrigerator
2" thick meat should be submerged in brine for 3 hours in the refrigerator
3" thick meat should be submerged in brine for 8 hours in the refrigerator

Cream
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 cream = 42% butterfat
1 cup cream = 3/4 cup milk + 1/4 cup unsalted butter (use only in cooking)
1 cup buttermilk = 1 cup plain yogurt = 2 tablespoons lemon juice + 1 cup milk
1 cup half and half = 1/2 cup cream + 1/2 cup milk

Juices
Tomato Juice. 1 cup tomato juice = 1/2 cup tomato sauce + 1/2 cup water
Lemon Juice. 1 medium lemon = 2 to 3 tablespoons of juice = 1 to 1.5 ounces
Orange Juice. 1 medium orange = 7 tablespoons juice

Eggs
1 large egg = 2 ounces by volume = 3 tablespoons
1 large egg's white = 2 tablespoons
1 large egg yolk = 1 tablespoon
1 cup = 4-6 whole eggs without shells

Other
Butter. 1 stick butter = 8 tablespoons = 4 ounces = 1/4 pound = 1/2 cup by volume = 1/2 cup vegetable oil
Mustard. 1 tablespoon mustard = 1 teaspoon dry mustard
Vinaigrette. A classic vinaigrette is 3 parts oil and 1 part vinegar

Temperature

Click here for the ultimate meat temperature guide.

Conversion formulae
Celsius or Centigrade = (Fahrenheit - 32) / 1.8
Fahrenheit = (Celsius x 1.8) + 32C = (F - 32) / 1.8

Important temperature equivalents
400°F = 204C = hot oven
350°F = 177C
300°F = 149C
250°F = 121C
225°F = 107C = ideal smoke roasting temperature
212F = 100C = water boils
180°F = 82C
170°F = 77C
160°F = 71C
68F = 20C = room temperature
32F = 0C = water freezes
0°F = -18C

Cooking at altitude
Boiling point goes down about 2°F for every 1000 feet above sea level.

Briquets

1 quart = about 16 Kingsford briquets
1 Weber chimney holds about 5 quarts, or about 80 briquets

Figure 100 square inches of cooking surface per person when buying a grill

Distances

1 centimeter = 0.4 inches
1 meter = 100 centimeters = 1000 millimeters = 3.28 feet
1 inch = 25.4 millimeters = 2.54 centimeters
1 foot = 0.305 meters

If you can't find a conversion you need on this page, you might try here.

This page was revised 8/13/2011