"weighing My Options On Measurements

Decorating By pamconn Updated 11 May 2008 , 1:55pm by pamconn

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pamconn Posted 10 May 2008 , 2:24pm
post #1 of 8

I'm thinking of converting to weighing my ingrediants as I lost count last night as to how many cups of flour I had put into my bowl (got distracted) and thought that if I had it on a scale that wouldn't be a problem.

Any other reasons to bake by weight?

Some of you bake by weight and not by cups-how do you do this if the recipe is listed by cups? Do you weigh a cup of flour and from then on use that weight to go by, or is there a standard weight for flour, sugar, etc?

7 replies
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karateka Posted 10 May 2008 , 5:03pm
post #2 of 8

I find cooking by weight to be much easier, faster, and more accurate. I use the Cake Bible most of the time, which lists ingredients both by volume measurements and weight.

Shirley Corriher has a book out called "Cookwise" and that has a wonderful chart that lists weights of all sorts of baking products. 1 cup of shortening, 1 cup of butter, 1 cup cake flour, 1 large egg, etc. I find it helpful when I want to fool around with making my own recipes.

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alanahodgson Posted 10 May 2008 , 10:38pm
post #3 of 8

In the Well Decorated Cake, Toba Garrett lists the following:

Four, confectioner's sugar, cocao powder: 1 cup-= 110 grams

Granulated sugar: 1 cup = 230 grams

Butter, Margarine, shortening: 1 cup =230 grams ( I know from experience that 1 cup hi-ratio shortening weighs 6.5 oz, which is less than regular shortening)

1 large egg= about 50 grams (without the shell)

corn syrup and molasses: 1 cup = 336 grams

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chutzpah Posted 10 May 2008 , 10:48pm
post #4 of 8

I bake by weight-been doing it for years. It's really the only accurate way to measure ingredients, plus I find that it's much faster (and less clean-up) that measuring with cups.

Get a good quality, digital scale that is accurate.

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leah_s Posted 11 May 2008 , 2:27am
post #5 of 8

ditto. All my recipes are by weight. And if it didn't start out that way, I measure in cups then weigh out that ingredient, then write that weight right on the recipe. Weighing is mor accurate and you can weigh everything right into the mixing bowl.

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pamconn Posted 11 May 2008 , 1:40pm
post #6 of 8

Thanks so much for the answers! I will look for those books. Ohh, I didn't even think about less clean up!

Thank you all for your help.

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cashley Posted 11 May 2008 , 1:48pm
post #7 of 8

Here is a web site that list ingredients by weight for you hope this helps

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pamconn Posted 11 May 2008 , 1:55pm
post #8 of 8

Thank you. I am so glad that I found CC, it's so nice to know that there is always someone here that can help.

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