• Common Ingredients by Volume and MassCommon Ingredients by Volume and Mass
  From The Food Lab Ingredient Amount Weight Water 1 cup = 16 tbsp 8 oz (227 g) Eggs Jumbo 2.5 oz (71 g) Eggs Extra Large 2.25 ounces (64 g) Eggs Large 2 ounces (57 g) Eggs Medium 1.75 ounces (50 g) Eggs Small 1.5 oz (43 g) Bread Flour 1 cup 5.5 oz (156 g) Cake/Pastry Flour 1 cup 4.5 oz (128 g) Granulated Sugar 1 cup 6.5 oz (184 g) Brown Sugar 1 cup 7 oz (198 g) Table Salt 1 tsp 0.25 oz (7 g) Morton's kosher 1 tsp 0.175 oz (5 g) Instant Yeast 1 tsp 0.125 oz (3.5 g) Butter 1 tbsp = 1/8 stick 0.5...
• Volume, Weight and Temperature ConversionsVolume, Weight and Temperature Conversions
  Volume Equivalencies 3 tsp 1 tbsp 2 tbsp 1 fl. oz 16 tbsp 1 cup 8 fl. oz 2 cups 1 pint 16 fl. oz 4 cups 1 qt 32 fl. oz 1 qt 0.95 l 4 qt 1 g Weight Conversions oz g 1 28 8 1/2 lb 227 16 1 lb 454 24 1 1/2 lb 680 35.3 1 kg 1000 48 3 lb 1361 64 4 lb 1814 80 5 lb 2268 Temperature Conversions (32°F − 32) × 5/9 = 0°C ºF ºC freezing point of water 32 0 110 43 rare red meat 120 48.9 medium-rare red meat 130 54.4 medium red meat 140 60 medium-well red meat 150 65.6 medium-well standard poultry breast 1...