Grams To Ounces

American bakers grew up using cups, where a cup of water is equal to a cup of flour and so forth. We also had it drilled into our brains that a cup is 8 ounces and a pint is a pound the world round (a pint being two cups or 16 fluid ounces).

Most of the confusion regarding weight and volume measurements occurs when talking about ounces: an imperial unit of measurement which can be used to indicate both weight AND volume. Fluid ounces refers to volume (like milliliters) whereas regular ounces refer to weight (like grams). The fact that they are both called ounces, and not always differentiated by saying ounce/fluid ounce is one reason why they are so problematic.

Grams To Ounces

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I mean, who do we need to petition to have fluid ounces changed to be called something totally different (flounces? frams? vols?) or, better yet, finally just switch to metric like the rest of the world?

One of the beautiful things about the metric system is that there is no confusion. Grams are weight, milliliters are volume. If you see grams, grab your scale. If you see milliliters, grab your liquid measuring cup.

Here you can see what I mean. The cup on the left was measured using the fluff, spoon and sweep method, while the one on the right was scooped right out of the bag. 125 grams and 146 grams may not seem like a big difference, but it can mean the difference between a perfectly moist chocolate cake and a dry one.

Now just for comparison, go scoop a big cup of flour right out of a bag. Really dig your cup in there. Level off the top, then weigh the flour. Notice a difference? I bet you will! Those extra 30 or more grams of flour can really make a difference when baking, as extra flour can lead to dry or dense cakes and cookies.

Liquid measuring cups are clear, with marks on the side of the cup indicating the volume of liquid in cups, ounces and milliliters. The ounce markers here refer to fluid ounces, and for water-like liquids the ounces by weight will equal the ounces by volume. However for liquids of different densities, say, sweetened condensed milk, for example, 1 cup or 8 fluid ounces will actually weigh 10 ounces on a scale.

Technically, yes, you are right. But such a distinction is really not necessary for the average home baker on Earth and would make an already confusing topic even more so, which is why I opted to use common language in reference to weight and grams to match the output of a home kitchen scale (I have never seen a home kitchen scale that reports Newtons). The point of the post is to clarify the difference between volume and mass/weight, where mass and weight are essentially interchangeable in this application as the acceleration of gravity is constant on this planet. If and when we start baking on Mars, then we can revisit this subject and you can help me rewrite this post, how does that sound? lol :)

Looking at the cream cheese, you are assuming that the 8 oz in the recipe is a weight amount and not a volume. No need to use a scale since the cream cheese has cut lines for the various amounts, would just cut in in half since it is sole as 16 oz net wt. Why look for grams if the oz is noted as net wt????

I understand your article and started using a scale a while back and it does make a difference. My question is about the smaller measurements. A couple of recipes says 8 g is the same as a tsp, when I measured out 8 g and filled a tsp the grams was a lot more, what about this?

I came here while watching some guilty pleasure television, Kitchen Nightmares (US). Gordon had asked a chef to use 550 grams of flour to make some pasta and as someone that loves to cook but was educated in the US using the very confusing Imperial System, curiosity got the best of me so I headed to Google to check.

Interesting read that I plan on sharing. Even when using US cups you can get a different weight in grams. For example I have two sets of measuring cups, both metal, and when using the cup measurement I will get a different gram measurement from each one when placing the amount in the cup on a scale. For me grams and milliliters work the best, because even though I live in the US, I grew up in Australia so it is what I am used to.

Oh man Australian cups are a whole other matter because they are calibrated differently than American cups. I promise to include grams in all my recipes from now on (and will slowly try to get all my old recipes updated as well!)

I left my kitchen scale at a friend's place but I need to make sourdough bread for tomorrow to gift someone. My friend lives far away so I ran to a home supply store and bought a scale from there so I could build the levain tonight. When I got home, I saw the new scale only weighed in ounces and fluid ounces (what the heck??). I facepalmed pretty hard but proceeded to convert my measurements to ounces as accurately as I could. I mixed the levain and decided to mix the autolyse as well. When I combined the flour and water for the autolyse I realized the dough was ridiculously runny. This is an 88% hydration dough and runniness is to be expected, but this resembled a lumpy cake batter. So I added a few tbsps of wholewheat flour and mixed it in. The dough was still looser than it should be but I was afraid of messing up the recipes so I refrained from adding more flour. I'll see how it looks in a few hours after autolyse and how it looks after maybe twenty minutes of kneading (which is what this recipe generally calls for).

It's a royal pain doing the conversions (this site is pretty good for helping: -conversions.org/weight/grams-to-ounces.htm), but it shouldn't change the actual recipe / results at all. If you wrote down what you did as conversions, maybe throw both the original and what you used up here and we can double-check it for you.

My wild guess is that you ended up somehow using the "fluid ounces" on the scale (I agree - what's up with that?!) and it knocked the measurements totally out of whack. I'd ignore the math and the paperwork and the formula at this point and just go with your wonderful baker's instincts.

oh man thank you I think deep down I needed someone to give me their blessing on adding a heckton of extra flour by eye. I don't think I used the fluid ounces since the scale switched to pounds when I went over 16 ounces! But here are my measurements:

You should have 66.3 ounces (4,14 pounds) in there, with the flour, wholewheat flour, rye, and water (I'm assuming no salt or levain in there yet). If you have less than that, then I'm guessing that the main flour weight was off, and you'd likely be okay to add more up to the 66.3 ounces.

History/origin: Originally, a gram was defined as the absolute weight of pure water in a cubic centimeter at the temperature of melting ice (later 4 C). The gram used to be a fundamental unit of mass as part of centimeter-gram-second systems of units up until the widespread adoption of SI, which uses kilograms as the base unit of mass. The gram was later redefined as one thousandth of a kilogram, the SI (meter-kilogram-second system of units) base unit of mass.

Current use: The gram is widely used in every life as well as scientific contexts. For example, the gram is typically used to measure non-liquid ingredients used for cooking or groceries. Standards on the nutrition labels of food products often require the relative contents to be stated per 100 grams of the product.

Definition: An ounce (symbol: oz) is a unit of mass in the imperial and US customary systems of measurement. The avoirdupois ounce (the common ounce) is defined as exactly 28.349523125 grams and is equivalent to one sixteenth of an avoirdupois pound.

Changes to diet and lifestyle can feel tough enough without adding the new terms. But once you learn the lingo you can more confidently reach your goals. So, what is the difference between calories and macros? And what are macros, anyway? Why are grams important and how are grams different from ounces?

Grams and ounces measure the weight of the foods you put on your food scale. Volume measures how much space a food takes up. Volume is measured with cups and tablespoons.

If you track that your banana accounts for 24 grams of your carb intake for the day but it actually makes up 29 grams, that is a 5 gram (20 calorie) difference. If you ate a larger banana (at 29g) every day for five days, that is 100 more calories that you are consuming in a week that are not accounted for.

A. It's easy to understand how that recommendation could be confusing. Although a 3.5-ounce serving of meat is equivalent to 100 grams, it won't contain 100 grams of protein. That's because most protein-containing foods have other nutritional elements in them, primarily fat and water, which account for additional weight. For example, in a 3.5-ounce serving, turkey breast has 30 grams of protein; pork loin, 25 grams; lean beef, 36 grams; tuna or salmon, 26 grams. And of course, the leaner the cut of any meat, the more protein and less fat you'll get in your portion.

Grams and kilograms are used to measure the mass or weight of objects. Ounces and pounds are units of weight. A gram is a unit of mass that is equal to 1/1000th of a kilogram (1 gram = 0.001 kg). A kilogram is slightly larger than an ounce, which is equal to 28 grams. Ounces and pounds are both units of weight that are often used for measuring food ingredients or shipping packages. An ounce (oz.) is equal to 28.3495231 grams, and a pound (lb.) is equal to 453.59237 grams.

Grams can measure everyday items such as sugar, flour, spices, nuts, fruits, and more. Kilograms measure heavier items such as furniture, luggage, large packages, etc. Ounces and pounds are commonly used when it comes to buying food products in bulk or shipping heavy items.

Understanding measurements such as grams, kilograms, ounces, and pounds can help you accurately measure recipe ingredients. Calculate the right amount of material needed for projects such as construction or shipping. Knowing the difference between mass and weight will also help you understand why certain measurements are used in different situations. ff782bc1db