Kitchen conversion charts are necessary to help you be a successful cook. Don’t think you need them? Think again. Even the best of the best home cooks and professional chefs use liquid and dry measurement conversion charts. The charts below show equivalent measurements for ingredients you will use to cook delicious sides, entrees and desserts.
Kitchen conversion charts will help you measure the right amount of ingredients without wondering whether you added too much corn meal or not enough olive oil to a recipe you have been dying to try. The last thing you want to do when you gather your recipe and utensils is ruin what you’re cooking because you failed to use your charts.
The conversion charts will be your guide. Don’t worry if your ingredients are off just a tad on some things. It happens sometimes, even when you use your measuring cups, which measure volume. Thank goodness it’s not that big of a deal, for example if your are frying chicken wings or catfish nuggets or pork chops and the cooking oil you’re using is off a little. Being off slightly with the amount of grease you need in the skillet will not make that big of a difference.
However, if you’re baking and you end up with a lot more bread flour or cake flour in your baking dish than the recipe calls for, your bundt cake or banana bread could turn out to be a major disaster. You don’t want that to happen. You want to be extra careful measuring dry ingredients. It’s easy to ruin pastries, cakes and pies with wrong measurements. That explains why some serious home bakers invest dollars and cents into a digital scale to measure baking ingredients by weight rather than by volume. But most rely on standard measuring cups.
You have to decide whether you want to buy a scale. Some cooks like to have them just in case it’s needed. Who knows, you might stumble upon a baking recipe here or there that calls for measuring ingredients by weight, too, like European recipes normally do. Don’t fret. The recipes you try will more likely call for volume measurements, which is what American recipes usually call for, even for baking. Remember to use your charts and you will be just fine, your food will be, too!