Is anybody good at converting grams (caster sugar) to US cups? From the conversion charts I have found I am thinking 1-1/4 cups (but not sure about the 1/4). Anybody a genius at this? Because I am not :) Thank You!
wow, this American who almost failed math is having a really hard time figuring it out! I just weighed a cup of sugar with my OXO scale and got 220 grams, 7 3/4 ounces. So 330 grams must be 1 1/2 cups, no? Again, I am no math major. We should ask hardlikearmour - she's really smart and her hubby is a math teacher. And more importantly, lapadia why are you up so early?
Hey, you are just as good as math as I am. I got the 220 grams and from there figured between 1/4 to 1/2, but it bothers me when I can't get the exact (OCD)! Oh ya....HLA, i'll msg. her, of course she will probably see this, sooner or later. OKAY and why am I up so early:
Saturday I went to bed with a bad sore throat and it has gotten progressively worse. I am being kept up from sneezing one after another. I am sitting with a box of Kleenex at the computer. Feeling very miserable! And I am tired of the 'I can't believe It's not Butter" and the "Bounce" commercial at the right of this website popping up at me when the mouse hoovers over it.
I get just less than 1 3/4 cups. According to The Cake Bible, 1 cup is 200 grams.
Here's my math: 200 g=1 cup
+100 g=1/2 cup
+30 g=2 tablespoons+1 teaspoon
= somewhere right between 1 1/2 and 1 3/4
Thanks, MMC! It looks like we are all in agreement with 1-1/2, which is what I was going to go with in the first place. So maybe I will wing it and use 1-1/2 cups....throw in a couple tablespoons and wing it. After all I have not kitchen police watching me...I will hope for the best. ;)
It s not 1 1/2 cup but 1 3/4 cup minus 1 1/2 tsp
Oh how perfect, Regine, I LOVE it! Math genius :)
I will go with Regine's figures...thanks again!
Lapadia, I found a conversion chart (http://www.traditionaloven...). 330 g = 1.47 US cups.
I think some of the fuzziness here is due to the nature of caster sugar, which is like American superfine sugar, so it may pack down more for the same weight.
hardlikearmour is a trusted home cook.
I'll add my 2 cents. Caster sugar is slightly heavier per cup than regular US granulated sugar. I come up with 225 grams per cup, so 330 grams is 1.47 cups (1.5 cups minus 1.5 t.) If you're using regular granulated sugar it's 200 grams per cup, so you'd want to use 1.65 cups (which is close enough to 1 2/3 cups for me, but you could subtract a teaspoon and it would be close to perfect.)
Seriously, thanks all! OCD brain has kicked into high gear :) I'll use superfine sugar and go for 1-2/3 C, which is slightly under 1-3/4 and that matches close to Regine's figures. Everything should be perfect, now. Well, after this sneezing and coughing has left my body...
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)