When is a "cup" not a "cup"?

Discussion in 'Pastries & Baking' started by petemccracken, Aug 4, 2013.

  1. petemccracken

    petemccracken

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    With members from around the world, we sometimes forget, or maybe didn't know, that a "cup" in one area does not necessarily mean a "cup" in another area.

    Having done a little research, by no means exhaustive, I've developed a table that helps me translate recipes from different sources.

    Some may find it useful.
    Multiply amount of Column A by desired new measurement
    CupsMillilitresUSCUSLIntlCCImpJPNJGO
    USC236.591.0000.9860.9461.5770.8331.1831.314
    USL240.001.0141.0000.9601.6000.8451.2001.333
    Intl250.001.0571.0421.0001.6670.8801.2501.389
    CC150.000.6340.6250.6001.0000.5280.7500.833
    Imp284.001.2001.1831.1361.8931.0001.4201.578
    JPN200.000.8450.8330.8001.3330.7041.0001.111
    JGO180.000.7610.7500.7201.2000.6340.9001.000
             
    TbspMillilitersUSCIntlAust    
    USC14.791.0000.9860.739    
    INTL15.001.0141.0000.750    
    Aust20.001.3531.3331.000    
             
    tspMillilitersUSCIntlAust    
    USC4.931.0000.9860.986    
    Intl5.001.0141.0001.000    
    Aust5.001.0141.0001.000    
             
    USC = U.S. Customary (standard kitchen measuring cup)
    USL = U.S. Legal (nutritional label)
    Intl = International (Commonwealth, Europe, Australia)
    CC = Coffee Cup
    Imp = Imperial, old UK system
    JPN = Japanese
    JGO = Japanese Go cup, used for rice

    If anyone has additional or conflicting information, please post.
     
  2. stuartscholes

    stuartscholes

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    Woah, thanks for your time pete. I hope I can stick to grams though, I'm going cross-eyed with all those numbers!
     
  3. petemccracken

    petemccracken

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    Agreed!
    Unfortunately, there are a multitude of recipes floating around with volume measurements instead of weights.

    To further compound the issue, there are many food ingredients that do not have a one to one correspondence between volume and weight, especially flours and other powders as well as agricultural products such as fruits and vegetables which have a range of weights for a specific size designation. A prime example is eggs, each country seems to have different standards for what constitutes a large egg, or any other size for that matter.

    In the USA, a large egg has a MINIMUM weight of 50g, but can weigh as much as 56g, a 12% span.
     
  4. kaneohegirlinaz

    kaneohegirlinaz

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    ... I was just thinking along this line this morning as I made brunch.

    I had two different brands if you will of eggs


    both with the exact same nutritional information on the carton, based on a 50g egg...

    here's the thing, I got out my digital scale weighed each one... the range was from 52g (Sprouts brand) to 61g (from Walmart)

    so when my DH asks me how many calories are on my plate, the standard answer of 70 calories is not correct, not one of those eggs were 50grams.


    I thought that maybe my 'OCD by association' had been peeking out

    when I looked at the eggs from Sprouts, being that it was so much smaller, I wasn't that far off base...

    So with this said, wouldn't this affect my baking recipe? 

    when adding liquids, ie milk, water, etc., shouldn't I be making adjustments based upon the eggs weight rather than 'size'? 
     
  5. stuartscholes

    stuartscholes

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    Just to make it even more dificult - egg white is around 50 cals per 100g, but yolk is around 320 cals per 100g. Are the yolks the same size? Is there more white? You're really not helping my cross-eyed......ness.
     
  6. petemccracken

    petemccracken

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    Too many years ago to remember, I found a recipe for Tempura batter that read:
    • 1 egg
    • 2 egg shells of water
    • 3 egg shells of flour
    Now THAT makes sense /img/vbsmilies/smilies/wink.gif

    At least in the USA, eggs are graded by the average weight per dozen, not the individual egg. And there is no penalty for over weight, only under weight.

    Technically, weight is the best way to go. Practically, it doesn't make a significant difference in home cooking and, if the batch is large enough, everything averages out.
     
  7. kokopuffs

    kokopuffs

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    This now begs the question, what is meant by 'large' egg versus 'extra large' egg???
     
  8. kaneohegirlinaz

    kaneohegirlinaz

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    ... that's how I learn to make it ... /img/vbsmilies/smilies/chef.gif
     
  9. petemccracken

    petemccracken

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    In the USA, the minimum average weight per dozen is:
    • Small > 38g
    • Medium > 44g
    • Large > 50g
    • Extra Large > 56g
    • Jumbo > 63g
    FWIW, eggs all have 1.43Kcal/g of energy
     
    Last edited: Aug 4, 2013
  10. dillbert

    dillbert Banned

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  11. petemccracken

    petemccracken

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    My error, in both cases

    Minimum average per egg weight, net of shell for previous post

    Second error, egg weights, mistakenly, reported less shell weight, mixed up nutrition tables and egg standards, my apologies.

    Illustrative works to demonstrate variability and the USDA reference only holds for USA, Canada, Australia, New Zealand, and the European Union have different standards
    From the publication cited:

    Size or weight class ...Minimum net weight per dozen (ounces)

    Jumbo ............................. 30 ounces (2.50 ounces/egg or 71g/egg (actually 70.87375g))
    Extra large ...................... 27 ounces (2.25 ounces/egg or 64g/egg (actually 63.786375g))
    Large .............................. 24 ounces (2.00 ounces/egg or 57g (actually 56.699g))
    Medium .......................... 21 ounces (1.75 ounces/egg or 50g (actually 49.611625g))
    Small ..............................18 ounces (1.50 ounces/egg or 43g (actually 42.52425g)
    Peewee ........................... 15 ounces (1.25 ounces/egg or 35g (actually 35.436875g)

    My apologies for the notational error as well as the incorrect egg weights.
     
  12. ishbel

    ishbel

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  13. dillbert

    dillbert Banned

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    the weight per dozen is of course a curious twist.

    there is somewhere deeply buried and-I'm-not-going-looking-for-it-(again) a USDA thing about how much each individual egg can vary from the "average" for its class. 

    why?  seems one can't put up a bunch of jumbos and include some peewees in a carton and call them "large" simply because the sum total of all 12 eggs fits the definition.....

    another thing some of the global population is needing to absorb is the 'new' EU definitions:

    four official sizes of eggs -
    very large (73g and over)
    large (63-73g)
    medium (53-63g)
    small (under 53g)

    not work'a so gut with USDA word definitions....
     
  14. michaelga

    michaelga

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    FIFY -

    That is F*ing Brilliant!  
     
  15. chicagoterry

    chicagoterry

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    Pete, Thank you. This is the second time in the last couple of weeks your calculations have made my head spin. The other was your response to a question about comparing cake pan sizes when the shapes were different, I believe. 
     
    Last edited: Aug 6, 2013
  16. petemccracken

    petemccracken

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    Drat!

    I left off five other measurements that are smaller than a U.S. Customary teaspoon:
    • Tad = 1/4 teaspoon (1.2325mL)
    • Dash = 1/8 teaspoon  (0.61625mL)
    • Pinch = 1/16 teaspoon (0.308125mL)
    • Smidgen = 1/32 teaspoon (0.1540625mL)
    • Drop = 1/64 teaspoon (0.07703125mL)
    If you want a set of measuring spoons for these, take a look at: http://www.preparedpantry.com/mini-measuring-spoons.aspx
     
    Last edited: Aug 6, 2013
  17. john g

    john g

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    Great info.....
     
    Last edited: Aug 7, 2013