## Introduction: Metrication of Recipes Simplified

America is still using Imperial Measurements in their recipes. There are 6.4 billion Metric users vs. only .3 billion Americans. So this is a four step, when you use your Metric Cups/Spoons, process to convert your American recipes to Metric.

When I first made my first Metric instructable there was virtually no one selling Metric Cups and Spoons. As of 8/7/2010 I have found now only three websites selling to Americans, True Metric Cups and Spoons, and you should spend no more then $5. Replacing your American cups, 237 mL for a Metric cup, 250 mL, and Replace your American tablespoon set, 14.79 mL with true Metric tablespoon set, 15 mL.

Next you need to do, is substitute every American pound (453.59 g) with 500 g. That was easy, no? You will need to convert centimeters, and Celsius. In the end you will actually end up making about 10% more. Why? Because the Metric Kitchen units are bigger then the American units.

Metric is easy -- one gram of water = one milliliter of water = one cubic centimeter.

Water --- 1 g = 1 mL = 1 cm³

1 kg = 1 L = 1 dm³

1 Mg = 1 kL = 1 m³

Find Metric Cups

Find Metric Spoons

## Step 1: Choose Your Faviorite Recipe

So You Want to Convert Your Recipe to Metric And You Want to Use Weights With Your Dry Ingredients? How Do You Do It?

Are You Confused and Baffled?

Don't Worry

It is a Four Step Process, if you use **Metric cups/spoons**, That You Have To Follow

First, you do not have to change the cups and spoon measurements keep them exactly the way they are. But add the words 'This is a Metric Recipe with one cup = 250 mL'

Remember the following ...

One cup = 250 mL

Half cup = 125 mL

Quarter cup = 60 mL (62.5)

Eigth cup = 30 mL (31.25)

One tablespoon = 15 mL

One teaspoon = 5 mL

## Step 2: Convert Solid Weights

Convert all English Weights to Grams or Kilograms.

Use 500 g for every one pound as the formula and

Use 31.25 g for every dry ounce

You can also use 31.25 mL for every fluid ounce

In this recipe you would actually now replace 1.5 lbs with 750 g, not the exact grams replacement.

Here is a quick review of **exact equivalent**...

one ounce equal 28.3 g

one pound equal 453.6 g

Five pounds equal 2.27 kg or 2267.96 g

one fluid ounce equal 29.57 mL

OK, how did I come up with 31.25 for both dry and fluid ounce, you may ask?

For comparison and to keep inline with my Metrication of Recipes...

one American pound divide by 16 to get dry ounces

-- 500 g (1/2 kg) divide by 16 to get 31.25 grams

one American quart divide by 32 to get fluid ounces

-- one liter divide by 32 to get 31.25 milliliters

## Step 3: Convert Temperatures

Convert All Fahrenheit Temperatures to Celsius

Use the Conversion Calculators

Quick Review...

0°F ≈ -18°C

32°F = 0°C

150°F ≈ 66°C or round down 65°C

175°F ≈ 79°C or round up 80°C

300°F ≈ 148°C or round up 150°C

350°F ≈ 177°C or round up 180°C

475°F ≈ 246°C or round down 245°C

## Step 4: Convert Lengths

Convert all English Length Measurements to

Centimeters and Millimeters. Use Conversion Calculators.

Quick Review...

1/8 inch ≈ 3 mm

1/4 inch ≈ 6 mm

1/2 inch ≈ 13 mm

3/4 inch ≈ 19 mm

1 inch ≈ 2.5 cm

5 inch ≈ 13 cm

10 inch ≈ 25 cm

## Step 5: Convert Dry Volumes

Get out your new scale and weigh all dry ingredient volumes to find the weight in Grams, but leave any dry ingredient that measures a tablespoon or less, in Milliliters. Again, there are charts out there to convert the different dry ingredients directly from volume to weight but there just too many variables. It is best to weight it yourself for accuracy.

This is an optional step but well worth the effort...

You want to use weight vs. volume measurements because of ingredients like, flour, does not matter if it is shifted, leveled, or packed. For this recipe, how many crackers does it take to make 3/4 cup? Easy, weigh it first, then crush them! Does you sugar need to be packed? NO.

Weight to volume calculators, they already have the density value added for each ingredient (remember these are **now Metric Cups**).....

www.onlineconversion.com/weight_volume_cooking.htm

www.convert-me.com/en/convert/cooking

Not every food member are on the list of these calculators, for example, carrots is not there. To solve that issue see my Finding the Density of Food You Eat instructable.

## Step 6:

America is still using Imperial Measurements in their recipes. There are 6.4 billion Metric users vs. only .3 billion Americans. So this Four step process will help you to convert your American unit recipes to Metric units. Now you can easily exchange recipes with people from Canada, Mexico, and the rest of the World.

Use Metric

Buy Metric

Think Metric

You will need...

an electronic scale

a Kilogram set to calibrate your scale

a 30 cm ruler

Metric cups and spoons set

Metric meat and candy thermometers

Timers (Metric Time anyone?)

Your method is probably quite useful for cooking. Caution should be taken when *baking*, i.e., cakes, breads, piecrust, etc. Cooking can be, and often is, done 'slapdash' without careful measurement. Baking usually requires more precision.

Your point is well made about Americans and the metric system. Sigh... I doubt that it will change in the foreseeable future.

No you should not have any troubles, really, because you switch to Metric cups, 250 mL, first then use the volume to weight calculators like ...

http://www.onlineconversion.com/weight_volume_cooking.htm

They get their data from US Nutrition database.

I use both on a regular basis and have no problem with either one. Both are taught in US schools and most labels have both measures on them. It's not all that difficult the way it is.

You are right, but if you have seen how the food website

tryto do conversions, you would understand. Some do not even use the right abbreviations or do exact conversions. And you end up with odd ball Metric numbers, so I use this as an example when I contact the food websites to show them that they are doing it wrong or overdoing it.