Most home cooks in the U.S. use standard container measurements; i.e. teaspoons, tablespoons, and cups. While this method is easy to follow for small quantities, it becomes increasingly more difficult and less accurate when dealing with larger quantities. It is impossible to give a single weight equivalent for a one cup measurement due to the fact that a cup of sifted flour weighs much less than the same cup of firmly packed brown sugar. For this reason, we give volume to weight equivalencies that are specific to the type of ingredient being measured. For example, refer to the sugar page to locate the weight for one cup of brown sugar and to the flour page for the weight of one cup of sifted all-purpose flour. PastryScoop.com suggests converting ingredients to metric weight for recipes you use frequently. Not only will the measurements be more accurate, the recipes will be much easier to increase or decrease as needed.
