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Chef
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this post was submitted on 16 Aug 2026
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Baking - scientific? With so scientific measurements like "cups" or "spoons"?
Dash = less than ⅛ teaspoon
1 teaspoon = ⅓ tablespoon = 5 ml
1 tablespoon = ½ fluid ounce = 15 ml
1 fluid ounce = ⅛ cup = 30 ml
¼ cup = 2 fluid ounces = 4 tablespoons = 59 ml
⅓ cup = 2.7 fluid ounces = 5 tablespoons and 1 teaspoon = 79 ml
½ cup = 4 fluid ounces = 8 tablespoons =118 ml
⅔ cup = 5.3 fluid ounces = 10 tablespoons and 2 teaspoons = 158 ml
¾ cup = 6 fluid ounces = 12 tablespoons = 177 ml
1 cup = 8 fluid ounces = 16 tablespoons = ½ pint = 237 ml
2 cups = 16 fluid ounces = 32 tablespoons = 1 pint = 475 ml
Still confused?
"Fluid ounces" are not exactly scientific measurements. Milliliters are.
It's a brownie, not a nuclear war head.
I'm too European and too sober to understand this.
But the memory of it will burn itself into your brain.
But what's a pinch, smidge, and "to taste"?
I never thought I'd have to give this advice, but if you don't know what 'a pinch,' 'a smidge,' and 'to taste mean' you need to watch more porn.
[jk, you already watch too much porn]
jk
Grams-only recipe or no deal. Liquids, dry ingredient, all in grams.
Except eggs, they get a pass.
I'd be careful especially with the eggs. The supermarket eggs here are about 60g, but can go down to 50g. The farmshop eggs here are 70 to 80g, but occasionally even bigger. 90+g double yolk eggs are my favourite, but they would complicate any baking recipe.