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Cooking in a metric kitchenCooking with the metric system is actually much easier than using U.S. customary units.Instead of needing cups, half cups, third cups and quarter cups along with tablespoons, teaspoons and fractions thereof (and ridiculous ingredient lists like “one and half tablespoons”—I don’t own a half tablespoon measure, do you?) all you need is a liquid measure and a scale.For dry ingredients: Set your scale to grams…Place the container (bowl, plate, etc) on the scale and hit the tare function. (This zeros out the scale.)Add the first ingredient in grams, then zero out the scale and add the second ingredient and so on.*For liquid ingredients: Just use the milliliter scale the cup. Your glass measuring cups probably already have metric units on them.Additional resourcesThe Metric Kitchen hints for using the metric system in the kitchen, recipes and common conversions (1 cup of flour = 120 grams)Downloadable cookbook courtesy of the Metric Maven recipes at Go to “Change Servings” and hit the metric button and then “Adjust Recipe.” Can sizes stay in U.S. customary units (1 can tomatoes [28 ounces])Chocolate chip cookie recipe from the National Institute of Standards and Technology (along with other metric resources) There is a conversion button right on the There is a conversion button right on the recipes* You may see some small amounts of dry ingredients listed in ml rather than grams. That grew out of a tradition when scales were less precise than today. All the scales I’ve tested easily measure to the gram.This sheet brought to you by contact me at milebehind@ ................
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