How to measure 100 grams of water. Use a spoon to measure the amount of flour

Despite the fact that cooking often does not require exact adherence to numbers and all masterpieces are born from the chefs’ impromptu, replacing ingredients and playing with proportions, when working with a new recipe you must first follow all the instructions in order to understand what consistency, shape, color and taste you need achieve.

An indispensable item in the kitchen is a scale. However, what if for some reason it is not possible to use them? In particular, what about sugar, which is present in most baking recipes?

The easiest way to obtain the desired weight of both bulk and liquid products is an ordinary spoon, which is definitely in any kitchen. You can use both a tea room, a dining room, a dessert room, or even a coffee room. The main thing is to measure without a slide: to do this, you need to use a knife, the flat (back) side of the blade of which is drawn parallel to the spoon from above, “cutting off” the excess that looks beyond the edges.

If you measure with a teaspoon, then you just need to remember that it will contain 5 g of sugar. Thus, to obtain 100 g you will need to take 20 tsp.
If you work with a tablespoon, there will be significantly fewer approaches: 1 tbsp. There are 25 g of sugar, which means you only need 4 tbsp.
If you took a dessert spoon, it will contain 10 g of sugar, and to obtain a volume of 100 g you will need to measure this amount 10 times.
It should be noted that powdered sugar, which sometimes has to replace granulated sugar, weighs a little lighter, so 1 tbsp. there will be only 20 g of it, and in 1 tsp. — 4 g.

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You can weigh sugar in a heaped or mounded spoon, but the difference between these volumes is too difficult to establish accurately. Therefore, such a measurement can lead to an error, especially when you have to measure the product more than 3-4 times, i.e. the errors are summed up.

In 1 tbsp. of sugar with a hill there is 24 g of the product, and with a mound - 14 g. In 1 tsp. sugar with a heap - 9 g of the product, and with a mound - 6.5 g. In a dessert spoon with a heap there will be 14 g, with a mound - 11 g.

Of course, errors with this method of measurement are possible, but you cannot protect yourself from them, even if you work with scales, especially in the case of small doses up to 100 g.

Is it possible to weigh using a glass?

If we are talking about a measuring cup, there are hardly any questions about how to obtain the right amount of sugar. Even the simplest one, which was in our grandmothers’ kitchen, has 50 g notches, and for several categories of bulk and liquid products. Thus, measuring any dose that is a multiple of not only 50, but also 25, is not difficult.

And in order, for example, to take a volume that is a multiple of 10, you need to divide the sector into 5 parts using a ruler. The same applies to volumes that are multiples of 5. The only problem with a measuring cup is that you won’t be able to get less “beautiful” numbers with it - for example, measuring 23 g of sugar will be difficult: you will get something between 25 and 20 g. However , if the recipe does not apply to GOST (where, as is known, there were exact and non-round numbers), this is not critical.

What about a regular 200 or 250 ml glass? In the case of sugar, you can take absolutely any glass, since this is a rare substance whose volume almost completely coincides with its weight. The deviation is 10 g for every 50 cm3. Thus, if you put the same amount of sugar into a 300 ml container, its weight will be approximately 240 g. Therefore, in order to get 100 g of sugar, you need to fill 80 cm3, i.e. 80 ml glass.

Separately, it is worth noting the work with brown (cane) sugar, the weight of which directly depends on its type. Soft molasses, black Barbados and muscovado with a large proportion of molasses, which have a very dark shade, have high humidity, as a result of which they do not crumble as much as white sand and weigh much more. To get 100 g of such a product, you will need not half a glass, but no more than 1/3 of its volume. But dry crystals of turbinado and demerara can be weighed in the same way as white sugar.

In cooking, almost no recipe can do without flour, and while some dishes allow you to add ingredients by eye, most of them still require the use of scales in the process so as not to make a mistake with the proportions. However, what to do if this faithful assistant at a certain moment turned out to be unavailable? It's time to remember ways to measure volumes without them, using improvised containers, as our grandmothers did.

The simplest way, of course, is a measuring cup with marks in increments of 50 and/or 25 g. Such a container often allows you to weigh liquids and some bulk products: flour and cereals. There are no problems with round numbers when using it, especially since it holds 150 g of flour, which is slightly less than 250 ml of water. There are also measuring jugs that have a large volume: you can fill them with a little more than 1 liter of water or 700 g of flour, as well as 1000 g of sugar. According to the marks on this container, 1/8 liter of water will be equal to 100 g of flour.

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How many grams of flour are in a glass?

However, sometimes it happens that there are no measuring instruments at all with a clear indication of volumes and weights. How to get out of this situation?

Ordinary spoons, which are present in any kitchen drawer, can save the situation. You can use both dining rooms and tea or dessert rooms. To do this, you just need to know how much a particular device will take in, and then understand how many times you will have to draw the product to achieve the desired volume. Weight 1 tbsp. flour will be 10 g, while 1 dessert spoon is 7 g, and 1 tsp. - 4 g. These figures are relevant for a set without a slide, i.e. when the part protruding above the edge of the spoon is cut off with a knife. If you scoop out the flour and leave it as is, then in 1 tbsp. there will already be 15 g, in the dessert - 12 g, and in 1 tsp. — 5 g.

A cut glass, which was definitely in every Soviet kitchen several decades ago, is also good for weighing, but it’s a little more complicated. The fact is that it has the shape of a trapezoid, i.e. the upper circle is larger than the lower one, and in the glass itself up to the risk (the lower edge of the rim) there will be 140 g of flour, to the edge - 150 g of flour. Therefore, you can take 100 g either through a constant dial to the edge, after which you remove 10 g from above in order to maintain accuracy; or divide the volume into 3 parts by eye, taking into account that these parts will not be the same in height - the lower ones are higher than the upper ones. If you can’t pull off such a “trick,” take a regular 250 ml cylindrical glass, pour flour into it to the edge, then divide the entire volume into 3 parts and take the required 2/3.
There is also a non-standard method, for which you will need a ruler and a large sheet of paper. If you purchase 1 kg flour in rectangular boxes/paper packages, you do not need paper: just divide the height into 10 parts with a ruler and take 1/10. If not, draw a 10*20 cm rectangle on paper, use a ruler to divide the long side into 2 cm pieces. Pour 1 kg of flour into this mold, level it with a knife to get a three-dimensional figure, “cut off” 1/10 of the part, parameters which is 10*2 cm. It will be exactly 100 g of flour.

Quite often, housewives who prepare a dish according to a new recipe are faced with the need to convert the weight of the ingredients of the dish into other units, so as not to spoil the ratio of products in the finished dish, and therefore not to spoil its taste. Not every kitchen has very accurate electronic scales that allow you to weigh the necessary products down to the gram. Therefore, it is very important to be able to convert weight into volume, for example, it is useful to know how to measure 100 grams of flour to prepare a delicious pie or delicate cookies. To easily measure any amount of food without a scale, you just need to know the ratio of volume and mass of food.

Many special measuring cups, spoons and other devices have been invented for measuring food. The convenience of measuring cups lies in the fact that they are transparent, and on their wall there is a special scale for determining the volume of different types of products. But during the cooking process, it is much more convenient to use standard cutlery and dishes that the housewife constantly uses in the kitchen; in addition, special utensils for measuring volume and weight are not always at hand.

You can measure flour like other bulk products using a teaspoon or tablespoon. Knowing the amount of flour in a spoon, you need to divide 100 grams by the amount that fits in the spoon, and measure out exactly as many spoons as the number obtained as a result of the division. Knowing that an ordinary tablespoon holds 25 grams of flour, we divide the required mass - 100 grams by 25 grams and get 4. Thus, in order to measure 100 grams of flour, you need to take 4 tablespoons of this bulk product. A teaspoon holds only 10 grams of flour, so in order to measure 100 grams, you need to take as many as 10 teaspoons of wheat flour. When measuring bulk products using a teaspoon or tablespoon, you must ensure that the product is scooped up with a small mound on top.

You can measure 100 grams of flour using the famous tall faceted (tea) glass, which holds 160 grams of this product, which means that 100 grams will be a little more than half a glass, or rather 3 of its conventional parts out of all 5, into which the volume of the glass can be divided. A regular (less tall) faceted glass can only hold 130 grams of wheat flour, which means that for 100 grams you need to take almost 4/5 of a glass.

Most a non-standard way to measure bulk products and 100 grams of wheat flour is made using a ruler. To do this, draw a rectangle on a blank sheet of paper with one side 10 cm and the other 20 cm. On the sides, the length of which is 20 cm, measure 2 cm, put dots and connect them with lines. The result should be a rectangle with sides of 10 and 2 cm. Pour a kilogram of product onto a sheet of paper and place it in the area of the large rectangle so that it does not protrude beyond its edges and the top layer is even. Then, using a knife or ruler, strictly perpendicular to the table, separate that part of the flour that is in a small rectangle and makes up 100 grams of the total mass.

Experienced housewives rarely use a measuring cup or kitchen scale, since they do everything by eye. However, some complex dishes require perfect proportions, such as baked goods and desserts. In this case, you can use an ordinary glass or spoon, as our mothers and grandmothers once did. And, by the way, they made the thinnest lacy pancakes, ruddy pies, crumbly cookies and perfectly baked tender biscuits, which were eaten very quickly. Measures for measuring weight at home are simple - a thin and faceted glass, a teaspoon and a tablespoon. Let's talk about how many products fit in these containers.

Measuring food in a glass

The measure of weight in a glass depends on whether you use a thin glass or a cut glass, as they are different from each other. The faceted glass has a volume of 200 ml, several edges and a rounded rim. The thin glass is absolutely smooth and holds 250 ml. Liquids (water, wine, milk, juice, cream) are easy to measure, but bulk products with the same volume have different weights, which greatly complicates the measurement process. This is precisely why a table of food weights is needed - with it you will never make a mistake and measure exactly as much sugar and flour as is required for a cake or cookies.

When comparing products, we will indicate the quantity in a faceted glass (first number) and a thin glass (second number). For example, one glass holds 140–175 g of wheat flour, 180–220 g of granulated sugar, 190–230 g of vegetable oil, 185–240 g of melted butter, 250–300 g of condensed milk and 270–330 g of jam. As for cereals, you can pour 70–90 g of rolled oats, 170–210 g of buckwheat, 150–200 g of semolina, 190–230 g of rice, peas, beans, millet, pearl barley, barley and small pasta into a glass. This will fit 130–140 g of crushed nuts, 130–160 whole almonds and hazelnuts, 265–325 g of honey, 210–250 g of sour cream, 250–300 g of tomato paste and 100–125 g of ground crackers.

A little about weight measures in tablespoons and teaspoons

It's hard to imagine how you can measure out five glasses of flour or a liter of milk with spoons, so these cutlery are suitable for measuring out small quantities of food. For example, if you need just a little flour to make fluffy cakes, bechamel sauce, vegetable, meat or fish cutlets, you can use a teaspoon or a tablespoon.

One tablespoon is 18 g of liquid, 25 g of rolled oats, sugar, semolina, buckwheat, pearl barley, millet and rice. You can fully expect that a spoon will hold 17 g of vegetable or melted butter, 30 g of flour, salt and ground nuts, 25 g of sour cream and cocoa powder, 20 g of milk powder, 30 g of starch and honey. You will get only 15 g of ground crackers, but you can scoop up 50 g of jam with a tablespoon. With a miniature teaspoon you can measure 10 g of sugar, starch and sour cream, 8 g of flour, 9 g of cocoa, 7 g of honey, 5 g of vegetable oil and milk. A teaspoon also contains 10 g of nut kernels, 17 g of jam, about 5 g of cereals and peas, 2–4 g of cereal flakes.

Accuracy - the politeness of kings

To measure the weight of products without scales, you need to follow some rules that will help you strictly follow the recipe. For preparing appetizers, soups, main courses and side dishes, this is not so critical. However, in some cases, such as when baking bread, an incorrect ratio of liquid to flour can cause fermentation to slow down. If there is a lack of moisture, the dough does not rise well and the bread has a dry, crumbly texture. If, on the contrary, there is too much moisture, the baked goods will turn out heavy, mushy, with a soggy and sticky crumb.

We measure products correctly

How to use home weights correctly? For liquid products, containers should be filled to the limit, that is, to the very brim. It is more convenient to apply viscous and thick mixtures (honey, jam, sour cream) with a spoon, making sure that the glass is completely filled. Fill containers with loose and viscous products with a heap, and do not scoop flour and starch directly from a bag or bag, but pour it with a spoon so that voids do not form. There is no need to shake, loosen or compact the food, and if you need to sift the flour, do it after measuring. The fact is that when sifting, the flour becomes more voluminous, which means its weight will change. For comparison, a thin glass contains 160g of flour when filled correctly, 210g of tamped flour and 125g of sifted flour. Changing the characteristics of products also affects their weight - for example, increasing humidity makes salt, sugar and flour heavier, and fermented sour cream is lighter than fresh one.

What to replace

If you don't have a tea glass or a cut glass, take any container, measure its volume using an accurate one and mark a line where the volume is 200 or 250 ml. For culinary purposes, you can also use standard plastic cups with a capacity of 200 ml. Usually in recipes, instead of the phrase “tea glass,” they simply write “glass” or “cup,” which means 250 ml. If a cut glass serves as a measure of weight, then this will certainly be indicated in the recipe.

Culinary arithmetic

There is no need to keep dozens of numbers in your head to prepare a delicious dish and not go crazy with mathematical calculations. It is enough to have a table of weight measurements in spoons and glasses in the kitchen. If you see in a recipe an instruction to take half or a quarter cup of some product, such as sugar, then having a table, you can easily convert this amount into other measures. For example, a quarter of a faceted glass contains 45 g of sugar, which is 2 tbsp. l. sugar without a slide or 5.5 tsp. Interestingly, 1 tbsp. l. corresponds to 3 tsp, and a dessert spoon is 2 tsp. One thin glass holds 16 tbsp. l. liquid, thick and bulk products.

Foreign weight measures

If you like to cook according to foreign recipes, you may encounter unfamiliar weight measures, so this information will be useful in the kitchen. The American cup is our thin glass, that is, 250 g, and the English cup corresponds to 280 g. A pint is 470 g, an ounce is 30 g, and a quart “weighs” 950 g.

They say that the secret of culinary excellence is inspiration and precision, so the correct dosage of ingredients is half the battle. If you want to make your life easier and minimize complex arithmetic, buy a universal 500 ml measuring cup with divisions for liquid and bulk products. Delight your loved ones with delicious food and enjoy it yourself!

All cooking recipes always indicate how much salt should be added so that the dish is not overly salty or, conversely, under-salted. It’s not always convenient to weigh salt on a kitchen scale, especially when you cook quickly and don’t really want to bother with weighing. In such situations, an ordinary one will come to your aid, which will very actively serve as a measuring tool. At the same time, she will measure out salt and other bulk products to you with a certain accuracy.

The right spoon

100 grams of salt - how many tablespoons is it? This is what many housewives ask, because it is much more convenient to measure salt in the kitchen with a spoon than on a scale. Don't forget that spoons also come in a variety of sizes, although they are all approximately similar in volume. So, to answer the question: “100 grams of salt - how many tablespoons?” - Let's first decide on the unit of measurement.

We take a standard tablespoon with a working surface length of 7 cm and a width of 4. This spoon holds exactly 25 grams of salt without a slide. So, if we need 100 grams of salt, how many tablespoons will we need? That's right, four.

If you decide to take a heaping spoon, then the weight of the contents will increase slightly. The spoon will already fit 30 grams. Thus, 100 grams of salt in heaped spoons is three whole and a third of another tablespoon.

What about in glasses?

Sometimes you need to use a large amount of salt, for example, to prepare a marinade, for large seams of vegetables for the winter, for preparing a large volume of dishes, for pickling cabbage, and so on. It will be difficult to measure salt with tablespoons all the time.

Then the most ordinary glass will come to the rescue. How much is 100 grams of salt in a glass? But now there is a great variety of these dishes, all glasses are different in both height and volume. Therefore, we take as a sample an ordinary faceted glass, which is sold today in any glassware store.

If you fill the salt to the very top, then exactly 320 grams of salt will fit into such a dish. If you fill the glass to the top, the weight will be slightly less - 290 grams.

Thus, if you need to determine how much 100 grams of salt is in glasses, then it is enough to fill one third and you will get the desired result.

By the way, one contains a little more than 10 heaped tablespoons of salt, it’s easy to remember: 1 glass - 10 spoons.

Tea assistants

We have already determined: to collect 100 grams of salt, how many tablespoons we need. What if you need less? Or, suppose you don’t have a tablespoon at hand, but only tea and dessert spoons. Curious to know how much salt can fit in there?

We are happy to reveal this secret to you - exactly 7 grams without a slide and 10 grams with a slide. It’s easy to remember these indicators: three times more salt is placed in a heaped tablespoon than in a teaspoon. That's all the simple math.

The indicators are as follows: without a slide 14 grams, with a slide - 20.

How many other products?

Surely inquisitive housewives will also be interested in the question, how to count other bulk products with spoons - cereals, flour? Let's satisfy this curiosity.

A tablespoon of water contains 18 grams, flour - 10 (heaped - 15), sugar - 20 and 25 g, respectively. Dried herbs are placed in one tablespoon in the amount of 5/10 grams, and finely chopped greens - 10/15 grams.

A tablespoon will fit 17 grams of vegetable oil (you won’t be able to scoop it up in a heap, no matter how you look at it), and 20 grams of milk.

Here the indicators are given taking into account the fact that all bulk materials - salt, sugar, cereals, flour - are in a dry state. If salt or sugar has become wet and has absorbed moisture, then its weight will be somewhat greater. Do not forget about these nuances, and also remember that due to the peculiarities of the sizes of spoons and glasses, the weight of bulk products may vary by plus or minus 1-2 grams.

Enjoy your time in the kitchen!