Please post measurements in Tablespoon, teaspoon, and/or fractions of...

Cheryl_Siegel_201194

It would help those of us not savvy in gram measurement, if you would post recipe measurements in cups, tablespoons, teaspoons and fractions there of ...particularly as listed in the recent Chocolate Chip cookie recipe. Thanks

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Todd_Shewman_38102

You could try a tool such as this: http://www.onlineconversion.com/weight_volume_cooking.htm

However, as one who began with volume measurements (cups, tbspns etc), if possible, borrow a scale from a friend and I think you would be pleasantly surprised at how easy it is (not to mention, more acccurate-test the weight of two separate cups of flour for example). With a very small amount of practice, I suspect like many others one will find it more efficient and consistent. Just some food for thought.

Jeff_Stenehjem_54322

Welcome. I really hope you take this as I intend it but scales are awesome and that's just the kind of recipes that are posted here. When using these types of ingredients sometimes the consistency/accuracy of weighing your ingredients is necessary.

A good enough scale costs around 12-20 dollars. This is less than a decent set of measuring cups and spoons and I find I use it all the time. Plus, when you are done making your cookies you only need to wash one or two items and not 50.

Don't know if you saw these videos and posts where CS explains why using scales and giving weights is the choice they decided to make when they started the site.

http://www.chefsteps.com/activities/choosing-a-scale

http://www.chefsteps.com/activities/what-you-ll-need-scale

http://www.chefsteps.com/activities/weight-vs-volume-accuracy

If you just can't stand using metric clicking "scale recipe" will convert to imperial for you. Honestly though, it really is easy and I think if you give it a try you might be surprised you did it any other way.

Angelo_197648

You can't always accurately convert weight to volume measurements. Two same sized onions for instance could weight differently, even two tablespoons of sugar could weight differently. Weight is more important because it is more precise and allows for accurate scaling of the recipes.

When I give recipes I try to remember to write down estimated volume amounts for those that don't have a scale, but I always suggest to people trying to improve their cooking (and a must for bakers) to go buy a cheap scale.

Clay_Ruede_133455

Another reason to weigh ingredients is salt. Kosher salt is in large crystals (so is much sea salt), so that the volume of kosher salt can be as much as twice that of the same weight of table salt. But, there are 2 basic different types of kosher salt, so you can't simply double (or half) the volume. The large crystal structure means that there is more air per given volume with kosher than with table salt (which is more compact by weight). You can get an excellent, very small scale that you can put a container on it and zero the the scale so that you weigh only the ingredients. You will be glad you did once you have one.

Matthew_Snyder_68770

Scales ftw.

Cheryl_71360

I have to agree that using a scale is much more accurate. They are pretty cheap these days. I started using scales when I started baking breads. I can't imagine not using one these days. It just makes my life much easier. With that said, if you don't have or don't want to use a scale it is as simple as googling weight conversion.

bkeene12

I started using the scale once I started doing the CS classes. It takes about two weeks to get use to it but after that you will find yourself using it with confidence all the time. This is the one I got.

katie_ruelas_669556

I have BEGGED chef steps to include the standard measurements you are asking for several times after I bought sous vide and began using it. It would make my life so much easier when I'm busy cooking something and don't want to take the time to convert everything or weigh it out. I think MANY more people would use their recipes and subscription service if they had this third option! Please ChefSteps!

Brian_Martin_197578

Instead of whining to them, begging them to change their tried and true methodology, which would lead to less than predicable results, why don't you just find a new cooking site that appeals to your delicate sensibilities?