If you are an internationally-oriented cook and buy cookbooks from many different countries, you probably sometimes find it hard to convert the units presented for many ingredients to your most favourite unites.
Weighing is certainly the easiest and most reliable method to measure solid ingredients, particularly if you bake some buns or cakes or breads.
I hope you will find this chart handy, and more of them will follow. You might know some sites which provides similar information, and even calculators, but nothing is as handy as a chart. And of course a complet one is a must!!! Here is how to convert grams to ounces or pounds to kilograms. And I might be in England for now, but the pound I refer to is the weight unit...
| Metric | Imperial | Metric | Imperial |
| 8 g | ¼ oz | 15 g | ½ oz |
| 20 g | ¾ oz | 30 g | 1 oz |
| 55 g | 2 oz | 85 g | 3 oz |
| 110 g | 4 oz (¼ pound) | 140 g | 5 oz |
| 170 g | 6 oz | 200 g | 7 oz |
| 225 g | 8 oz (½ pound) | 255 g | 9 oz |
| 285 g | 10 oz | 310 g | 11 oz |
| 340 g | 12 oz (¾ pound) | 370 g | 13 oz |
| 400 g | 14 oz | 425 g | 15 oz |
| 450 g | 16 oz (1 pound) | 560 g | 1 ¼ pounds |
| 675 g | 1 ½ pounds | 785 g | 1 ¾ pounds |
| 900 g | 2 pounds | | |
| 1 kg | 2 pounds 4 oz | 1,15 kg | 2 pounds 8 oz |
| 1,35 kg | 3 pounds | 1,8 kg | 4 pounds |
| 2,3 kg | 5 pounds | 2,7 kg | 6 pounds |
| 3,2 kg | 7 pounds | 3,6 kg | 8 pounds |
| 4 kg | 9 pounds | 4,5 kg | 10 pounds |
Sources : some datas come from Leiths Cookery Bible
Have a look at L'Avenue Monk for original recipes from a real foodie (like you)!
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