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If you are serious about cooking, buy some of the measuring cups with multiple different scales, similar to this one: Not only you will not have to convert the units, because many of the cups have both US and metric scales, but you avoid weighting flour, sugar etc. Real time saver.

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In the kitchen, you can safely assume - If it is liquid then 1g = 1ml The recipes use these "rounded" values, because they are convenient, not because they are necesarily the best anyway. Maybe your cake would be better with 263.7ml of milk, but who the heck would remember such numbers. Also, since in Europe cream is often sold in 250ml packages, I assume ...

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According to the charts at Alicia Noelle Jones, the density of cream is very, very close to that of water. Depending on the type of cream and the temperature at which you compare (remember, water is densest at about 4 degrees C), the density of cream varies from about 0.978 to 1.021 that of water. As you can see, the largest variation is about 2%. Unless ...

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Rather than try to determine the weight of the cream do the following. Measure out 250g of water in your container. Mark the waterline on your container with a marker or tape Measure your cream based on your mark This way you don't need to know the weight of your cream, you simply need to find a container with the proper volume.

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Here's my trick for measuring sticky, dense things like Nutella: Take whatever liquid you're using and measure an amount, like 1 cup. add the Nutella to the liquid and the level will rise to the measurement you need. For example, if I need 1/2 cup of Nutella and there is milk in my recipe, I'll put 1 cup of milk on my measuring cup, add enough Nutella to ...

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I actually measured and weighed a cup of Nutella and I got 290g. Of course we have to take into consideration my 1 cup measurement (I'm pretty sure they are not exactly the same) and my scale. But it just shows that the 300g mark is not far off.

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