# Tag Info

7

That depends on the rice. I have done my own measurements in the past (I hate volumetric measurements,) and found: 1 full-to-the-brim rice cooker cup of dry SunRice Brown rice (medium grain?) weighed 142g. 1 full-to-the-brim rice cooker cup of dry SunRice Calrose rice (medium grain) weighed 150g. Both were Australian grown rice. The rice cooker cup's ...

0

When brewing coffee the cup is measured at 5 ounces. So two cups of water would be 10 ounces,measured in a glass liquid measuring cup.

0

Although the previous answer is "true" and "correct". For me so far, every drinking vessel labeled as 12 or 16 oz or whatever almost always fills just to the brim almost overflowing when I poured a can or bottle of 12 or 16 oz into them.

3

I assume you're talking about understanding quoted manufacturer's dimensions of a drinking vessel (and not some measure of what an abstract "coffee cup" might be, as when people talk about a "4-cup" coffee maker or whatever). To my knowledge, there is no standard at least in the U.S. for these sorts of measurements. My anecdotal experience is that cups and ...

6

As has been discussed in comments: A fluid ounce is a measure of volume. An ounce is a measure of mass or weight. The exact sizes of these measurements vary by country and by historical period, as can be seen at the links. The fact that these units have a similar name is due to historical accident, and you'd be better served by not thinking of them as ...

-4

There is no reason for the fluid ounce. Just use the tablespoon, which is exactly half a fluid ounce. So just double the number and use tablespoons! And despite not liking metric, everyone in the US seems familiar with the "CC" (cubic centimeter) in engine displacement. And metric speeds sound cooler because you can say "He's going 100 clicks!" No need for ...

2

I tend to use cheap digital ones and just replace them when they break ... if you are paranoid about accuracy, get two from different brands and occasionally compare. For testing, just find some unopened ingredients packaged in light, labelled bags and weigh them... one might be off but not all of them (unless they are all hygroscopic and you stored them in ...

11

Because a fluid ounce and a dry measure ounce (both volume measurements) are about 20% different, though "dry measures" (other than the measuring scoops and spoons in a USA kitchen) have become far less common as most product is now marketed by weight, not volume. https://en.wikipedia.org/wiki/Dry_measure A US dry quart is 1101 cc, while a US liquid quart ...

0

Weight will usually give a more precise measurement, simply because it is easier to get high-precision balances than it is to get an equivalent precision in glassware. However, in the kitchen, volume is almost always easier to use and faster to measure out. So the answer to your question is: volume is better whenever precision doesn't matter as much, mass ...

0

Are there any cases where it would be objectively better (e.g. more accurate) to measure by volume - that is where a weight measurement would leave you scratching your head? This question is not regarding the practicality of different ways of measuring but rather the accuracy. Yes. Weight is mass that is affected by gravitational acceleration. ...

3

One example would be if you are making something mostly liquid, and what you want is a final volume. For instance, would you make a Negroni (one third gin, one third Campari, one third vermouth) by weighing the ingredients? Apart from the fact you'd need to adjust based on different densities, this would be ridiculous given getting a known volume is the ...

5

I can't list all cases, but there is a rather simple way to decide. First step: ask yourself whether you have a complicated chemical or thermodynamic reaction going on in your food. If yes, you probably need to stay within the ratio in which the reaction happens as expected, and this means ratio by number of molecules or atoms available for the reaction. ...

-1

It's a good question, but it's really a matter of what the recipe says and what tools you have available. Not everyone has a scale, and to be honest a scale that produces a level of accuracy that's any better than volumetric measure is too expensive for 65% percent of households (I made that number up). Additionally, although I would like to have a scale, I ...

3

"one apple" measures by number not volume, "grease for a pan" is more of a "quantum satis" thing (if what you cut off for doing that is not enough you will take more, if it is too much you will discard or reuse the rest of the grease), and garnishes can be imprecise in actual amount, proportion to the rest of the dish is more important. The big problems ...

12

Better is a subjective term, however you can see what is done in practice as a guide to what people think is generally efficient as a balance of preparation speed, accuracy and cleanup. Many recipes use a combination of volume and weight. Volume for most liquid measurements like milk, water or stock is considered more efficient than weighing them because ...

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