

Ideally, you should use a liquid measuring cup for liquid ingredients and a set of measuring cups or measuring spoons for dry ingredients.īut in a pinch, can you measure dry ingredients in a liquid measuring cup, or vice versa? Yes - but it’ll be annoying.įor instance, if you try to measure flour in a liquid measuring cup, you might accidentally pack down some of the flour while you’re trying to level it off or scoop out too much. Common Dry Measurement Conversion Chart Teaspoonsĭoes It Really Matter Which Type of Measuring Cup You Use?
#8 CUPS TO OZ DRY FULL#
If you don’t have a full set of measuring cups, or your only tablespoon is lost in the junk drawer somewhere, the dry conversion chart below will come in handy. To measure most heavier ingredients, like sugar, it’s ok to dip the measuring cup or measuring spoon into the ingredient and then level off with a flat utensil. The best way to measure light dry ingredients – like flour – is by scooping it into a measuring cup and then gently leveling off the top with the dull edge of a butter knife or other flat utensil. To do so you’ll need to use a food scale to get it just right. If a recipe calls for 8 ounces of flour, that means the recipe creator wants you to use a very specific amount of flour and that you should measure this by weight. They’re right up there with “making friends as an adult.” (A cup of flour weighs around 4.5 ounces, while a cup of sugar weighs about 7 ounces.)ĭry measurements are a little more complicated. The answer to “how many ounces in a cup” can vary pretty drastically when you’re dealing with flour and sugar. That’s why you’ll usually see dry ingredients measured in cups, tablespoons, or teaspoons - not ounces. When you’re measuring dry ingredients, ounces are a measurement of weight.
#8 CUPS TO OZ DRY HOW TO#
Photo credit: Wooden Earth Cutlery How to Take Dry Measurements Common Liquid Measurement Conversion ChartsĬonvert Cups to Fluid Ounces, Milliliters, Teaspoons, or TablespoonsĬonvert Metric to Imperial Measurements (Cups, Fluid Ounces, Milliliters, Pints, Quarts, Gallons) cups have different measurements than UK cups. That’s why we created the conversion chart below. Then, on top of that, there’s of course trying to remember how many cups are in a quart? Or how many quarts in a gallon. So whether you’re measuring water, broth, or vodka - hey, we’re not here to judge what you put in your matzo ball soup - 8 fluid ounces will take up the same amount of physical space as one cup of dry ingredients. Just keep in mind that not all liquids weigh the same - most oils are lighter than water. However, fluid ounces measure volume, not weight. Short answer: 1 cup of liquid converts to 8 fluid ounces. No need to look on the side to see where the bottom of the meniscus is.

Within the container, the fluid levels itself (hooray science!) so just fill it until the liquid reaches the correct line, and you’re good to go.

(If you don’t own one, you should.) It’s a glass or clear plastic container, with cups and ounces marked off on the side. The best way to measure liquid is using a liquid measuring cup set on a flat surface. How to Take Liquid Measurements Correctly Print them out and post them on your fridge so you can stop asking Alexa - she’s busy plotting world domination and doesn’t have time to convert milliliters to ounces. So we’ve compiled a liquid measurement chart and a dry measurement chart with all the conversions you could possibly need. Nothing can throw a wrench into a great recipe like trying to remember how to conversions. We can memorize a lot of things - our best friend’s questionable dating history in perfect chronological order, lyrics to Justin Bieber songs we don’t even like, the correct spelling of Daenerys Targaryen.Īnd yet, every time we stumble across an unexpected unit of measurement in a recipe - like butter measured in cups, or grams, or flour measured in ounces - our brain pulls a 404. For liquid measurements, here are some quick conversions: How many ounces are in a cup again? If you’re talking dry ounces, it depends.
