Что можно приготовить из муки воды яиц и сахара: «Есть 1 стакан муки яйца сахар и варенье что приготовить?» – Яндекс.Кью

Рецепты с муки и яиц. Что можно приготовить из яиц и муки — вкусные блюдаБЛИННЫЙ ТОРТ.

Ингредиенты:
мука (любая) — 1 ст.
яйца куриные — 3 шт.
сахар тростниковый — 1 ст.
вареная сгущенка — 1 банка
фрукты (для украшения) — 3 шт.
кокосовая стружка — (для украшения)
сода — 1 ч. л.
молоко коровье (или вода) — 1 л
масло подсолнечное

Время подготовки-15 минут
Время приготовления-1 час

Процесс приготовления:
Приготовить блины. Для этого взбить в блендаре 3 яйца, сахар, соду. Добавить 1 л воды или молока, масло подсолнечное, муку. Хорошо размешать и испечь блины одинакового размера. Выкладывать блины на тарелку, смазывая их сгущенкой. Сверху смазать сгущенкой и украсить кокосовой стружкой и фруктами.

БЛИННЫЕ РОЗОЧКИ.

Ингредиенты:
молоко коровье (теплое) — 750 мл
яйца куриные — 2-3 шт.
мука — 280 г
сахар — 1 столовая ложка
соль — щепотка
масло подсолнечное — 3 ст. л.
дрожжи (быстродействующие) — 5 г
ванильный сахар — по вкусу
сахарная пудра — (для украшения)

Время подготовки-40 минут
Время приготовления-35 минут.

Процесс приготовления
Смешать дрожжи с небольшим количеством сахара и 1 ст. ложкой теплого молока. Хорошо размешать и дать подняться.
Яйца размешать с сахаром и солью. Влить теплое молоко и перемешать. Небольшими порциями всыпать муку, ванильный сахар и с помощью венчика замесить тесто без комков. Добавить растительное масло и дрожжи. Дать немного настояться до появления пузырьков. Если тесто получилось слишком густым или жидким нужно добавить тплого молока или муки соответственно.
Разогреть сковороду, смазать ее маслом или кусочком свиного сала. Выкладывать столовой ложкой небольшие кружочки. Блины не должны быть слишком толстые. Блинчики смазать сливочным маслом.
Сборка. Первый блинчик свернуть как плотный кулечек, затем добавить остальные лепесточки по 5 шт. Связать нижнюю часть кулинарным шпагатом или белой нитью, сложенной в несколько слоев. Отрезать нижнюю часть, чтобы розочки хорошо стояли и аккуратно расправить лепестки. Перед подачей убрать шпагат, посыпать сахарной пудрой и украсить зеленью лимонника или мяты.

90000 How to make pancakes without eggs, flour or milk 90001 90002 If eggs, flour or milk are missing from your menu, try one of these fabulous free-from pancake recipes and say ‘Yay!’ to Shrove Tuesday. Our best ever pancake day recipes include everything from sweet stacks of fluffy American pancakes to delicate savoury crêpes. 90003 90004 How to make pancakes without flour 90005 90002 90007 90008 Although you will need some sort of flour to bulk out your batter, there are plenty of alternatives to using a pure wheat blend.Try using a mixture of self-raising and buckwheat flours in our sweet cinnamon pancakes, or go savoury with a smoked salmon & beetroot blini topping. 90003 90002 Mashed potato is another great way to bulk out pancakes if you’re low on flour. Try serving with bacon and eggs for a breakfast treat or add grated potato for extra texture and serve with gravadlax for a Scandinavian-style supper. Alternatively, if you’ve got some gram flour in the cupboard, these sweet potato masala dosa make for a delicious Indian-inspired dish.90003 90002 If you’re after an entirely flour-free recipe, give these spiced oatmeal fritters with coconut caramel pears a go. Although denser than a traditional pancake, they make for an extra-special alternative — and they’re dairy-free, too. Our banana oat pancakes are also flour-free and have a subtle sweetness, they’re delicious served with fresh fruit. 90003 90002 If you’re concerned with cutting out gluten or catering for a coeliac, try our gluten-free pancakes. 90003 90004 How to make pancakes without eggs 90005 90002 90019 90008 Eggs add richness and texture to pancakes.Keeping a carton of egg replacer in the cupboard is the easiest way to cater for someone with an egg allergy — if you have some in stock, try our egg-free pancakes. If not, these vegan tomato & mushroom pancakes are sure to hit the spot. Mashed bananas also make a handy egg replacement for sweet pancakes, try our quick vegan banana pancakes. 90003 90002 If you’ve run out of eggs halfway through preparing your batter, try using a tablespoon of mayonnaise for each egg required in the recipe. It should not affect the taste — we tried this trick to make our plate-sized pancakes, with excellent results.Peruse our vegan pancake collection for even more egg-less inspiration. 90003 90004 How to make pancakes without milk 90005 90002 90027 90008 Most pancake recipes call for cow’s milk, which is an obvious issue for those suffering from dairy allergies. Some sort of liquid is necessary to add moisture and thin out the batter, so try experimenting with a few dairy-free milks to find out which one you like best. We’ve used hemp milk in our triple-tested dairy-free pancake recipe — its subtle flavour lends itself to sweet pancake fillings.You could also use almond or soy milk instead, as used in the aforementioned oatmeal fritters and vegan pancakes. You can even use creamy coconut milk for a luxurious twist, as in our dairy-free coconut & banana pancakes. Why not try making your own dairy-free milk at home? 90003 90002 If you do not have a dairy allergy but have run out of milk, assistant food editor Miriam suggests using a generous dollop of plain yogurt tipped into a measuring jug and diluted with enough water to make a milk-like consistency.This will give the pancakes a slightly sharper flavour, but this can easily be balanced out with a sweet topping. 90003 90004 Without eggs, milk or wheat flour 90005 90002 90035 90008 If you’ve got a packet of firm silken tofu lurking in your larder, put it to good use making a tower of thick American-style treats that are free from gluten, eggs and dairy in our tofu brekkie pancake recipe. 90003 90002 If you’re after a thinner crêpe to flip and fill, try our egg, dairy and gluten-free pancakes.90008 90003 90041 Extra inspiration 90042 90002 90044 90008 So now that you’ve got your alternative ingredients sorted, it’s time to hone your technique. Watch our videos to find out how to flip a pancake flawlessly and how to make American pancakes to perfection, or read our ultimate guide to pancakes for top tips. When it comes to flavourings, our top 10 pancake fillings are sure to satisfy whether you fall on the sweet or savoury side of the filling fence, or go global with our pancake recipes from around the world.Make sure you’re plate is picture-perfect with our guide on how to make pancake art, from fluffy llamas to personalised initial pancakes. 90008 90003 90041 Enjoyed these recipes? Discover more perfect pancakes … 90042 90002 Top 5 American pancakes 90008 The best healthy pancake recipes 90008 Best boozy pancake recipes 90008 5 best vegan pancakes 90003 90002 90056 Do you have any top tips or secret ingredient swaps to replace flour, eggs or milk in pancake batter? We’d love to hear them — let us know in the comments below… 90057 90003.90000 Cooking Vocabulary | Vocabulary | EnglishClub 90001 90002 with word definitions, example sentences and quiz 90003 90002 90005 Photo: Cooking vegetables in a pan. 90003 90002 Knowing how to 90008 cook 90009 is a one of the most useful skills we can learn. If we can cook, we can eat healthy 90008 dishes 90009 made at home with fresh 90008 ingredients 90009 instead of having to buy unhealthy fast food or expensive pre-cooked or frozen meals. Cooking our own meals is not only healthy and cheap, but can also be fun if we explore 90008 cookbooks 90009 and cooking websites and find new 90008 recipes 90009 to try.90003 90019 Frying, boiling and steaming 90020 90002 Even if you only have a small stove or cooker with a couple of hotplates, you can cook delicious food at home. You can 90008 fry 90009 meat, fish or eggs in a frying pan with oil or butter. You can also 90008 chop 90009 or 90008 slice 90009 vegetables and 90008 sauté 90009 or 90008 stir-fry 90009 them in a pan or a wok. Another way of cooking vegetables and grains like rice is by 90008 boiling 90009 or 90008 steaming 90009 them.You can 90008 peel 90009 vegetables like potatoes and carrots before cooking them, and even 90008 mash 90009 them after they’re cooked if you like. You can also boil other foods like spaghetti, eggs and certain meats, or steam fish and other seafood like crabs and mussels. 90003 90002 With a simple hotplate you can also make soups and stews. The ingredients for these often include 90008 diced 90009 meats and vegetables as well as a 90008 pinch 90009 of salt. You can also 90008 sprinkle 90009 in 90008 spices 90009 like pepper or paprika or add 90008 herbs 90009 like basil or parsley.You can even make sauces by 90008 melting 90009 butter in a saucepan and 90008 mixing 90009 in flour and milk before 90008 adding 90009 other ingredients like 90008 grated 90009 cheese and then 90008 stirring 90009 until your sauce is smooth. 90003 90019 Grilling and roasting 90020 90002 If you have a stove with a grill or broiler, or an appliance such as an electric grill, you can also 90008 grill 90009 meat, fish and vegetables. If you’re grilling food at a high temperature, be careful.It’s easy to 90008 burn 90009 it if you cook the food for too long. But many people love grilling, and some even say it’s the best way to cook fish, steak and many other meats. 90003 90002 If you also have an oven you can 90008 roast 90009 certain meats and vegetables. In an oven, food is surrounded by hot air that gradually cooks from all sides, so roasting a whole chicken or a leg of lamb takes time. After being cooked, roast meat is 90008 carved 90009 into pieces before being 90008 served 90009, often together with roast potatoes, carrots and onions.A meal like this is sometimes called a «Sunday roast» as it was traditionally cooked every Sunday in countries like England and Australia. 90003 90019 Baking 90020 90002 Ovens can also be used to 90008 bake 90009 foods like bread, cakes, cookies, pastries and pies. The main ingredient of most baked foods is wheat flour. After being sifted to remove any lumps, the flour is used to 90008 prepare 90009 a batter or dough that’s put into a 90008 preheated 90009 oven to bake. People often think baking is difficult, but as the following recipe shows it can be easy if you have simple directions to follow.90003 90089 Vanilla Cake 90090 90091 Ingredients 90092 90093 90094 1 cup white sugar 90095 90094 1/2 cup butter 90095 90094 2 eggs 90095 90094 1 90008 tbsp 90009 vanilla extract 90095 90094 1 1/2 cups self-raising flour 90095 90094 1/2 cup milk 90095 90108 90091 Directions 90092 90111 90094 Preheat oven to 350 degrees F (175 degrees C). 90008 Grease 90009 and flour a cake pan. 90095 90094 In a mixing bowl, cream together the sugar and butter. 90008 Beat 90009 in the eggs, then add a 90008 tablespoon 90009 of vanilla extract and 90008 whisk 90009.Add flour to the mixture and stir in milk until the batter is smooth. Pour or spoon batter into the greased cake pan. 90095 90094 Bake for 30 to 40 minutes in the preheated oven. 90095 90126 90002 90008 add 90009 (verb): to put something else in — 90130 Add grated cheese to the white sauce and stir. 90131 90003 90002 90008 bake 90009 (verb): to cook in an oven — 90130 I can bake cakes and pies, but I can not bake bread. 90131 90003 90002 90008 beat 90009 (verb): to mix eggs, cream, etc.with a fork, a beater, or a whisk — 90130 To make scrambled eggs, beat the eggs before cooking them. 90131 90003 90002 90008 boil 90009 (verb): to cook in boiling water — 90130 Will you boil the vegetables, or steam them? 90131 90003 90002 90008 burn 90009 (verb): to spoil food by cooking it for too long or at a temperature that’s too high — 90130 Please do not burn the toast. 90131 90003 90002 90008 carve 90009 (verb): to cut slices or small pieces from a large piece of cooked meat — 90130 Who’d like to carve the roast chicken? 90131 90003 90002 90008 chop or chop up 90009 (verb): to cut into small pieces with a sharp knife — 90130 It’s easy to cut yourself when chopping onions, so be careful.90131 90003 90002 90008 cook 90009 (verb): to prepare food for eating — 90130 What are you cooking for dinner? 90131 90003 90002 90008 cookbook or cookery book 90009 (noun): a book of recipes, often with pictures — 90130 Can I borrow that cookbook with all the Asian recipes? 90131 90003 90002 90008 dice 90009 (verb): to cut food into small cubes or squares — 90130 Dice the carrots and potatoes and add them to the soup. 90131 90003 90002 90008 dish 90009 (noun): food that’s cooked in a certain way — 90130 My favourite Indian dish is vegetable curry.90131 90003 90002 90008 fry 90009 (verb): to cook food in hot oil, butter or fat — 90130 Heat some olive oil in a frying pan and then add the diced tomatoes. 90131 90003 90002 90008 grate 90009 (verb): to cut tiny slices from cheese, vegetables, chocolate, etc. with a grater — 90130 Grate half a cup of cheese and sprinkle it on top. 90131 90003 90002 90008 grease 90009 (verb): to rub butter or oil onto a baking pan or dish to stop food from sticking — 90130 Should I grease the cake tin with butter or oil? 90131 90003 90002 90008 grill (also US «broil») 90009 (verb): to cook directly over or under a very hot gas flame or electric element — 90130 Is the fish grilled under a gas grill or an electric grill? 90131 90003 90002 90008 herb 90009 (noun): a plant used for adding flavour to food — 90130 Good cooks always know which herbs to use.90131 90003 90002 90008 ingredient 90009 (noun): any food, liquid, herb or spice that’s used to make a particular dish — 90130 Chilli and fish sauce are basic ingredients in many Thai dishes. 90131 90003 90002 90008 mash 90009 (verb): to crush food like cooked potato until it’s a smooth mass — 90130 Could you mash the potatoes, please? 90131 90003 90002 90008 melt 90009 (verb): to turn a solid substance into a liquid by heating — 90130 Melt some butter in a saucepan and then add the flour.90131 90003 90002 90008 mix 90009 (verb): to combine two or more substances — 90130 The flour is mixed with a little oil and warm water to make a dough. 90131 90003 90002 90008 peel 90009 (verb): to take or cut the skin off a vegetable or fruit — 90130 I get juice all over my fingers if I peel an orange. 90131 90003 90002 90008 pinch 90009 (noun): a very small amount of something like salt or ground spice — 90130 Add a pinch of salt to the water before boiling vegetables. 90131 90003 90002 90008 preheat 90009 (verb): to turn on and heat an oven or grill before cooking — 90130 It’s important to preheat your oven before baking scones.90131 90003 90002 90008 prepare 90009 (verb): to make food ready for cooking or eating — 90130 It takes an hour or more to prepare this dish. 90131 90003 90002 90008 recipe 90009 (noun): a list of ingredients and instructions for cooking a particular dish — 90130 My grandmother gave me this recipe for apple pie. 90131 90003 90002 90008 roast 90009 (verb): to cook foods like meat and vegetables in an oven — 90130 Why do not we roast some vegetables as well? 90131 90003 90002 90008 sauté 90009 (verb): to fry quickly in hot oil or fat — 90130 To begin, sauté the onions and garlic in a saucepan.90131 90003 90002 90008 serve 90009 (verb): to give someone food that’s been prepared or a drink — 90130 Make sure the food’s still hot when you serve it. 90131 90003 90002 90008 spice 90009 (noun): a plant part, often ground into a powder, that adds flavour to a dish — 90130 Which spices did you add to this sauce? 90131 90003 90002 90008 sprinkle 90009 (verb): to add a few drops of liquid or a substance like salt or pepper by shaking a container or by using your fingers — 90130 Why do you sprinkle so much salt on everything? 90131 90003 90002 90008 steam 90009 (verb): to cook in hot steam from boiling water — 90130 Steaming vegetables destroys fewer nutrients than boiling them.90131 90003 90002 90008 stir 90009 (verb): to move a spoon or other implement around to mix something — 90130 If you do not stir the sauce enough, it’ll be lumpy. 90131 90003 90002 90008 stir-fry 90009 (verb): to fry quickly over a high heat while stirring — 90130 Lots of people stir-fry all kinds of meat and vegetables these days. 90131 90003 90002 90008 tablespoon (abbrev: «tbsp») 90009 (noun): a large spoon used for serving, or the amount of an ingredient that fits in one — 90130 Add a tablespoon of flour to the melted butter and stir.90131 90003 90002 90008 teaspoon (abbrev: «tsp») 90009 (noun): a small spoon or the amount of an ingredient that fits in one — 90130 You did not use more than half a teaspoon of chili powder, did you? 90131 90003 90002 90008 whisk 90009 (verb): to mix something very quickly with a whisk — 90130 Break the eggs into a bowl and whisk until smooth. 90131 90003 90002 Contributor: Matt Errey creator of Word Up 90003 Cooking Vocabulary Quiz EnglishClub: Learn English: Vocabulary: Topic Vocabulary: Food: Cooking Vocabulary .90000 «How Do You Want Your Eggs?» Eleven Ways To Cook An Egg 90001 90002 90003 90003 90005 90006 «How do you want your eggs?» 90007 90008 90002 How many times have you been asked that at a restaurant and not known exactly how to answer it? «What’s the way where it’s fried but the yolk is still runny?» «Are not sunny side up and over easy the same thing?» «What’s the difference between over easy and over medium?» «What the heck are basted eggs?» 90008 90002 Eggs really tie breakfast together.They’re great in so many ways: inexpensive, easy to prepare, cook quickly, and offer a solid source of protein. 90008 90002 So how do you answer the next time a server asks how you’d like your eggs? Here are 11 ways to cook an egg. 90008 90002 90016 90016 90008 90002 90006 1. Hard Boiled 90007 90005 A hard boiled egg is cooked in its shell in boiling water. The «hard» refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches.Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. (There’s also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on YouTube.) Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads.90008 90002 90025 90025 90006 2. Soft Boiled 90007 90005 Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Our preferred method is the «six minute egg,» which sounds way fancy. ( «This is a pile of breadcrumbs and a six minute egg.» «Ooooooo!») The six minute is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.90008 90002 Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups. You can then daintily tap the top of the egg with a spoon and scoop out the insides. They’re great on toast, sprinkled with salt, pepper, and hot sauce. We also love dropping a couple on a thick black bean soup. 90008 90002 90034 90034 90006 3. Hard Scrambled 90007 90005 The almighty scrambled eggs. When they’re done right, they’re my favorite preparation. I like that scrambled eggs can be made by accident: «Oops, I dropped these eggs.I guess I’ll just mix them up over some heat. » Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and while they’re good, they border dangerously on dry. 90008 90002 90041 90041 90006 4. Soft Scrambled 90005 90007 That’s why I prefer soft scrambled eggs, sometimes referred to as «wet.» The texture is 10x better, and they play more nicely with other ingredients.The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You can not walk away from them. Whip your eggs (I add a little milk) in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly.I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. They’re perfect on buttered toast with salt and pepper; try adding slices of cheese or sauteed kale. 90008 90002 90048 90048 90006 4a. «Perfect» Scrambled Eggs 90005 90007 If you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay (watch it here). Drop eggs into a pan over medium-high heat, along with one, thin pat of butter for each egg.Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4-5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs (chive, dill, green onion) or salt and pepper. The result is some of the creamiest, softest eggs you’ve ever tasted.90008 90002 90055 90055 90006 4b. Omelets & Frittatas 90007 90005 Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything . A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).90008 90002 90062 90062 90006 4c. Scrambles & Hashes 90005 90007 These preparations are pretty simple, as far as eggs go. A scramble usually means other ingredients are scrambled in the pan with the eggs. This could include meats, cheese, sauteed veggies, or diced potatoes (or, yes, hot dogs). Good if you’re a fan of scrambled eggs and, well, everything else breakfast has to offer. 90008 90002 90069 90069 90006 5. Sunny Side Up 90007 90005 Sunny side up means your egg yolk looks like a bright morning sun.To make: crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it, the albumen is completely or partially set. We refer to these as runny or «dipping» eggs. The runny yolk is great for dipping toast into. 90008 90002 90076 90076 90006 6. Over Easy 90007 90005 Eggs over easy and sunny side up are often using interchangeably, but they are different.You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The «easy» does not refer to the simplicity of turning over an egg, but the state of your yolk. «Over easy» means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk — and some of the whites — are still runny. 90008 90002 90083 90083 90006 7. Over Medium 90005 90007 Over medium is the next step after easy: they’re fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly.You’ll develop a thicker film on your yolk, but the inside is still runny. Good for those like the dipping quality without a watery egg white. 90008 90002 90090 90090 90006 8. Over Hard 90005 90007 And over hard is the final step. Over hard is fried, flipped, and fried again — usually with the yolk broken — until both the white and the yolk are completely cooked. Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over. Be careful not to dribble the yolk when flipping.90008 90002 90097 90097 90006 9. Poached 90007 90005 Poaching ties with soft scrambled as my favorite preparation. It’s like boiling but without the shell, or like over medium that skips contact with the pan. These means you’re avoiding any hard edges. The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict. 90008 90002 Methods for poaching vary. Restaurants looking to poach in bulk will often immerse ramekins with raw eggs into boiling water, sometimes a whole tray full at a time.If you’re just poaching at home, it’s actually much easier than you may think. I have not perfected my personal method, but the two that have worked for me are: 90008 90002 1.) 90106 The Whirlpool 90107. Heat your water just shy of a rolling point. Add a dash of vinegar (some recipes call for a 1/2 cup, but that’s always too much for me. I do not like my eggs tasting like acetic acid). Crack the egg into a tiny bowl. Swirl the water in your pan to create a whirlpool, then carefully drop the egg into the center.The swirling pulls whites altogether in the center. Leave it in the water for about five minutes, then lift out with a slotted spoon. 90008 90002 2.) 90106 The Strainer 90107. Heat water. Add vinegar. Crack the egg into a mesh strainer to let the most watery portion of the whites (it’s not much) drip out — this prevents danglers. Carefully decant the egg from the strainer into the water. Cook for about five minutes. Retrieve with slotted spoon. 90008 90002 And if you make a mistake … well, just look up some recipes for egg drop soup.90008 90002 90116 90116 90006 10. Baked or Shirred 90007 90005 Baked eggs are cracked and baked in a dish. «Shirred» refers to the flat-bottomed dish in which they’re frequently cooked. They’re almost always mixed with other ingredients. The white mixes in and gets cooked through, while the yolk is left runny. For example: a tomato provencal dish (pictured from Pistacia Vera), with eggs cooked into a bed of cream, tomatoes, cheese, and herbs. Or the North African / Mediterranean dish shakshouka (like at Mazah).The benefit of this preparation is that the egg really blends into the ingredients. 90008 90002 90123 90123 90006 11. Basted 90005 90007 I’ve come across some some eggs on restaurant menus that are labeled as basted but are clearly poached. Generally basted means liquid or steam is used to thoroughly cook the egg white without flipping. For instance, while frying an egg in butter, you repeatedly scoop and pour the extra butter on top of the egg. This cooks the yolk and top whites without forcing you to flip it.Alternatively, you can also squirt some water into the pan and then cover the egg with a lid, to steam the whites. If you do this quickly, you can cook the whole egg before the edges start to brown, which seems to be the appeal of basted eggs (much like poached eggs). 90008 90002 90130 90130 (I’m sorry this picture is not very good. You try handling an iPhone while scooping hot oil.) 90008 90002 90006 11a. Spanish fried eggs ** NEW ADDITION ** 90007 90005 One specific form of basting is known as Spanish fried eggs.They’re popular in France — just kidding, Spain — and are fried at high temps in olive oil, while you spoon the hot oil over the egg. You’re in danger of getting splashed, but we all need to live a little, right? I fry my eggs over medium heat, just below the oil’s smoke point. Crack an egg into a small bowl first, then ladle it into the hot oil, and start scooping oil over the white and the yolk for about 1 minute. The result is the best of all worlds: crispy edges, creamy whites, and a runny yolk.Bonus: try different olive oils to affect the final flavor. 90008 90002 Okay, so that was actually fifteen ways to prepare eggs. But you get the point: eggs are versatile, even in the different textures and flavors they offer through different cooking methods. And there’s so much you can do with eggs once they’re cooked: fold scrambled eggs in a burrito, layer a fried egg on a burger, chop a hard boiled egg in a salad, or put poached eggs on everything. Regardless of how you use them, they enhance any breakfast dish and they stand perfectly fine on their own.90008 90002 Need some ideas for cooking with eggs? Read my post Egg It: Enhancing Almost Any Dish With Eggs. 90008.90000 Grams To Cups / Cups To Grams Conversions 90001 90002 90003 Easily convert between grams, cups, ounces and millilitres for many popular baking ingredients including flour, sugar, butter and many more. 90004 90005 90006 90002 NOTE — A tablespoon in these conversions is 15ml (the standard size in the UK / US). A cup is assumed to be 240ml. 90005 90002 For more information about how to use this calculator and how the conversions have been derived, please have a read of everything below… 90005 90011 90012 About this calculator 90013 90012 How to fill a cup for baking? 90013 90012 Are you best using scales or cups for baking? — it’s scales and I’ve got a big list to explain why 90013 90012 What is a scant cup? 90013 90012 How are the measurements in the calculator rounded? 90013 90012 Conversion tablesSelect Ingredient 90011 90012 Water 90013 90012 Sugar — Caster, Granulated, Icing, Powdered, Confectioners, Brown 90013 90012 Flour — Plain, All-purpose, Self-raising, Spelt, Wholemeal 90013 90012 Fats & Oils — Butter, Margarine, Vegetable oil 90013 90012 Milk & Cream 90013 90012 Cocoa Powder 90013 90036 90013 90036 90039 90039 90041 About this calculator 90042 90002 Is not it annoying when you find a recipe in US cups, and you only have scales or vice versa? 90005 90002 Well, I now have the solution… my Interactive Grams to Cups / Cups to Grams Calculator. 90005 90002 I’ve called it «grams to cups / cups to grams» as they’re the conversions I get asked for most often, but actually, it can convert between grams, cups, ounces or millilitres for many common baking ingredients. So you can go from grams to cups, or cups to grams, from cups to millilitres or grams to ounces to your heart’s content. 90005 90002 Simply select your ingredient, what you’d like to convert from and to and enter the amount, and it’ll tell you exactly what you need.90005 90002 The ingredients currently included in the calculator are: 90005 90011 90012 90055 Water 90056 90013 90012 90055 Sugars & Sweeteners 90056 — Caster Sugar, Granulated Sugar, Icing / Powdered Sugar, Brown Sugar, Maple Syrup, Runny Honey, Golden Syrup and Black Treacle 90013 90012 90055 Flours — 90056 Self-Raising Flour, Plain Flour, Spelt Flour, Wholemeal Flour and Cornflour 90013 90012 90055 Fats & Oils — 90056 Butter, Margarine and Vegetable Oil 90013 90012 90055 Nuts & Seeds — 90056 Ground Almonds, Chia Seeds and Linseeds / Flax Seeds 90013 90012 90055 Milk & Cream — 90056 Milk, Single Cream, Double Cream, Half-and-half, Whipping Cream, Heavy Cream, Buttermilk 90013 90012 90055 Other Ingredients 90056 — Cocoa Powder, Chocolate Chips, Mini Marshmallows, Popping Corn , Raisins, Cream Cheese, Desiccated Coconut, Pudding Rice, Nutella, Custard and Skimmed Milk Powder 90013 90036 90002 90084 I’ll be adding new ingredients all the time.If there’s one missing that you’d love to see here then do let me know in the comments. 90005 90041 How to fill a cup for baking 90042 90002 I asked my followers on social media about how they fill cups. The majority scoop ingredients such as flour or sugar out of the bag and then level the top, so that’s the approach I’ve taken when measuring similar ingredients for my calculator. I also like to give the bag a little squeeze beforehand to break up any lumps. 90005 90002 Many conversion charts give 1 cup of flour as 120g.However, I’ve found the only way I can get it that low is to sift the flour and then use a spoon to fill the cup with the sifted flour. I do not know about you, but I prefer to sift flour after it’s been measured, not before. So in my conversions, you’ll find a cup of flour weighs more as it reflects how I fill a cup. 90005 90002 For ingredients in smaller packets, I pour them into the cup straight from the bag and level the top. 90005 90002 For soft ingredients such as butter or cream cheese, I push them into the cup with the back of a spoon to ensure any gaps are filled and then level the top.90005 90096 90096 90041 Are you best using scales or cups for baking? 90042 90002 In baking accuracy is important, so for my baking recipes I recommend always using grams if you can. 90005 90002 There are several reasons I’d recommend using weighed ingredients rather than cups: 90005 90002 90055 The conversion varies depending on how you fill your cup 90056 90005 90002 When I was working out all of the conversions for this calculator, I found that how I filled a cup could significantly impact the amount of an ingredient I could fit in.90005 90002 In the image below both cups appear to be full of flour. However, the one on the right weighs over 40% more than the one on the left, as I packed the flour in as tightly as possible. 90005 90112 90112 90002 90055 A cup is not always a cup 90056 90005 90002 The official size of a US cup is 236.588ml, but most cups available to buy in the shops assume it to be 240ml for simplicity (this is what I’ve assumed in my calculator). However, there are some cup manufacturers sell cups that are 250ml (but keep a ½ cup at 120ml!).90005 90002 This is not a huge problem as long as you know which you own. A bigger problem is that not all cups sold are hugely accurate. 90005 90002 I own two sets of measuring cups, and neither holds the amount they’re supposed to. In one set my ¼ cup holds 65ml (it should be 60ml), yet the full cup only holds 225ml when it should be 240ml (do not worry I’ve adjusted everything here to ensure it’s accurate for a correctly-sized cup). 90005 90002 90055 Some ingredients can be tricky to get into the cup 90056 90005 90002 If you’ve got a recipe such as scones or shortcrust pastry that need cold butter straight from the fridge, how do you get it into the cup to measure it? 90005 90002 90055 Not everything fits nicely in a cup 90056 90005 90002 Imagine measuring walnuts.If you put them into a cup whole, you’re going to fit in a lot less than if you finely chop them before adding them to the cup. 90005 90002 90055 You got the ingredient into the cup, but how do you get it back out again? 90056 90005 90002 There are also some ingredients such as Nutella or Black Treacle that are tricky to remove from the cup after filling. It’s unlikely that you’ll get everything out that you put in so you may well end up adding less to your mixture than the recipe calls for.90005 90002 90055 Do you really want to be washing up mid-baking? 90056 90005 90002 Many sets of scales have a tare button which allows you to rest the scales to 0 so you can keep measuring more ingredients into one bowl. The is great as it means you can pour in everything you need for your mixture without getting lots of extra measuring utensils dirty. 90005 90002 Imagine you’ve got a recipe that calls for a cup of butter, flour, maple syrup and Nutella (not too sure what you’d be making!).To get an accurate measurement, you’ll need to either own lots of cups or wash the cup up between each ingredient before you can measure the next one. 90005 90041 What is a scant cup? 90042 90002 A scant cup is just under a cup. As measurements go it’s a bit vague! Similarly, the amount you can fit into a heaped cup can vary significantly depending on the shape of the cup. I therefore do not use either of these descriptions in my recipes (it’s a flat cup, tablespoon or teaspoon for me). 90005 90154 90154 90041 How are the measurements in the calculator rounded? 90042 90002 To keep the conversions to amounts that can be easily measured in the kitchen I’ve rounded… 90005 90011 90012 Grams to the nearest gram 90013 90012 Millilitres to the nearest millilitre 90013 90012 Ounces to the nearest ¼ ounce 90013 90012 Cups to the nearest 90011 90012 ¼ teaspoon (for under 1 teaspoon) 90013 90012 Teaspoon for under ¼ cup 90013 90012 Tablespoon for over ¼ cup 90013 90036 90013 90036 90041 Conversion tables 90042 90002 In addition to the main calculator, I thought it would be helpful to provide conversion tables for a selection of the most popular ingredients.90005 90041 Water 90042 90184 90185 90186 90187 WATER — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 3 tbsp + 1 tsp 90198 90189 90186 90197 100g 90198 90197 ¼ cup + 3 tbsp 90198 90189 90186 90197 200g 90198 90197 ¾ cup + 1 tbsp 90198 90189 90186 90197 250g 90198 90197 1 cup + 1 tbsp 90198 90189 90186 90197 300g 90198 90197 1¼ cups 90198 90189 90186 90197 400g 90198 90197 1½ cups + 3 tbsp 90198 90189 90186 90197 500g 90198 90197 2 cups + 1 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 WATER — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 5g 90198 90189 90186 90197 1 tbsp 90198 90197 15g 90198 90189 90186 90197 ¼ cup 90198 90197 60g 90198 90189 90186 90197 ⅓ cup 90198 90197 80g 90198 90189 90186 90197 ½ cup 90198 90197 120g 90198 90189 90186 90197 1 cup 90198 90197 240g 90198 90189 90238 90239 90041 Sugar 90042 90292 Caster sugar 90293 90184 90185 90186 90187 CASTER SUGAR — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup 90198 90189 90186 90197 100g 90198 90197 ½ cup 90198 90189 90186 90197 200g 90198 90197 1 cup 90198 90189 90186 90197 250g 90198 90197 1¼ cups 90198 90189 90186 90197 300g 90198 90197 1½ cups 90198 90189 90186 90197 400g 90198 90197 2 cups 90198 90189 90186 90197 500g 90198 90197 2½ cups 90198 90189 90238 90239 90184 90185 90186 90187 CASTER SUGAR — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 4g 90198 90189 90186 90197 1 tbsp 90198 90197 13g 90198 90189 90186 90197 ¼ cup 90198 90197 51g 90198 90189 90186 90197 ⅓ cup 90198 90197 67g 90198 90189 90186 90197 ½ cup 90198 90197 101g 90198 90189 90186 90197 1 cup 90198 90197 202g 90198 90189 90238 90239 90292 Granu lated Sugar 90293 90184 90185 90186 90187 GRANUALTED SUGAR — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 3 tbsp + 2 tsp 90198 90189 90186 90197 100g 90198 90197 ¼ + 3 tbsp 90198 90189 90186 90197 200g 90198 90197 ¾ cup + 3 tbsp 90198 90189 90186 90197 250g 90198 90197 1 cup + 3 tbsp 90198 90189 90186 90197 300g 90198 90197 1½ cups + 2 tbsp 90198 90189 90186 90197 400g 90198 90197 1¾ cups + 2 tbsp 90198 90189 90186 90197 500g 90198 90197 2¼ cups + 1 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 GRANULATED SUGAR — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 4g 90198 90189 90186 90197 1 tbsp 90198 90197 13g 90198 90189 90186 90197 ¼ cup 90198 90197 54g 90198 90189 90186 90197 ⅓ cup 90198 90197 72g 90198 90189 90186 90197 ½ cup 90198 90197 108g 90198 90189 90186 90197 1 cup 90198 90197 215g 90198 90189 90238 90239 90292 Icing / powdered / confectioners sugar 90293 90184 90185 90186 90187 ICING / POWDERED / CONFECTIONERS SUGAR — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup + 1 tbsp 90198 90189 90186 90197 100g 90198 90197 ½ cup + 3 tbsp 90198 90189 90186 90197 200g 90198 90197 1¼ cups + 2 tbsp 90198 90189 90186 90197 250g 90198 90197 1½ cups + 3 tbsp 90198 90189 90186 90197 300g 90198 90197 2 cups + 1 tbsp 90198 90189 90186 90197 400g 90198 90197 2¾ cups 90198 90189 90186 90197 500g 90198 90197 3¼ cups + 3 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 ICING / POWDERED / CONFECTIONERS SUGAR — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 3g 90198 90189 90186 90197 1 tbsp 90198 90197 9g 90198 90189 90186 90197 ¼ cup 90198 90197 37g 90198 90189 90186 90197 ⅓ cup 90198 90197 49g 90198 9018 9 90186 90197 ½ cup 90198 90197 73g 90198 90189 90186 90197 1 cup 90198 90197 146g 90198 90189 90238 90239 90292 Brown sugar (packed) 90293 90184 90185 90186 90187 BROWN SUGAR (PACKED) — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup 90198 90189 90186 90197 100g 90198 90197 ½ cup 90198 90189 90186 90197 200g 90198 90197 1 cup 90198 90189 90186 90197 250g 90198 90197 1¼ cups 90198 90189 90186 90197 300g 90198 90197 1½ cups 90198 90189 90186 90197 400g 90198 90197 2 cups 90198 90189 90186 90197 500g 90198 90197 2¼ cups + 3 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 BROWN SUGAR (PACKED) — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 4g 90198 90189 90186 90197 1 tbsp 90198 90197 13g 90198 90189 90186 90197 ¼ cup 90198 90197 51g 90198 90189 90186 90197 ⅓ cup 90198 90197 68g 90198 90189 90186 90197 ½ cup 90198 90197 102g 90198 90189 90186 90197 1 cup 90198 90197 203g 90198 90189 90238 90239 90041 Flour 90042 90292 White flour — plain, all-purpose, self-raising, spelt 90293 90184 90185 90186 90187 WHITE FLOUR — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup + 1 tbsp 90198 90189 90186 90197 100g 90198 90197 ½ cup + 2 tbsp 90198 90189 90186 90197 200g 90198 90197 1¼ cups 90198 90189 90186 90197 250g 90198 90197 1½ cups + 1 tbsp 90198 90189 90186 90197 300g 90198 90197 1¾ cups + 2 tbsp 90198 90189 90186 90197 400g 90198 90197 2½ cups 90198 90189 90186 90197 500g 90198 90197 3 cups + 2 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 WHITE FLOUR — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 3g 90198 90189 90186 90197 1 tbsp 90198 90197 10g 90198 90189 90186 90197 ¼ cup 90198 901 97 40g 90198 90189 90186 90197 ⅓ cup 90198 90197 54g 90198 90189 90186 90197 ½ cup 90198 90197 81g 90198 90189 90186 90197 1 cup 90198 90197 161g 90198 90189 90238 90239 90292 Wholemeal / brown flour 90293 90184 90185 90186 90187 BROWN FLOUR — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup + 1 tbsp 90198 90189 90186 90197 100g 90198 90197 ½ cup + 2 tbsp 90198 90189 90186 90197 200g 90198 90197 1¼ cup + 1 tbsp 90198 90189 90186 90197 250g 90198 90197 1½ cup + 2 tbsp 90198 90189 90186 90197 300g 90198 90197 1¾ cups + 3 tbsp 90198 90189 90186 90197 400g 90198 90197 2½ cups + 1 tbsp 90198 90189 90186 90197 500g 90198 90197 3¼ cups 90198 90189 90238 90239 90184 90185 90186 90187 BROWN FLOUR — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 3g 90198 90189 90186 90197 1 tbsp 90198 90197 10g 90198 90189 9 0186 90197 ¼ cup 90198 90197 39g 90198 90189 90186 90197 ⅓ cup 90198 90197 52g 90198 90189 90186 90197 ½ cup 90198 90197 78g 90198 90189 90186 90197 1 cup 90198 90197 155g 90198 90189 90238 90239 90041 Cornflour (UK) / cornstarch (US) 90042 90184 90185 90186 90187 CORNFLOUR / CORNSTARCH — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup + 3 tbsp 90198 90189 90186 90197 100g 90198 90197 ¾ cup + 1 tbsp 90198 90189 90186 90197 200g 90198 90197 1½ cups + 2 tbsp 90198 90189 90186 90197 250g 90198 90197 2 cups + 1 tbsp 90198 90189 90186 90197 300g 90198 90197 2¼ cups + 3 tbsp 90198 90189 90186 90197 400g 90198 90197 3¼ cups 90198 90189 90186 90197 500g 90198 90197 4 cups + 2 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 CORNFLOUR / CORNSTARCH — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 3g 90198 90189 90186 90197 1 tbsp 90198 90197 8g 90198 90189 90186 90197 ¼ cup 90198 90197 31g 90198 90189 90186 90197 ⅓ cup 90198 90197 41g 90198 90189 90186 90197 ½ cup 90198 90197 61g 90198 90189 90186 90197 1 cup 90198 90197 122g 90198 90189 90238 90239 90041 Fats and oils 90042 90292 Butter / margarine 90293 90184 90185 90186 90187 BUTTER / mARGARINE — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 3 tbsp + 2 tsp 90198 90189 90186 90197 100g 90198 90197 ¼ cup + 3 tbsp 90198 90189 90186 90197 200g 90198 90197 ¾ cup + 2 tbsp 90198 90189 90186 90197 250g 90198 90197 1 cup + 2 tbsp 90198 90189 90186 90197 300g 90198 90197 1¼ cups + 2 tbsp 90198 90189 90186 90197 400g 90198 90197 1¾ cups + 1 tbsp 90198 90189 90186 90197 500g 90198 90197 2¼ cups 90198 90189 90238 90239 90184 90185 90186 90187 BUTTER / MARGARINE — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 5g 90198 90189 90186 90197 1 tbsp 90198 90197 14g 90198 90189 90186 90197 ¼ cup 90198 90197 56g 90198 90189 90186 90197 ⅓ cup 90198 90197 74g 90198 90189 90186 90197 ½ cup 90198 90197 111g 90198 90189 90186 90197 1 cup 90198 90197 222g 90198 90189 90238 90239 90041 How much does a stick of butter weigh? 90042 90002 I’ve seen many recipes from the US calling for a stick of butter, but just how much butter do you actually get in a stick? 90005 90002 A stick of butter = 113g = 4oz = ½ cup 90005 90292 Vegetable oil 90293 90184 90185 90186 90187 OIL — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 3 tbsp + 2 tsp 90198 90189 90186 90197 100g 90198 90197 ¼ cup + 3 tbsp 90198 90189 90186 90197 200g 90198 90197 ¾ cup + 3 tbsp 90198 90189 90186 90197 250g 90198 90197 1 cup + 3 tbsp 90198 90189 90186 90197 300g 90198 90197 1¼ cups + 2 tbsp 90198 90189 90186 90197 400g 90198 90197 1¾ cups + 2 tbsp 90198 90189 90186 90197 500g 90198 90197 2¼ cups + 1 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 OIL — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 4g 90198 90189 90186 90197 1 tbsp 90198 90197 13g 90198 90189 90186 90197 ¼ cup 90198 90197 54g 90198 90189 90186 90197 ⅓ cup 90198 90197 71g 90198 90189 90186 90197 ½ cup 90198 90197 107g 90198 90189 90186 90197 1 cup 90198 90197 214g 90198 90189 90238 90239 90041 Milk / Cream 90042 90184 90185 90186 90187 MILK / CREAM — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 3 tbsp 90198 90189 90186 90197 100g 90198 90197 ¼ cup + 2 tbsp 90198 90189 90186 90197 200g 90198 90197 ¾ cup + 1 tbsp 90198 90189 90186 90197 250g 90198 90197 1 cup 90198 90189 90186 90197 300g 90198 90197 1 cup + 3 tbsp 90198 90189 90186 90197 400g 90198 90197 1½ cups + 1 tbsp 90198 90189 90186 90197 500g 90198 90197 1¾ cups + 3 tbsp 90198 90189 90238 90239 90184 90185 90186 90187 MILK / CREAM — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 5g 90198 90189 90186 90197 1 tbsp 90198 90197 16g 90198 90189 90186 90197 ¼ cup 90198 90197 64g 90198 90189 90186 90197 ⅓ cup 90198 90197 85g 90198 90189 90186 90197 ½ cup 90198 90197 128g 901 98 90189 90186 90197 1 cup 90198 90197 255g 90198 90189 90238 90239 90041 Cocoa Powder 90042 90184 90185 90186 90187 COCOA POWDER — GRAMS TO CUPS 90188 90189 90186 90191 Grams 90188 90191 Cups 90188 90189 90186 90197 50g 90198 90197 ¼ cup + 3 tbsp 90198 90189 90186 90197 100g 90198 90197 ¾ cup + 2 tbsp 90198 90189 90186 90197 200g 90198 90197 1¾ cups + 1 tbsp 90198 90189 90186 90197 250g 90198 90197 2¼ cups 90198 90189 90186 90197 300g 90198 90197 2½ cups + 3 tbsp 90198 90189 90186 90197 400g 90198 90197 3½ cups + 2 tbsp 90198 90189 90186 90197 500g 90198 90197 4½ cups 90198 90189 90238 90239 90184 90185 90186 90187 COCOA POWDER — CUPS TO GRAMS 90188 90189 90186 90191 Cups 90188 90191 Grams 90188 90189 90186 90197 1 tsp 90198 90197 2g 90198 90189 90186 90197 1 tbsp 90198 90197 7g 90198 90189 90186 90197 ¼ cup 90198 90197 28g 90198 90189 90186 90197 ⅓ cup 90198 90197 37g 90198 90189 90186 90197 ½ cup 90198 9 0197 56g 90198 90189 90186 90197 1 cup 90198 90197 111g 90198 90189 90238 90239 90041 Pin This Calculator 90042 91492 91492.