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cooking
// densities of cooking ingredients from The Cake Bible by Rose Levy Beranbaum
// so you can convert '2 cups sugar' to grams, for example, or in the other
// direction grams could be converted to 'cup flour_scooped'.
butter := 8. oz/cup;
butter_clarified := 6.8 oz/cup;
cocoa_butter := 9. oz/cup;
shortening := 6.75 oz/cup; // vegetable shortening
stickbutter := 1/4 lb;
vegetable_oil := 7.5 oz/cup;
cakeflour_sifted := 3.5 oz/cup; // The density of flour depends on the
cakeflour_spooned := 4. oz/cup; // measuring method. "Scooped", or
cakeflour_scooped := 4.5 oz/cup; // "dip and sweep" refers to dipping a
flour_sifted := 4. oz/cup; // measure into a bin, and then sweeping
flour_spooned := 4.25 oz/cup; // the excess off the top. "Spooned"
flour_scooped := 5. oz/cup; // means to lightly spoon into a measure
breadflour_sifted := 4.25 oz/cup; // and then sweep the top. Sifted means
breadflour_spooned := 4.5 oz/cup; // sifting the flour directly into a
breadflour_scooped := 5.5 oz/cup; // measure and then sweeping the top.
cornstarch := 120. grams/cup;
dutchcocoa_sifted := 75. g/cup; // These are for Dutch processed cocoa
dutchcocoa_spooned := 92. g/cup;
dutchcocoa_scooped := 95. g/cup;
cocoa_sifted := 75. g/cup; // These are for nonalkalized cocoa
cocoa_spooned := 82. g/cup;
cocoa_scooped := 95. g/cup;
heavycream := 232. g/cup;
milk := 242. g/cup;
sourcream := 242. g/cup;
molasses := 11.25 oz/cup;
cornsyrup := 11.5 oz/cup;
honey := 11.75 oz/cup;
sugar := 200. g/cup;
powdered_sugar := 4. oz/cup;
brownsugar_light := 217. g/cup; // packed
brownsugar_dark := 239. g/cup;
baking_powder := 4.6 grams / tsp;
salt := 6 g / tsp;
koshersalt := 2.8 g / tsp; // Diamond Crystal salt, from package
// Note that Morton kosher salt is
// much denser.
ethanol := .7893 g/cm^3; // Density of ethanol
alcohol := ethanol; // For now, density of ethanol
methanol := .79130 g/cm^3; // Density of methanol
// Egg weights and volumes for a USA large egg
egg := 50. grams;
eggwhite := 30. grams;
eggyolk := 18.6 grams;
eggvolume := 3. tablespoons + 1/2 tsp;
eggwhitevolume := 2. tablespoons;
eggyolkvolume := 3.5 tsp;
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