Conversion Cheat Sheet

The hardest part about moving to Europe for me was converting measurements from the US system to Metric. Yes, I know how #firstworldproblem that sounds, but I'm not lying - this was tough for me. So this post is going to be a running cheat sheet and updated often with different conversions I need to remember. And I apologize since it is a bit of an unorganized rant...

Lets start with something that should be "simple" - What is a liquid CUP?

1 Cup (US) = 1/2 Pint (US), but =/= 1/2 Pint (UK)

1/2 Pint (US) = 8 oz (US)

1/2 Pint (UK) = 10 oz (UK)

1 Cup (US) = 240 ml

1 Cup (UK) = 284 ml

So in summary, a cup does not equal a cup:

A dry cup is also obviously not the same when measuring out flour, white sugar, brown sugar, etc to here is a quick chart to help with equivalent grams:

**More to come**

BUTTER

In Europe there are no "sticks" of butter, and while they do have 50 ml hashmarks on the packaging, that wont help when your recipe calls for a "stick and a half" of butter.

1 stick = 8 tablespoons = 1/2 Cup

1 stick = 113.4 g = 118.3 ml

1 tablespoon = 14.2g = 14.79 ml

OVEN TEMPERATURES

This list is not exact 1:1 conversions, but my oven only goes up and down by increments of 5 C so the degrees in F are an approximation.

100 C = 215 F 120 C = 250 F 140 C = 275 F 150 C = 300 F 160 C = 320 F 170 C = 325 F 180 C = 350 F 190 C = 375 F 200 C = 400 F 210 C = 410 F 220 C = 425 F 250 C = 480 F

260 C = 500 F