GB
Chief Eating Officer
The ones my store carries are all different shapes/sizes then the next. My store carries 3 different kinds and all three have their own shape and size.
How to measure butter?
- Thread starter mariah_tan92
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Size and shape only matter if you're measuring by volume.
GB
Chief Eating Officer
Andy M.
Certified Pretend Chef
Yes, because he is measuring by volume.
GB
Chief Eating Officer
Yes, exactly Andy.
1TBS of butter works out to about 14g or .5oz by weight. Depending on what I am making I weight it. Some things just don't matter as much.
Butter converter
Butter converter
vagriller
Head Chef
Yes I do. If I were in Europe I would figure out an easy way to consistently measure butter. Or I would just dump in a bunch!
Andy M.
Certified Pretend Chef
Yes I do. If I were in Europe I would figure out an easy way to consistently measure butter. Or I would just dump in a bunch!
I think in most cases, you just have to come close.
vagriller
Head Chef
Yes, come close or err on the side of a lot more! Unless you have a medical condition of course.
I travel frequently between Thailand and the Philippines where in both places, butter is normally sold in little blocks of 227g. In culinary school, we were taught to treat this as 1 cup of volume. I've never actually melted a block to confirm the 1 cup measurement but I've always used this 1-cup guideline to cut up the block into 1/2 C or 1/4 C or 1/8 C or 16 tablespoons. Has always turned out fine.
Depending on the brand, sometimes I would see measurement markings on the outside of the butter wrapper but I've never paid much attention to it because my method works perfectly for me (and the wrappers are not really aligned to the butter!)
I always thought 'stick of butter' is how butter is normally sold in the U.S. This would be a lengthwise half of our little 227g block which would make it one-half cup in volume measurement.
fnorrisnielson
Assistant Cook
I wouldn't worry about precision measuring of butter or most other ingredients for that matter. Go ahead and use a measuring spoon or cup and just come close. Trust me, you won't notice any difference.
I use a huge balancing scale and I get two big guys, one that weighs 299.75 lbs and one that weighs 300 lbs then I give the smaller man pats of butter until the scales are even. That way I know I have 1/4 lb of butter. Then I chuck the whole thing and buy cookies.
Andy M.
Certified Pretend Chef
I do something similar except I use beautiful women and don't use the butter in a recipe.
Andy M.
Certified Pretend Chef
Sure. THAT'S what I do. (please note sarcastic tone)
Beautiful women LOVE cookies.
Andy M.
Certified Pretend Chef
Beautiful women LOVE cookies.
That's how I get them onto the scale.
fnorrisnielson
Assistant Cook
Man, I envy people with HUGE kitchens. I have a well appointed kitchen but there isn't much floor space.
baking fool
Senior Cook
how has nobody mentioned one of these? they're great for anything that doesn't pour very well, like maple syrup, butter, shortening, sour cream, honey, etc. some have a squeegee on the inside, some don't but the important thing is that there's a tight seal:
ThinkGeek :: Wonder Plunger Measuring Cup
ThinkGeek :: Wonder Plunger Measuring Cup
mariah_tan92
Assistant Cook
Thank you all for helping me! I really appreciate it!
