Mastering Measurement Conversions for the Modern Home Cook: American, Imperial, and Metric Systems

Cooking is an art that transcends borders, but the variety of measurement systems can sometimes be a source of confusion for home cooks. 

Recipes from different countries often use different measurement systems: American recipes typically use the US customary system, British recipes often rely on the imperial system, and many other countries use the metric system. 

Understanding how to convert between these systems is essential for any modern home cook who wants to explore global cuisines. Here, we'll provide a comprehensive guide to help you navigate these conversions with ease.

Understanding the Systems

1. US Customary System:

Commonly used in the United States.

Utilises cups, tablespoons, teaspoons, fluid ounces, pounds, and ounces.

2. Imperial System:

Historically used in the United Kingdom and still found in some recipes.

Uses pints, quarts, gallons, pounds, and ounces, similar to the US system but with some differences in volume measurements.

3. Metric System:

The standard in most of the world, including Europe and many other regions.

Uses millilitres, litres, grams, and kilograms.

Based on powers of ten, making conversions straightforward.

Key Conversion Factors

Volume Conversions

US Customary to Metric:

1 teaspoon (tsp) = 5 millilitres (ml)

1 tablespoon (tbsp) = 15 millilitres (ml)

1 fluid ounce (fl oz) = 30 millilitres (ml)

1 cup = 240 millilitres (ml) (note: in British recipes, 1 cup is often considered to be 250 ml)

1 pint (US) = 473 millilitres (ml)

1 quart (US) = 946 millilitres (ml)

1 gallon (US) = 3.785 litres (l)

Imperial to Metric:

1 teaspoon (tsp) = 5 millilitres (ml)

1 tablespoon (tbsp) = 15 millilitres (ml)

1 fluid ounce (fl oz) = 28.41 millilitres (ml)

1 pint (UK) = 568 millilitres (ml)

1 quart (UK) = 1.136 litres (l)

1 gallon (UK) = 4.546 litres (l)

US Customary to Imperial:

1 cup = 0.833 Imperial cups

1 pint (US) = 0.832 Imperial pints

1 quart (US) = 0.832 Imperial quarts

1 gallon (US) = 0.832 Imperial gallons

Weight Conversions

US Customary and Imperial to Metric:

1 ounce (oz) = 28 grams (g)

1 pound (lb) = 454 grams (g)

Metric to US Customary and Imperial:

100 grams (g) = 3.53 ounces (oz)

1 kilogram (kg) = 2.2 pounds (lb)

Practical Conversion Tips

Invest in a Kitchen Scale: For precise measurements, especially in baking, a kitchen scale that can switch between grams and ounces is invaluable.

Use Measuring Cups and Spoons: Have a set of both metric and US customary measuring cups and spoons. This can simplify following recipes from different regions without constant conversion.

Conversion Charts: Keep a handy conversion chart in your kitchen. Laminated charts can be a quick reference while cooking.

Online Conversion Tools: Websites and apps can quickly convert measurements for you, saving time and reducing the chance of error.

Cooking by Weight: Whenever possible, measure ingredients by weight rather than volume. This is more accurate and can improve the consistency of your results.

Sample Recipe Conversion

Let's convert an American recipe to metric measurements:

Original Recipe (US Customary):

2 cups of flour

1 cup of sugar

1/2 cup of butter

1 cup of milk

2 teaspoons of baking powder

1 teaspoon of vanilla extract

Converted Recipe (Metric):

240 grams of flour

200 grams of sugar

115 grams of butter

240 millilitres of milk

10 millilitres of baking powder

5 millilitres of vanilla extract

Conclusion

Mastering measurement conversions opens up a world of culinary possibilities, allowing you to enjoy recipes from across the globe with confidence. By understanding the differences between the US customary, imperial, and metric systems and utilising practical tools and tips, you can ensure your dishes turn out perfectly every time. 

So, whether you’re baking a British Victoria sponge, simmering a French ratatouille, or grilling American ribs, you'll be well-equipped to handle any recipe that comes your way. Happy cooking!

Discovering the Cheeses of Belgium

That's Food and Drink is researching and writing about the cheeses of the various countries of Europe. This blogpost is one of these.

Belgium, often celebrated for its chocolate, waffles, and beer, also boasts a remarkable array of cheeses that reflect its rich cultural heritage and diverse landscape. 

While Belgian cheese might not enjoy the same global fame as French or Italian varieties, it certainly holds its own with a distinctive charm and flavour profile. 

Let’s embark on a delectable journey through the cheeses of Belgium, exploring their unique characteristics and the regions they come from.

A Brief History of Belgian Cheese

Cheese-making in Belgium dates back to medieval times when monks in abbeys began crafting cheeses not only for sustenance but also as a means of generating income. The tradition flourished over the centuries, incorporating influences from neighbouring countries and adapting to local tastes and agricultural practices. Today, Belgium produces a wide variety of cheeses, from soft and creamy to hard and aged, each with its own story and taste.

Notable Belgian Cheeses

Gouda

Region: Flanders

Characteristics: While Gouda is originally Dutch, the Belgian variant is highly esteemed. It is a semi-hard cheese made from cow’s milk, with a mild, slightly sweet flavour that becomes more complex as it ages.

Uses: Perfect for melting in sandwiches, grating over dishes, or enjoying on its own with a slice of bread.

Herve

Region: Liège, Wallonia

Characteristics: Herve is a unique, soft, washed-rind cheese with a pungent aroma and a strong, tangy flavour. It is one of the few Belgian cheeses to have an Appellation d'Origine Protégée (AOP) status.

Uses: Traditionally served with bread and beer or used to add a robust flavour to various dishes.

Brussels Cheese (Brusselse Kaas)

Region: Brussels

Characteristics: This fresh cheese has a crumbly texture and a mild, slightly sour taste. It is usually enjoyed young and does not undergo significant ageing.

Uses: Often used in salads, as a spread, or eaten with fresh herbs.

Passendale

Region: West Flanders

Characteristics: Named after the village of Passendale, this semi-soft cheese is known for its mild, nutty flavour and creamy texture. It has a natural rind and is made from cow’s milk.

Uses: Great for cheese platters, sandwiches, and cooking.

Boulette d’Avesnes

Region: Hainaut

Characteristics: This distinctive cheese is shaped like a cone and has a reddish colour due to the addition of paprika and other spices. It offers a spicy, tangy taste and a firm texture.

Uses: Often served with beer or used to add a spicy kick to dishes.

Limburger

Region: Limburg

Characteristics: Known for its strong smell, Limburger is a soft, creamy cheese with a robust, earthy flavour. It is made from cow’s milk and is often enjoyed after a few months of ageing.

Uses: Traditionally paired with rye bread and onions, or used to enhance the flavour of hearty dishes.

Pairing Belgian Cheese with Belgian Beer

Belgium’s beer culture is world-renowned, and pairing its cheeses with local brews is a culinary delight. The robust, complex flavours of Belgian ales, lambics, and trappist beers complement the rich, varied tastes of the cheeses perfectly. For instance, the tangy Herve cheese pairs beautifully with a fruity lambic, while the creamy Passendale is delightful with a crisp Belgian blonde ale.

Visiting Belgian Cheese Markets

To truly appreciate Belgian cheese, a visit to one of the many cheese markets is a must. Cities like Brussels, Bruges, and Antwerp host regular markets where you can sample a wide range of local cheeses, often accompanied by expert advice from cheesemongers. These markets provide a wonderful opportunity to immerse yourself in Belgian culinary traditions and discover new favourites.

Conclusion

Belgium’s cheeses are a testament to its rich agricultural tradition and the artisanal skills of its cheese makers. From the aromatic Herve to the creamy Passendale, each cheese offers a unique taste of Belgian culture. So, next time you savour a Belgian beer or plan a visit to this charming country, don’t miss the chance to explore its delightful cheeses – they’re sure to add a delicious dimension to your experience.

European Cheeses That Make Perfect Winter Warming Treats

Winter is the perfect time to cook with cheese and European cheeses are essential ingredients in the kitchen due to their diversity of texture and flavour. 

Such cheeses are featured in many traditional family favourites such as gratins, tarts, pizzas, fondues, sauces but they also inspire gourmet and challenging recipes. 

Here we share details of cheeses that will bring a sense of Alpine celebration or warming comfort to your winter dining experiences.

If you're looking for the perfect meal to share with friends “raclette” is for you! Whilst the Raclette cheese is perfectly good to eat cold, it truly reveals itself when it is melted. 

Raclette is created by heating the cheese either in front of a fire or using a specially created machine. As the top layer melts it is scraped onto potatoes, gherkins and cured meats.  Matured for at least two months, most Raclette cheese is made in the Alps and Franche-Comté. The paste varies from white to light yellow, while the rind is a uniform golden yellow. 

Savoyard fondue is also a perfect cold-weather dish. It is a popular and regional dish made from a range of cheeses such as Emmental, Comté PDO, Beaufort PDO or Abondance PDO, garlic and Savoy white wine. It is usually eaten with small pieces of stale bread. Using a fondue fork you dip the bread into the melted cheese to taste it, taking care not to drop the bread! 

Mont d'Or, also called Vacherin du Haut-Doubs PDO, is one of the few cheeses that you can eat with a spoon due to its very creamy texture. Production is limited from mid-summer until early spring due to the Montbéliarde and Simmental cattle only producing enough milk during the warmer months.

 Presented in its spruce box, its rind is wrinkled like the mountains where it was produced. It has a marked woody aroma but whilst its smell is intense, it has a delicate flavour with fresh, creamy notes and a pleasant smoothness. Its creamy, melt-in-the-mouth paste can be enjoyed at room temperature on bread or as a hot dish in the oven. Literally translated as golden mountain, this cheese is held in high esteem. 

Reblochon PDO, is produced in a region that covers a large part of Haute Savoie and the Val d'Arly in Savoie. This well-rounded creamy cheese is exclusively made with locally-produced whole raw cow's milk. 

The history of Reblochon began more than five centuries ago when the farmers of the Aravis mountains were subject to a milk tax to be paid to the local lords. The farmers would wait until the tax collectors left before milking their cows a second time, as the second milking is always creamier. Thus Reblochon was created, the term being derived from the word  “reblocher” which means “to milk again” in Savoie dialect.

Along with Mont d'Or, Reblochon is also commonly used in a Tartiflette - a comforting, creamy and warming dish of potatoes, cream, cheese, bacon and onions. When made with the latter cheese, the dish is also known as “Reblochonade”. Reblochon has a creamy texture and a mild, fragrant taste that you can easily combine with fruit, vegetables and spices as a starter or main course. It can also be enjoyed on its own, simply with a slice of bread!

Highly prized for its distinctive fruity taste and creaminess, Beaufort PDO is a great cheese to use in cooking as it melts beautifully. This famous pressed cooked cheese from Savoy is easily recognised by its concave heel. Highly appreciated for its fruity aroma and creamy texture, Beaufort is a cheese with a distinctive taste, without being strong. 

For a delicious meal that will impress your guests (and use up those Halloween pumpkins) try this Squash stuffed with creamy squid ink risotto with Beaufort and hazelnuts.

That's Food and Drink would like to thank CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organization) for their invaluable assistance in preparing this blogpost.

Incidentally, we feel the above cheesy treats will make perfect Christmas time dining experiences!

https://dairy-products-from-france.com

Celebrating National Wine and Cheese Day

As we are nearing National Wine and Cheese Day, Henry Harris, the much-celebrated and well-loved chef and co-owner of the National Restaurant Award winning Bouchon Racine in London, tells of his love of cheese and offers some wine pairing suggestions for those wishing to celebrate on Tuesday 25th July.

Henry's love of cheese began as a child when his father, who operated a French restaurant in Brighton, introduced him to Gaperon a cow's milk cheese with garlic and peppercorns it was this moment when he realised there was another world of cheese. 

Henry recalls trying Brie de Meaux for the first time; “It seemed to have a life of its own, oozing, runny and making its way off the board whilst I scooped up mouthfuls of this liquid joy with pieces of bread.” 

Now running a restaurant himself that is known for the quality of its produce and its authentic French cooking Henry says: “Europeans are remarkable producers of great cheese and they know how to make their cheeses stand out, offering a wonderful basket of options for a restaurant that changes its menu on a daily basis.”

Cheeses will vary according to their terroir, location and climate and vary according to the seasons. Hard cheeses mature for some 12 months and benefit from the qualities of summer milk (more flowers in the cows' feed, more carotene, etc.), the same applies to shorter maturing cheeses which are produced in spring.

One of Henry's choices for the restaurant would be Époisses, a soft-ripened, washed-rind cheese made from raw cow's milk in the city of the same name.

Époisses has a strong flavour profile and an almost melting quality and is also known for its strong aroma. According to Henry, the cheese would be lovely served with a White Burgundy perhaps like a cellar-aged Montrachet or a Côtes Catalanes for its minerality.

He loves a Camembert paired with a vin jaune and for those who are looking to try something different for National Wine and Cheese Day, he'd suggest opting for a St. Marcellin, which is a soft, creamy cheese with gentle acidity, served simply with a crusty baguette paired with a Mâcon Chardonnay.

When it comes to harder cheeses, Henry would suggest a Tomme de Savoie, which is the oldest of the region's cheeses and with its straightforward taste and delicate, subtle flavours the cheese would pair perfectly with a glass of Roussette de Savoie.

For a ready and easy summer meal, place a slice of Bleu des Causses onto a freshly grilled steak, as the meat rests the cheese will melt to become a deliciously creamy sauce. Very good when served with a crisp green salad and a glass of lightly chilled Fleurie.

For more information and details of the French cheeses available in the UK visit: https://dairy-products-from-france.com/cheese/all-cheeses/

Incidentally, Henry is chef and co-owner of London's award-winning restaurant, Bouchon Racine which opened to great critical acclaim in November 2022. He has worked as a chef and chef consultant for forty years and is admired by chefs, critics, food writers and French food lovers.