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What is "tablespoon" in grams?

Soop Feb 8, 2009 03:26 AM

I want to make this
http://www.chow.com/recipes/14104
But it doesn't give proper measurements. Is a 'stick' of butter 500 grams? Seems like a lot for 1 1/4 cups of flour. Can someone convert for me?

Thanks in advance

  1. janetms383 Feb 11, 2009 01:22 PM

    Here is a link to a great converter for any kind of measurment

    http://www.convert-me.com/en/

    1 Reply
    1. re: janetms383
      paulj Feb 11, 2009 02:33 PM

      Selecting butter on that converter, and 4 fl oz (1/2c measuring cup)
      converts to 3.6oz by weight, or 102g

      Selecting 4 oz by weight (ie a stick) gives 4.43 fl oz, and 113.4g

    2. g
      garlicandwingnut Feb 11, 2009 08:01 AM

      15 grams or 1/2 ounce.
      A stick (4 to a pack) is normally 4 ozs. or 1/4 pound.

      1. paulj Feb 9, 2009 08:42 AM

        This isn't really a question about tablespoons and grams, but a question about how butter is measured in the US. This recipe calls for 8 tbls or 1 stick. Despite the use of tablespoons and cups, we really are measuring our butter by weight.

        I have never packed my butter into a tablespoon, carefully leveling off the top, and making sure there are no voids. I just cut the appropriate length from a marked stick. Or for this recipe, I would just melt a whole stick.

        7 Replies
        1. re: paulj
          t
          taos Feb 10, 2009 08:04 PM

          The OP is in England so my guess is that butter in England is not sold in 1/4 pound sticks, marked off in 1 tablespoon increments on the paper wrapper. That's why he/she asked how to convert from the recipe that called for 8 tablespoons (1 stick of butter in most , but not all, US butters) to grams, and that's why we were discussing the conversion from tablespoons to grams (volume to mass) of butter.

          1. re: taos
            paulj Feb 10, 2009 09:01 PM

            I am tempted to take a stick of butter and measure its volume. It is marked as being equal to 1/2 c. Do you think I could stuff it into a metal dry measuring cup? I suspect it would not all fit. Maybe it would be easier to melt it, and measure the liquid. I know other fat tends to shrink as it hardens, so the volume of melted butter may be more than that of hard butter. I suspect that '1/2c of butter' does not have the same volume as a 1/2c of water.

            But I don't want to use a whole stick for this experiment. I could try it with just a 'tablespoon' of butter - cut according to the lines on the wrapper - but measuring and cutting will introduce errors. And who knows how accurate my tablespoons are.

            Anyways I think the key piece of information is that the 'stick' that the recipe calls for (and equates to 8 tbls) is nominally 113.4g. I just noticed that the wrapper on my butter does include that number. With that information, a UK reader can decide for themselves whether to use a 100g stick, or cut a 250g package in half, or actually weigh out 113g.

            1. re: paulj
              Soop Feb 11, 2009 02:56 AM

              I never use a measuring jug or scales for anything, so yeah, I'd cut a brick in half and use that.

              I thought for a second though that the butter was calling for twice as much as it really was!

              1. re: Soop
                paulj Feb 11, 2009 08:10 AM

                I was trying to think of a good term to use for the 250g (or 8oz in the US) packages of butter. I like your choice of brick.

              2. re: paulj
                b
                Blush Feb 11, 2009 12:32 PM

                My mom always taught me to measure, say, 1/2 cup of butter by pouring water up to the 1/2 cup line on a liquid measure, then add enough butter to bring the water level up to 1 cup.

                1. re: Blush
                  n
                  nkeane Feb 11, 2009 12:36 PM

                  that would work, but how do you dry the butter off? I know being mostly fat that the water wont stick too much, but it could have an adverse effect in some recipes.....like the OP's shortbread. I will keep this in mind for times when a recipe calls for volume measurements of things that are irregularly shaped or not so easily packed into a measuring vessel. thank you!

                  1. re: Blush
                    paulj Feb 11, 2009 02:27 PM

                    Since the butter floats, its weight is the weight of half a cup of water. You are in effect measuring by weight.

            2. babette feasts Feb 8, 2009 05:49 PM

              28 grams to an ounce (actually 28.3somethingsomething)

              1 cup sugar = 200 grams
              1 cup all purpose flour = 140 grams (between 130 and 150 depending how you pack it)
              1 cup butter = 225 grams

              1. mcel215 Feb 8, 2009 02:38 PM

                Here is a nice site for conversions:

                http://library.ndsu.edu/grhc/recipes/...

                1. maplesugar Feb 8, 2009 02:33 PM

                  Out of curiousity I went and weighed the 2 tablespoons of butter that remain from a stick I used earlier today and it weighed just under 30g. I expect then 1 tablespoon to equal 14.8(15)g.

                  2 Replies
                  1. re: maplesugar
                    paulj Feb 8, 2009 06:16 PM

                    The 4 sticks in my pack (in freezer) weigh between 112 and 116 g (with paper), for a package marked as 454g.

                    1. re: paulj
                      maplesugar Feb 8, 2009 08:03 PM

                      To equal the total 454g each stick would have to weigh 113.5g...mine are never right spot on, and neither are the marks indicating tablespoon measures. Lately I find the wrapper is often askew...so I usually weigh it and if it registers about 14-15g I'm happy.

                  2. l
                    LRunkle Feb 8, 2009 12:20 PM

                    Strictly speaking a tablespoon is a measure of volume while grams are a measure of weight so you can't convert one to another. One tablespoon = 15 cubic centimeters. Fortunately, in the metric system volume and weight are easily interchanged assuming the liquid you are measuring is water, i.e. 1 gram=1cc of water. If you make the assumption that butter weighs about the same as water (which it does not but is not far off) and that there are 30cc's per oz, 500 grams of butter would be 500/30cc=16 2/3 oz of butter or a shade over a pound.

                    10 Replies
                    1. re: LRunkle
                      paulj Feb 8, 2009 04:09 PM

                      The wrapper of US sticks of butter are marked with 'tablespoons' - so no one worries about the fine points of density. If the recipe calls for a tablespoon of butter, just cut off the relevant portion of a stick; it does not expect you to pack it into a measuring spoon.

                      And with a recipe like this varying the butter amount by a tablespoon either direction shouldn't make much difference.

                      1. re: LRunkle
                        d
                        DeppityDawg Feb 8, 2009 06:47 PM

                        Strictly speaking grams are a measure of mass. This is the first time I have made use of this knowledge since junior high. And what a useful use it was.

                        1. re: LRunkle
                          t
                          taos Feb 8, 2009 07:06 PM

                          Yes you can convert volume to weight (technically mass) if you're talking about a consistent known entity, in this case butter. Assuming all butter has the same density (mass / volume), you can always convert volume to mass using a standard ratio.

                          Obviously variations on butter like whipped butter have a different density.

                          As has been mentioned, a tablespoon of butter weighs 1/2 ounce or 14 grams.

                          See: http://www.ochef.com/837.htm

                          By the way, butter does not have the same density as water. Water is more dense.

                          1. re: taos
                            paulj Feb 8, 2009 08:20 PM

                            Could you tell the difference in density by weighing a tablespoon of butter and a tablespoon of water? In theory yes; in practice probably not.

                            A quart is .946L, and with the 1g=1cc water, then 1 qt of water has a mass of 946g, 118g for 1/2 cup (1/8 qt). Compare that with the nominal 113g for 1/4 of a 454g 'pound' of butter.

                            I attempted to weigh 1/2 c of water on my digital scale. On the first try I got 110g. To get close to 118 g I had to carefully make sure that the bottom of the meniscus was right at the 1/2c mark (using a 1cup glass measuring cup).

                            If you try to pack butter into a half cup measuring cup you could easily end up with voids, especially if it is hard. You could melt the butter and then measure that, but the foam on top of the butter could mess you up just like the meniscus. Does melted butter have a concave meniscus like water?

                            Another way of measuring butter (or other solid fats) is to put 1/2 c of water in a cup measure, and add butter until the water rises to the 1c mark. But this, I think, measures the butter by weight, not volume (it displaces its own weight of water). The fact that the butter floats on top of the water does prove that it is less dense.

                            May be we should say that the recipe is in error for equating 1 stick (1/4 lb) with 8 tbls. But - just what is the definition of a tablespoon of butter? Butter that can be squeezed into a tablespoon, or 1/8 of a stick?

                            How is butter sold in the UK? By 500g blocks? 125g sticks? Are the sticks marked? How is it usually measured? With a scale to the nearest gram?

                            Further complication: according to the wiki article on butter, in the US
                            "The stick's wrapper is usually marked off as eight tablespoons (120 ml/4.2 imp fl oz; 4.1 US fl oz); the actual volume of one stick is approximately nine tablespoons (130 ml/4.6 imp fl oz; 4.4 US fl oz)."

                            1. re: paulj
                              paulj Feb 8, 2009 08:25 PM

                              It appears that Kerrygold butter is sold in 250g packets in the UK, and 227g packets in the USA.

                              1. re: paulj
                                t
                                taos Feb 9, 2009 04:20 AM

                                Here's a chart comparing the specific gravity of many different substances:

                                http://www.simetric.co.uk/si_material...

                                just so you don't have to guess,

                              2. re: taos
                                n
                                nkeane Feb 10, 2009 10:59 PM

                                as does the difference between american butter(80%fat) and french butter(86-92%butter). tiny differences to be sure, but thats why its best to leave the volume measurments and mass measurements seperate.

                                1. re: nkeane
                                  paulj Feb 11, 2009 08:22 AM

                                  I don't see how the choice of mass v. volume measurements makes it any easier to deal with the difference in butterfat content. If you do try to compensate for butterfat %, you need to first verify whether those %s are based on mass or volume. For example, if you melted butter, and let the butterfat separate from the water, would you have 20% water by volume or 20% by weight?

                                  I think it was the wiki article on butter that said that home or farm made butter is more like 60% butterfat. The fresher butter is, in a sense, wetter.

                                  1. re: paulj
                                    n
                                    nkeane Feb 11, 2009 08:54 AM

                                    My uneducated guess would be that homemade butter has a lower fat content because a home churn isnt able to exert the forces on the cream nescessary to squeeze the excess water out. Just a guess.....

                                    as far as the butter fat content question goes, I was only pointing out that all butter is not equal so you cant assess a standar specific gravity to it as far as the difference goes when baking things, in my experience it only makes a quantifiable difference when either making a very butter laiden recipe(shortbreads, etc) or when making an extremely large batch of something(like 2000 sugar cookies at once, minute variations get amplified when the recipe is expanded by orders of magnitude).

                                    1. re: nkeane
                                      paulj Feb 11, 2009 10:49 AM

                                      The tart that the OP asked about is a shortbread. It depends entirely on the butter for its liquid content. The butter brings about 20% water to the party. Substituting a lower water content butter (e.g. 90% butterfat) would cut the amount of water in half (by about 12g, close to a tablespoon). Considering that crust recipes that do add water, do so by the tablesppon, the difference might be significant.

                                      Note to Soop: it might be worth your while comparing this crust recipe with shortbread recipes using your British butter.

                            2. iluvcookies Feb 8, 2009 07:12 AM

                              one pound of butter is 454 grams so a 1/4 lb stick (8 tablespoons) is approx 113 grams.
                              you can make this in a glass pie plate if you don't have the tart pan, just cut the slices with a sharp knife dipped in hot water and you should be fine.

                              1. m
                                Maximilien Feb 8, 2009 03:37 AM

                                about 125 grams.

                                look at the butter converter :
                                http://www.traditionaloven.com/conver...

                                2 Replies
                                1. re: Maximilien
                                  Soop Feb 8, 2009 04:11 AM

                                  Thanks - don't have the pan, so I can't make it anyway T___T

                                  1. re: Maximilien
                                    paulj Feb 8, 2009 06:59 AM

                                    In the US, butter is usually sold by the pound, divided into 4 sticks. Hence the stick is about 1/8 of a kilogram.

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