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Title : Spoon Sizes and other matters ...
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Spoon Sizes and other matters ...

A question? When you are baking/cooking perhaps making your favourite meal or baking a cake do you always weigh the ingredients?

Perhaps you may do when it's a new recipe you are trying out but if it's a tried and trusted one you may well measure by the eye!

Growing up there was always a wonderful aroma coming from the kitchen. My dear mum spent a lot of time in the kitchen and her meals, the cakes she made were just delicious.

I can also remember visiting my Grans (my mums mum) and her kitchen too was always a special place to visit ... if she was baking she would always invite me to help out ... lovely memories.

Coming away from memories and into 2025 the internet, television, food bloggers etc have really opened our eyes to the many different cuisines and cooking traditions there are.

This is great but one drawback is that the way countries measure their ingredients, may or may not align with metric or imperial standards. For instance, traditional Asian cooking often uses “handfuls” or “pinches,” whereas Mediterranean cuisine might rely more on the “splash” or “drizzle” when adding ingredients.

In the UK, recipes often specify weights in grams, while in the US, volume measurements like cups and tablespoons are the standard. For international recipes, it’s important to recognise that ingredients might be described differently depending on the system used by the author.

I know when I share a recipe on some (but not all) I link to a conversion chart, of course many of you will have a favourite conversion chart you use ... it could even be your own notes in a recipe type journal! 

Two sites I use quite regularly are these here and here

But, now coming to the title of this post which is 'Spoon Sizes and other matters'

Here is a brief guide to spoons sizes, and for anyone, who needs to know how many teaspoons in a tablespoon in a hurry. Or what does a ’rounded’ tablespoon mean, or how much does 3 level tablespoons of flour weigh?

Recipes often give ingredients in “spoons” but what if you don’t have the particular spoon to hand? And is your soup spoon the same as a table spoon? Well put the ladle down, here is a handy conversion chart for the most popular sizes capacity.

Common Cooking Measurements
Teaspoons (tsp)

• Metric: 5 ml
• Imperial: 5 ml

Teaspoons are often used for smaller quantities, particularly when adding ingredients like salt, sugar, or spices. It’s one of the most common units of measurement in recipes for both liquids and dry ingredients.

Tablespoons (tbsp)

• Metric: 15 ml
• Imperial: 15 ml

A tablespoon is three times the size of a teaspoon. It’s commonly used in both cooking and baking for liquid ingredients (like oil or vinegar) or dry ingredients (such as flour or sugar).

Cups

• Metric: 240 ml
• Imperial: 284 ml (UK) or 237 ml (US)

This is one of the most commonly used measurements in American cooking and is essential for many recipes, especially when baking. Can be a problem for Brits or Irish who often drink out of larger mugs! Note the slight differences between UK and US cups, which can cause confusion when following recipes from different sources.

Fluid Ounces (fl oz)

• Metric: 30 ml
• Imperial: 28.4 ml (UK) or 29.57 ml (US)

Fluid ounces are commonly used to measure both liquids and small quantities. It is important to note the subtle difference in volume between the UK and US fluid ounces, with the UK measurement being slightly smaller.

Some Other Measurements Used in Cooking, but there are more than these!
Pinch
A pinch is a small amount of an ingredient, typically between 1/16 and 1/8 teaspoon. It’s a common unit of measurement for spices and seasonings like salt or pepper. It’s handy here to know the impact spices and chilli can have to taste and strength, and it’s better to go under, taste, then add more.

• Comparison: Approximately 0.3 ml.

Dash
A dash is typically slightly larger than a pinch, often about 1/8 teaspoon.

• Comparison: Approximately 0.5 ml.

Sprinkle
This measurement is even less precise and refers to the action of scattering or lightly covering food with an ingredient. It’s used for toppings or small garnishes, like cheese or herbs.

• Comparison: Approximately 1-2 ml, depending on the ingredient and how much is “sprinkled”.

There are even recipes that may call for 'A drop or Eye of the Needle' or a 'dollop'.

I do wonder who came up with these titles? That could be a post for another time!

For now, I wish you all a good new week (well it is Monday as I hit the publish button). I also give links below to three recipes you may wish try.

Summer vegetable and butter bean stew : A slow cooker recipe : see it here

Locro : Southern American Stew ... so warming : see it here

Chicken Salad ... serve warm or cold : see it here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

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