Numericano
Practical unit conversions with explicit assumptions. Start with cooking volume ↔ weight using typical ingredient densities.
Cooking conversions
Cups, tbsp, tsp ↔ grams, ounces, pounds (by ingredient)
Volume ↔ Weight
mL/L ↔ g/kg with density assumptions
Ingredients
Typical densities and variants. More coming soon.
- SugarDensity varies by type and packing.
- FlourScooping and sifting changes volume dramatically.
- SaltCrystal size changes packing.
- Rice (uncooked)Grain size affects packing.
- OatsOats pack loosely; varies.
- HoneyTemperature affects density slightly.
- MilkVaries with fat content.
- WaterDensity depends on temperature.
- Olive OilVaries by temperature and blend.
- ButterSoftened vs melted changes volume.