Kitchen conversions, without the calculator
cl, ml, grams, ounces, cups: the conversion changes with the ingredient, not just the unit — 100 ml of flour doesn't weigh what 100 ml of honey does. Volume, weight, per-ingredient density, and recipe scaling: four converters, instant results.
Volume
ml
100
cl
10
l
0.1
fl oz (US)
3.38
cup (US)
0.42
Weight
g
500
kg
0.5
oz
17.64
lb
1.1
Density (g ↔ ml)
Result
188.68 ml
Indicative values — real density varies with packing and moisture.
Scale a recipe
Multiplier
×1.5
Definition
Kitchen conversion means moving between units of volume or weight — but volume and weight are only equal for water. Beyond a simple unit factor (1 l = 1000 ml), turning a volume into a weight needs the ingredient's own density: flour weighs less than water at the same volume, honey weighs more.
Weight (g) = volume (ml) × ingredient density (g/ml)
Why weigh instead of measure
Weighing in grams removes the packing error a volume measurement always carries — a packed cup of flour doesn't weigh what a loose cup does. It's also the only unit that accounts for a recipe's yield: the gap between the weight you buy and the weight left after trimming, peeling and cooking — what's usually called AP vs EP. Skip that distinction and a food cost built on purchase weight always overstates what the recipe actually costs.
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Kitchen conversions FAQ
One centiliter (cl) is 10 milliliters (ml). A deciliter (dl) is 100 ml, and a liter is 1000 ml. It's the most common metric-volume conversion in cooking — European recipes lean on cl for liquids, US recipes on fl oz and cups.
About 190 ml, since flour has a density of roughly 0.53 g/ml — it weighs about half of what water does at the same volume. That's an indicative figure: how packed the flour is in the measuring cup swings the result by 10-20%, which is exactly why weighing beats measuring by volume.
It depends entirely on the ingredient: a cup (236.6 ml) of water weighs 236.6 g, but a cup of flour weighs roughly 125 g and a cup of honey roughly 336 g. A cup is a volume unit, never a weight — which is exactly why professional recipes avoid it.
Multiply every quantity by target portions ÷ current portions — doubling is a factor of 2. Watch out: cooking time and some seasonings (salt, strong spices) don't scale linearly the way ingredient quantities do.
Because weight is the only stable unit: a measuring cup gives a volume that shifts with packing, while a scale gives a reproducible number from one cook to the next, service after service. That's what makes a reliable per-dish food cost possible.
Who builds methodusmethodus is built by an operator. Nathaniel Gilliand, École hôtelière de Lausanne graduate, runs restaurants, bars and beach clubs. This is the tool he built to find the margin that was evaporating in his own P&L.
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