"For luck!“- so they say when dishes are broken, accidentally dropped or broken especially during weddings and happy holidays. However, not everyone knows that this good tradition has deep roots. Tsar Peter I, who gave birth to the production of glass cups in Russia, became its“ founder ” Despite the fact that the first sample of "unbreakable" dishes brought by Vladimir glass-maker Efim Smolin scattered into pieces during the trial, the wise emperor saw in him a great future.
A bit of history
Your current appearance is an indispensable item of useHe acquired it back in 1945. Its author was V.I. Mukhina, the famous architect of Soviet times, who created the sculptural group “Worker and Kolkhoz Woman”. Faceted glass and called - "Mukhinsky."
Выпускались стаканы различных объемов - от 50 до 350 ml, but in cooking and everyday life, a 200-gram faceted glass with a smooth rim has become more common. It was suitable for processing in dishwashers, became the accepted measure of volume and weight. The notorious "let us think for three" also owes its origin to this very capacity. 0.5 liter was ideally divided into 3 parts, if you pour in a faceted glass on the bezel. At the same time the population never had a question: "200 ml - how many glasses?"
Each mistress in the old days had in herEvery day, accurate scales or measuring cups with labels on the outside indicate the level of products and their corresponding volume and weight, allowing you to find out how much ml in a measuring cup of flour or sugar. The widespread use of faceted glasses has led to the fact that they have become the most common device for measuring the amount of ingredients for any dish. Having found out the quantity of one or another product (for example, how many ml of milk in a glass), one could proceed to cooking. Such volumetric dishes became an indispensable attribute in the preparation of almost all daily appearances.
From theory to practice
Various bulk products with the same volume,naturally have a different weight. Some recipes contain common measures: 2 cups, 3 tablespoons, a pinch of salt, and others contain exact values of the weight of products in grams. It is necessary to find out how many ml are in a faceted glass of various cereals, sugar, milk, and spices. It must be remembered that all products are poured or poured into a faceted glass on the bezel, and not to the top.
Initially the capacity of any measuring vesselis determined by how much ml in 1 glass (cup, stack) of water. From here comes its name. A 200 or 250 gram glass, a 50 g glass, etc. The weight of other products in the same container will already differ, sometimes significantly.
К примеру, зная, что муки в стакане 130 г, как find out how many ml in 1 cup of milk? To solve such questions, special tables were created once and for all, giving the hostesses complete information about the weight and volume of the main bulk and liquid recipe components used in cooking. They indicate exactly how much in a glass of ml and how much in a tea and tablespoon ml of various products.
It should be remembered that weight and volume are different concepts.How many ml in a faceted glass and how many g - it is necessary to know for sure in order not to make a fatal error in the cooking process. Below we give a table of the weight capacity of an ordinary 200-gram faceted glass.
The faceted glass fits
Products | | Amount in grams | Number of Art. spoons |
Water | 200 | 10-11 |
Flour | 130 | 5 with a slide |
Sugar | 180 | 7-8 |
Sugar powder | 160 | 7-8 |
Milk | 200 | 10-11 |
Condensed milk | 360 | 12 |
Sour cream | 210 | 8 |
Vegetable oil | 190 | 9-10 |
Melted butter | 190 | 9-10 |
Buckwheat grain | 165 | 6,5 |
Semolina | 150 | 6 |
Wheat flour | 130 | 5-6 |
Rice | 180 | 7 |
Cocoa powder | 130 | 8 |
The number of tablespoons, equal to the weight,Indicated in order to accurately add specified in the half cup recipes, 1/4 cup. Knowing how much ml and grams in a glass, by simple calculations, you can add the desired small amount of a spoon. In the same way, it is possible to increase as well as reduce the required amount of additives.
Important point
Do not confuse the glasses themselves among themselves. In the usual thin glass, otherwise called tea, the volume is more than 50 ml.
This slight difference in volume can lead tosad result in such an important matter as cooking. You can get a completely unsuitable dish by simply taking another glass as a measure. You must know exactly how much ml the desired product is in a glass.
Foreign recipes
Recently, the interest of our compatriots to some national cuisines and cooking features in other countries has increased.
If you use recipes from time to time,taken from foreign magazines or online resources, you need to know that the main measure adopted there is a cup. It is equal in volume to a thin glass. How many ml in a glass, so much in it - 250. Measures of weight and volume abroad are also different, and you should know them.
Conversion table of weight and volume in our accepted units
Foreign units | Accepted units of volume | Weight units we have adopted |
1 cup (amerik.) | 250 ml | - |
1 tbsp. spoon | 15 ml | - |
1 tsp | 5 ml | - |
1 pint | 470 ml | - |
1 quart | 950 ml | - |
1 oz | 30 ml | - |
1 cup (Eng.) | 280 ml | - |
1 tbsp. spoon | 17 ml | - |
1 tsp | 6 ml | - |
1 pint | 570 ml | - |
1 quart | 1100 ml | - |
1 oz | - | 28.3 g |
1 pound | - | 450 g |
Продукты засыпаются в емкость свободно, без ramming (both free-flowing and liquid) to the rim, where the face pattern ends. Liquid fill the spoons to the brim, bulk ones are typed "with a slide" or "with a mound", depending on the recipe.
By default, liquid and bulk products are indicated in ml, glasses and spoons, in grams - only bulk.
Cooking tasty and healthy food depends on several factors.
The necessary conditions
- The quality of the products.
- Matching their chosen recipe.
- The correct dosage.
- The correct sequence of cooking and making flavorings.
- Required for this dish heat treatment or cooling.
- Good mood hostess.Strange as it may seem, but many years of research by dietitians have proven that the good mood is transmitted to the dish, turning it from a normal set of fats, proteins and carbohydrates into a masterpiece of cooking.