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USDA FoodData Central

USDA FoodData Central is a tier 1 source on AskedWell — Peer-reviewed / governmental / scientific. Highest institutional trust. It's cited in 9 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how to convert… · baking

    How do I convert cups to grams?

    Cups-to-grams conversion depends entirely on the ingredient — there's no universal rate. Water/milk: 1 cup = 240g. All-purpose flour: 1 cup = 120-125g. Granulated sugar: 1 cup = 200g. Brown sugar (packed): 1 cup = 220g. Butter: 1 cup = 227g. Always check ingredient-specific charts.

    Why we cite it here: Official US food composition database with weights

  2. how to convert… · baking

    How do I convert ounces to grams?

    1 ounce (oz) = 28.35 grams. Quick mental math: 1 oz ≈ 28g. Common: 1 lb = 16 oz = 453.6g. 1 fluid oz = ~29.6 mL = 30g (water). Weight oz and fluid oz are different — don't confuse them.

    Why we cite it here: Official US food weight + measurement standards

  3. how to convert… · baking

    How do I convert tablespoons to grams?

    Varies by ingredient. Water: 1 Tbsp = 15g. Butter: 14g. Sugar: 12g. Brown sugar (packed): 13g. Flour: 8g. Honey/syrup: 21g. Olive oil: 13.5g. 1 US Tablespoon = 15 mL = 3 teaspoons.

    Why we cite it here: Official US food composition database with weights

  4. how to convert… · baking

    How do I convert teaspoons to grams?

    Varies by ingredient. Water: 1 tsp = 5g. Table salt: 6g. Diamond Crystal kosher salt: 3g. Sugar: 4g. Flour: 2.5g. Baking soda: 4.6g. Baking powder: 4g. Vanilla extract: 4g. 1 US teaspoon = 5 mL volume.

    Why we cite it here: Official US food composition database with weights

  5. how to convert… · baking

    How do I convert milliliters to cups?

    US: 1 cup = 240 mL. Metric cup: 250 mL. Quick: 60 mL = 1/4 cup · 120 mL = 1/2 cup · 240 mL = 1 cup · 480 mL = 2 cups · 1 L = 4.2 cups. Use a scale for precision.

    Why we cite it here: Official US food composition database with weights + volumes

  6. what substitute for… · baking

    What can I substitute for buttermilk?

    Best DIY 1:1: 1 cup milk + 1 Tbsp lemon juice or white vinegar, rest 5-10 min until curdled. Other 1:1 subs: full-fat yogurt thinned with milk (3/4 + 1/4), kefir straight. Vegan: 1 cup soy milk + 1 Tbsp lemon juice.

    Why we cite it here: Composition reference for buttermilk vs. substitute pH values

  7. what temperature for… · cooking

    What internal temperature for beef?

    Steak medium-rare (canonical): 130-135°F (54-57°C). Rare: 120-125°F. Medium: 140-145°F. Well-done: 160°F+. Ground beef minimum (USDA): 160°F (71°C). Brisket + pulled beef: 195-205°F (90-96°C). Always pull 5°F below target; rest 5-10 minutes for carryover.

    Why we cite it here: Beef composition + nutritional reference

  8. how to convert… · cooking

    How do I convert pounds to grams?

    1 pound (lb) = 453.59 grams (g). Most home recipes round to 1 lb = 454 g or 450 g. For 1 ounce = 28.35 g (commonly rounded to 28 g). Multiply pounds × 453.59 for exact gram conversion.

    Why we cite it here: Standard recipe weights in both US and metric units

  9. how to convert… · cooking

    How do I convert kilograms to pounds?

    1 kilogram (kg) = 2.20462 pounds (lb). For cooking, round to 1 kg = 2.2 lb (within 0.2%). To convert: multiply kg × 2.205. To reverse: 1 lb = 0.4536 kg, or divide lb by 2.205.

    Why we cite it here: Standard recipe weights in both kg and lb

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