Despite the fact that cooking often does not require precise adherence to numbers and all masterpieces are born from impromptu cooks, replacing ingredients and playing with proportions, when working with a new recipe, you must first follow all the instructions in order to understand what consistency, shape, color and taste to achieve.

An indispensable item in the kitchen is scales. However, what to do if for some reason it is not possible to use them? In particular, how to deal with sugar, which is present in most baking recipes?

## How to measure 100 grams of sugar with spoons?

The easiest way to get the desired weight of both bulk and liquid product is a regular spoon, which is exactly in every kitchen. You can use both tea and dining, dessert or even coffee. The main thing is to measure without a slide: for this you need to use a knife, with the flat (back) side of the blade which is held parallel to the spoon from above, "cutting off" the excess, looking out over the edges.

- If you measure with a teaspoon, then you just have to remember that there will be 5 grams of sugar in it. Thus, to obtain 100 g, you will need to take 20 tsp.
- If you work with a tablespoon, there will be significantly less approaches: in 1 tbsp. there is 25 grams of sugar, which means you only need 4 tbsp.
- If you took a dessert spoon, it will contain 10 g of sugar, and to get a volume of 100 g you will need to measure this amount 10 times.
- It should be noted that caster sugar, which sometimes has to be replaced with granulated sugar, weighs a little lighter, therefore, in 1 tbsp. It will be only 20 g, and in 1 tsp. - 4

You can weigh the sugar in a spoon with a hill and with a mound, but the difference between these volumes is too difficult to set to accurately fix it. Therefore, such a measurement can lead to an error, especially when it comes to picking up the product more than 3-4 times, errors are summed up.

- In 1 tbsp. sugar with a slide is 24 g of the product, and with a mound - 14 g. In 1 tsp. sugar with a slide - 9 g of the product, and with a mound - 6.5 g. In the dessert spoon with a slide will be 14 g, with a mound - 11 g.

Of course, errors with this method of measurement are possible, but you cannot avoid them, even if you work with weights, especially in the case of small doses up to 100 g.

## Is it possible to make a weighing glass?

If we are talking about a measuring glass, there are hardly any questions at all about how to get the right amount of sugar. Even on the simplest one, which was in the kitchen of our grandmothers, 50 grams were made notches, moreover, for several categories of bulk and liquid products. Thus, it is not difficult to measure any dose that is a multiple of not only 50, but also 25.

And in order to, for example, take a volume that is a multiple of 10, you need to divide the sector into 5 parts along a ruler. The same applies to volumes in multiples of 5. The problem of a measuring glass is only that it will not be possible to get less “beautiful” numbers - for example, it will be difficult to measure 23 g of sugar: you will get something between 25 and 20 g. However if the recipe does not belong to GOST (where, as is known, there were exact and not round numbers), this is not critical.

And what about the usual glass of 200 or 250 ml? In the case of sugar, you can take absolutely any glass, since this is a rare substance, the volume of which almost completely coincides with its weight. The deviation is 10 g for every 50 cc. Thus, if you get the same amount of sugar in a 300 ml container, its weight will be approximately 240 g. Therefore, in order to get 100 g of sugar, you need to fill 80 cubic meters, i.e. 80 ml glass.

We should also mention the work with brown (cane) sugar, the weight of which directly depends on its grade. Soft molasses, black Barbados and also muscovado with a large proportion of molasses, which have a very dark shade, have a high humidity, as a result of which they do not crumble like white sand and weigh significantly more. To get 100 g of this product, you will need not half the glass, and not more than 1/3 of its volume. But dry turbine crystals and demerara can be weighed in the same way as white sugar.

Professionals advise keeping a small table of weights and measures in the kitchen, which can be easily compiled on the basis of data from open sources or by personally measuring all the products that are most often used in cooking. Such a move will facilitate your work if there are no weights on hand.