When trying to create recipes, there are two types of conversions I often run into. The first is weight to volume measurements and the second is "whole ingredient" to "recipe ingredient" conversions. Here are the tools that I use to help with both.
When writing modernist cooking or baking recipes, I often need to know the weight of certain measurements. This can be difficult as a lot of the conversion depends on how dense items are and how much they weigh.
For instance, a tablespoon of water weighs about 15 grams and a tablespoon of honey weighs almost 22 grams. So you need to measure out each one to ensure it is accurate.
Luckily, I found the Convert-Me cooking converter to help out. It allows easy conversion for cups to grams, and vice-versa.
I have tried out several different converters and it's the best I've found. It's been essential when I try to convert recipes from weight based to volume based.
The other tool I use is one I created, called the Produce Converter. It allows you to easily convert from the whole ingredient to the recipe ingredient.
For example, if you know you used the juice of two limes in your recipe, but you want to have the ingredient be "lime juice", it'll tell you how much juice will come from 2 limes.
While I often use this in recipe writing, I'll also use it a lot when following recipes. When I'm at the store, knowing I need "1 cup of shredded carrot" isn't nearly as helpful as knowing that it takes about 3 medium-sized carrots to get that much shredded carrot.
Between these two tools I can almost always find the exact measurement, in the exact format, that I'm looking for!
If you want some more tips and tricks I use for recipe writing, you can check out these articles: