Fish Sauce
Fish sauce weighs 250g per cup — denser than soy sauce because of higher salt content (about 50g sodium per 100ml). The umami backbone of Southeast Asian cooking, made by fermenting anchovies in salt for 12-24 months. Smells strong out of the bottle but blends seamlessly into sauces. Just 1-2 teaspoons (5-10g) transforms stir-fries, dressings, and even Italian tomato sauces — a chef's secret umami booster. Vietnamese (nuoc mam) is lighter, Thai (nam pla) is bolder.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.