What is a Glug of Oil? Measurements - and why you don't really need them. I'm not really one for actually measuring anything in the way of ingredients. I don't believe there should be any set rules when it comes to the amount of oil or anything else used recipes.
If you're making a cake or bread then you’d have to be more accurate. Probably why I don't make cakes, oh and because I don't really like them must also have something to with with it!
For other recipes, just go with the amount you feel is right.
Have a taste; add more if you need to and less or none of the things you don't like.
Cooking should be fun and an experiment of flavours that you like and not strict to the very gram measurements.
To me, that makes cooking boring and as long as you understand flavours, just go with what you think is best.
If you really must have a measurement:
A glug of oil is probably just over a tablespoon.
A knob of butter is about 15g - just a small slice.
As a general rule, Europeans and Australians follow the metric measurement system and Americans follow the imperial system. The conversions listed here are approximate for imperial.
Weights for dry ingredients
1 x UK or Australian teaspoon is 5ml
1 x UK tablespoon is 3 teaspoons/15ml
1 Australian tablespoon is 4 teaspoons/20ml