Thank you for visiting my tip page. I hope that the following may be some use to you while cooking.
1 fluid ounce=2 tablespoons
4 fluid ounces=1/2 cup
8 fluid ounces=1 cup
12 fluid ounces=1 and 1/2 cups
16 fluid ounces=2 cups
2 cups=1 pint
2 pints=1 quart
4 cups=1 quart
2 quarts=1 1/2 gallon
2 1/2 gallons=1 gallon
1/4 teaspoon = 1.23 milliliters
1/2 teaspoon = 2.46 milliliters
3/4 teaspoon = 3.7 milliliters
1 teaspoon = 4.93 milliliters
1 1/4 teaspoons = 6.16 milliliters
1 1/2 teaspoons = 7.39 milliliters
13/4 teaspoons = 8.63 milliliters
2 teaspoons = 9.86 milliliters
1 tablespoon = 14.79 milliliters
2 tablespoons = 29.57 milliliters
1/4 cup = 59.15 milliliters
1/2 cup = 118.3 milliliters
1 cup = 236.59 milliliters
2 cups or 1 pint = 473.18 milliliters
3 cups = 709.77 milliliters
4 cups or 1 quart = 946.36 milliliters
4 quarts or 1 gallon = 3.785 liters
The following tempature settings may help you also..
(Water Frezzes at 32F)
32°F = 0°C
40° = 4.4°
50° = 10°
60° = 15.6°
70° = 21.1°
80° = 26.7°
90° = 32.2°
100° = 37.8°
110° = 43.3°
120° = 48.9°
130° = 54.4°
140° = 60°
150° = 65.6°
160° = 71.1°
170° = 76.7°
180° = 82.2°
190° = 87.8°
200° = 93.3°
(Water Boils at 212F)
212° = 100°
250° = 121°
300° = 149°
350° = 177°
400° = 205°
450° = 233°
500° = 260°
ROASTING -
To cook food uncovered in a hot oven.
BRAISING -
To cook food by browning it in fat, then simmering it in a covered pot or pan with liquid at a low temperature for a long time; braising can be done atop the stove or in the oven .
SAUTEING -
To cook food in fat (such as oil or butter) until brown on all sides, using a skillet or a saucepan.
BROILING -
To cook food directly under a radiant heat source.
POACHING-
To cook food by gently simmering it in liquid, usually water, stock or wine.
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