The Tip page

• 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
(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.

Do you have a tip that you would like to share? E-mail the chef Master