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 Conversions & Equivalencies Goto page 1, 2  Next
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Babette

Joined: 28 Sep 2006
Posts: 6260
Location: Los Angeles

 Posted: Tue Mar 27, 2007 9:00 pm    Post subject: Conversions & Equivalencies U.S. Weights and Measures 1 pinch = less than 1/8 teaspoon (dry) 1 dash = 3 drops to 1/4 teaspoon (liquid) 3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry) 2 tablespoons = 1 ounce (liquid and dry) 4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup 5 1/3 tablespoons = 1/3 cup 16 tablespoons = 8 ounces = 1 cup = 1/2 pound 16 tablespoons = 48 teaspoons 32 tablespoons = 16 ounces = 2 cups = 1 pound 64 tablespoons = 32 ounces = 1 quart = 2 pounds 1 cup = 8 ounces (liquid) = 1/2 pint 2 cups = 16 ounces (liquid) = 1 pint 4 cups = 32 ounces (liquid) = 2 pints = 1 quart 16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon 1 quart = 2 pints (dry) 8 quarts = 1 peck (dry) 4 pecks = 1 bushel (dry) Approximate Equivalents 1 quart (liquid) = about 1 liter 8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter 1 cup all-purpose pre-sifted flour = 5 ounces 1 cup stoneground yellow cornmeal = 4 1/2 ounces 1 cup granulated sugar = 8 ounces 1 cup brown sugar = 6 ounces 1 cup confectioners' sugar = 4 1/2 ounces 1 large egg = 2 ounces = 1/4 cup = 4 tablespoons 1 egg yolk = 1 tablespoon + 1 teaspoon 1 egg white = 2 tablespoons + 2 teaspoons Temperatures: °Fahrenheit (F) = °Celsius (C) -10°F = -23.3°C (freezer storage) 0°F = -17.7°C 32°F = 0°C (water freezes) 50°F = 10°C 68°F = 20°C (room temperature) 100°F = 37.7°C 150°F = 65.5°C 205°F = 96.1°C (water simmers) 212°F = 100°C (water boils) 300°F = 148.8°C 325°F = 162.8°C 350°F = 177°C (baking) 375°F = 190.5°C 400°F = 204.4°C (hot oven) 425°F = 218.3°C 450°F = 232°C (very hot oven) 475°F = 246.1°C 500°F = 260°C (broiling) Conversion Factors If you need to convert measurements into their equivalents in another system, here's how to do it: ounces to grams:multiply ounce figure by 28.3 to get number of grams grams to ounces: multiply gram figure by .0353 to get number of ounces pounds to grams: multiply pound figure by 453.59 to get number of grams pounds to kilograms: multiply pounds by 0.45 to get number of kilograms ounces to milliliters: multiply ounce figure by 30 to get number of milliliters cups to liters: multiply cup figure by 0.24 to get number of liters Fahrenheit to Celsius: subtract 32 from the Fahrenheit figure, multiply by 5, then divide by 9 to get Celsius figure Celsius to Fahrenheit: multiply Celsius figure by 9, divide by 5, then add 32 to get Fahrenheit figure inches to centimeters: multiply inches by 2.54 to get number of centimeters centimeters to inches: multiply centimeter figure by .39 to get number of inches Cooking Equivalents and Substitutions Spaghetti: 8 ounces uncooked = 4 cups cooked Macaroni: 1 cup uncooked = 2 1/2 cups cooked Rice: 1 cup uncooked = 3 cups cooked Crumbs: 1 slice bread = 1/2 cup crumbs Popcorn: 1/4 cup unpopped = 5 cups popped Cheese: 4 ounces = 1 cup shredded Herbs: 1 teaspoon dried = 1 tablespoon fresh 1 square chocolate: 3 tablespoons cocoa + 1 tablespoon butter 1 tablespoon cornstarch: 2 tablespoons flour (for thickening) 1 cup buttermilk: 1 cup yogurt 1 cup milk: 1/2 cup evaporated milk + 1/2 cup water 1 cup sour milk: 1 cup milk + 1 tablespoon lemon juice or vinegar 1 cup cake flour: 1 cup all-purpose less 2 tablespoons 1 teaspoon baking powder: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar 1 cup sugar: 1 cup honey (use 1/2 cup less liquid in recipe) 1 cup brown sugar: 1 cup granulated sugar 1 cup oil: 1/2 pound butter 1 tablespoon prepared mustard: 1 teaspoon dry mustard_________________Babette Pepaj, Founder, BakeSpace.com My BakeSpace Kitchen: http://bakespace.com/?babs Facebook: http://facebook.com/bakespace Pinterest: http://pinterest.com/bakespace Twitter: http://twitter.com/bakespace Instagram: http://instagram.com/bakespace Download our free app: http://bit.ly/cookbookcafe Make your own cookbook: http://bakespace.com/cookbooks Attend our food blogger conference: http://techmunchconf.com
ddpie
Elite BakeSpacer

Joined: 18 Jul 2007
Posts: 8618

 Posted: Wed Aug 15, 2007 9:13 am    Post subject: Very nice and helpful Babette! Thank you so much....will make for a nice page in my recipe book!
Junior Sous Chef

Joined: 17 Aug 2007
Posts: 91
Location: California

Babette

Joined: 28 Sep 2006
Posts: 6260
Location: Los Angeles

 Posted: Wed Aug 22, 2007 10:38 am    Post subject: Thanks so much Secret... much appreciated! _________________Babette Pepaj, Founder, BakeSpace.com My BakeSpace Kitchen: http://bakespace.com/?babs Facebook: http://facebook.com/bakespace Pinterest: http://pinterest.com/bakespace Twitter: http://twitter.com/bakespace Instagram: http://instagram.com/bakespace Download our free app: http://bit.ly/cookbookcafe Make your own cookbook: http://bakespace.com/cookbooks Attend our food blogger conference: http://techmunchconf.com
pattit
Pro BakeSpacer

Joined: 25 Nov 2006
Posts: 6187
Location: Central PA

 Posted: Wed Aug 22, 2007 11:12 am    Post subject: Thank you so much, I have used many of those tips and I see lots more to remember. Eric was wondering about this recently. Ohhhhh Eric. Teary eyes while chopping onions - Light a candle and place it next to or on your cutting board._________________Patti http://bakespace.com/?Pattit http://photostosharewithbakespace.shutterfly.com/pictures
ddpie
Elite BakeSpacer

Joined: 18 Jul 2007
Posts: 8618

 Posted: Tue Sep 25, 2007 5:05 am    Post subject: I found a great conversion calculator online, just type in the amounts and it converts into grams for you or vise versa... http://www.gourmetsleuth.com/gram_calc.htm In addition, the site explains that some weights of foods are different and offers a more accurate conversion tool for specific ingredients... http://www.gourmetsleuth.com/cookingconversions.asp I posted this info in another thread (sorry for the repeat, but I thought it would be more useful here in a sticky post) Hope that helps!
Herr Hexenmeister
Capo di tutti Capi

Joined: 22 May 2007
Posts: 846
Location: Portland, Oregon...till February.

 Posted: Sat Oct 13, 2007 5:56 am    Post subject: I also like this site, they have a section dedicated to cooking conversions._________________
Carol
Capo di tutti Capi

Joined: 21 Jan 2008
Posts: 2859
Location: Tampa Fl area

Nelly
Capo di tutti Capi

Joined: 04 Mar 2008
Posts: 1945
Location: England

 Posted: Wed Aug 20, 2008 12:11 pm    Post subject: thanks carol! that helps me too! as now i know what u guys are on about! heheh where did u find these uk members, ive been looking but cant find anyone!!!!_________________Nelly xx "Many people have eaten my cooking & gone on to lead normal lives." www.lifedreamsandcupcakes.blogspot.com
Carol
Capo di tutti Capi

Joined: 21 Jan 2008
Posts: 2859
Location: Tampa Fl area

 Posted: Wed Aug 20, 2008 1:03 pm    Post subject: Sorry Nelly I guess I didn't word that very well. You're the only Brit that I'm aware of here on Bakespace, but I have seen other international recipes here and other sites that had some things mentioned that I had been wondering about. I had some recipes from Gordon Ramsey, that always mentioned gas marks and now I know how to set the proper oven temp. I remember seeing a recipe that called for stoned raisins, and I wondered...heck do I need to find some weed to make this stuff, and if I do, should I really waste it in a recipe? _________________Carol BREAD AND WATER CAN SO EASILY BECOME TEA AND TOAST. http://bakespace.com/?kalola http://www.facebook.com/#!/profile.php?id
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