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Conversions
& Equivalencies
in
Food, Baking, Weighing and Measuring
(and now SWEETENERS, too!)
As of September 10, 1998, I turned 46 years old. I have been cooking since I was 8 years old. I have a Bachelor of Science degree in Home Economics. I have written cookbooks, I have taught cooking schools to all ages. I am totally comfortable in the kitchen--ANY kitchen.
To this day, however, I have a hard time remembering all the conversions from teaspoons to cups, quarts to ounces, and darn if I can remember disher size conversions, even when I LOOK RIGHT AT THEM (I have finally remembered that the size indicates the number of scoops you can get out of one pound of hamburger--I think--but who cares???).
Maybe YOU have the same problem? And remember, we are still talking the U. S. of A. We haven't even ADDRESSED the conversions from country to country! What's a cook to do?
Follow conversion charts. But I have not seen any ONE that answers all my questions. So I MADE one! I think you will like it, one more freebie from Karen's Kitchen!
And since both the Kitchen and I are older than when I first posted this page, I'm updating it with SWEETENER Equivalents for recipe conversions too. It's not real direct because various sweeteners come in granulated or liquid versions, note the changes you must make for liquids.
Let's start with Capacity Measurements in the U.S. Maybe you will look at this and the NEXT time someone starts talking "Let's convert to METRIC!" you will be a bit more attuned to the idea? Then keep going after this chart. There is are several more to follow for Australia and the U.K. (you didn't think I'd FORGET you now, did you?).
|
Teaspoon
tsp. or t.
|
Tablespoon
Tbs. or T.
|
Cup
or C. or c
|
Pint
or pt.
|
Quart
or qt.
|
Gallon
or gal.
|
Ounces
or oz.
|
Liter/
or L.
|
Arcane
|
Can
Sizes
|
Disher#
|
|
1
t
|
1/3
T
|
.
|
.
|
.
|
.
|
.
|
0.0049ml
|
60
drops
|
.
|
.
|
|
2
t
|
2/3
T
|
.
|
.
|
.
|
.
|
.
|
0.098ml
|
5
c.c.
|
.
|
.
|
|
3
t
|
1
T
|
1/16
C
|
.
|
.
|
.
|
1/2
fl. oz.
|
0.147ml
|
.
|
.
|
one
#70
|
|
4
t
|
1
1/3 T
|
.
|
.
|
.
|
.
|
.
|
.
|
15
c.c.
|
.
|
.
|
|
5
t
|
1
2/3 T
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
|
6
t
|
2
T
|
1/8
C
|
.
|
.
|
.
|
1
fl. oz.
|
29.573ml
|
.
|
.
|
two
#70
|
|
9
t
|
3
T
|
3/16
|
.
|
.
|
.
|
1.5
fl. oz.
|
.
|
1
jigger
|
.
|
.
|
|
9.6
t
|
3.2
T
|
1/5
C
|
.
|
.
|
.
|
.
|
.
|
.
|
#40
|
|
|
12
t
|
4
T
|
1/4
C
|
1/8
pt.
|
.
|
.
|
2
fl. oz.
|
.
|
.
|
.
|
one
#20
|
|
15
t
|
5
T
|
3/8
C
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
|
16
t
|
5
1/3 T
|
1/3
C
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
one
#12
|
|
24
t
|
8
T
|
1/2
C
|
1/4
pt.
|
1/8
pt.
|
1/32
gal.
|
4
fl. oz.
|
.
|
1
gill or 1 stick butter
|
.
|
two
#20
or one #8 |
|
30
t
|
10
T
|
5/8
C
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
|
32
t
|
10
2/3 T
|
2/3
C
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
two
#12
|
|
36
t
|
12
T
|
3/4
C
|
3/8
pt.
|
.
|
.
|
6
fl. oz.
|
177.44
ml
|
.
|
6
oz.
|
three
#20
|
|
48
t
|
16
T
|
1
C
|
1/2
pt.
|
1/4
qt
|
1/16
gal
|
8
fl. oz.
|
2.36
ml
|
.
|
8
oz.
|
two
#8 or
four #20 |
|
.
|
.
|
1
3/8 C
|
.
|
.
|
.
|
11
fl. oz.
|
.
|
.
|
No.
1
|
.
|
|
72
t
|
24
T
|
1
1/2 C
|
.
|
.
|
.
|
12
fl. oz.
|
.
|
.
|
12
oz.
|
.
|
|
.
|
.
|
.
|
.
|
.
|
.
|
15
fl. oz
|
.
|
.
|
No.
300
|
.
|
|
96
t
|
32
T
|
2
C
|
1
pt.
|
1/2
qt
|
1/8
gal
|
16
fl. oz.
|
.
|
1
lb. butter or 600 cc
|
No.
#303
|
.
|
|
.
|
.
|
2
1/2 C
|
.
|
.
|
.
|
20
fl. oz.
|
.
|
.
|
No.
2
|
.
|
|
.
|
.
|
3
1/2 C
|
.
|
.
|
.
|
28
fl. oz.
|
.
|
.
|
No.
2 1/2
|
.
|
|
192
t
|
64
T
|
4
C
|
2
pt.
|
1
qt.
|
1/4
gal.
|
32
fl. oz.
|
946.4
ml
|
.
|
.
|
.
|
|
.
|
.
|
.
|
.
|
1.06
qt
|
.
|
.
|
1
L or 1000 ml
|
.
|
.
|
.
|
|
.
|
.
|
16
C
|
8
pt.
|
4
qt.
|
1
gal.
|
.
|
3.79
L
|
.
|
.
|
.
|
|
.
|
.
|
.
|
.
|
8
qt.
|
2
gal.
|
.
|
7.57L
|
1
peck
|
1
bushel
|
.
|
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
.
|
No.
10 or 6 pounds
|
.
|
International Conversions
This chart provides a guide for those Kitchen friends who are not familiar with the peculiarities of the U.S. measurement system when it comes to baking in Australia or the United Kingdom (or anywhere else that has the good sense to use the metric system, for that matter!).
| United States | Australia/U.K. | Imperial Cup |
| 1/8 teaspoon (tsp.) | 0.5 ml | . |
| 1/4 teaspoon (tsp.) | 1 ml | . |
| 1/2 teaspoon (tsp.) | 2 ml | . |
| 1 teaspoon (tsp.) | 5 ml | . |
| 1 tablespoon (Tbs.) | 15 ml | . |
| 1/4 cup=2 fluid ounces (fl. oz.) | 60 ml | 4 tablespoons |
| 1/3 cup=3 fluid ounces (fl. oz.) | 90 ml | 5 tablespoons |
| 1/2 cup=4 fluid ounces (fl. oz.) | 120 ml | 8 tablespoons |
| 2/3 cup=5 fluid ounces (fl. oz.) | 150 ml | 1/4 pint |
| 3/4 cup=6 fluid ounces (fl. oz.) | 180 ml | 1/4 pint + 2 tablespoons |
| 1 cup=8 fluid ounces (fl. oz.) | 240 ml | 1/4 pint + 6 tablespoons |
| 1 1/4 cups | . | 1/2 pint |
| 1 1/2 cups | . | 1/2 pint + 4 Tablespoons |
| 2 cups=16 fluid ounce (fl.oz.)=1 pint | 475 ml | . |
| 3 cups | . | 1 1/2 pints |
| 4 cups=1 quart=32 fluid ounces (2 pints) | 1 litre | 1 1/2 pints + 4 tablespoons |
| 5 cups | . | 2 pints |
Volume and Weight
Americans traditionally use cup measures for liquid and solid ingredients. If you prefer to weigh ingredients, the following equivalents will be helpful:
| 1 cup butter or castor sugar | 8 ounces weight | about 250 grams |
| 1 cup flour | 4 ounces weight | about 125 grams |
| 1 cup icing sugar | 5 ounces weight | about 150 grams |
Food Equivalancies
This is pretty handy because the reality is a ton of lead weighs exactly the same as a ton of feathres, but a cup of lead does not weigh the same as a cup of feathers. Why not? because the first one is comparing equivalent WEIGHT while the second one is comparing equivalent VOLUME. A ton of lead (weight) will yield FEWER CUPS (volumen) than a ton of feathers.
Think about it.
But SOMEONE actually took the time to weigh out the volume of various foods. So if your recipe calls for a food by WEIGHT, if you are lucky, you MIGHT find that this mystery person actually took the time to WEIGH THAT FOR YOU. Then you are set, because here is the answer.
Now NOTE...these are all APPROXIMATE equivalants. When they say 2 2/3 cups of American Cheese cubed is equal to one pound, is that 1/2" cubes? 1" cubes? 2" cubes? 1 3/4" cubes??? Each will give a slightly different weight or volume. Same with the shredded. Big shred or little shred? The variables apply to sugars and flours too: How moist? How dry? How fresh? How old? How settled?
Baking and cooking is a science, yet usually a forgiving and rewarding one for the adventurer. If you are a confident cook, you know approximate measurements are really okay unless you are making something that has actual chemistry involved in making it rise (breads), harden (candies) or convert (fondants). Usually it is not that critical. If it IS that critical and you are not a confident cook, so you probably won't be attempting that kind of recipe anyway!
ALL MEASUREMENTS ARE APPROXIMATE
| Food | Weight or Amount | Volume |
| Apple | 1 medium chopped | 1 cup |
| Apple | 1 pound | 3 medium 1 cup sliced |
|
Baking chocolate
|
1" square | 1 ounce 3 tbs. cocoa + 1 tbs. of oil 1 Tbs. melted |
| 1/2 pound | 8-1 oz squares | |
| Banana | 1 medium mashed | 1/4 cup |
| 1 pound | 2 cups mashed, or 2-1/2 cups sliced 3-4 medium |
|
| Berries: | 3-1/2 cups 1 quart |
|
| 4 oz. black/redcurrants/bilberries | 1 Cup | |
| 5 oz. raspberries/strawberries | 1 Cup | |
| Beans |
3 1/2 oz. dried | 1/2 Cup |
| Bread crumbs: |
1/4 cup fine, dry crumbs |
|
|
1 oz. fresh soft breadcrumbs |
1/2 cup soft crumbs 1 slice fresh bread |
|
| Butter, (or any fat) | .5 oz 14 gm |
1 Tablespoon |
| 2 oz 57 gm |
1/4 cup | |
| 2.6 oz 76 gm |
1/3 cup | |
| 4 oz 113 gm |
1/2 cup |
|
| 1 pound | 2 cups | |
| 1 stick | 1/2 cup 8 tablespoons |
|
|
Celery: |
4 medium ribs | 1 cup chopped |
| Cereals | 7 oz. pearl barley | 1 Cup |
| 7 oz. rice/bulgar wheat/millet/wheat | 1 Cup | |
| 6 oz. semolina/ground rice/tapioca | 1 Cup | |
| 3 1/2 oz. porridge oats | 1 Cup rolled oats | |
| 4 ounces | 1 cup shredded | |
| Cheese, American | 1 pound | 2-2/3 cups cubed |
| Cheese, American or Cheddar | 1 pound | 3-4 cups grated |
| Cheese, cottage cheese |
1 pound | 2 cups |
| Cheese, cottage cheese |
8 oz. pkg | 1 cup |
| Cheese, cream cheese |
8 oz. pkg | 1 cup (1/2 pound) |
| Coffee | 1 pound | 5 cups ground 80 tbsp (40 servings) |
| Corn | 4 oz. cooked | 1 Cup |
| Cornmeal | 1 pound | 3 cups |
| Cracker Crumbs | 23 soda crackers | 1 cup |
| Dates: |
1/2 pound pitted | 1-1/4 cups chopped |
| 1 pound -- pitted | 2 2/3 cups | |
| 1 pound -- unpitted | 3 1/2 cups | |
| Eggs | 1 egg | 4 tablespoons liquid |
| 4-5 whole | 1 cup | |
| 7-9 egg whites | 1 cup | |
| 12-14 egg yolks | 1 cup | |
| Flours | 1 pound all-purpose | 3 1/2 cups unsifted 4 cups sifted |
| 4 oz. plain/strong/sifted 5 oz. unbleached white |
1 Cup all-purpose |
|
| 1 pound cake | 4½ cups | |
| 6 oz. wholemeal/stoneground | 1 Cup whole wheat | |
| 4 1/2 oz. cornflour | 1 Cup cornstarch | |
| 6 oz. yellow corn meal/polenta | 1 Cup coarse corn meal/polenta | |
| 1 pound unsifted whole-wheat | 3¾ cups | |
| 1 pound rye | 5 cups | |
| 6 oz. rye flour | 1 Cup | |
| Gelatin | 3¼ ounce package flavored | ½ cup |
| ¼ ounce package unflavored | 1 tablespoon | |
| Graham crackers | 15 graham crackers | 1 cup |
| Herbs | 1 part dried herbs | 3 parts fresh herbs |
| Jellies and Jams | 5-6 oz. jam/marmalade/jelly | 1/2 Cup |
| Lemons, juice | 1 medium | 2-3 tablespoons |
| 1 large | 1/4 cup | |
| 5-8 medium | 1 cup | |
| Lemons, Rind | 1 lemon | 1 tablespoon grated |
| Margarine | .5 oz 14 gm |
1 Tablespoon |
| 2 oz 57 gm |
1/4 cup | |
| 2.6 oz 76 gm |
1/3 cup | |
| 4 oz 113 gm |
1/2 cup |
|
| 1 pound | 2 cups | |
| 1 stick | 1/2 cup 8 tablespoons |
|
| Mushrooms | 3-4 oz. button, canned | 1 Cup |
| Nuts, Almonds | 1 pound 2 ounces with shells | 4 cups shelled |
| Nuts, course chopped | 1 oz 28 gm |
1/4 cup |
| Nuts, peanuts | 1 pound unshelled | 2 cups shelled |
| 8 oz. peanut butter | 1 Cup | |
| Nuts, Walnuts | 1 pound unshelled | 4 cups shelled |
| 1.3 oz 38 gm |
1/3 cup | |
| 1/2 cup | 2 oz 57 gm |
|
| 4 oz 113 gm |
1 cup |
|
| 8 oz 127 gm |
1 cup | |
| Onion | 1 medium chopped | ½ cup |
| 1 pound onions | 4 cups chopped | |
| Orange |
1 medium |
1/4-1/3 cupjuice |
| Orange peel | 1 medium orange | 2 teaspoons rind |
| Pasta | 7 ounces spaghetti | 4 cups cooked |
| 4 ounces uncooked noodles | 1½-2 cups uncooked 2-3 cups cooked |
|
| 4 ounces uncooked macaroni |
1-1¼ cups uncooked |
|
| 6 cups cooked macaroni | 8 ounce package | |
| 7 cups cooked noodles | 8 ounce package | |
| Peas | 4 ounces shelled | 3/4 cups |
| Potatoes, white |
1 pound | 3 to 4 medium 2-1/4 cups sliced white |
| Potatoes, Sweet: | 1 pound | 3 cups sliced 3 medium |
|
Raisins |
1 pound | 3 cups loosely-packed |
| 5-6 oz. currants/sultanas/raisins,chopped candied peel | 1 Cup | |
| 2 oz. currants/sultanas/raisins,chopped candied peel | 1/3 Cup | |
| Rice | 1 cup uncooked long-grain | 3-4 cups cooked 1/2 pound, uncooked |
| Sesame seeds | 3 1/2 oz. | 3/4 Cup |
| Sugar, brown, firm packed | 1 pound | 2-1/4 cups packed |
| .5 oz 14 gm |
1 Tablespoon | |
| 1.9 oz 55 gm |
1/4 cup | |
| 2.6 oz 73 gm |
1/3 cup | |
| 3.9 oz 110 gm |
1/2 cup | |
7.8 oz 220 gm |
1 cup | |
| Sugar, Caster/superfine | 1 lb | 2 1/4 cups |
| Sugar, Confectioners | 1 pound | 4 cups |
| Sugar, granulated | .1 oz 4 gm |
1 teaspoon |
| .4 oz 12 gm |
1 Tablespoon | |
| (1.8 oz) 50 gm | 1/4 cup | |
| 2.4 oz 67 gm |
1/3 cup | |
| 3.5 oz 100 gm |
1/2 cup | |
| 7.1 oz 200 gm |
1 cup | |
| 1 pound | 2 1/4- 2 1/2 cups | |
| 1 pound sugar cubes | 96-160 cubes | |
| Sugar, powdered | 1 pound | 3½ cups |
| Syrups | 12 oz. clear honey/golden syrup/molasses/black treacle | 1 Cup |
| 11 oz. maple/corn syrup | 1 Cup | |
| Tomatoes | 1 pound | 3 medium |
| Whipping Cream | ½ pint 2 cups whipped |
|
| Yeast, 1 pkg. of active dry | 7 grams 1/4 ounce |
1 cube compressed yeast |
HOW HOT???
I had a science teacher that once told me why there are so many differences in the way we Americans measure stuff like weights, lengths, and temperatures. Or maybe it was a history teacher. I only have a vagues recollection of the reasoning, something to do with...REBELLION against some higher power. We sure showed them, eh?
| Fahrenheit | Celsius | Gas Setting |
| 300 degreesF | 150 degreesC | Gas Mark 2 |
| 325 degreesF | 160 degreesC | Gas Mark3 |
| 350 degreesF | 180 degreesC | Gas Mark 4 |
| 375 degreesF | 190 degreesC | Gas Mark 5 |
| 400 degreesF | 200 degreesC | Gas Mark 6 |
| 425 degreesF | 220 degreesC | Gas Mark 7 |
| 450 degreesF | 230 degreesC | Gas Mark 8 |
| Broil | . | Grill |
For an electric oven, increase the Celsius setting 10 degrees to 20 degrees when cooking above 160 degrees Celsius. For convection or forced air ovens, low the setting 10 degrees Celsius at all heat levels.
Baking Pan Equivalents
Yup, even our PANS have equivalents!
| American | Metric |
| 8x1 1/2-inch round baking pan | 20x4-cm cake tin |
| 9x1 1/2-inch round baking pan | 23x3.5-cm cake tin |
| 11x7x1 1/2-inch baking pan | 28x18x4-cm cake tin |
| 13x9x2-inch baking pan | 30x20x5-cm cake tin |
| 2-quart rectangulr baking dish | 30x20x3-cm baking tin |
| 15x10x2-inch baking pan | 30x25x2-cm baking tin (Swiss roll tin) |
| 9-inch pie plate | 22x4-cm or 23x4-cm pie plate |
| 7- or 8-inch springform pan | 18- or 20--cm springform or loose-bottom cake tin |
|
"One
Pound Loaf Pan" or 8"x5"x2-/34" or 7x7"x2.5" square, but then it's not really a LOAF now, is it? |
20x13x7cm |
| 9x5x3-inch "Two-pound loaf pan" | 23x13x7-cm |
| 1 1/2-quart casserole | 1.5 litre cassarole |
| 2-quart casserole | 2-litre cassarole |
CAKE PAN SIZE SUBSTITUTES
| Pan Size | Volume | Substitution |
| 9-inch pie pan | 4 cups | 8-inch round cake pan |
| 8x4x2-1/2-inch loaf pan | 6 cups | Three
5x2-inch loaf pans Two 3x1-1/4-inch muffin tins 12x8x2-inch cake pan |
| 9x5x3-inch loaf pan | 8 cups | 8-inch
square cake pan 9-inch round cake pan |
| 15x10x1-inch jelly-roll pan | 10 cups | 9-inch
square cake pan Two 8-inch round cake pans 8x3-inch springform pan |
| 10x3-inch Bundt pan | 12 cups | Two
8x4x2-1/2-inch loaf pans 9x3-inch angel food cake pan 9x3-inch springform pan |
| 13x9x2-inch cake pan | 14-15 cups | Two
9-inch round cake pans Two 8-inch square cake pans |
- To determine the pan's dimensions always measure inside edge to inside edge of the pan. That way you do not include the thickness of the pan in your measurement.
- To determine the pan's depth, place your ruler straight up from the bottom of the pan. Measuring it on a slant will give you an incorrect depth reading. Do not slant the ruler!
- To determine the pan's volume (how much batter it will hold), pour water by the measured cupful until the pan is filled to the brim.
- Once you have measured the pan's dimensions and volume you can check the table below for pan substitutions. The ideal pan substitution is one that keeps the same batter depth as in the original recipe. In this way you do not have to make any drastic changes in baking times and temperatures. For example; you could substitute a 8 x 8 x 1 1/2 inch square pan (6 cups) for a 8 x 2 inch round pan (6 cups) without changing the baking time or oven temperature stated in the original recipe.
- If the new pan makes the batter shallower than in the original recipe, you will need to change baking times as this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. Correspondingly, if the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. This will keep the batter from over-browning.
- Important Note: Most home
ovens will only accommodate up to a 17 x 14 inch (43 x 36 cm) pan. I
once had a great idea to have a pan custom made that exactly accomodated
the Filo Dough that I used each year for making Baklava. It was GORGEOUS,
but 1" too long for my oven either direction...So I changed filo
dough brands and gave the pan to a commercial kitchen! OUCH.
Approximate Pan Dimensions (inches) |
Approximate Volume (cups) |
Approximate Pan Dimensions (centimeters) (cm) |
Approximate Volume (milliliters) (ml) |
|
Round
|
|
Round
|
|
| 6 x 2 inches | 4 cups | 15 x 5 cm | 948 ml |
| 8 x 1 1/2 inches | 4 cups | 20 x 4 cm | 948 ml |
| 8 x 2 inches | 6 cups | 20 x 5 cm | 1.4 liters |
| 9 x 1 1/2 inches | 6 cups | 23 x 4 cm | 1.4 liters |
| 9 x 2 inches | 8 cups | 23 x 5 cm | 1.9 liters |
| 10 x 2 inches | 11 cups | 25 x 5 cm | 2.6 liters |
|
Springform
|
|
Springform
|
|
| 9 x 2 1/2 inches | 10 cups | 23 x 6 cm | 2.4 liters |
| 9 x 3 inches | 12 cups | 23 x 8 cm | 2.8 liters |
| 10 x 2 1/2 inches | 12 cups | 25 x 6 cm | 2.8 liters |
| Bundt | Bundt | ||
| 7-1/2 x 3 inches | 6 cups | 19 x 8 cm | 1.4 liters |
| 9 x 3 inches | 9 cups | 23 x 8 cm | 2.1 liters |
| 10 x 3-1/2 inches | 12 cups | 25 x 9 cm | 2.8 liters |
|
Tube
|
|
Tube
|
|
| 8 x 3 inches | 9 cups | 20 x 8 cm | 2.1 liters |
| 9 x 3 inches | 12 cups | 23 x 8 cm | 2.8 liters |
| 10 x 4 inches | 16 cups | 25 x 10 cm | 3.8 liters |
| Square | Square | ||
| 8 x 8 x 1-1/2 in. | 6 cups | 20 x 20 x 4 cm | 1.4 liters |
| 8 x 8 x 2 inches | 8 cups | 20 x 20 x 5 cm | 1.9 liters |
| 9 x 9 x 1-1/2 in. | 8 cups | 23 x 23 x 4 cm | 1.9 liters |
| 9 x 9 x 2 inches | 10 cups | 23 x 23 x 5 cm | 2.4 liters |
| 10 x 10 x 2 inches | 12 cups | 25 x 25 x 5 cm | 2.8 liters |
|
Rectangular
|
|
Rectangular
|
|
| 11 x 7 x 2 inches | 6 cups | 28 x 18 x 5 cm | 1.4 liters |
| 13 x 9 x 2 inches | 14 cups | 33 x 23 x 5 cm | 3.3 liters |
| Jelly Roll | Jelly Roll | ||
| 10-1/2 x 15-1/2 x 1 | 10 cups | 27 x 39 x 2.5 cm | 2.4 liters |
| 12-1/2 x 17-1/2 x 1 | 12 cups | 32 x 44 x 2.5 cm | 2.8 liters |
| Loaf | Loaf | ||
| 8 x 4 x 2-1/2 in. | 4 cups | 20 x 10 x 6 cm | 948 ml |
| 8-1/2x4 1/2x2-1/2 | 6 cups | 21 x 11 x 6 cm | 1.4 liters |
| 9 x 5 x 3 inches | 8 cups | 23 x 13 x 8 cm | 1.9 liters |
|
Muffin
|
|
Muffin
|
|
| 1-3/4 x 3/4 in. | 1/8 cup | 4.5 x 2 cm | 30 ml |
| 2-3/4 x 1-1/8 in. | 1/4 cup | 7 x 3 cm | 60 ml |
| 2-3/4 x 1-1/2 in. | 1/2 cup | 7 x 4 cm | 120 ml |
| 3 x 1 1/4 inches | 5/8 cup | 8 x 3 cm | 150 ml |
Converting Pan Sizes
David Orangeo wrote asking me how to convert a regular sized recipe for a round pan into a smaller sized recipe, and what pan size you would use. The formula for round pans is pi time the radius squared. Pi is 3.141, the radius is half the width of the pan, so you multiply the radius times itself, then times 3.141 and that will tell you what the area of your pan is.
Or use the chart Dave made for us and avoid the math!!!
|
Original Recipe's
original pan size |
Pan
size when using 1/2 of original ingredients
|
Pan size
when using 1/3 of original ingredients
|
Pan size
when using 1/4 of original ingredients
|
| 8.0 | 5.657 | 4.619 | 4.00 |
| 8.5 | 6.010 | 4.907 | 4.25 |
| 9.0 | 6.364 | 5.196 | 4.50 |
| 9.5 | 6.718 | 5.485 | 4.75 |
| 10.0 | 7.071 | 5.774 | 5.00 |
| 10.5 | 7.425 | 6.062 | 5.25 |
| 11.0 | 7.778 | 6.351 | 5.50 |
| 11.5 | 8.132 | 6.640 | 5.75 |
| 12.0 | 8.485 | 6.928 | 6.00 |
| 12.5 | 8.839 | 7.217 | 6.25 |
| 13.0 | 9.192 | 7.506 | 6.50 |
| 13.5 | 9.546 | 7.794 | 6.75 |
| 14.0 | 9.899 | 8.083 | 7.00 |
Product Differences
Not too long ago, we spent several weeks discussing a few products that some of us had never heard of. There were differences in knowledge between the Southern States in the U.S., and the northern States, the Eastern States, the Midwest States AND THEN there was California...That was not enough, just to find the regional differences in one COUNTRY. We then realized that recipes we were trying to exchange between COUNTRIES was also quite the challenge! Here are a few we discovered plus a few more that research has yielded to me. Wish I could say I VISITED the other countries to obtain this knowledge, but no, a few someones took the time to do it long before me. Shucks.
-
International
Product Conversions
- Sugar is granulated or castor sugar.
- Powdered sugar is also XXX sugar
- Powdered sugar is icing sugar.
- All-purpose flour is plain household or white flour.
- Light corn syrup is golden syrup.
- Cornstarch is corn flour.
- Baking soda is bicarbonate of soda.
- Vanilla or vanilla extract is vanilla essence.
- Green, red or yellow sweet peppers are capsicums.
- Zuchinni are courgettes.
Standard to Convection Oven Times and Temps Conversions
Even standard oven to standard oven, temperature fluctuations change how a food type cooks, but here are some guidelines:
-
When converting recipes from conventional to convection, use the temperature and time from the original recipe as a guideline, checking for doneness after three-quarters of the baking time has elapsed. Or, the original baking temperature may be reduced by 25 degrees F in general. Open the oven door as little as possible during baking.
-
Because convection ovens offer superior results when browning and crisping foods, most recipes designed for convection ovens do not call for baking dishes to be covered. If you do use your convection oven to bake a standard recipe that calls for the dish to be covered, the temperature and time will likely be about the same. For covered long-baking recipes designed for a standard oven, you may reduce the temperature by 25 degrees F to 50 degrees F when using a convection oven.
-
Follow the user's manual for manufacturer's recommendations for preheating a convection oven. Be sure to position oven racks before you turn the oven on because they will heat up quickly.
-
To enable hot air to circulate around the food, place foods in the center of the oven; be sure to leave space between pans and oven walls.
-
Always test food a few minutes before the minimum cooking time has elapsed, using the doneness test given in the recipe. Keep in mind that even when food appears golden brown, it may not be completely done.
Heat levels in Farenheit
and Celcius
SLOW OVEN:
very slow 200 - 250 95 - 120
cool or slow 275 - 300 135 - 165
(don't ask me why you can say to bake in a "cool oven" ??)
warm 325 165
MEDIUM / /MODERATE
OVEN:
moderate 350 175
HOT / FAST OVEN:
moderately hot / fast 375 190
fairly hot / fast 400 200
hot / fast 425 220
very fast 450 - 475 230 - 245
Turkey Times
ThawingPlace the wrapped turkey in a shallow pan in the refrigerator 2 to 3 days before you plan to cook the turkey. The thawing time depends on the size of the turkey. Do not thaw turkey at room temperature. These are CONSERVATIVE ESTIMATES that protect everyone from lawsuits. The reality is that you need to open up the turkey at the end of this time period a day or two in advance, remove the neck from the top of the bird, and the giblets from the cavity of the bird, and use the Cold Water Thawing method. Then you have a day to marinate it, which will make it taste better, and not freak out when it is still cold on the day of your feast.
Turkey
Weight Days to Allow for Thawing
(Rule of Thumb = 24 hours per 5 pounds, but I'd add a day just in case!!!)
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days
If you need to thaw
the turkey more quickly or if turkey remains partly frozen after the
thawing time, you may thaw the bird in COLD water in the original wrapping.
Fill a clean sink or large container with cold water and place in turkey
in the water. Change the cold water each 30 minutes. Allow 30 minutes
per pound to thaw using this method. Do not refreeze uncooked, thawed
turkey. It's not dangerous, it just makes for nasty, freezer burned,
dried out meat.
Baking Times
Roasted Turkey: Preheat the oven to 325°. By now you should already have removed the wrapping from turkey and removed the giblet packet from the inside on the turkey and the neck from the neck cavity. Rinse the bird under cold running water and pat dry with paper towels. Place the bird in a shallow roasting pan. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will add flavor to the turkey. Place a meat thermometer in the thickest part of the thigh. Place the turkey on the lowest oven rack and bake according to the following times:
You may laugh at this or rejoice, but if you have had to do a turkey for the first time and are faced with various ways to cook it, you may appreciate this info on options for tasty turkey.
Turkey Size |
Conventional Oven
|
Conventional Oven
|
Convection Oven
|
Rotiserrie |
Hot 500° Oven
|
Deep
Frying
|
| 8 to 12 pounds | 2 ¾ to 3 hours | 3 to 3 ½ hours | 3 to 3 ½ hours | 3 minutes per pound | ||
| 12 to 14 pounds | 3 to 3¾ hours | 3½ to 4 hours | 3½ to 4 hours | 3 minutes per pound | ||
| 14 to 18 pounds | 3¾ to 4¼ hours | 4 to 4¼ hours | 2-1/4 to 2-1/2 hours | 4 to 4¼ hours | 3 minutes per pound | |
| 18 to 20 pounds | 4¼ to 4½ hours | 4¼ to 4¾ hours | 2 ½ to 3 hrs. | 4¼ to 4¾ hours | 3 minutes per pound | |
| 20 to 24 pounds | 4½ to 5 hours | 4¾ to 5¼ hours | 4¾ to 5¼ hours | 3 minutes per pound | ||
| 9 lbs. | 1 hour 15 minutes | 27 minutes | ||||
| 12 lbs. | 1 hour 20 minutes | 36 minutes | ||||
| 15 lbs. | 2 hours | 45 minutes | ||||
| 20 lbs. | 3 hours | 60 minutes |
Pros and Cons:
Conventional Oven methods of baking result in a great deal of juice because the juice drains out of the bird into the pan. Great for making gravey, not so hot for a tasty bird. Don't baste. That reduces the oven temperature, increases the baking time and gives you a splotchy looking bird. Just oil rub the outside of the dry turkey before putting it in the oven. I think bread stuffing is a bad idea, but always fill cavity losely with carrots, celery and onions and sage and watch the temperature if you do choose to stuff it. Open the oven only once, just when you put an aluminum foil tent, shiney side out, over the top of the breast (not the legs or thighs). Buy and use a meat thermometer to be certain that your turkey doesn't overbake. Insert an instant-read meat thermometer into the thickest part of the thigh or the stuffing half an hour before the turkey is supposed to be done. Place the tip of a traditional meat thermometer into the thigh or cavity before baking the turkey and check it 30 minutes before recommended end time. Make sure the thermometer doesn't touch a bone. The turkey is done when the thermometer in the thigh reads 180 degrees F. (160 degrees for the stuffing).
Bake in Bag uses the times and temps of Coventional Oven, but results in a moister bird with the traditional slightly dry white breast meat, but it browns nicely and seems to cook more thoroughly. I'm just still a bit suspicious of baking in plastic bags...
Convection Oven All I can say is that I want a real lifesized convection oven. I have a table top model which I LOVE, but the real ones are...better.
Prepare the turkey like you do for conventional baking--thaw, marinate, rub, preheat oven, rub with oil and preheat oven.
Roasting temperatures and times must be reduced when using a convection oven. The convection oven cooking temperature should be lower to 300 degrees F. In addition, the forced movement of hot air throughout the convection oven speeds up the cooking time, making it necessary to decrease traditional roasting times when using a convection oven. It is recommended the traditional roasting times be reduced by 25 percent for a reduction of 3 to 5 minutes per pound.
It is especially important to use a meat thermometer or instant-read thermometer to ensure the internal temperature of the turkey reaches 180 degrees F. in the thigh and 170 degrees F. in the breast. If the turkey is stuffed, verify the stuffing temperature registers 165 degrees F.
Don't use the high heat method with a convection oven. Or if you do, be sure you take step-by-step photos of the bird, the oven, the cook, the fire department...
-
The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so that the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When baking with two pans, position the pans in opposite corners of the oven. Place the pans so that one is not directly over the other.
-
The hot air must circulate around the turkey for even heat distribution. For best results, allow 1½ to 2 inches of space around the turkey, including other pans as well as the oven wall.
-
If the oven door is opened frequently, there will be heat loss and cause longer roasting times.
-
If the turkey is tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.
Rotiserie is great if you have a small bird, and results in an even distribution of the juices throughout the bird, but you have to figure out how to tie down the wings and legs so they don't flop around (I use wire), and the bird will have sideways drips going around it. You have to do this inside or in an enclosed area in order for the heat of the rotiserrie to get the bird hot on the inside. Don't use stuffing in this bird. It will just fall out. This is one of my favorite methods.
Hot Oven I have never used this, but many a great cook SWEARS that this is the ONLY way to get a really good bird. You MUST start with a clean oven or you will get really nasty smoke. You WILL end up with a potentially spattered oven, but foil lining an oven is dangerous, so hopefully you have a self-cleaning oven for both ends of the job.
Place oven rack on second level from bottom of oven. Heat oven to 500 degrees F.
Rinse the turkey inside and out. Pat dry. Sprinkle the outside with seasoning of choice (mine is Cavender's Greek Seasoning). If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss.
Put turkey in an 18 by 13 by 2-inch roasting pan, breast side up. Put in oven legs first. Roast until leg joint near the backbone wiggles easily, about 2 hours. After the first 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Remember that the air coming out of a 500 degree oven is HOT, so let the hot air out before you stick your face in the oven, unless you want to be the roasted host with the most red face.
Deep Frying has become our family favorite, because we can do it anywhere in no time at all, even when we camp for Thanksgiving, which we often do. Visit my Deep Fried Turkey Page for detailed instructions, but the rule of thumb is 360 degrees oil temp will deep fry a turkey at 3 minutes per pound, believe it or not. And you have never had such a bird! And yes, you can overcook it at 5 minutes per pound. Marinated turkey or injected turkey is AWESOME.
Is it DONE YET?
If the turkey breast is browning too fast, a tent of aluminum foil can be placed loosely over the turkey. The meat thermometer should register 180? F in the thigh and 170° F in the breast when the turkey is done. The turkey drumsticks should move freely and the juices should run clear when the turkey is done.
If you stuff the turkey, stuff it immediately before placing it in the oven. Pack the stuffing loosely in the body cavity. The center of the stuffing must register 160-165° F before removing the turkey from the oven. Stuffing can be baked in a pan separately from the turkey to cut the baking time and safely cook the stuffing.
If you are deep frying, when time is up, the turkey is DONE. It is easy to overcook a deep fried turkey.
Sweetener Equivalents for 1/2 Cup of Sugar
Agave Nectar: 3/8
cup (reduce other liquids by 1/3)
Barley Malt: 1 1/2 cup
Brown Sugar 1/2 cup
Corn Sweetener 1/2 cup
Date Sugar: 1 cup
Fruit Juice Concentrate: equal to sugar (reduce other liquids by 1/3)
Granular Fruit Sweeteners: equal to sugar
Honey: 1/3 cup (reduce other liquids by 1/3)
Maltose (from sprouted grains): 1 1/4 cup
Maple Syrup: equal to sugar (reduce other liquids by 1/3)
Molasses: 1/3 cup
Raw or Organic Sugar: 1/2 cup
Rice Syrup: 1 1/4 cup
Sorghum Syrup: 1/3 cup
Splenda: 1/2 cup
Stevia Powder (SweetLeaf Brand) 1 Tbsp.
Stevia Liquid (Sunnydew or Sweetleaf Brands) 1/2 tsp.
Sucanat: equal to sugar
Turbinado: 1/2 cup
Here are some definitions of the various sweeteners, but the reality
is, even though the raw ones have SOME nutritive values, it really isn't
very much...!!!
Agave Nectar Agave nectar comes from the agave plant, which grows naturally in the desert southwest and is found abundantly in Mexico. The plant itself is a succulent that looks a bit like a pineapple. The nectar of this plant is obtained by pressing the leaves of the agave plant. Agave nectar, or syrup, is about 50% sweeter than table sugar but has a low glycemic index. While it's not considered a "free" food for diabetics, it can be part of a diabetic's diet if counted as a carbohydrate. It's a wonderful alternative for honey for vegans.
Barley Malt Barley malt is made from sprouted barley. It's a thick brown syrup that has a taste similar to molasses. It can be used as a substitute for molasses or other sweeteners. It's about half as sweet as table sugar, so you'll need to adjust amounts to taste. It can be combined with maple syrup in recipes to yield a sweeter result. It contains complex carbohydrates as well as minerals and protein. You'll need to adjust the other liquids in the recipe DOWN to accomodate the added liquids of the Barley Malt.
Brown Rice Syrup Brown rice syrup is made from brown rice and has a slightly butterscotch flavor. It's about half as sweet as table sugar and can be used in recipes like other sweeteners. It can be combined with honey or maple syrup to yield a sweeter result. When using in a recipe, reduce the liquid by about 1/3 from other liquid ingredients.
Date Sugar Date sugar is made from dates and comes in a granulated form. Date sugar is a course, brown granule that can be used instead of table sugar. However, date sugar burns easily, so use caution in recipes where high temperatures or long cooking time (stove top or oven) come into the picture. Date sugar contains complex carbohydrates and is fairly high in folic acid.
Honey Honey is made by bees, which extract nectar from flowers. The color of honey depends on the plants from which the bees extract nectar - the color can be a light golden color to a rich dark golden brown. It is about 20-60% sweeter than table sugar, so you should adjust your measurements accordingly. Honey contains complex carbohydrates and some proponents believe that consuming honey from your local area may help reduce seasonal allergies, if those allergies are related to local plant pollen.
Maple sugar Maple sugar is the granulated product made from maple syrup, which comes from the sap of maple trees. Maple sugar is a coarse light brown sugar that has roughly the same sweetness as table sugar. It contains complex carbohydrates as well as calcium and potassium. It can be used in recipes as an equal replacement for sugar. I'm quite fond of Maple sugar which has that exotic taste of maple, put measures like sugar. When I make waffles, I will sprinkle a small amount on the TOP of the batter before closeing the lid in the waffle iron, which your tongue will taste, but requires less to make your tastebuds happy than adding it to the entire batter (and I always make my waffles from my homemade Baking Mix which is high in fiber and oats while low in carbs.
Maple syrup Maple syrup comes from the sap of maple trees and is a rich, deep golden brown color. It is about as sweet as table sugar and less sweet than honey. It can be used in recipes where sugar is called for and can be combined with other less sweet sweeteners (brown rice syrup, barley malt) for a combined flavor that's both pleasing and unique. Like maple sugar, it contains complex carbohydrates, calcium and potassium. Maple syrup comes in different grades. Grade A Amber is a light syrup with a mild flavor often used for making maple candy. Grade A Medium Amber has a slightly stronger maple flavor and is most often used as table syrup. Grade A Dark Amber has a stronger maple flavor and a darker color. Grade B, sometimes called cooking syrup, has the strongest maple flavor and some caramel flavor. It is sometimes used as table syrup for it's distinct (and strong) maple flavor and also works well in cooking. With maple flavor, a B will get you A+ results!
Sucanat Sucunat (a registered trademarked name) is made from dehydrated fresh cane juice. The process leaves more nutritional components in the product and it contains calcium, potassium and a small amount of iron. It has a taste similar to sugar and molasses. It comes in both syrup and granulated form and can be used in recipes calling for sugar of all kinds.
Stevia Stevia comes from a South American plant by the same name and is related to the Marigold family. The leaves can be used as a sweetener, but has a bitter residual taste. The most common form found on the market today is either a liquid, or a fine white powder that looks similar to aspartame or artificial sweeteners. The powder is 250-300 times sweeter than sugar by some estimates, so small amounts will provide significant sweetness. Stevia has no glycemic value and does not contain carbohydrates, glucose or any form of sugar. Thus, it is safe for diabetics and has no side effects that artificial sweeteners (and aspartame) can have. I have noticed that you perceive the sweetness of stevia with the same receptors as that of the artificial sweeteners, so I will sometimes supplement with a small amount of sugar so that the sweetness of my food has a fuller flavor. Stevia has been used for thousands of years by the ancient people of South America and it is widely used in Japan to sweeten soft drinks, ready-made beverages and tea. It can be difficult to use in baking because it does not caramelize or melt like sugar does and it does not make baked goods crispy or gooey. If you want to use it for baking, look for stevia recipes or experiment, but don't use it as straight substitute for sugar in baking. It's great in non-baked products that require sweetening. Interestingly, it also has properties that help prevent cavities, so you can get your sweets and help your teeth all at once. I sell stevia under the brand name Sunnydew™ by Sunrider. It is liquid, in a handy bottle to carry with you. It is purported to stablize blood sugar in healthy individuals.
Turbinado sugar Turbinado sugar is made from the cane plant, as is white table sugar. Turbinado sugar is slightly less processed than table sugar and through a tumbling process has about 2/3 of the molasses removed from it. This yields a light brown sugar that has the same sweetness as table sugar but is slightly less refined. It contains some complex carbohydrates has a slightly better nutritional profile than refined white table sugar. But all said and done, the amount of nutrients is SO SMALL it is hardly worth mentioning.
As always, I welcome additional information which I can add to my pages here, or any corrections that you may find necessary OR any questions that I might be able to answer for you and add to these pages to expand EVERYONE'S knowledge!
Thanks for visiting my Kitchen!
Karen
©2002, 2003,
2004, 2005 Karen Krooskos Bowers
Karen's Kitchen
2660 Highlands Blvd.
Spring Valley, CA 91977
Ph: 619-697-7269 Fax: 619-469-8092
karen@karenskitchen.com