Bitterman's Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes - Mark Bitterman (2016)
METRIC CONVERSION AND EQUIVALENTS
APPROXIMATE METRIC EQUIVALENTS
|
Volume |
Weight |
||
|
¼ teaspoon |
1 milliliter |
¼ ounce |
7 grams |
|
½ teaspoon |
2.5 milliliters |
½ ounce |
14 grams |
|
¾ teaspoon |
4 milliliters |
¾ ounce |
21 grams |
|
1 teaspoon |
5 milliliters |
1 ounce |
28 grams |
|
1¼ teaspoons |
6 milliliters |
1¼ ounces |
35 grams |
|
1½ teaspoons |
7.5 milliliters |
1½ ounces |
42.5 grams |
|
1¾ teaspoons |
8.5 milliliters |
1⅔ ounces |
45 grams |
|
2 teaspoons |
10 milliliters |
2 ounces |
57 grams |
|
1 tablespoon (½ fluid ounce) |
15 milliliters |
3 ounces |
85 grams |
|
2 tablespoons (1 fluid ounce) |
30 milliliters |
4 ounces (¼ pound) |
113 grams |
|
¼ cup |
60 milliliters |
5 ounces |
142 grams |
|
⅓ cup |
80 milliliters |
6 ounces |
170 grams |
|
½ cup (4 fluid ounces) |
120 milliliters |
7 ounces |
198 grams |
|
⅔ cup |
160 milliliters |
8 ounces (½ pound) |
227 grams |
|
¾ cup |
180 milliliters |
16 ounces (1 pound) |
454 grams |
|
1 cup (8 fluid ounces) |
240 milliliters |
35.25 ounces (2.2 pounds) |
1 kilogram |
|
1¼ cups |
300 milliliters |
||
|
1½ cups (12 fluid ounces) |
360 milliliters |
Length |
|
|
1⅔ cups |
400 milliliters |
⅛ inch |
3 millimeters |
|
2 cups (1 pint) |
460 milliliters |
¼ inch |
6 millimeters |
|
3 cups |
700 milliliters |
½ inch |
1.25 centimeters |
|
4 cups (1 quart) |
0.95 liter |
1 inch |
2.5 centimeters |
|
1 quart plus ¼ cup |
1 liter |
2 inches |
5 centimeters |
|
4 quarts (1 gallon) |
3.8 liters |
2½ inches |
6 centimeters |
|
4 inches |
10 centimeters |
||
|
5 inches |
13 centimeters |
||
|
6 inches |
15.25 centimeters |
||
|
12 inches (1 foot) |
30 centimeters |
METRIC CONVERSION FORMULAS
|
To Convert |
Multiply |
|
Ounces to grams |
Ounces by 28.35 |
|
Pounds to kilograms |
Pounds by 0.454 |
|
Teaspoons to millileters |
Teaspoons by 4.93 |
|
Tablespoons to milliliters |
Tablespoons by 14.79 |
|
Fluid ounces to milliliters |
Fluid ounces by 29.57 |
|
Cups to milliliters |
Cups by 236.59 |
|
Cups to liters |
Cups by 0.236 |
|
Pints to liters |
Pints by 0.473 |
|
Quarts to liters |
Quarts by 0.946 |
|
Gallons to liters |
Gallons by 3.785 |
|
Inches to centimeters |
Inches by 2.54 |
OVEN TEMPERATURES
To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.
|
Description |
Fahrenheit |
Celsius |
British Gas Mark |
|
Very cool |
200° |
95° |
0 |
|
Very cool |
225° |
110° |
¼ |
|
Very cool |
250° |
120° |
½ |
|
Cool |
275° |
135° |
1 |
|
Cool |
300° |
150° |
2 |
|
Warm |
325° |
165° |
3 |
|
Moderate |
350° |
175° |
4 |
|
Moderately hot |
375° |
190° |
5 |
|
Fairly hot |
400° |
200° |
6 |
|
Hot |
425° |
220° |
7 |
|
Very Hot |
450° |
230° |
8 |
|
Very Hot |
475° |
245° |
9 |
COMMON INGREDIENTS AND THEIR APPROXIMATE EQUIVALENTS
1 cup uncooked rice = 225 grams
1 cup all-purpose flour = 140 grams
1 stick butter (4 ounces ✵ ½ cup ✵ 8 tablespoons) = 110 grams
1 cup butter (8 ounces ✵ 2 sticks ✵ 16 tablespoons) = 220 grams
1 cup brown sugar, firmly packed = 225 grams
1 cup granulated sugar = 200 grams
Information compiled from a variety of sources, including Recipes into Type by Joan Whitman and Dolores Simon (Newton, MA: Biscuit Books, 1993); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 2013); and Rosemary Brown’s Big Kitchen Instruction Book (Kansas City, MO: Andrews McMeel, 1998).