Volume Conversions

Approximate Liquid and Volume Measurements

1 teaspoon = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce = 3 teaspoons = 15 ml (15 cc)
2 tablespoons = 1 fluid ounce = 1/8 cup = 30 ml (30 cc)
1/4 cup = 2 fluid ounces = 4 tablespoons = 59 ml
1/3 cup = 2 2/3 fluid ounces = 5 tablespoons & 1 teaspoon = 79 ml
1/2 cup = 4 fluid ounces = 8 tablespoons = 118 ml
2/3 cup = 5 1/3 fluid ounces = 10 tablespoons & 2 teaspoons = 158 ml
3/4 cup = 6 fluid ounces = 12 tablespoons = 177 ml
7/8 cup = 7 fluid ounces = 14 tablespoons = 207 ml
1 cup = 8 fluid ounces = 1/2 pint = 16 tablespoons = 237 ml
2 cups = 16 fluid ounces = 1 pint = 32 tablespoons = 473 ml
4 cups = 32 fluid ounces = 1 quart = 2 pints = 946 ml
1 pint = 16 fluid ounces = 2 cups = 32 tablespoons = 1/2 quart = 473 ml
2 pints = 32 fluid ounces = 1.0 quart = 946 ml = 0.946 liters
8 pints = 1 gallon = 128 fluid ounces = 4 quarts = 3785 ml = 3.78 liters
1 quart = 32 fluid ounces = 2 pints = 946 ml = 0.946 liters
4 quarts = 1 gallon = 128 fluid ounces = 8 pints = 3785 ml = 3.78 liters
128 fluid ounces = 1 gallon = 3785 ml = 3.78 liters

1 Liter = 1000 ml = 1.057 Quarts = 1.76 Pints = 35.2 Fluid Ounces

1 pint, dry = 1.1636 pints, liquid
1 quart, dry = 1.1636 quarts, liquid
1 gallon, dry = 1.1636 gallons, liquid

Weight Conversions

DRY or WEIGHT Measurements (Approximate)

1 ounce = 1/16 pound = 28.35 grams
2 ounces = 1/8 pound = 55 grams
3 ounces = 3/16 pound = 85 grams
4 ounces = 1/4 pound = 125 grams
8 ounces = 1/2 pound = 240 grams
12 ounces = 3/4 pound = 375 grams
16 ounces = 1 pound = 454 grams
32 ounces = 2 pounds = 907 grams
1 kilogram = 2.2 pounds/35.2 ounces = 1000 grams

lbs/2.2 = kilograms
kg x 2.2 = pounds
1 g = 0.00220462262 lb
1 lb = 453.59237 g
1000 mg = 1 g
1000 g = 1 kg

Temperature Conversions

More handy conversions to print onto a card!

Liquids

Water Freezes at Sea Level: 32 Degrees Fahrenheit = 0 Degrees Celsius
Room Temperature: 70 - 75 Degrees Fahrenheit = 21.11 - 23.89 Degrees Celsius
Lukewarm Liquid: 85 - 100 Degrees Fahrenheit = 29.44 - 37.78 Degrees Celsius
Simmer: 165 - 175 Degrees Fahrenheit = 73.89 - 79.44 Degrees Celsius
Water Boils at Sea Level: 212 Degrees Fahrenheit = 100 Degrees Celsius
Deep Fat Frying: 375 - 400 Degrees Fahrenheit = 190.56 - 204.44 Degrees Celsius

Oven Baking

Very Slow: 250 - 300 Degrees Fahrenheit = 121.11 - 148.89 Degrees Celsius
Slow: 300 - 325 Degrees Fahrenheit = 148.89 - 162.78 Degrees Celsius
Moderate: 325 - 350 Degrees Fahrenheit = 162.78 - 176.67 Degrees Celsius
Moderately Hot: 375 Degrees Fahrenheit = 190.56 Degrees Celsius
Hot: 400 - 425 Degrees Fahrenheit = 204.44 - 218.33 Degrees Celsius
Very Hot: 450+ Degrees Fahrenheit = 232.22+ Degrees Celsius

Approximate conversion

250°F = 120°C
275°F = 140°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C
475°F = 240°C
500°F = 260°C
550°F = 290°C

From Celsius to Fahrenheit is oF= (oC × 9/5) + 32
From Fahrenheit to Celsius is oC = (oF - 32) × 5/9

Ingredient Weights

After a dreadful time trying to convert that Panda Bread recipe, I decided that it wouldn't be a bad idea to search for some conversion references. Bread Crumbs, dry: 1 Cup = 150 Grams Butter: 1 Cup = 8 ounces (or 1/2 ounce per tablespoon) = 227 Grams Buttermilk: 1 Cup = 8.5 ounces = 240 Grams Cocoa: 1 Cup = 3.33 ounces = 94 Grams Corn Meal: 1 Cup = 4.5 ounces = 128 Grams Corn Starch: 1 Cup = 120 Grams Corn Syrup: 1 Cup = 11.5 ounces = 326 Grams Couscous: 1 Cup = 6.75 ounces = 180 Grams Egg, Large, Entire: 1.75 ounces = 50 Grams Egg, Large, White: 1 ounce = 28 Grams Egg, Large, Yolk: 0.75 ounce = 18 Grams Flour, All-Purpose: 1 cup = 5 ounces = 142 Grams Flour, Bread: 1 Cup = 5.5 ounces = 156 Grams Flour, Cake: 1 cup = 4.5 ounces = 128 Grams Flour, Whole Wheat: 1 Cup = 5 ounces = 142 Grams Half and Half: 1 Cup = 8.5 ounces = 240 Grams Heavy Cream: 1 Cup = 8.1 ounces = 230 Grams Macaroni, uncooked: 1 Cup = 140 Grams Milk: 1 Cup = 8.5 ounces = 240 Grams Molasses: 1 Cup = 11.25 ounces = 314 Grams Oats, uncooked = 90 Grams Powdered Milk: 1 Cup = 2.5 ounces = 71 Grams Rice, Uncooked: 1 Cup = 190 Grams Salt, table: 1 Cup = 300 Grams Shortening: 1 Cup = 6.75 ounces = 191 Grams Sour Cream: 1 Cup = 8.5 ounces = 240 Grams Sugar, Dark Brown: 1 Cup = 8.5 ounces = 241 Grams Sugar, Granulated: 1 Cup = 7 ounces = 198 Grams Sugar, Light Brown: 1 Cup = 7.5 ounces = 213 Grams Sugar, Powdered: 1 Cup = 4 ounces = 114 Grams Vegetable Oil: 1 Cup = 6.75 ounces = 191 Grams Water: 1 Cup = 8.3 ounces = 235 Grams

Recipes and the Internet

Here is something I've kind of always known, but never actually spelled out to myself until I read it in an article on Google. If you find yourself wanting to cook something a little different and aren't exactly sure what it might be or what it might be called, just do this:

Google three ingredients that you have on hand to find a recipe using them

This is so simple that it hardly need be said, but it's a handy little rule to have floating around in your head. Here are some searches that I have done lately to find online versions of recipes that I recall having made in the past:

pork "oyster sauce" broccoli

"red cabbage" onion apple

"pea soup" thyme carrots

Of course, any two or three terms will help you find the recipe you remember but can't locate in your recipe books, such as these recent searches I did to find old favorites: 

"strawberry tart" "Julia Child"

"chicken spaghetti" "cream of chicken soup"

Obviously, as you are reading a recipe blog online, you probably already realize all this stuff and I am preaching to the choir. This advice is really meant for Internet novices, such as some of the ladies in my knitting group who don't even have computers. 

That's a conundrum for another day.

 

17 Healthy Foods for Under $1.00 Per Serving

Here is something good to know for these frugal times. This list comes from TipHero, where you can find the complete explanation of the benefits of each of these healthy foods. 

You will notice that these foods, for the most part, come with a minimum of packaging, which makes good economic and recycling sense. Rice, oatmeal, popcorn, nuts, and dried beans can all be bought in bulk, so that just leaves eggs that come prepackaged.

rice

oatmeal

potatoes

eggs

popcorn

apples

watermelon

garbanzo beans

pinto beans

bananas

kiwis

cantaloupe

carrots

lentils

grapefruit

nuts

water (don't buy water in plastic bottles--filter your own)

Vegetables by Season

More handy reference info from the Tennessee State University's Institute of Agriculture website and the Eat the Seasons website to help you determine when to buy vegetables. Each vegetable name is followed by it's peak season and what to look for when shopping. And, yes, I know that tomatoes are TECHNICALLY a fruit...

Artichokes: March-May. Heavy, compact, plump globes. Large tightly closed, fleshy leaf scales. Good green color. Heavy for the size.
Asparagus: March-June. Tightly closed buds. Straight, tender, rich green stalks. Open tips and angular or ridged spears are signs of over maturity.
Beets: June-October. Firm, round, smooth, deep red-colored roots. Fresh-looking tops. Avoid those with long roots and rough, scaly areas on surface, because they are tough, fibrous and strong flavored.
Broccoli: October-May. Firm, closed, dark-green florets. Firm, tender stalks. Yellowing green-colored heads of broccoli are over mature.
Brussel Sprouts: October-November. Miniature, compact, bright-green heads.
Cabbage: All year. Well-trimmed, solid heads. Heavy for size.
Carrots: All year. Firm; bright-colored; smooth; clean; well-shaped. Avoid rough, cracked or green-tinged roots.
Cauliflower: September-November. Bright-green leaves enclosing firm, closely packed creamy-white curd or florets. Avoid bruised or open florets.
Celery: All year. Fresh, crisp branches. Light Green to green color. Should not have wilted, rough look or puffy feel to the stalk.
Corn: May-September. Fresh-leaved, green husks. Plump, milky kernels. Avoid cobs with small or large, dented or shrunken kernels
Cucumbers: May-August. Bright, shiny green; firm; well-shaped.
Eggplant: August-September. Firm; heavy; smooth; even dark purple.
Endive: October-May. Firm without bruises. Color should be white with greenish cast. Free of bruises or cuts.
Green Beans: April-October. Crisp, long, straight, blemish-free pods.
Leeks: September-March
Lettuce: All year. Fresh green leaves with no wilted or bruised areas. Heading varieties of lettuce should be medium weight for size.
Lima Beans: April-August. Bright color for the variety. Crisp, dark green, well-filled pods.
Mushrooms: November-April. Dry, firm caps and stems. Small brown spots or open caps are still good in flavor.
Okra: May-September. Tender, bright-green, bruise-free pods, less than 4 1/2 inches long. Pale, faded, hard pods are tough and fibrous.
Onions: All year. Well-shaped; hard; small necks. Dry, papery skins. Free of green spots or green-depressed leathery areas. Crisp green tops. Two- to 3-inch bleached white roots.
Parsnips: October-April. Small to medium size; smooth-skinned; firm. Decay and bruise free.
Peas: April-July. Well-filled; bright green. Swollen, light colored or gray-flecked pods contain tough, starchy peas.
Peppers: All year. Good shape; firm exterior; thick flesh and bright, glossy skin.
Potatoes: All year. Fairly smooth; well-shaped; firm. Free of most blemishes. Avoid bruised, sprouting, shriveled or green-tinged.
Pumpkin: September-November
Radishes: May-July. Medium-sized (3/4- to 1-inch diameter); good red color; plump; round; firm; crisp. Bright-green tops.
Rhubarb: April-May
Scallions and Green Onions: March-July
Spinach: March-May. Large, bright, blemish-free leaves with good green color. Yellowing indicates the start of decay. Avoid leaves with coarse stems.
Summer Squash: June-August. Bright color; smooth, glossy skin. Heavy for the size; firm; well-shaped.
Sweet Potatoes: September-December. Thick, chunky, medium-sized with no bruises or decay. Should taper at the end.
Tomatoes: May-August. Well-formed; blemish-free; plump. Over all rich red color and slight softness.
Turnips and Rutabagas: September-March. Small to medium size; smooth; firm; heavy. Few leaf scars at top and few fibrous roots at base. Purple-tinged white ones are turnips. Yellow-skinned, larger roots are rutabagas.
Wax Beans: April-October. Crisp, long, straight, blemish-free pods.
Winter Squash: September-November. Heavy for the size. Hard, good colored, unblemished rind.
Zucchini: April-May

Fruit by Season

Here is a handy reference from the Tennessee State University's Institute of Agriculture website to help you determine when to buy fruit. This list obviously changes slightly depending on where you live in the world (and you can buy anything at anytime these days, so most everything is always AVAILABLE) but this list is still a nice reference to have. If I'd seen this, I wouldn't have bought that bad pear the other day that excited then disappointed me. Below, each fruit name is followed by it's peak season and what to look for when shopping.

Apples: September-May. Good color for variety; firm to touch. Avoid those that are soft and mealy.
Apricots: June-July. Golden yellow; plump; firm. Avoid pale yellow or green, very hard or soft, shriveled and wilted ones.
Avocados: All Year. Yield to gentle pressure; vary in size, shape and color from green to black. Brown markings on skin do not lower quality.
Bananas: All Year. Firm; bruise free; yellow touched with green. If needed, ripen at room temperature.
Blueberries: June-August. Firm; plump; full-colored; bright, clean, fresh appearance.
Cantaloupes: May-September. Color and aroma best guides. Delicate
aroma; thick netting that stands out; yellow-tinged skin under the netting. No evidence of stem at blossom end.
Casaba Melons: July-October. Buttery-yellow, wrinkled rinds, lengthwise furrows.
Cherries: May-June. Fresh appearance; firm; good size for type of cherry.
Coconuts: September-March. Good weight for the size; milk inside still fluid. If no milk, coconuts are spoiled. Avoid ones with moldy or wet-looking eyes.
Cranberries: September-December. Firm; plump; full-colored; bright, clean, fresh appearance.
Crenshaw Melons: July-October. Yellow-gold rind; pleasant aroma.
Figs: July-September. Fairly soft to touch. Use at once, spoils quickly. Sour odor indicates overripe fruit.
Grapefruit: October-June. Firm; well-rounded; heavy for the size; smooth textured. Avoid coarse, puffy, rough-skinned fruit.
Grapes: June-December. Fairly soft; tender; plump. Well-formed clusters with green, pliable stems. Darker varieties are free of green tinge; green grapes have a slight amber blush.
Honeydew Melons: February-October. Creamy, yellow rinds; pleasant aroma.
Kiwi: June-August. Soft to touch, like avocado. Sometimes called Chinese gooseberries.
Lemons: All year. Fairly firm; smooth and glossy-skinned; heavy for size.
Limes: May-October. Heavy for size. Green variety more acidic than yellow.
Mangoes: April-August. Solid and not too soft to touch. Can vary in size from a plum to an apple and in color from yellow to red. Smooth skin often speckled with black. Green mangoes are sometimes used in cooking.
Nectarines: June-September. Plump; fairly fi rm depending on type. Skin color white or yellow with a red blush.
Peaches: June-September. Plump; fairly firm depending on type. Skin color white or yellow with a red blush.
Persian Melons: July-October. Thick webbing; gray-green to brown skin under webbing.
Oranges: November-June. Heavy for size; firm; skins not too rough.
Papayas: All year. Greenish yellow to full yellow in color; flesh gives slightly when fruit pressed in palm of hand.
Pears: August-May. Yields to gentle pressure at stem end. Color ranges from creamy yellow to russet. Ripen at room temperature.
Persimmons: October-January. Firm; shapely; plump; orange-red color; attached stem cap. Handle gently. Looks like a large red tomato in shape and firmness.
Pineapples: February-August. "Piney" aroma; golden yellow; slightly soft. Ripe when leaf is easily removed. Green fruit may not ripen properly. Over-mature fruit may show soft watery darker spots on the base or sides.
Plums: June-September. Plump; full-covered, soft enough to yield to slight pressure. Softening at tip is usually a sign that fruit is mature. Avoid shriveled and hard plums.
Pomegranates: September-November. Thin-skinned; bright purple-red; looks fresh.
Raspberries: March-July. Plump; full-colored; bright, clean, fresh appearance.
Strawberries: June-August. Firm; plump; full-colored; bright, clean, fresh appearance. Should have hull (stem cap) attached when mature.
Tangerines: November-January. Deep orange or yellow; glossy skin.
Tangelos: January-October. Loose skin. Overripe fruit has puffy, dry skin.
Watermelons: May-August. Dull surfaces with cream-colored undersides; symmetrical shape.