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

Zucchini Bread

You can't ever have too many zucchini recipes, especially when your garden starts producing armloads of the stuff!

3 cups flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

2 cups grated fresh zucchini

1 cup coconut oil 

3 eggs

1/2 cup milk

1/2 cup chopped pecans

1/2 cup coconut

1/2 cup golden raisins

Sift the dry ingredients into a large bowl. Stir in the remaining ingredients, mixing well. Pour into two greased loaf pans. Bake at 350˚ for one hour.

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

Yorkshire Pudding

1 - 1/2 cups sifted flour

1/2 tsp. salt

3 eggs, well beaten

1 - 1/2 cups milk

1/3 cup shortening or beef drippings

Mix the flour and salt. Gradually stir in the eggs combined with the milk. Beat until smooth. Pour the batter into a shallow pan containing the melted drippings. The batter should be 1/2" deep.

Bake in a 400˚ oven for 30 minutes. Cut into squares and serve at once.

Panda Bread

I really just had to post this. Thanks to Marsha for the link to Perfect Pandas. Words fail me, so I posted pictures. I did my best to provide converted measurements, though hopefully I didn't complicate an already-complicated recipe into an impossible one! Good luck!

--230 grams All-Purpose Flour (Approximately 1 and 1/2 cups)
--70 grams Cake Flour (Approximately 1/2 cup)
--30 grams Sugar (Approximately 2 tablespoons)
--Milk + 1 Egg Yolk= 210 grams (Approximately 3/4 cup milk plus 1 egg yolk)
--4.5 grams Salt (Approximately 3/4 teaspoon)
--18 grams Unsalted Butter (Approximately 1 tablespoon)
--4 grams Yeast (Approximately 2/3 teaspoon)
--8 grams Green Tea Powder dissolved in 10 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)
--8 grams Cocoa Powder dissolved in 8 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)

Beat the egg yolk lightly with milk and send it to the microwave on HIGH for 30 seconds (Heat to 38 Degrees Celsius). Put all ingredients in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea (1/2 will be "green tea dough", 3/8 will be "plain dough", and 1/8 will be "Chocolate dough". Add dissolved cocoa powder to the "chocolate dough" and knead till the colour is even. Add dissolved green tea to the "green tea dough" and knead till colour is even. Let dough balls rise for 30–40 minutes. Punch air out of and let rise for another 20–30 minutes. Use about half of the plain dough (90 grams) for the face and 1/3 of the chocolate dough for each eye (27 grams each).

Fill the space between the eyes with 1/3 of the remaining plain dough (30 grams).

Roll remaining plain dough over the patterned dough.

Divide the remaining chocolate dough into 2 pieces for the ears (17.5 grams each).

Use 1/4 of the green tea dough for the space between the ears (70 grams).

Wrap the rest of the green tea dough all around the patterned dough.

Place dough into a well-greased loaf pan and let rise for another 50–60 minutes. Bake at at about 375-400 Degrees Fahrenheit for 25–30 minutes (185-200 Degrees Celsius).

Seriously...good luck with this recipe. Here is the original if it helps.

Pumpkin Bread

1 cup dark brown sugar, firmly packed

1/2 cup white sugar

1 cup cooked or canned pumpkin

1/2 cup vegetable oil

2 eggs, unbeaten

2 cups sifted flour

1 1/2 txp. baking soda

1/2 tsp. each: Salt, nutmeg, and cinnamon

1/4 tsp. ginger

1 cup raisins

1/2 cup chopped nuts

1/4 cup water

Combine the sugars, pumpkin, oil, and eggs; beat until blended. Sift together dry ingredients, add to other mixture and beat well. Stir in the raisins, nuts, and water.

Spoon into a well oiled 9" x 5" x 3" loaf pan. Bake at 350˚ for 65 to 75 minutes until done. Cool thoroughly on a rack.

Becky's Pasta Salad

My friend Becky (who I've known since she was 4 years old, for those who are counting) and I have been cooking out every week lately. We both have summer Friday afternoons off and she works next to the green market in Rockefeller Plaza, so we get together with Marc and Jessi and a bunch of food and then we fire up the ol' grill! Each week, as Becky has rediscovered her passion for cooking, something wonderful has evolved. In her own words (beware the foul language, sensitive readers):

--1 lb Elbow Macaroni
--4-5 Hard Boiled Eggs, [chopped or sliced - bdvdb]
--2 Tomatoes, sliced
--1 large Cucumber, quartered and sliced
--1 large Red Onion, diced
--1 package Hillshire Farms Deli-sliced Honey Ham (You can of course use other ham, but that’s how I know how much to use)
--Mayonnaise (Enough to hold it together. I use Hellman’s light mayonnaise)
--Peter Luger Sauce** (5 capfuls, though I usually throw a dash more in on top of that)
--Cider Vinegar (1 capful)
--Salt and Pepper to taste.

Then just mix all that sh*t together and let cool. Or eat some while it’s still warm. It’s still pretty f*ckin’ tasty then too. -Becky

**Peter Luger's Steak Sauce pulls this whole salad together, so don't substitute it with anything else. It's also worth seeking out because it's possibly the most delicious condiment EVER. Once you taste it, Peter Luger will never be absent from your fridge again! Fortunately, the world is waking up to this sauce and it's becoming widely available in the meat department of many supermarkets. So go get it. Put it on everything.

Roman Meal Waffles

1 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 scant tsp. salt

3/4 cup Roman Meal cereal

2 eggs

4 tbl. oil

Buttermilk

Mix together dry ingredients in a bowl. Beat the eggs with the oil and add enough buttermilk to make 2 cups. Stir the liquid ingredients into the dry mixture just to mix (don't beat). Spoon onto a hot waffle iron. Serves 5 to 6.

Foul Madamas

Foul Madamas (or Ful Madamas -- Pronounced "fool" like the court jester) was another of my wonderful street food discoveries from King Shwarma. It's kind of a fava bean salad type of dish. According to many sources on the internet, it's an Egyptian breakfast side-dish to be served with a fried egg, but I always liked it spooned into a pita along with some lettuce and tomato and served as a sandwich. You can do whatever you want to do with it. It will remain delicious. I made up a hybrid recipe based on several recipes from the internet and my memory of King Schwarma's version.

--1 lb of dried Fava Beans
--4 cloves crushed Garlic
--Half a Red Onion, chopped
--Handful of Fresh Mint, chopped fine
--Handful of Fresh Parsley, chopped fine
--Juice of 2 or 3 Lemons
--1/4 cup Olive Oil
--1 tsp Ground Cumin

Soak beans overnight in water. Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender. Drain and place in medium bowl. Add remaining ingredients. In my opinion, it should be GENTLY mixed together, leaving beans whole, though it is more commonly served mashed together. Refrigerate and serve cool.