The Tip page
- Thank you for visiting my tip page. I hope that the following may be some use to you while cooking.
- 1 fluid ounce=2 tablespoons
- 4 fluid ounces=1/2 cup
- 8 fluid ounces=1 cup
- 12 fluid ounces=1 and 1/2 cups
- 16 fluid ounces=2 cups
- 2 cups=1 pint
- 2 pints=1 quart
- 4 cups=1 quart
- 2 quarts=1 1/2 gallon
- 2 1/2 gallons=1 gallon
- 1/4 teaspoon = 1.23 milliliters
- 1/2 teaspoon = 2.46 milliliters
- 3/4 teaspoon = 3.7 milliliters
- 1 teaspoon = 4.93 milliliters
- 1 1/4 teaspoons = 6.16 milliliters
- 1 1/2 teaspoons = 7.39 milliliters
- 13/4 teaspoons = 8.63 milliliters
- 2 teaspoons = 9.86 milliliters
- 1 tablespoon = 14.79 milliliters
- 2 tablespoons = 29.57 milliliters
- 1/4 cup = 59.15 milliliters
- 1/2 cup = 118.3 milliliters
- 1 cup = 236.59 milliliters
- 2 cups or 1 pint = 473.18 milliliters
- 3 cups = 709.77 milliliters
- 4 cups or 1 quart = 946.36 milliliters
- 4 quarts or 1 gallon = 3.785 liters
The following tempature settings may help you also..
(Water Frezzes at 32F)
- 32°F = 0°C
- 40° = 4.4°
- 50° = 10°
- 60° = 15.6°
- 70° = 21.1°
- 80° = 26.7°
- 90° = 32.2°
- 100° = 37.8°
- 110° = 43.3°
- 120° = 48.9°
- 130° = 54.4°
- 140° = 60°
- 150° = 65.6°
- 160° = 71.1°
- 170° = 76.7°
- 180° = 82.2°
- 190° = 87.8°
- 200° = 93.3°
(Water Boils at 212F)
- 212° = 100°
- 250° = 121°
- 300° = 149°
- 350° = 177°
- 400° = 205°
- 450° = 233°
- 500° = 260°
- ROASTING -
To cook food uncovered in a hot oven.
- BRAISING -
To cook food by browning it in fat, then simmering it in a covered pot or pan with liquid at a low temperature for a long time; braising can be done atop the stove or in the oven .
- SAUTEING -
To cook food in fat (such as oil or butter) until brown on all sides, using a skillet or a saucepan.
- BROILING -
To cook food directly under a radiant heat source.
- POACHING-
To cook food by gently simmering it in liquid, usually water, stock or wine.
Do you have a tip that you would like to share? E-mail the chef Master