Read Online 50 Simple Soups for the Slow Cooker by Lynn Alley - Free Book Online Page B
Authors: Lynn Alley
Ads: Link
ounce)
15 milliliters
2 tablespoons (1 fluid ounce)
30 milliliters
¼ cup
60 milliliters
⅓ cup
80 milliliters
½ cup (4 fluid ounces)
120 milliliters
⅔ cup
160 milliliters
¾ cup
180 milliliters
1 cup (8 fluid ounces)
240 milliliters
1¼ cups
300 milliliters
1½ cups (12 fluid ounces)
360 milliliters
1 ⅔ cups
400 milliliters
2 cups (1 pint)
460 milliliters
3 cups
700 milliliters
4 cups (1 quart)
.95 liter
1 quart plus ¼ cup
1 liter
4 quarts (1 gallon)
3.8 liters
Weight
¼ ounce
7 grams
½ ounce
14 grams
¾ ounce
21 grams
1 ounce
28 grams
1¼ ounces
35 grams
1½ ounces
42.5 grams
1 ⅔ ounces
45 grams
2 ounces
57 grams
3 ounces
85 grams
4 ounces (¼ pound)
113 grams
5 ounces
142 grams
6 ounces
170 grams
7 ounces
198 grams
8 ounces (½ pound)
227 grams
16 ounces (1 pound)
454 grams
35.25 ounces (2.2 pounds)
1 kilogram
Length
⅛ inch
3 millimeters
¼ inch
6 millimeters
½ inch
1¼ centimeters
1 inch
2½ centimeters
2 inches
5 centimeters
2½ inches
6 centimeters
4 inches
10 centimeters
5 inches
13 centimeters
6 inches
15¼ centimeters
12 inches (1 foot)
30 centimeters
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, 2000); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and Rosemary Brown’s Big Kitchen Instruction Book (Kansas City, MO: Andrews McMeel, 1998).
Author bio
Lynn Alley
has taught cooking throughout the western United
States and in southern France. She has contributed articles on food
and wine to the San Diego Union Tribune, the Los Angeles Times , the San Francisco Chronicle, Yoga Journal, Fine Cooking, Cook’s Illustrated,
The Herb Companion, Natural Home, Health, Organic Style, and Organic
Gardening , and has been a regular contributor to Wine Spectator for
more than 12 years. She has authored five cookbooks—three of them on
slow cooking.
15 milliliters
2 tablespoons (1 fluid ounce)
30 milliliters
¼ cup
60 milliliters
⅓ cup
80 milliliters
½ cup (4 fluid ounces)
120 milliliters
⅔ cup
160 milliliters
¾ cup
180 milliliters
1 cup (8 fluid ounces)
240 milliliters
1¼ cups
300 milliliters
1½ cups (12 fluid ounces)
360 milliliters
1 ⅔ cups
400 milliliters
2 cups (1 pint)
460 milliliters
3 cups
700 milliliters
4 cups (1 quart)
.95 liter
1 quart plus ¼ cup
1 liter
4 quarts (1 gallon)
3.8 liters
Weight
¼ ounce
7 grams
½ ounce
14 grams
¾ ounce
21 grams
1 ounce
28 grams
1¼ ounces
35 grams
1½ ounces
42.5 grams
1 ⅔ ounces
45 grams
2 ounces
57 grams
3 ounces
85 grams
4 ounces (¼ pound)
113 grams
5 ounces
142 grams
6 ounces
170 grams
7 ounces
198 grams
8 ounces (½ pound)
227 grams
16 ounces (1 pound)
454 grams
35.25 ounces (2.2 pounds)
1 kilogram
Length
⅛ inch
3 millimeters
¼ inch
6 millimeters
½ inch
1¼ centimeters
1 inch
2½ centimeters
2 inches
5 centimeters
2½ inches
6 centimeters
4 inches
10 centimeters
5 inches
13 centimeters
6 inches
15¼ centimeters
12 inches (1 foot)
30 centimeters
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, 2000); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and Rosemary Brown’s Big Kitchen Instruction Book (Kansas City, MO: Andrews McMeel, 1998).
Author bio
Lynn Alley
has taught cooking throughout the western United
States and in southern France. She has contributed articles on food
and wine to the San Diego Union Tribune, the Los Angeles Times , the San Francisco Chronicle, Yoga Journal, Fine Cooking, Cook’s Illustrated,
The Herb Companion, Natural Home, Health, Organic Style, and Organic
Gardening , and has been a regular contributor to Wine Spectator for
more than 12 years. She has authored five cookbooks—three of them on
slow cooking.
Similar Books
