Copyright © Anyonita Green, 2013. Anyonita Nibbles. Developed by Macaroon Media.


Copyright © Anyonita Green, 2012-2013. Anyonita Nibbles. Developed by Macaroon Media.


US and UK Ingredient Conversions
Because I use both the US and the UK name for foods interchangeably, I thought it might be helpful to construct a list of common US and UK food equivalents that you’re likely to come across in this blog. This is not a comprehensive list & will be updated.
US name
Cilantro
Cornstarch
Cornmeal
Ground (beef, turkey, pork)
Scallions/Salad onions
Ground almonds
All purpose flour
Bread flour
Wholewheat flour
Self-raising flour
Superfine granulated sugar
Confectioner’s sugar/Powdered sugar

 
UK name
Coriander
Cornflour
Fine polenta
Mince (beef, turkey, pork)
Spring onions/Green onions
Almond flour
Plain flour
Strong flour
Wholemeal flour
Self-rising four
Caster sugar
Icing sugar

 
A few notes on the recipes...
●
All eggs are large and free range.
●
Unless otherwise stated, milk is always organic whole when baking and mostly organic semi-skimmed in cooking.
●
Onion refers to a typical white onion.
●
As of February 2013, margarine will no longer be used in this blog.
●
Because of the discrepancies between US and UK volume measures, I tend to weigh a lot of my ingredients. If you don’t have a set of kitchen scales, get some! They’ll improve your cooking.
●
Wine used in recipes tends to be wine straight from the wine rack. I don’t use cooking wines.
Dry Heat Cooking Methods

Method

Equipment

Uses

Purpose

Baking

Ceramic bakeware, stoneware, silicone mats and trays, tins, metallic trays and muffin pans

Desserts, Meats and Vegetables

To evenly distribute indirect heat.

Roasting

Stoneware, roasting tins and ceramic bakeware

Meats and Vegetables

To evenly distribute indirect heat.

Broiling (US) Grilling (UK)

Wire rack or baking tray, Grill pan

Meats and Vegetables

To cook, char, sear or form a crust using direct heat

Deep Frying

Deep fat fryer or large saucepan

Desserts, Meats and Vegetables

To make food crispy  by submerging it in hot fat

Double Boiling

Bain marie, double boiler, bowl placed over saucepan

Chocolate, Custards, Sauces and Creams

To gently  cook, melt or soften delicate ingredients

Pan Frying

Frying pan or wok

Meats, Vegetables and Fruits

To cook evenly using little fat or fat substitute

Sauteing

Frying pan, saute pan or wok

Meats, Vegetables and Fruit

To sear food using little fat or fat substitute

Sweating

Covered frying pan, saute pan or saucepan

Vegetables

To extract flavor or soften ingredients

Flambeing

Open flame or kitchen torch

Desserts, Meringues, Vegetables, Sauces

To burn off alcohol in sauces; to char, sear or caramelize
Moist Heat Cooking Methods

Method

Equipment

Uses

Purpose

Blanching

Saucepan and bowl

Fruit and Vegetables

To quickly stop a cooking process; to remove skins

Boiling

Saucepan, stock pot

Pasta, Grains, Legumes, Vegetables, Meat, Eggs, Liquids, Stocks and Sauces

To harshly and quickly cook food. Not suitable for delicate ingredients.

Braising and Slow Cooking

Stock pot, large saucepan, slow cooker, Dutch oven, pressure cooker

Desserts, Meats and Vegetables

To tenderize and intensify flavor

Poaching

Stock pot and saucepan

Desserts, Meats, Vegetables, Fruit, Eggs

To infuse flavor and keep shape

Scalding

Stock pot and saucepan

Liquids, Milk, Custards and Sauces

To heat delicate ingredients

Simmering

Stock pot and saucepan

Liquids, Soups, Stocks

To reduce and intensify flavors, to cook gently

Steaming

Double boiler, metallic or bamboo steamers

Meats, Vegetables and Fruit

To cook gently while retaining nutrients
Oven Temperatures and Descriptions

Fahrenheit

Celsius

Gas

Oven Descriptions

225

110

1/4

Cool

250

130

1/2

Cool

275

140

1

Very low

300

150

`2

Very low

325

160

3

Low

350

170

4

Moderate

375

180

5

Moderately Hot

400

200

6

Hot

425

220

7

Hot

450

230

8

Very Hot





Ingredient Ratios

1 stick butter is

1/2 cup melted

1 lemon makes

up to 3 tbsp juice; up to 1.5 tsp zest

1 ounce chocolate is

1/4 cup grated
US, UK & Australian Spoon  Conversions
1 UK or Australian teaspoon is 5ml.
1 US teaspoon is 13/64ml.
1 UK tablespoon is 15ml.
1 Australian tablespoon is 20ml.
1 US tablespoon is 14ml.
Pan Sizes
Inches
9 x 13
8 x 8
9 x 5
10
9
Centimeters
22 x 33
20 x 20
23 x 12
25
22
1 1/2 cups rice
3 cups
water
Rice for 2 people
Dry Equivalents

3 tsps

1 tbsp

½  ounce

14 grams

2 tbsps

1/8 cup

1 ounce

28 grams

4 tbsps

¼ cup

2 ounces

57 grams

5 ½ tbsps

1/3 cup

3 ounces

76 grams

8 tbsps

½ cup

4 ounces

113 grams

12 tbsps

¾ cup

6 ounces

.375 pounds

32 tbsps

2 cupis

16 ounces

1 pound
Volume Liquid Conversions

US cup

US ounce

Metric

2 tbsps

1 fl. ounce

30 ml

¼ cup

2 fl. ounces

60 ml

½ cup

4 fl. ounces

125 ml

1 cup

8 fl. ounces

250 ml

1 ½ cups

12 fl. ounces

375 ml

2 cups

16 fl. ounces

500 ml

4 cups/1 quart

32 fl. ounces

1 liter

1 gallon

128 fl. ounces

4 liters
Dry Weight Conversions

Ounces

Grams

½ ounce

15 grams

1 ounce

30 grams

3 ounces

85 grams

3 ¼ ounces

100 grams

4 ounces

115 grams

8 ounces

225 grams

12 ounces

340 grams

16 ounces/1 pound

450 grams
Dry  Conversions

US

Metric

1/8 tsp

.5 ml

¼ tsp

1 ml

½ tsp

2 ml

¾ tsp

4 ml

1 tsp

5 ml

1 tbsp

15 ml

¼ cup

60 ml

1/3 cup

80 ml

½ cup

118 ml

2/3 cup

158 ml

¾ cup

177 ml

1 cup

225 ml

2 cups

450 ml

3 cups

675 ml

4 cups/1 quart

1 liter

½ gallon

2 liters

1 gallon

4 liters
Spice Substitutes

Allspice

Cinnamon, cassia, nutmeg, mace, cloves

Cardamom

Fennel seed, star anise extract

Chili powder

Hot pepper sauce plus oregano and cumin

Cinnamon

¼ of required amount of nutmeg or allspice

Cloves

Allspice, cinnamon or nutmeg

Cumin

Chili powder

Ginger

Allspice, cinnamon, mace, nutmeg

Mace

Allspice, cinnamon, ginger, nutmeg

Mustard

¼ of requiredamount of wasabi powder; 1 tsp dry mustard powder equals 1 tbsp prepared mustard

Nutmeg

Cinnamon, ginger, mace

Saffron

Turmeric

Turmeric

Saffron plus ground mustard powder
Herb Substitutes

Basil

Oregano, thyme

Chervil

Tarragon, parsley

Chives

Spring onions (scallions), onions, leeks

Cilantro (Coriander)

Parsley

Italian Seasoning

Blend of basil, oregano, rosemary and ground black pepper

Marjoram

Basil, thyme

Mint

Basil, marjoram, rosemary

Oregano

Thyme, basil

Parsley

Chervil, cilantro

Poultry seasoning

Sage plus either: thyme, marjoram, black pepper, rosemary

Red Pepper Flakes

Bottled hot sauce

Rosemary

Thyme, tarragon

Sage

Poultry seasoning, marjoram, rosemary

Tarragon

Chervil, fennel seed, aniseed

Thyme

Basil, marjoram, oregano
Oven to Slowcooker Time Conversions

Oven

Slowcooker

15 minutes to 30 minutes

1.5 hours to 2.5 hours HIGH

4 to 6 hours LOW

35 minutes to 45 minutes

2 to 3 hours HIGH

6 to 8 hours LOW

50 minutes to 3 hours

4 to 5 hours HIGH

8 to 18 hours LOW

Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.