Cooking Tables
| Ingredient | Temperature |
|---|---|
| Beef/Lamb | |
| Rare | 46.1 to 48.9 degrees (48.9 to 51.7 degrees after resting) |
| Medium-Rare | 48.9 to 51.7 degrees (51.7 to 54.4 degrees after resting) |
| Medium | 54.4 to 57.2 degrees (57.2 to 60 degrees after resting) |
| Medium-Well | 60 to 62.8 degrees (62.8 to 65.6 degrees after resting) |
| Well-Done | 65.6 to 68.3 degrees (68.3 to 71.1 degrees after resting) |
| Pork | |
| Medium | 60 to 62.8 degrees (62.8 to 65.6 degrees after resting) |
| Well-Done | 65.6 to 68.3 degrees (68.3 to 71.1 degrees after resting) |
| Chicken | |
| White meat | 71.1 degrees |
| Dark meat | 79.4 degrees |
| Fish | |
| Rare | 43.3 degrees (for tuna only) |
| Medium Rare | 51.7 degrees (for tuna or salmon) |
| Medium | 60 degrees (for white fleshed fish) |
| Other stuff | |
| Oil, for frying | 162.8 to 190.6 degrees |
| Sugar, for caramel | 176.7 degrees |
| Custard, for ice-cream | 82.2 degrees |
| F | C | Gas |
|---|---|---|
| 0 | -17.8 | |
| 10 | -12.2 | |
| 20 | -6.7 | |
| 30 | -1.1 | |
| 40 | 4.4 | |
| 50 | 10 | |
| 60 | 15.6 | |
| 70 | 21.1 | |
| 80 | 26.7 | |
| 90 | 32.2 | |
| 100 | 37.8 | |
| 110 | 43.3 | |
| 115 | 46.1 | |
| 120 | 48.9 | |
| 125 | 51.7 | |
| 130 | 54.4 | |
| 135 | 57.2 | |
| 140 | 60 | |
| 145 | 62.8 | |
| 150 | 65.6 | |
| 155 | 68.3 | |
| 160 | 71.1 | |
| 175 | 79.4 | |
| 180 | 82.2 | |
| 225 | 107.2 | 1/4 |
| 250 | 121.1 | 1/2 |
| 275 | 135 | 1 |
| 300 | 148.9 | 2 |
| 325 | 162.8 | 3 |
| 350 | 176.7 | 4 |
| 375 | 190.6 | 5 |
| 400 | 204.4 | 6 |
| 425 | 218.3 | 7 |
| 450 | 232.2 | 8 |
| 475 | 246.1 | 9 |
| Ingredient | Ounces | Grams |
|---|---|---|
| 1 cup all-purpose flour | 5 | 141.7 |
| 1 cup cake flour | 4 | 113.4 |
| 1 cup whole-wheat flour | 5.5 | 155.9 |
| 1 cup granulated (white) sugar | 7 | 198.4 |
| 1 cup packed brown sugar (light or dark) | 7 | 198.4 |
| 1 cup confectioner’s sugar | 4 | 113.4 |
| 1 cup cocoa powder | 3 | 85 |
| 1 tablespoon butter | 0.5 | 14.2 |
| US | Metric |
|---|---|
| 1 teaspoon | 4.9 millimeters |
| 2 teaspoon | 9.9 millimeters |
| 1 tablespoon | 14.8 millimeters |
| 2 tablespoon | 29.6 millimeters |
| 0.25 cup | 59.1 millimeters |
| 0.5 cup | 118.3 millimeters |
| 0.75 cup | 177.4 millimeters |
| 1 cup | 236.6 millimeters |
| 1.25 cup | 295.7 millimeters |
| 1.5 cup | 354.9 millimeters |
| 2 cup | 473.2 millimeters |
| 2.5 cup | 591.5 millimeters |
| 3 cup | 709.8 millimeters |
| 4 cup (1 quart) | 946.4 millimeters |
| 4.226 cup (1.06 quart) | 999.8 millimeters |
| 4 quarts (1 gallon) | 3785.5 millimeters |
| Ounces | Grams |
|---|---|
| 0.5 | 14.2 |
| 0.75 | 21.3 |
| 1 | 28.3 |
| 1.5 | 42.5 |
| 2 | 56.7 |
| 2.5 | 70.9 |
| 3 | 85 |
| 3.5 | 99.2 |
| 4 | 113.4 |
| 4.5 | 127.6 |
| 5 | 141.7 |
| 6 | 170.1 |
| 7 | 198.4 |
| 8 | 226.8 |
| 9 | 255.1 |
| 10 | 283.5 |
| 12 | 340.2 |
| 16 (1 pound) | 453.6 |
| Food | Temperature |
|---|---|
| Fish and shellfish | -1.1 to 1.1 degrees |
| Meat and poultry | 0 to 2.2 degrees |
| Dairy products | 2.2 to 4.4 degrees |
| Eggs | 3.3 to 4.4 degrees |
| Produce | 4.4 to 7.2 degrees |
Cooling food
Official (USA)
Cool it down to 21.1 degrees within 2 hours, and to 4.4 degrees in the four hours after that.
Practical:
Cool it down on the countertop for an hour. It should be between 26.7 and 32.2 . Put it in the fridge.