Farenheit to Celsius conversion chart
250 degrees F = 130 degrees C or Gas mark 1/2
275 degrees F = 140 degrees C or Gas mark 1
300 degrees F = 150 degrees C or Gas mark 2
325 degrees F = 160 degrees C or Gas mark 3
350 degrees F = 180 degrees C or Gas mark 4
375 degrees F = 190 degrees C or Gas mark 5
400 degrees F = 200 degrees C or Gas mark 6
425 degrees F = 220 degrees C or Gas mark 7
450 degrees F = 230 degrees C or Gas mark 8
1 egg
Egg wash = milk, oil or butter
Butter
1 cup butter = 8 ounces (1 ounce = 28.34 g, so one cup of butter weighs 227)
1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g
Sweetener
Canned coconut milk, substitute as follows:
Fresh Tomatoes:
1 cherry tomato weights appx. 30g and equals about 1 tablespoon.
25 to 30 cherry tomatoes = 2 cups chopped tomatoes.
1 plum tomato weighs appx. 60-90g and equals about 1/3 cup.
1 small tomato weights 90-150g and equals about 2/3 cup.
1 medium tomato weight 150-180g ounces and equals about 3/4 cup.
1 large tomato weighs 210g or more and equals about 1 1/4 cups..
500g fresh tomatoes = 3 cups pureed tomatoes.
Canned Tomatoes:
1 (400g, 16-ounce) can = 2 cups undrained tomatoes = 1 cup drained tomatoes.
1 (800g, 28-ounce) can = 3 cups undrained = 2 to 2 1/2 cups drained tomatoes.
1 (170g, 6-ounce) can tomato paste = 1/4 cup.
Apples:
a pound of whole apples will yield about 3 cups prepared apples.
275 degrees F = 140 degrees C or Gas mark 1
300 degrees F = 150 degrees C or Gas mark 2
325 degrees F = 160 degrees C or Gas mark 3
350 degrees F = 180 degrees C or Gas mark 4
375 degrees F = 190 degrees C or Gas mark 5
400 degrees F = 200 degrees C or Gas mark 6
425 degrees F = 220 degrees C or Gas mark 7
450 degrees F = 230 degrees C or Gas mark 8
1 egg
- = 1/2 tsp baking powder, if egg is used as a leavening agent
- = 1/4 cup unsweetened apple sauce, if egg is used to increase moisture
- = 1/2 ripe banana (ensure recipe contains baking powder to avoid a dense bake)
- = 1/4 cup puréed prunes / strawberries (with baking powder)
- = 1/4 cup yogurt (with baking powder )
- = 1/4 cup blended tofu
- = 1/4 cup custard powder / cornstarch
- = 1 teaspoon baking soda + 1 tablespoon white or apple cider vinegar
- = Day old bread / breadcrumbs / chickpea flour where eggs act as binders
- = condensed milk (along with baking powder)
- = 1/4 cup mashed potatoes (in savoury dishes where eggs are binders)
Egg wash = milk, oil or butter
Butter
1 cup butter = 8 ounces (1 ounce = 28.34 g, so one cup of butter weighs 227)
1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g
Sweetener
- 10g sugar = 1g Canderel
- 30 ml sugar = 1 1/2 tsp Canderel
Canned coconut milk, substitute as follows:
- For thick milk - use as they are direct from the can
- For medium milk - 1/2 cup water + 1 cup canned milk - makes 1.5 cups
- For thin milk - 1 1/2 cup water + 1 1/2 cup of canned milk - makes 3 cups
- For thick milk - 3 tbsp powder + 1 cup of warm water - makes 1 cup
- For medium milk - 3 tbsp powder +1 1/2 cup of warm water + makes 1 1 /2 cups
- For thin milk - 3 tbsp powder + 3 cups of warm water + makes 3 cups
Fresh Tomatoes:
1 cherry tomato weights appx. 30g and equals about 1 tablespoon.
25 to 30 cherry tomatoes = 2 cups chopped tomatoes.
1 plum tomato weighs appx. 60-90g and equals about 1/3 cup.
1 small tomato weights 90-150g and equals about 2/3 cup.
1 medium tomato weight 150-180g ounces and equals about 3/4 cup.
1 large tomato weighs 210g or more and equals about 1 1/4 cups..
500g fresh tomatoes = 3 cups pureed tomatoes.
Canned Tomatoes:
1 (400g, 16-ounce) can = 2 cups undrained tomatoes = 1 cup drained tomatoes.
1 (800g, 28-ounce) can = 3 cups undrained = 2 to 2 1/2 cups drained tomatoes.
1 (170g, 6-ounce) can tomato paste = 1/4 cup.
Apples:
1 tbsp cornstarch = 2 tbsp flour (for thickening)
1 chocolate square = 3 tbsp cocoa + 1 tbsp butter
1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup buttermilk = 1 tsp lemon juice or vinegar + enough milk to make up to 1 cup
1 cup cake flour = 7/8 cup all-purpose flour
1 clove garlic minced= 1/8 tsp garlic powder
1 tsp garlic salt = 1/8 tsp garlic powder + 7/8 tsp salt
1 cup half-and Half = 1 tbsp melted butter + enough whole milk to make up to 1 cup
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
1 tsp lemon juice = 1/4 tsp cider vinegar
1 tsp lemon Peel = 1/2 tsp lemon extract
1 cup molasses = 1 cup honey
1 small onion chopped = 1 tsp onion powder
1 tbsp mustard paste = 1/2 tsp mustard powder + 2 tsp vinegar
1 oz semisweet chocolate = 3 tbsp semisweet chocolate chips
1 chocolate square = 3 tbsp cocoa + 1 tbsp butter
1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup buttermilk = 1 tsp lemon juice or vinegar + enough milk to make up to 1 cup
1 cup cake flour = 7/8 cup all-purpose flour
1 clove garlic minced= 1/8 tsp garlic powder
1 tsp garlic salt = 1/8 tsp garlic powder + 7/8 tsp salt
1 cup half-and Half = 1 tbsp melted butter + enough whole milk to make up to 1 cup
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
1 tsp lemon juice = 1/4 tsp cider vinegar
1 tsp lemon Peel = 1/2 tsp lemon extract
1 cup molasses = 1 cup honey
1 small onion chopped = 1 tsp onion powder
1 tbsp mustard paste = 1/2 tsp mustard powder + 2 tsp vinegar
1 oz semisweet chocolate = 3 tbsp semisweet chocolate chips
