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- Did you know that there are four tablespoons in a quarter cup?
- Did you know that one tablespoon of water is the same as 15 ml of water …
- … and one cup of water contains 250 ml?
- Did you know that the boiling point of water is 100º C which is the same as 212º F
- Did you know that the freezing point of water is 0º C which is the same as 32º F
- Now, here is something you probably didn’t know:
As your elevation increases, the boiling point of water decreases – because of the lesser atmospheric pressure. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster.
This book helps you with many of the little details that are important in the kitchen, but ones that you probably don’t want to clutter your mind with.
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Table of Contents
- Introduction 4
- Chapter One 7
- Small Volume Conversions 7
- Larger Volume Conversions 8
- Chapter Two 9
- Dry Weights and Measures 9
- Baking Conversions 11
- Chapter Three 12
- Temperature Conversions 12
- Low Temperatures 12
- Temperature Math 14
- Higher Temperatures 15
- Really High Temperatures 16
- Useful Oven Temperatures 17
- Target Temperatures 18
- Candy Making Temperatures 19
- Corrections for Elevations 20
- Chapter Four 23
- Emergency Substitutions 23
- Chapter Five 24
- Freezer Burn 24
- Types of Bacteria 26
- Grandpa’s Recommendation 27
- USDA Guidelines – Shelf Life 28
- Abbreviations & Conventions 31
- More eBooks from GrandpaCooks.com 32
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