Handy Kitchen Cheatsheet

[MonkeysUncle]

 

[Freaksta]

Very nice!

Single ones to print on A4
http://www.everest.co.uk/pagefiles/4280/kitchencheatsheets_pdf_fridge.pdf
http://www.everest.co.uk/pagefiles/4280/kitchencheatsheets_pdf_metric.pdf
http://www.everest.co.uk/pagefiles/4280/kitchencheatsheets_pdf_cooking.pdf

 

[ponder]

Pretty cool!

I wish they would convert everything to metric.

I had to make a spreadsheet for my pizza dough. You punch in the flower weight and it gives you all the other ingredients in metric. Obviously using a US recipe.

 

[MonkeysUncle]

Pretty cool!

I wish they would convert everything to metric.

I had to make a spreadsheet for my pizza dough. You punch in the flower weight and it gives you all the other ingredients in metric. Obviously using a US recipe.

Yes, usually all American and British recipes still use the old imperial system. And they think we're the ones living in a third world country

 

[DJ...]

It's a nice, simple guide, but full of fallacies:

cup measurements of flour, for example will always be different and depends on the flour.
Water boiling points depend on atmospheric pressure and doesn't boil at 100C in all places.
Roasting times depend on thickness, not weight and having a 10C variation in the rare range shows they're not entirely sure.
Soaking grains does exactly that - it waterlogs them.
Freezer storage times depend on prior preparation.

But that's just me being a pedant...

 

[AvatarS]

I wouldn't go by that either...
There are online converters where you can plug in what you need converted (eg flour, butter, liquid) and it will give you an accurate conversion for that item.

 

[bdt]

Here's another handy cheatsheet (for those of us that aren't anywhere near as steeped in food science as certain others around these parts):erm:; it's vrek long, so posting a link to it instead. Oh, it's about flavours that complement each other.