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Cooking Tips
 
Here are some of my simple cooking tips for a great meal everytime.

  • Better the ingredients, better the results. 

  • Oil – Very important to use good oil, whether for cooking or butter or margarines. 

  • Bad oil can cause upset stomach and other digestive problems.
  Read more tips...
 
 
Cooking Measurements
 
Precise measurements can be vital to cooking and baking success. So following are some cooking measurments given.
 
WEIGHTS
 
Ounces and Pounds Grams/kilograms
1/4 ounce 7 grams
1/3 ounce 10 grams
1/2 ounce 14 grams
1 ounce 28 grams
1 3/4 ounces 50 grams
2 ounces 57 grams
2 2/3 ounces 75 grams
3 ounces 85 grams
3 1/2 ounces 100 grams
4 ounces (1/4 pound) 114 grams
6 ounces 170 grams
8 ounces (1/2 pound) 227 grams
9 ounces 250 grams
16 ounces (1 pound) 464 grams
1.1 pounds 500 grams
2.2 pounds 1000 grams (1 kg)
   
 
TEMPERATURES
 
Fahrenheit Centigrade/Celsius
32 (freezing point) 0
108-110 (warm) 42-43
140 60
203 (water simmers) 95
212 (water boil point) 100
225 107.2
245 120
266 130
300 (slow oven temp) 139
350 (moderate oven temp) 177
375 191
400 (hot oven temp) 205
450 232
500 260
 
Kitchen Equivalency Chart
 
A pinch 1/8 teaspoons or less
3 teaspoons 1 tablespoons
2 tablespoons 1/8 cup
4 tablespoons ¼ cup
16 tablespoons 1 cup
5 tablespoons +1 teaspoon 1/3 cup
1 ounce 2 tablespoon fat or liquid
1 cup of liquid ½ pint
2 cups 1 pint
2 pints 1 quarts
4 cups of liquid 1 quart
1 quart 4 cups
4 quarts 1 gallon
8 quarts 1 peck
1 jigger 1 ½ fluid ounces(3 tablespoons)