Kitchen converter
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Book measures are approximate. A US cup is 240 ml; metric cups are 250 ml. Weight and volume cannot be interchanged without an ingredient-specific density.
1 cup = 240 ml
1 US cups of Flour: 120 g (approximate)
Gas marks use the book’s discrete oven settings in the table below; no interpolation is implied.
| Volume | Metric | Weight equivalents (approx.) |
|---|---|---|
| 1 teaspoon (tsp) | 5 ml | Salt 5–6 g · ground spice 2–3 g · ghee 4–5 g |
| 1 tablespoon (tbsp) | 15 ml | Oil 13 g · flour 8 g · honey or maple 20 g |
| 1 US cup | 240 ml | Flour 120 g · rice 190 g · oats 90 g · lentils 190 g · milk 245 g |
| 1 UK/metric cup | 250 ml | Slightly more than US cup |
| 1 fl oz | 30 ml | — |
| 1 oz | 28 g | — |
| 1 lb | 454 g | — |
| Oven 150 °C | 300 °F | Gas mark 2 — slow baking, rice pudding |
| Oven 180 °C | 350 °F | Gas mark 4 — most bakes |
| Oven 200 °C | 400 °F | Gas mark 6 — roasting vegetables |
| Oven 220 °C | 425 °F | Gas mark 7 — flatbreads, crisp roasting |
| Grain | Water per 100 g | Time | Yield | Tip |
|---|---|---|---|---|
| Basmati rice | 175–200 ml | 15 min + 10 rest | ≈ 300 g | Rinse; soak 20 min for softer grains |
| Arborio rice (risotto) | 450–500 ml stock | 18–22 min | ≈ 350 g | Add stock gradually |
| Brown rice | 225 ml | 40 min | ≈ 300 g | Soak 1 h for elder digestion |
| Wild rice | 350 ml | 45–55 min | ≈ 300 g | Done when grains split |
| Quinoa | 200 ml | 15 min + 5 rest | ≈ 280 g | Rinse thoroughly |
| Millet | 300 ml | 20–25 min | ≈ 330 g | Toast dry first; more water for porridge |
| Pearl barley | 300–350 ml | 35–45 min | ≈ 300 g | Soak overnight |
| Bulgur (fine) | 200 ml boiling | 15 min covered | ≈ 280 g | No cooking needed |
| Couscous | 120 ml boiling | 5 min covered | ≈ 250 g | Fluff with ghee |
| Polenta | 500–600 ml | 25–40 min | ≈ 550 g | Add milk at end for softness |
| Steel-cut oats | 400 ml | 25 min (soaked) | ≈ 450 g | Soak overnight |
| Legume | Soak | Pressure cooker | Stovetop | Digestive helpers |
|---|---|---|---|---|
| Red lentils | None | — | 20 min | Cumin, ginger |
| Puy lentils | Optional 1 h | 6–8 min | 25 min | Bay, cumin |
| Split peas | 4 h | 10 min | 50 min | Fennel, ginger, hing |
| Chickpeas | 8–12 h | 25–30 min (12 whistles) | 1½–2 h | Bay, kombu, cumin; peel skins |
| Cannellini, haricot | 8–12 h | 15–20 min | 1–1½ h | Kombu strip, sage, fennel |
| Mung beans (whole) | 4–6 h | 8–10 min | 40 min | Ginger, turmeric |
| Item | Water / method | Time | Tip |
|---|---|---|---|
| Jasmine rice | 1 : 1.5 by volume | 15 min + 10 rest | Rinse three times |
| Japanese short-grain rice | 1 : 1.2 by volume | Soak 30 min; 15 min + 10 rest | Fluff with a wet paddle |
| Glutinous rice | Soak 4 h; steam, do not boil | 25 min | Line steamer with cloth |
| Red / brown rice | 1 : 2.2 | Soak 2 h; 40 min | Pressure cooker 15 min |
| Soba | Large pot of boiling water | 5–6 min | Rinse in warm water for hot dishes |
| Udon (frozen) | Boiling water | 1–2 min | Do not overcook — they tear |
| Rice noodles (dried) | Soak in hot water, then boil 1 min | 10 min soak | Snip with scissors for elders |
| Glass noodles | Boil | 6 min | Snip into short lengths |
| Food | Steaming time | Test |
|---|---|---|
| Silken tofu (whole block) | 8 min | Heated through |
| Kabocha wedges | 12–15 min | Skewer slides through |
| Sweet potato chunks | 15–20 min | Soft |
| Jiaozi / momos | 10–12 min | Wrappers translucent |
| Mantou | 15 min + 5 min rest | Spring back when pressed |
| Glutinous rice (soaked) | 25 min | Translucent and tender |
| Rice-noodle sheets (cheung fun) | 3 min | Translucent, set |
| Egg-free chawanmushi | 15 min, gentle heat | Wobbly but set |