Do you hate it when you are cooking dinner and you realize that you need bread flour and you don’t have bread flour? Or when you need to triple a recipe and end up measuring out 9 tablespoons of an ingredient because you aren’t sure if there are 3 tablespoons or 4 tablespoons in 1/4 cup?
I find myself looking stuff up ALL THE TIME in the middle of cooking. It is really annoying.
A long time ago I wised up and printed a little guide to candy making temperatures and taped it to the back of my favorite cooking thermometer. This has been so incredibly handy, that I have been meaning to make something like that for all the stuff I look up regularly (but not enough to memorize.)
Here it is! My all-in-one kitchen resource guide. I’m pretty excited about this. It has a bunch of information stuffed into one page.
Let’s go over it shall we?
Basic Kitchen Conversions
I know this doesn’t contain every possible conversion, but it does have a lot of handy ones like tablespoons to cups and teaspoons per tablespoon. This helps especially when you are multiplying recipes.
There is also a few tidbits of information about how much water weighs and butter conversions. Don’t start getting picky with me about water weighing different amounts at different temperatures ok? I am not really worried about 1/1000 of a gram here or there.
Food Safety Temperatures
These came from foodsafety.gov. This is a quick list to help you know the lowest temperature certain meats need to be cooked to kill off food borne illness. This seems like some important info! I’m always trying to remember this on the fly. Yes, this means you need a food thermometer to know if you’ve gotten it to the right temperature, but I consider a food thermometer and essential kitchen tool. This is the one I own and it is my favorite little tool. They are a little pricey, but they are accurate and well worth it. If, the thermapen isn’t an option, use something else, but a recommend everyone has a food thermometer.
Candy Making Temperatures
Again, you will need a thermometer to use this guide, although there are other ways to figure out your sugar temperatures involving a cup of water. But that wouldn’t fit on my handy dandy guide, now would it?
There is also a little blurb about frying temperatures.
I hate when you need a certain flour and you don’t have it. This is a quick reference to how to make your own cake, self-rising and bread flours in a pinch.
Again, when you’re in a pinch, you might want to use powdered milk instead of the real thing. I especially like to use it for evaporated milk when the recipe only calls for part of the can. I hate opening a can of evaporated milk and throwing away half of it. It makes me feel angry. Crisis averted if I just use powdered milk to make up my own evaporated milk. A word of caution, however. You need to really mix up powdered milk well. Otherwise it turns into a chunky gross mess. Bleck.
There are about 1 million possible substitutions in this vein, but these are some that come up commonly in my kitchen. I left out the other 999,996. Sorry, I’m not magic.
Hopefully, this little guide will be helpful to you in your everyday cooking. I’m pretty excited to keep it in my kitchen so I can stop looking things up while covered in flour.
If you want to print this off, here is a handy pdf version.