50 Simple Soups for the Slow Cooker - Lynn Alley [24]
2 teaspoons 10 milliliters
1 tablespoon (½ fluid ounce) 15 milliliters
2 tablespoons (1 fluid ounce) 30 milliliters
¼ cup 60 milliliters
⅓ cup 80 milliliters
½ cup (4 fluid ounces) 120 milliliters
⅔ cup 160 milliliters
¾ cup 180 milliliters
1 cup (8 fluid ounces) 240 milliliters
1¼ cups 300 milliliters
1½ cups (12 fluid ounces) 360 milliliters
1⅔ cups 400 milliliters
2 cups (1 pint) 460 milliliters
3 cups 700 milliliters
4 cups (1 quart) .95 liter
1 quart plus ¼ cup 1 liter
4 quarts (1 gallon) 3.8 liters
Weight
¼ ounce 7 grams
½ ounce 14 grams
¾ ounce 21 grams
1 ounce 28 grams
1¼ ounces 35 grams
1½ ounces 42.5 grams
1⅔ ounces 45 grams
2 ounces 57 grams
3 ounces 85 grams
4 ounces (¼ pound) 113 grams
5 ounces 142 grams
6 ounces 170 grams
7 ounces 198 grams
8 ounces (½ pound) 227 grams
16 ounces (1 pound) 454 grams
35.25 ounces (2.2 pounds) 1 kilogram
Length
⅛ inch 3 millimeters
¼ inch 6 millimeters
½ inch 1¼ centimeters
1 inch 2½ centimeters
2 inches 5 centimeters
2½ inches 6 centimeters
4 inches 10 centimeters
5 inches 13 centimeters
6 inches 15¼ centimeters
12 inches (1 foot) 30 centimeters
Oven Temperatures
To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.
Description Fahrenheit Celsius British Gas Mark
Very cool 200˚ 95˚ 0
Very cool 225˚ 110˚ ¼
Very cool 250˚ 120˚ ½
Cool 275˚ 135˚ 1
Cool 300˚ 150˚ 2
Warm 325˚ 165˚ 3
Moderate 350˚ 175˚ 4
Moderately hot 375˚ 190˚ 5
Fairly hot 400˚ 200˚ 6
Hot 425˚ 220˚ 7
Very hot 450˚ 230˚ 8
Very hot 475˚ 245˚ 9
Common Ingredients and Their Approximate Equivalents
1 cup uncooked rice = 225 grams
1 cup all-purpose flour = 140 grams
1 stick butter (4 ounces • ½ cup • 8 tablespoons) = 110 grams
1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams
1 cup brown sugar, firmly packed = 225 grams
1 cup granulated sugar = 200 grams
Information compiled from a variety of sources, including Recipes into Type by Joan Whitman and Dolores Simon (Newton, MA: Biscuit Books, 2000); The New Food Lover’s Companion by Sharon Tyler Herbst (Hauppauge, NY: Barron’s, 1995); and Rosemary Brown’s Big Kitchen Instruction Book (Kansas City, MO: Andrews McMeel, 1998).
Index
A
Adzuki Bean–Miso Soup, 1
All-Clad slow cooker, 1
allspice berries, 1, 2
apples, 1
Celery Root Soup, 1
Spiced Apple Pie Soup, 1
Waters Mulligatawny Soup, 1
Arborio rice, 1
artichokes
Cream of Artichoke Soup, 1
preparation, 1
Asian cuisine. See also Indian cuisine; Japanese cuisine
Adzuki Bean–Miso Soup, 1
Black Bean Soup with Tomato, Cumin, and Coconut Milk, 1
Garnet Yam Soup with Coconut Cream, 1
Hot and Sour Soup, 1
Korean-Style Black Bean Soup, 1
White Miso Winter Soup, 1
asparagus, 1
Avgolemono with Spinach and Dill, 1
avocado
Cuban Black Bean and Sweet Potato Soup, 1
Sopa de Ajo, 1
B
baguette, 1
barley, 1
basil
Real Cream of Tomato Soup, 1
Red Pepper Soup with Basil Chiffonade, 1
Soupe au Pistou, 1
basmati rice
Avgolemono with Spinach and Dill, 1
Cabbage Dal with Chile and Toasted Coconut, 1
Spiced Lima Bean, Spinach, and Basmati Rice Soup, 1
beans, 1. See also dal
Adzuki Bean–Miso Soup, 1
Black Bean Chili with Cornbread Crust, 1
Black Bean Soup with Tomato, Cumin, and Coconut Milk, 1
Chickpea Soup Arrabbiata, 1
Cuban Black Bean and Sweet Potato Soup, 1
Enchilada Soup, 1
Hummus Soup with Kalamata Olives and Mint, 1
Kashmiri Black Bean Soup, 1
Korean-Style Black Bean Soup, 1
Minestrone, 1
Pasta e Fagioli, 1
Ribollita, 1
Spiced Lima Bean, Spinach, and Basmati Rice Soup, 1
beets, 1
Beggar’s Banquet, 1
bell pepper, 1
black beans
Black Bean Chili with Cornbread Crust, 1
Black Bean Soup with Tomato, Cumin, and Coconut Milk, 1
Cuban Black Bean and Sweet Potato Soup, 1
Kashmiri Black Bean Soup, 1
Korean-Style Black Bean Soup, 1
black olives, 1. See also kalamata olives
blue cheese
Blue Cheese Potato Soup, 1
Cauliflower, Stilton, and Fines Herbes Soup, 1
borlotti beans, 1
borscht, 1
Bragg, Paul, 1
Bragg Liquid Aminos, 1
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