Conversion of Metric to US Standard

Liquid Ingredients by Volume

1/4 tsp	=	1 ml
1/2 tsp	=	2 ml
1 tsp	=	5 ml
3 tsp	=	1 tbl	=	1/2 fl oz	=	15 ml
2 tbls	=	1/8 cup	=	1 fl oz	=	30 ml
4 tbls	=	1/4 cup	=	2 fl oz	=	60 ml
5 1/3 tbls	=	1/3 cup	=	3 fl oz	=	80 ml
8 tbls	=	1/2 cup	=	4 fl oz	=	120 ml
10 2/3	=	2/3 cup	=	5 fl oz	=	160 ml
12 tbls	=	3/4 cup	=	6 fl oz	=	180 ml
16 tbls	=	1 cup	=	8 fl oz	=	240 ml
1 pt	=	2 cups	=	16 fl oz	=	480 ml
1 qt	=	4 cups	=	32 fl oz	=	960 ml
				33 fl oz	=	1000 ml	=	1 l

Cooking/Oven Temperatures

	Fahrenheit	Celsius	Gas Mark
Freeze Water	32° F	0° C
Room Temp.	68° F	20° C
Boil Water	212° F	100° C
Bake	325° F 350° F 375° F 400° F 425° F 450° F	160° C 180° C 190° C 200° C 220° C 230° C	3 4 5 6 7 8
Broil			Grill

Equivalents for Different Types of Ingredients

Standard Cup	Fine Powder (ex. flour)	Grain (ex. rice)	Granular (ex. sugar)	Liquid Solids (ex. butter)	Liquid (ex. milk)
1	140 g	150 g	190 g	200 g	240 ml
3/4	105 g	113 g	143 g	150 g	180 ml
2/3	93 g	100 g	125 g	133 g	160 ml
1/2	70 g	75 g	95 g	100 g	120 ml
1/3	47 g	50 g	63 g	67 g	80 ml
1/4	35 g	38 g	48 g	50 g	60 ml
1/8	18 g	19 g	24 g	25 g	30 m

Dry Ingredients by Weight

(To convert ounces to grams, multiply the number of ounces by 30.)

1 oz	=	1/16 lb	=	30 g
4 oz	=	1/4 lb	=	120 g
8 oz	=	1/2 lb	=	240 g
12 oz	=	3/4 lb	=	360 g
16 oz	=	1 lb	=	480 g

Length

1 in	=					2.5 cm
6 in	=	1/2 ft			=	15 cm
12 in	=	1 ft			=	30 cm
36 in	=	3 ft	=	1 yd	=	90 cm
40 in	=					100 cm	=	1 m

Recipe Conversion Metric to US Standard

Equivalents for Different Types of Ingredients

Standard Cup	Fine Powder (ex. flour)	Grain (ex. rice)	Granular (ex. sugar)	Liquid Solids (ex. butter)	Liquid (ex. milk)
1	140 g	150 g	190 g	200 g	240 ml
3/4	105 g	113 g	143 g	150 g	180 ml
2/3	93 g	100 g	125 g	133 g	160 ml
1/2	70 g	75 g	95 g	100 g	120 ml
1/3	47 g	50 g	63 g	67 g	80 ml
1/4	35 g	38 g	48 g	50 g	60 ml
1/8	18 g	19 g	24 g	25 g	30 m

Metric Units to Standard US Units

APPROXIMATE CONVERSIONS FROM SI / METRIC UNITS TO STANDARD / US CUSTOMARY UNITS
SYMBOL	WHEN YOU KNOW	MULTIPLY BY	TO FIND	SYMBOL
LENGTH
mm	millimeters	0.039	inches	in
m	meters	3.28	feet	ft
m	meters	1.09	yards	yd
km	kilometers	0.621	miles	mi
AREA
mm2	millimeters	0.0016	square inches	in2
m2	square meters	10.764	square feet	ft2
m2	square meters	1.195	square yards	yd2
ha	hectares	2.47	acres	ac
km2	square kilometers	0.386	square miles	mi2
VOLUME
mL	milliliters	0.034	fluid ounces	fl oz
L	liters	0.264	gallons	gal
m3	cubic meters	35.314	cubic feet	ft3
m3	cubic meters	1.307	cubic yards	yd3
MASS
g	grams	0.035	ounces	oz
kg	kilograms	2.202	pounds	lb
Mg (or "t")	megagrams (or "metric ton")	1.103	short tons (2000 lb)	T
TEMPERATURE
oC	Celsius	1.8C + 32	Fahrenheit	oF
ILLUMINATION
lx	lux	0.0929	foot-candles	fc
cd/m2	candela/m2	0.2919	foot-Lamberts	fl
FORCE and PRESSURE or STRESS
N	newtons	0.225	poundforce	lbf
kPa	kilopascals	0.145	poundforce per square inch	lbf/in2

**

APPROXIMATE CONVERSIONS FROM STANDARD / US CUSTOMARY UNITS TO SI / METRIC UNITS
SYMBOL	WHEN YOU KNOW	MULTIPLY BY	TO FIND	SYMBOL
LENGTH
in	inches	25.4	millimeters	mm
ft	feet	0.305	meters	m
yd	yards	0.914	meters	m
mi	miles	1.61	kilometers	km
AREA
in2	square inches	645.2	square millimeters	mm2
ft2	square feet	0.093	square meters	m2
yd2	square yard	0.836	square meters	m2
ac	acres	0.405	hectares	ha
mi2	square miles	2.59	square kilometers	km2
VOLUME
fl oz	fluid ounces	29.57	milliliters	mL
gal	gallons	3.785	liters	L
ft3	cubic feet	0.028	cubic meters	m3
yd3	cubic yards	0.765	cubic meters	m3
MASS
oz	ounces	28.35	grams	g
lb	pounds	0.454	kilograms	kg
T	short tons (2000 lb)	0.907	megagrams (or "metric ton")	Mg (or "t")
TEMPERATURE
oF	Fahrenheit	(F-32) x 5 / 9 or (F-32) / 1.8	Celsius	oC
ILLUMINATION
fc	foot-candles	10.76	lux	lx
fl	foot-Lamberts	3.426	candela/m2	cd/m2
FORCE and PRESSURE or STRESS
lbf	poundforce	4.45	newtons	N
lbf/in2	poundforce per square inch	6.89	kilopascals	kPa

http://www.sciencemadesimple.com/metric_conversion_chart.html

Brandteig - Cooked Dough Basic Recipe

Brandteig - Cooked Dough Basic Recipe

Basic Brandteig recipe is for german Windbeutel or Éclairs.

 Brandteig is neutral in taste, the sugar is only needed for sweet fillings. 

The dough can either be used as a sweet dessert and filled with a simple Vanilla cream or refined Vanilla cream or it can be used to make a savory appetizer and filled with a savory cheese cream.

Ingredients:

1/4 L / 1 cup water, pinch salt

1 tablespoon sugar (optional, for sweet bakery)

50 g unsalted butter

150 g flour = 10.5 tablespoons OR 31.5 teaspoons

4 large eggs

1/2 teaspoon of baking powder

butter and flour for the cookie sheet

Preparation

MEASURE and weigh all ingredients carefully !

Bring water, salt and butter to a boil (and optionally sugar) in a narrow medium sized pot and remove immediately from heat. Add the sieved flour to the hot water all at once, stir until smooth return to stove on low heat and continue stirring until mixture forms a large clump and doesn't cling to the sides of the pot. On the bottom of the pot the dough should have formed a white 'skin'.

Remove the dough mixture from stove and add the eggs, one at at time while stirring to combine them. If using small eggs, add one more so in this recipe 5. The dough has to be smooth and glossy and when it falls off the spoon form long, 'peaks'.

You can add sieved baking powder to the cooled mixture at this point if dough appears to firm and stir to combine it well. Make walnut size balls using a tablespoon or piping bag for Éclairs (2-3 inch lines) on a with butter greased and floured cookie sheet making sure the distance between each is large enough because Windbeutel or Éclairs will double in size.

Bake in a preheated (410-430°F) oven on medium or lower rack for about 10 - 45 minutes depending on size. Do not open oven in the first half time of baking because the dough is sensitive to cold drafts! Windbeutel or Éclairs should be light and hollow inside. If necessary 5 minutes can be added to the baking time after turning off the oven and while baking with open oven door.  Protect Windbeutel from any drafts and cut them open in half while they are still hot.

http://www.bavariankitchen.com/desserts/basic_brandteig.aspx

Roasted Duck Stuffed with Apples

Roasted Duck stuffed with apples

Duck is usually served on Christmas Eve or Christmas Day in Germany, but it's an excellent hot dish to serve on any special occasion. 

Sides are Spätzle (German home-made noodles) or Knödel (German homemade dumplings) and Rotkohl (red cabbage). ** all recipes on this blog***

Ingredients:

1 young duckling

salt, pepper, paprika

1 onion

60 g / 2.1 oz butter

3/8 L / 1.5 cups water

some beer for basting

1 teaspoon potato or corn starch

5-6 medium sized tart apples (i.e. Granny Smith)

Preparation

Thaw the duckling over night in the fridge. Next day remove the giblets pack from the inside of the duck. Rinse duck with cold water inside and out. Pat dry with paper towels. Cut off the neck skin and the tail section, where most of the fat is stored. Make a cut in the skin on the breast side towards the tail. Remove any fat from under the skin if necessary. Season duck inside and outside with salt, pepper and a little paprika.

Wash and peel the apples, remove core. Cut in wedges and fill the duck as necessary, do not overfill because the duck could fall apart during roasting. Close opening by sawing together. Place duck in a roasting pan, breast down, tie the legs together and tuck under the wings (or tie them as well). This prevents the duck loosing shape during roasting and to much browning of the legs and wings. 

Add the into wedges cut onion to the bottom of the roasting pan with a little of hot water, melt the butter and pour evenly over the duck. Roast uncovered in a pre-heated oven (390°-420° F on medium or lower rack) for 1.5 - 2 hours. When the back of the duck is browned turn duck breast side up. Baste duck several times during roasting and in the last 10 minutes baste the duck with the beer or salty water and increase the temperature to 450° F. This will create a nice crusty skin.

Remove duck from roasting pan, remove ties and apples and let duck rest covered with tin foil. Remove the onions from the pan, loosen drippings, remove fat from sauce (optional) by transferring it into a Gravy Separator or if you make the duck a day ahead, you can finish the gravy the next day. Transfer the gravy strained into a small pot and place in the fridge over night. The next day you can scrape off the hardened fat from top with a spoon. Finish the sauce: Heat the gravy if needed and season to taste. Thicken if necessary with the starch. Add 1 teaspoon of starch into a small cup filled half with cold water, stir to create a thin paste. Add to the simmering sauce, stir and simmer until thickened. Heat the duck in the oven on low temperature until hot. Plate the duck, cut into portions, on a decorative plate and place the baked apples around the duck (which can be eaten as well). 

Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus, green beans  or steamed brussel sprouts.

http://www.bavariankitchen.com/meats/stuffed_duck.aspx

Rotkohl, Blaukraut, Rotkraut - Red Cabbage

This very popular vegetable can be served with Rouladen,Sauerbraten or Roasted Duck. (recipes on this blog)

Rotkohl, Blaukraut, Rotkraut - Red Cabbage

Ingredients:

3/4 - 1 kg / 1.6 - 2.2 lbs red cabbage

40 g / 1.4 oz butter or olive oil

1 tablespoon sugar

1 medium onion

2 - 3 tart apples

4 tablespoons of red wine vinegar

salt, 1 cup red wine

3 - 4 cloves

2 - 3 bay leaves

1 tablespoons flour

2 tablespoons blue berry or red currant jam (optional)

Preparation

Wash the red cabbage, remove trunk and cut into fine strips. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and in small cubes cut peeled apples. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes. When done, dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary. Add some jam if desired for enhanced taste, stir.

Tip: Do not cook cabbage in a cracked enamel pot because the taste may be compromised and the food may get discolored!

Foto Credit: Fotolia

German Sauerbraten Recipe

German Sauerbraten Recipe

This over 3 day in a sour sauce marinated beef is a typical cold season dish, perfect on a chilly November day, serve withSpätzle (German homemade noodles) orKnödel (German home-made dumplings) and Rotkohl (red cabbage) and steamed brussel sprouts or green beans.

Ingredients:

3/4 kg /26 oz lean beef (bottom round roast) or pork shoulder

Salt

30 g / 1 oz bacon (for beef)

40 g / 1.4 oz canola oil

rosemary

1/2 L / 2 cups sour marinade

1 section of dark bread rind

1/2 apple

1 carrot, 1 onion, 1 celery, 2 cloves garlic

Ingredients for sugar roux:

30 g / 1 oz butter

10 g / 0.3 oz sugar

40 g / 1.4 oz flour

1/2 onion (optional)

1/2 L / 2 cups water

salt, bay leave, juniper berries

dash of vinegar, red wine, sour cream.

Preparation

Make the sour marinade according to the basic recipe. Place beef or pork in a large pot and pour the cooled marinade to cover the meat completely. Let rest for 3 days covered in the fridge. Remove meat from marinade, let dry with paper towels. Braise in hot oil on all sides, season lightly with salt, pour some melted butter on top of the meat, cover beef with bacon slices but not the pork. Slice the onion, celery, carrot and garlic and add to the pot. Add little bit of the red wine and some of the thinned sour marinade and roast uncovered for 1.5-2 hours for beef or 1.5 hours for pork. Occasionally baste the meat with the drippings during roasting and rotate the meat.

Add the sauce to the sugar roux (see below) and some of the with water thinned sour marinade. 

Prepare the sugar roux:
Brown the sugar in the butter, add the flour and cook while stirring until gold in color. Add the finely chopped onion (optional) and cook until tender. Pour some red wine and some of the water to the flour and stir. Season with salt, add the bay leave, juniper berries, dash of vinegar (optional), a tablespoon of sour cream at the end. Don't let the sugar brown to dark because it will taste bitter.

Serve with Spätzle, Knödel, Rotkohl (red cabbage) mashed potatoes, asparagus, green beans or steamed brussel sprouts.

**all recipes on this blog**