Japanese Curry Rice
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Cuisine Japanese
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Oven Temperature:
140C = 275F = Very cool
150C = 300F = Cool
160C = 325F = Warm
180C = 350F = Moderate
190C = 375F = Fairly Hot
200C = 400F = Fairly Hot
210C = 425F = Hot
220C = 450F = Very Hot
240C = 475F = Very Hot
Vol & Liquid Measurements:
5ml = 1 tsp
15ml = 1 tbsp (OZ - 1 tbsp = 20ml)
30ml = 2 tbsp
45ml = 3 tbsp
60ml = quarter cup
75ml = one-third cup
125ml = half cup
150ml = two-thirds cup
175ml = three-quarters cup
250ml = 1 cup
1 litre = 4 cups
Cup Conversions:
1 stick of Butter = 110g = 4oz
1 cup Butter = 225g
1 cup Cream-thicken(double) = 250g
1 cup Sour cream = 250g
1 cup Brown sugar = 180g
1 cup Caster sugar = 225g
1 cup Icing sugar = 125g
1 cup Almond meal = 110g
1 cup Almond-balanced = 170g
1 cup Almond-flaked = 125g
1 cup Almond-slivered = 140g
1 cup Banana-mashed = 250g
1 cup Blueberries-fresh = 125g
1 cup Blueberries-frozen = 125g
1 cup Coconut-desiccated = 90g
1 cup Coconut-shredded = 90g
1 cup Cocoa powder 115g
1 cup Chocolate chips = 175g
1 cup Chocolate-chopped = 150g
1 cup Hazelnuts-whole = 130g
1 cup Sultanas = 150g
1 cup Cornflour = 100g
1 cup Flour = 140g
1 cup Rice flour = 100g
1 cup Oats-rolled(raw) = 100g
1 cup Frozen peas = 125g
1 cup Fresh breadcrumbs = 70g
1 cup Grated cheese - 100g
1 cup Rice = 200g
1 cup Honey/syrup = 300g
1 cup Golden syrup = 300g
Weight Conversions:
15g = half oz
30g = 1 oz
45g = 1 and half oz
60g = 2 oz
75g = 2 and half oz
90g = 3 oz
100g = 3 and half oz
125g = 4 oz
150g = 5 oz
175g = 6 oz
200g = 7 oz
250g = 8 oz
275g = 9 oz
300g = 10 oz
325g = 11 oz
350g = 12 oz
375g = 13 oz
400g = 14 oz
450g = 15 oz
500g = 1 lb
1kg = 2.2 Ib
Cake Tins Sizes:
20cm = 8 inch
23cm = 9 inch
25cm = 10 inch
Equivalents:
Double cream = Heavy cream
Single cream = Light cream
Semi-skimmed milk = 2% milk
Cornflour = Cornstarch
Shortcrust = Pie crust
Caster sugar = Superfine sugar
Icing cugar = Confectioner's sugar
Grill = Broil
Aubergine = Eggplant
Coriander = Cilantro
Courgette = Zucchini
Spring onions = Scallions
Dark chocs (70% more cocoa soilids) = Bittersweet chocs
Milk chocs (70% less cocoa soilids) = Semi-sweet chocs
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Inventaire
Reader Digest
Visiteur
Glossaire
Oven Temperature:
140C = 275F = Very cool
150C = 300F = Cool
160C = 325F = Warm
180C = 350F = Moderate
190C = 375F = Fairly Hot
200C = 400F = Fairly Hot
210C = 425F = Hot
220C = 450F = Very Hot
240C = 475F = Very Hot
Vol & Liquid Measurements:
5ml = 1 tsp
15ml = 1 tbsp (OZ - 1 tbsp = 20ml)
30ml = 2 tbsp
45ml = 3 tbsp
60ml = quarter cup
75ml = one-third cup
125ml = half cup
150ml = two-thirds cup
175ml = three-quarters cup
250ml = 1 cup
1 litre = 4 cups
Cup Conversions:
1 stick of Butter = 110g = 4oz
1 cup Butter = 225g
1 cup Cream-thicken(double) = 250g
1 cup Sour cream = 250g
1 cup Brown sugar = 180g
1 cup Caster sugar = 225g
1 cup Icing sugar = 125g
1 cup Almond meal = 110g
1 cup Almond-balanced = 170g
1 cup Almond-flaked = 125g
1 cup Almond-slivered = 140g
1 cup Banana-mashed = 250g
1 cup Blueberries-fresh = 125g
1 cup Blueberries-frozen = 125g
1 cup Coconut-desiccated = 90g
1 cup Coconut-shredded = 90g
1 cup Cocoa powder 115g
1 cup Chocolate chips = 175g
1 cup Chocolate-chopped = 150g
1 cup Hazelnuts-whole = 130g
1 cup Sultanas = 150g
1 cup Cornflour = 100g
1 cup Flour = 140g
1 cup Rice flour = 100g
1 cup Oats-rolled(raw) = 100g
1 cup Frozen peas = 125g
1 cup Fresh breadcrumbs = 70g
1 cup Grated cheese - 100g
1 cup Rice = 200g
1 cup Honey/syrup = 300g
1 cup Golden syrup = 300g
Weight Conversions:
15g = half oz
30g = 1 oz
45g = 1 and half oz
60g = 2 oz
75g = 2 and half oz
90g = 3 oz
100g = 3 and half oz
125g = 4 oz
150g = 5 oz
175g = 6 oz
200g = 7 oz
250g = 8 oz
275g = 9 oz
300g = 10 oz
325g = 11 oz
350g = 12 oz
375g = 13 oz
400g = 14 oz
450g = 15 oz
500g = 1 lb
1kg = 2.2 Ib
Cake Tins Sizes:
20cm = 8 inch
23cm = 9 inch
25cm = 10 inch
Equivalents:
Double cream = Heavy cream
Single cream = Light cream
Semi-skimmed milk = 2% milk
Cornflour = Cornstarch
Shortcrust = Pie crust
Caster sugar = Superfine sugar
Icing cugar = Confectioner's sugar
Grill = Broil
Aubergine = Eggplant
Coriander = Cilantro
Courgette = Zucchini
Spring onions = Scallions
Dark chocs (70% more cocoa soilids) = Bittersweet chocs
Milk chocs (70% less cocoa soilids) = Semi-sweet chocs