Handy tips for converting measurements in the kitchen

Thanks to the pocket calculator, you don't have to be a latter-day Einstein to convert metric and imperial or other measures. Here are some conversion formulas you should know, and some tips for using measurements and candy thermometers in the kitchen.

• inches to mm: 1 inch = 25.4mm
• inches to cm: 1 inch = 2.54cm
• feet to metres: 1 foot = 0.3048m
• yards to metres: 1 yard = 0.9144m
• miles to km: 1 mile = 1.6093km
• sq inches to sq cm: 1 sq inch = 6.4516sq cm
• sq feet to sq m: 1 sq foot = 0.093sq m
• sq yards to sq m: 1 sq yard = 0.836sq m
• sq miles to sq km: 1 sq mile = 2.5899sq km
• acre to hectares: 1 acre = 0.4047 hectaresacres

• Pints to litres: 1 pint = 0.5682 litres
• US pints to litres: 1 US pint = 0.4731 litres
• Gallons to litres: 1 gallon = 4.546 litres
• US gallons to litres: 1 US gallon = 3.785 litres

• Ounces to grams: 1 ounce = 28.3495 grams
• Grams to ounces: 1 gram = 0.0352 ounces
• Pounds to grams: 1 pound = 453.6 grams
• Grams to pounds: 1 gram = 0.0022 pounds
• Kg to pound: 1 kg = 2.20460 pounds
• Pound to kg: 1 pounds = 0.4536 kg

Temperature conversion:

• Fahrenheit to Celsius: subtract 32, then divide by 1.8.
• Celsius to Fahrenheit: multiply by 1.8, then add 32.

Most recipes use round measurements, rendering one ounce as 25 grams and four ounces as 110 grams, for example, rather than the exact mathematical conversion. This approximation is close enough for recipes to work, but always choose to use either the metric or imperial quantities, and not a mixture of the two in one dish.

Be aware of differences:

• "pint-sized" might mean an imperial pint (a little more than half a litre) or a US pint (a little less than half a litre).
• US recipes may call for a stick of butter, which is 110 grams (1/2 cup).
• Recipes may measure ingredients by weight, or by volume. One cup of flour is 150 grams, or five ounces; a cup of granulated sugar is 225 grams, or eight ounces; and a cup of brown sugar is 175 grams, or six ounces; one cup of uncooked rice weighs 200 grams, or seven ounces; and one of butter is 225 grams, or eight ounces.

A candy thermometer helps to take the guesswork out of making jam and marmalade, caramel and candy of all kinds. It's a gadget no expert cook would be without.

• Before use, put the thermometer into a bowl of hot water to make it react promptly. Then quickly wash and dry it and submerge its bulb in the pan, tilting the contents if necessary.
• After use, put it back into the hot water immediately to prevent it from developing a sugary crust.

These are the temperatures and descriptions of hot sugar commonly referred to in recipes:

• 103°C (217°F) Thread stage: Thin syrup, jam, marmalade
• 105°C (221°F) Pearl stage: Fondants and icings
• 110°C (230°F) Blow stage: Ice creams
• 115°C (235°F ) Soft ball stage: Fondants and soft fudges
• 124°C (255°F) Hard ball stage: Popcorn balls, soft toffee
• 150°C (300°F) Hard crack stage: Hard toffee and spun sugar
• 170°C (338°F) Caramel stage: Caramel coatings, praline

Keep these conversions in mind and you'll be able to follow confusing recipes with ease!

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