Pasta Revolution

VOLUME CONVERSIONS

WEIGHT CONVERSIONS

CONVERSIONS FOR INGREDIENTS COMMONLY USED IN BAKING

Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.

* U.S. all-purpose flour, the most frequently used flour in this book, does not contain leaveners, as some European flours do. These leavened flours are called self-rising or self-raising. If you are using self-rising flour, take this into consideration before adding leavening to a recipe.

In the United States, butter is sold both salted and unsalted. We generally recommend unsalted butter. If you are using salted butter, take this into consideration before adding salt to a recipe.

OVEN TEMPERATURES

CONVERTING TEMPERATURES FROM AN INSTANT-READ THERMOMETER

We include doneness temperatures in many of our recipes, such as those for poultry, meat, and bread. We recommend an instant-read thermometer for the job. Refer to the table above to convert Fahrenheit degrees to Celsius. Or, for temperatures not represented in the chart, use this simple formula:

Subtract 32 degrees from the Fahrenheit reading, then divide the result by 1.8 to find the Celsius reading.

EXAMPLE:

Roast until the thickest part of the chicken thigh registers 175 degrees on an instant-read thermometer. To convert:

175 F 32 = 143

143 1.8 = 79.44C, rounded down to 79C

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THE TV COMPANION SERIES:

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Americas Test Kitchen: The TV Companion Cookbook (2009, 2011, and 2012 Editions)

Behind the Scenes with Americas Test Kitchen

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Inside Americas Test Kitchen

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The Americas Test Kitchen Cookbook

AMERICAS TEST KITCHEN ANNUALS:

The Best of Americas Test Kitchen (20072012 Editions)

Cooking for Two (20092012 Editions)

Light & Healthy (20102012 Editions)

THE BEST RECIPE SERIES:

The New Best Recipe

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