FORMULA SHELF 4 of 370

The arithmetic behind the work: what to measure, what to type in, and what the answer comes out as. Every formula says what the symbols mean and gives a worked example, so you can check it against a job you have already done.

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Kitchen 4 formulas

Safe cooking temperatures MOST USED

beef and lamb 63 C for 3 minutes, pork 71 C, poultry 74 C, fish 63 C, reheated food 75 C

SYMBOLS · temperature at the thickest part, and for 3 minutes; a food thermometer is the only way to be sure

UNITS · degrees C

HOW TO USE

Colour is not proof. A meat thermometer costs almost nothing and settles every argument about dinner. See Cooking Temperatures.

EXAMPLE

Chicken breast cooked to 74 C in the thickest part is safe; browned outside and pink inside is not.

temperature safe meat poultry thermometer

Ghee and butter from cream

ghee yield is about 25% of the cream weight ; butter is 10% and the rest is buttermilk and water

SYMBOLS · ghee is made by heating butter until the milk solids brown and the clear fat rises

UNITS · %

HOW TO USE

Ghee keeps for months in a warm kitchen, which is why it is the useful one. See Butter And Cheese.

EXAMPLE

1 kg of cream gives about 100 g of butter and 100 g of ghee if you make the ghee from the butter.

ghee butter cream yield clarified

Rice water ratio and absorption

white rice 1:1.5 by weight, brown rice 1:2, and pulao 1:1.75 ; after cooking the rice weighs 2.5 to 3 times the dry weight

SYMBOLS · the ratio is by weight of dry rice to water, not by volume

UNITS · ratio by weight

HOW TO USE

Weigh the rice and the water and the result is the same every time. Salt the water, and let it rest before you cook it.

EXAMPLE

500 g of rice with 750 ml of water makes about 1.6 kg of cooked rice.

rice water ratio cooking absorption

Substituting sugar with honey or syrup

for every 100 g of sugar use 75-85 g of honey, or 100 g of syrup

SYMBOLS · honey adds moisture and flavour, so cut the water in the recipe by 20 g for every 100 g of honey used

UNITS · g

HOW TO USE

Honey is about 80% sugar and 20% water, and it is stickier, so cakes brown more and keep longer. Reduce the liquid in any recipe where you swap it in.

EXAMPLE

A cake with 150 g of sugar takes 120 g of honey and 30 g less water.

honey sugar substitution cake sweetener

SOURCES & PROVENANCE 1 listed

This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.

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Formulas collected and indexed with AI. The calculators are convenience tools; double-check every result before using it.