Asian Pickles: China by Karen Solomon

Author:Karen Solomon [Solomon, Karen]
Language: eng
Format: epub
Published: 2014-09-29T05:02:53.086000+00:00

Volume

U.S.: 1 tablespoon

Imperial: ½ fl oz

Metric: 15 ml

U.S.: 2 tablespoons

Imperial: 1 fl oz

Metric: 30 ml

U.S.: ¼ cup

Imperial: 2 fl oz

Metric: 60 ml

U.S.: ⅓ cup

Imperial: 3 fl oz

Metric: 90 ml

U.S.: ½ cup

Imperial: 4 fl oz

Metric: 120 ml

U.S.: ⅔ cup

Imperial: 5 fl oz (¼ pint)

Metric: 150 ml

U.S.: ¾ cup

Imperial: 6 fl oz

Metric: 180 ml

U.S.: 1 cup

Imperial: 8 fl oz (⅓ pint)

Metric: 240 ml

U.S.: 1¼ cups

Imperial: 10 fl oz (½ pint)

Metric: 300 ml

U.S.: 2 cups (1 pint)

Imperial: 16 fl oz (⅔ pint)

Metric: 480 ml

U.S.: 2½ cups

Imperial: 20 fl oz (1 pint)

Metric: 600 ml

U.S.: 1 quart

Imperial: 32 fl oz (1⅔ pint)

Metric: 1 liter

Temperature

Fahrenheit: 250°F

Celsius / Gas Mark: 120°C / gas mark ½

Fahrenheit: 275°F

Celsius / Gas Mark: 135°C / gas mark 1

Fahrenheit: 300°F

Celsius / Gas Mark: 150°C / gas mark 2

Fahrenheit: 325°F

Celsius / Gas Mark: 160°C / gas mark 3

Fahrenheit: 350°F

Celsius / Gas Mark: 180°C or 175°C / gas mark 4

Fahrenheit: 375°F

Celsius / Gas Mark: 190°C / gas mark 5

Fahrenheit: 400°F

Celsius / Gas Mark: 200°C / gas mark 6

Fahrenheit: 425°F

Celsius / Gas Mark: 220°C / gas mark 7

Fahrenheit: 450°F

Celsius / Gas Mark: 230°C / gas mark 8

Fahrenheit: 475°F

Celsius / Gas Mark: 245°C / gas mark 9

Fahrenheit: 500°F

Celsius / Gas Mark: 260°C

Length

Inch: ¼ inch

Metric: 6 mm

Inch: ½ inch

Metric: 1.25 cm

Inch: ¾ inch

Metric: 2 cm

Inch: 1 inch

Metric: 2.5 cm

Inch: 6 inches (½ foot)

Metric: 15 cm

Inch: 12 inches (1 foot)

Metric: 30 cm

Weight

U.S. / Imperial: ½ oz

Metric: 15 g

U.S. / Imperial: 1 oz

Metric: 30 g

U.S. / Imperial: 2 oz

Metric: 60 g

U.S. / Imperial: ¼ lb

Metric: 115 g

U.S. / Imperial: ⅓ lb

Metric: 150 g

U.S. / Imperial: ½ lb

Metric: 225 g

U.S. / Imperial: ¾ lb

Metric: 350 g

U.S. / Imperial: 1 lb

Metric: 450 g

Further Reading

Science & Civilisation in China, Volume 6; Part 5: Fermentations and Food Science, by Joseph Needham and H. T. Huang

Flavor & Fortune magazine

The Chinese Kitchen, by Eileen Yin-Fei Lo

Chop Suey: A Cultural History of Chinese Food in the United States, by Andrew Coe

Food in Chinese Culture, by K. C. Chang

About the Author

Karen Solomon is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It; and The Cheap Bastard’s Guide to San Francisco. She was a contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals and a contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate. She’s currently a columnist for Saveur.com and a guest blogger for The Blender, the Williams-Sonoma blog, and the Bay Area Bites KQED food blog. Visit www.ksolomon.com for more information.

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