Kitchen Conversions
Contents
Kitchen Conversions
Quick reference for common cooking measurements and conversions.
Legumes: Dried vs Canned
One standard can = 400g total weight, ~240g drained weight
| Dried Legumes | Cooked/Canned Equivalent | Notes |
|---|---|---|
| 100g dried chickpeas | 1 can (240g drained) | Soak overnight, cook 60-90 min |
| 100g dried black beans | 1 can (240g drained) | Soak overnight, cook 60-90 min |
| 100g dried kidney beans | 1 can (240g drained) | Soak overnight, cook 60-90 min |
| 100g dried white beans | 1 can (240g drained) | Soak overnight, cook 60-90 min |
| 100g dried borlotti beans | 1 can (240g drained) | Soak overnight, cook 60-90 min |
| 100g dried red lentils | 1 can (240g drained) | No soaking, cook 15-20 min |
| 100g dried green/brown lentils | 1 can (240g drained) | No soaking, cook 25-30 min |
General rule: Dried beans roughly 2.5x in weight when cooked. 100g dried → ~240-250g cooked/drained
Rice Conversions
| Uncooked Rice | Cooked Rice | Water Needed | Servings |
|---|---|---|---|
| 1 dl (80g) jasmine rice | ~2.5 dl (200g) | 1.5 dl water | 1 person |
| 2 dl (160g) jasmine rice | ~5 dl (400g) | 3 dl water | 2 people |
| 1 dl (80g) basmati rice | ~2.5 dl (200g) | 1.5 dl water | 1 person |
| 1 dl (85g) short grain rice | ~2.5 dl (215g) | 1.5 dl water | 1 person |
General rule: Rice roughly doubles to triples in volume when cooked
Pasta Conversions
| Dried Pasta | Cooked Pasta | Servings |
|---|---|---|
| 100g dried | ~200-250g cooked | 1 person (main dish) |
| 200g dried | ~400-500g cooked | 2 people (main dish) |
| 75g dried | ~150-180g cooked | 1 person (side dish) |
Common Volume to Weight
These are approximate - always check your specific ingredient!
Flours
- 1 dl white flour = ~60g
- 1 dl whole wheat flour = ~60g
- 1 dl corn flour = ~65g
Sugar & Salt
- 1 dl granulated sugar = ~85g
- 1 dl brown sugar (packed) = ~90g
- 1 tbsp salt = ~18g
- 1 tsp salt = ~6g
Oils & Liquids
- 1 dl olive oil = ~90g
- 1 tbsp olive oil = ~14g
- 1 tsp olive oil = ~5g
- 1 dl water/stock = 100g
Butter
- 1 tbsp butter = ~14g
- 1 tsp butter = ~5g
- 1 dl butter (melted) = ~95g
Oven Temperature Conversions
| Description | Celsius (fan) | Celsius (conventional) | Fahrenheit |
|---|---|---|---|
| Very slow | 120°C | 140°C | 275°F |
| Slow | 140°C | 160°C | 325°F |
| Moderate | 160°C | 180°C | 350°F |
| Moderately hot | 180°C | 200°C | 400°F |
| Hot | 200°C | 220°C | 425°F |
| Very hot | 220°C | 240°C | 475°F |
Danish ovens: Most use fan-forced (convection). Subtract 20°C from conventional temperatures.
Quick Substitutions
Dairy
- 1 dl heavy cream = 1 dl Greek yoghurt (in cooking, not whipping)
- 1 dl sour cream = 1 dl Greek yoghurt
- Buttermilk substitute: 1 dl milk + 1 tbsp lemon juice (let sit 5 min)
Acids
- 1 tbsp lemon juice ≈ 1 tbsp lime juice ≈ 1 tbsp vinegar (for acidity)
Aromatics
- 1 clove fresh garlic ≈ ¼ tsp garlic powder
- 1 tbsp fresh herbs ≈ 1 tsp dried herbs