Joi Ito's Cooking

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Volume Equivalencies

3 tsp	1 tbsp
2 tbsp	1 fl. oz
16 tbsp	1 cup	8 fl. oz
2 cups	1 pint	16 fl. oz
4 cups	1 qt	32 fl. oz
1 qt	0.95 l
4 qt	1 g

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Weight Conversions

oz		g
1		28
8	1/2 lb	227
16	1 lb	454
24	1 1/2 lb	680
35.3	1 kg	1000
48	3 lb	1361
64	4 lb	1814
80	5 lb	2268

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Temperature Conversions

(32°F − 32) × 5/9 = 0°C

	ºF	ºC
freezing point of water	32	0
	110	43
rare red meat	120	48.9
medium-rare red meat	130	54.4
medium red meat	140	60
medium-well red meat	150	65.6
medium-well standard poultry breast	155	68.3
well-done meat	160	71.1
sub-simmering water	190	87.8
simmering water	200	93.3
boiling water	212	100
	275	135
	300	148.9
	325	162.8
	350	176.7
	375	190.6
Leidenfrost effect	397	193
	400	204.4
	425	218.3
	450	232.2
	475	246.1
	500	260
	525	273.9
max oven temperature	550	287.8