_Weights And Measures: Basic Equivalents


Serves: 5

Ingredients

Directions:

1 ounce 28.4 grams
1 pound 454 grams
1 teaspoon 5 milliliters
2 teaspoons 10 milliliters
3 teaspoons (1 tablespoon) 15 milliliters
2 tablespoons 30 milliliters
3 tablespoons 45 milliliters
4 tablespoons (1/4 cup) 60 milliliters
1/3 cup 75 milliliters
1/2 cup 125 milliliters
2/3 cup 150 milliliters
3/4 cup 175 milliliters
1 cup 250 milliliters
1 1/2 cups 375 milliliters
2 cups 500 milliliters
3 cups 750 milliliters
4 cups (1 quart) 1 scant liter
1 gallon 3 3/4 liters

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This _Weights And Measures: Basic Equivalents recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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_A Griller's Steak Glossary
_America's Main Squeeze: In Praise of Ketchup
_And The Good News Is...
_Beef On The Grill: Some Kind Of Wonderful
_Beyond Veggies: How To Grill For A Vegetarian
_Boning A Whole Chicken Or A Turkey Leg
_Boosting The Flavor Before You Grill
_Bratwurst Brouhaha
_Burgers On The Grill: Memories Of An Old Flame
_Butterflying Beef Short Ribs: Special Technique
_Check Your Char-O-Scope: Free Your Inner Griller - Scoring
_Chicken On The Grill: Something For Everyone
_Condiment Extraordinaire: The Glory Of Mustard
_Cooking Times For Whole Turkeys
_Cutting Chicken Into Serving Pieces
_Cutting Poultry For The Grill: Special Technique
_Dessert On The Grill: Sweet Endings
_Duck, Duck, Goose: Which Sauce For Which Dish?
_Eggplant On The Grill: Don't Be Bitter
_Extreme Grilling
_Fish On The Grill: Fun With Fins
_Fishy Choices: Fresh or Frozen?
_Flavor Enhancers
_Frenching A Rack Of Lamb
_Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My!
_Game On The Grill: Call Of The Wild
_Granulated Garlic: Little Grains Of Wonder
_Great Grilled Garlic: Mom's Own Comfort Food
_Grill-Roasted Peppers: Hot Little Numbers
_Grilling Guide: Beef
_Grilling Guide: Fish & Seafood
_Grilling Guide: Fruit
_Grilling Guide: Game
_Grilling Guide: Lamb
_Grilling Guide: Pork
_Grilling Guide: Poultry
_Grilling Guide: Vegetables
_Grilling Tips: From Flatfish To Shellfish
_How To Get Great Grill Marks
_How To Make A Great Salad
_Lamb On The Grill: International Star
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_Making Marinades: Strictly A Matter Of Taste
_Making Salmon Roll-Ups: Advanced Technique
_Matching Starters with Entrees 1: Beautiful Beginnings
_Matching Starters with Entrees 2: Beautiful Beginnings
_Meat Substitutes: Quick & Easy
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_Pork On The Grill: From Squeal To Meal
_Pork Ribs On The Grill: Smoke 'Em If You Got 'Em
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_Preparing A Rib Roast
_Preparing Duck Breasts For The Grill
_Prime Rib On The Grill: Beef Royalty
_Quotes
_Removing The Membrane From Pork Ribs
_Removing The Silver Skin From Pork Tenderloin
_Resting And Salting Beef: Treat Me Right
_Sage Advice About Grilling Scallops
_Salmon On The Grill: Timing Is Everything
_Seared Ahi: The Exception To The Cardinal Rule
_Seasoned Salts: Quick Perks
_Sectioning Citrus Fruits: Slices of Sunshine
_Serving Up Turkey: A Flawless Feast
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_Starters On The Grill: Okay, Put Down The Cheese Ball And No One Will Get Hurt
_Steak On The Grill: Sizzling Sensations
_Sweet Nostalgia: Gourmet S'Mores
_The Art Of Salad: Know Your Greens...And Reds And Whites
_The Noble Onion: Tearful Homage
_The Proper Way To Eat Barbecued Pork Ribs
_The Skinny On Skinning A Fillet
_Things Got Out Of Ham
_Tips For Great Grilled Pork
_Trussing: All Tied Up
_Turkey On The Grill: Have You Tried It Yet?
_Vegetable Grilling Chart
_Vegetables On The Grill: Bumper Crop Of Flavor
_Weber's Big Book Of Grilling: Forward
_Weber's Big Book Of Grilling: Introduction
_Weights And Measures: Basic Equivalents
_Weights And Measures: Converting To Metric
_Weights And Measures: Handy Substitutes
_Weights And Measures: Temperature Conversions
_What Your Burger Toppings Say About You
_Wield That Brush Like A Pro
_Year-Round Heroes: Corn & Squash




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