Kitchen S.O.S.
You’re in the kitchen, in the middle of a recipe, and all of a sudden you need HELP!
Temperature Conversion
Weight/Size Conversion
Weight/Size Conversion by Ingredient Type
Choosing the Right Pan
150 Celsius = 300 Fahrenheit
160 Celsius = 320 Fahrenheit
170 Celsius = 340 Fahrenheit
180 Celsius = 355 Fahrenheit
190 Celsius = 375 Fahrenheit
200 Celsius = 390 Fahrenheit
210 Celsius = 410 Fahrenheit
220 Celsius = 425 Fahrenheit
230 Celsius = 450 Fahrenheit
1 pound = 454 grams
1 ounce = 28.3 grams
2.2 pounds = 1 kilo
1 cup = 8 fl oz = 230 ml
2.5 cups = 1 pint = 580 ml
brown sugar 1 packed cup = 8.5 ounces = 240 grams 1 heaping tablespoon = 15 grams
sugar 1 cup = 7 ounces = 200 grams 1 tablespoon = 12 grams
flour / cocoa 1 cup = 5 ounces = 140 grams 1 tablespoon = 9 grams
powdered sugar 1 cup = 4.2 ounces = 120 grams 1 tablespoon = 8 grams
honey 1 cup = 340 grams 1 tablespoon = 20 gr.
butter 1 cup = 2 sticks = 240 grams 1 tablespoon = 15 gr.
almond flour 1 cup = 3 ounces = 85 grams
oil 1 cup = 240 grams
baking powder /soda 1 tablespoon = 10 grams
1 cup self rising flour = 1 cup flour + 1 heaping teaspoon baking powder
Making more: every 1 inch increase means another 20% batter
For example: from 16” pan size to 18”- add 40%
Making less: every 1 inch decrease means 15% less in pan size
For example: from 18” pan to 16”- make 30% less
{ 7 comments… read them below or add one }
Dear Hilla-
My husband and me are big fans of your blog! I made several of your recipes and they were all very successful, even with my 10 year old picky eater. This summer, when we visited Israel, we bought your book and started cooking. I want to make the fish patties recipe from the book, but not sure which fish to get. The recipe calls for a white fish. Can you recommend a fish that I can easily get in New York City?
Thanks,
Ravit
Hi Ravit – Cod will be a good choice as it is not very expensive and mild in taste. I also like tilapia. And thanks for the kind words!
Hi Hilla,
We’ve just moved from TLV to the bay area and I’m having a difficult time finding the local substitute for the ingredients we’re used to from home. Here’s a particular problem that I’m facing: My kids love a Romanian cornflour cake which my grandmother used to make for them. She used “Tuv-Tam” cheese and “Sheli” yogurt. What do you suggest I could use here instead? You’re recipes look great – I’ll be trying my first one out this coming Friday. Thanks a lot in advance. Thanks, Sarith
Farmer’s cheese and ricotta are most like “tuv tam”, although you won’t be able to get the exact same wonderful taste. I like Trader Joe’s yogurts. Can you email me the recipe? Sounds interesting. hilla . kariv @ gmail . com. Thanks!
I am trying to find a recipe for ugat gvinah like they sell in the bakeries in Israel -you know, in the long loaves. Do you have a recipe that you might be able to share? Also, what do you suggest would be an alternative to gvina levanah which I can not get in Minneapolis?
I am going to be cooking for a very large group and was hoping to make the cheesecakes in addition to oznei haman. Your help would be greatly appreciated.
p.s. I made the pickled lemons and plan to make your delicious recipe with the chicken, lemon and basil later this week. Thanks!
Hi Sara,
Sorry for my late reply!
Not sure which cake you are after- more description will be appreciated. If you mean the simple cheese cake that sometimes comes with no dough underneath, I have a very simple recipe for you!
As for cheese- I use Fage/Total as a sub for gvina levana (even the 2% works beautifully!). It also makes nice pancakes and simple ‘faked tiramisu’ which I make for my kids. Great with nuts, dried fruit and some honey as a light desert!
I loved reading your blog and on discovering all things purple upon your return home. I appreciated your passion. I discovered your site when my husband brought purple cabbage home. beautiful. but didn’t know what to do w/it……
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