Search:    Search
You are here:   Programming > Our Daily Bread > Kitchen Tips

Visit us at


Kitchen Tips

 

 I give Fr. Paul a few last minute tips before we start taping.

Hey, it's Paula, Producer of Our Daily Bread.  I found some interesting facts on my Mum's cookbook, The Good Cook's Companion, which is copyrighted 1981 and I hope they will come in handy!

 
 Meat  Time (Minutes)  Temperature  Internal Temperature
 Beef, rare
 18 - 20 per pound
 300°F  120 - 125°F
 Beef, medium  22 - 25 per pound
 300°F  140 - 145°F
 Beef, well done  27 - 30 per pound
 300°F  160°F and above
 Pork  40 per pound
 350°F  160°F and above
 Veal  30 per pound
 325°F  160°F and above

 Poultry  Time (Minutes)
 Temperature  Internal Temperature
 Chicken  25 per pound
 350°F  160 - 165°F
 Duck  25 per pound  350°F  160 - 165°F
 Turkey, small
 25 per pound  300°F  160 - 165°F
 Turkey, large
 20 per pound
 275°F  165°F

 Fish Time (Minutes)
Temperature Internal Temperature
 Fish  20 per pound
 375°F
 145°F

Handy Conversions

Temperatures
0°C = 32°F
150°C = 300°F
160°C = 325°F
180°C = 350°F
190°C = 375°F
200°C = 400°F
230°C = 450°F 

Volume/Weight
3 tsp = 1 Tbsp. = 15ml
16 Tbsp. = 1 cup = 236 ml
4 cups = 1 qt. = 946 ml
128 fl. oz. = 1 gallon = 3.8 Liters
1 lb. = 16 oz. = .45 kg

Food Equivalents
1/4 lb. cheese = 1 cup shredded
1 cup Heavy Cream = 2 cups whipped
1 lg. onion = 3/4 cup to 1 cup chopped
1 stick margarine = 1/2 cup
1 lb potatoes = 3 medium = 2 1/4 cup diced