Category Archives: Omskakelings / Convertions

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OMSKAKELING NA ML

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OMSKAKELING NA ML

VOLUME VLOEISTOF
¼ teelepel 2 ml
½ teelepel 3 ml
1 teelepel 5 ml
2 teelepels 10 ml
4 teelepel 20 ml
1 eetlepel 15 ml
2 eetlepels 30 ml
3 eetlepels 45 ml
¼ koppie 60 ml
⅓ koppie 80 ml
½ koppie 125 ml
⅔ koppie 160 ml
¾ koppie 200 ml
1 koppie 250 ml
1½ koppie 375 ml
2 koppies 500 ml
4 koppies 1 liter
1 wynglas 106 ml
1 sjerrieglas 71 ml

250 ML IN GRAM

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maat lepels
250 ML IN GRAM

250 ml = Gram   250 ml = Gram
Aartappels, rou, gerasper 125 g Pampoen, gaar, fyngedruk 250 g
Amandels, gemaal 100 g Rosyne / sultanas, pitloos 150 g
Appelkooskonfyt 330 g Rosyne / sultanas, met pitte 200 g
Botter 250 g Roomkaas 230 g
Broodkrummels, droog 120 g Rys 200 g
Broodkrummels, vars 60 g Sade 150 g
Bruinbroodmeel 140 g Sago 180 g
Dadels 150 g Semolina 160 g
Droë vrugte 150 g Sjokolade brokkies 200 g
Gemengde skil 150 g Sonneblomsade 150 g
Gouestroop 250 g Spysverteringsemels 30 g
Hawermout 90 g Vlapoeier 120 g
Heuning 250 g Volkoringmeel 150 g
Kaas, gerasper 100 g Witbroodmeel 140 g
Kakao 100 g Wortels, gerasper 125 g
Kersies 150 g Suiker:
Klapper 80 g Bruin suiker 200 g
Koekmeel 140 g Karamel suiker 200 g
Koring, gerol 200 g Strooisuiker 210 g
Maaskaas 230 g Klappersuiker 170 g
Margarien 250 g Demerara suiker 200 g
Melkpoeier 115 g Versiersuiker/Icing sugar 130 g
Mielieblom 120 g Muscovado suiker/sugar 200 g
Mozarella 125 g Treacle sugar 340 g
Neute 100 g Wit suiker/White sugar 200 g
Neute, gekap 150 g Donkerbruinsuiker 200 g
Nutty Wheat 150 g Ligtebruinsuiker 200 g

OMREKENINGS KOPPIE NA GRAM

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Mate en gewigte

OMREKENINGS KOPPIE NA GRAM

¼ koppie ½ koppie ¾ koppie 1 koppie
Koekmeel 60 ml 125 ml 200 ml 250 ml
Botter 60 g 115 g 175 g 230 g
Bruinbroodmeel 35 g 70 g 105 g 140 g
Bruismeel 35 g 70 g 105 g 140 g
Klapper 20 g 40 g 60 g 80 g
Koekmeel 35 g 70 g 105 g 140 g
Margarien 60 g 115 g 175 g 230 g
Nutty Wheat 40 g 75 g 112 g 150 g
Pitlose rosyne / sultanas 40 g 75 g 115 g 150 g
Semolina 40 g 80 g 120 g 160 g
Spysverteringsemels 8 g 15 g 22 g 30 g
Strooisuiker 50 g 105 g 160 g 210 g
Suiker 50 g 100 g 150 g 200 g
Versiersuiker 35 g 65 g 100 g 130 g
Witbroodmeel 35 g 70 g 105 g 140 g

 

GELATINE SHEETS-PACKETS

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gelatien

GELATINE SHEETS-PACKETS

1 sheet gelatin 2-3 g powdered gelatin, or approx. 1 tsp
3½ sheets approx. 1 envelope Knox gelatin
4 sheets approx. 1 Tbsp. powdered gelatin

Packages of 15 leaves, each package weighing 25g
Note that they require different treatments to work properly.
Sheets need to be softened in cold water and then heated, while the powdered gelatin can just be sprinkled over a liquid to “bloom.”
Gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften.

Soak gelatine leaves in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Next, dissolve the leaves in the warm or hot liquid that you want to set.

The leaves each measure 7 cm x 11.7 cm = each leave 1.66 g… 20 g = 12 leaves

Thys Taljaard
1 lang velletjie = ±1gram
Ratio vir basiese stolling is 1 g gelatine tot 100 ml vloeistof dus 1 velletjie per 100ml liquid.
Vrugte met ‘n hoër suur inhoud maw alle sitrus en pynappels (tensy afgekook om die ensieme af te breek) se ratio is 2 g tot 100 ml maw 2 velletjies per 100 ml.

OVEN BAKING TEMPERATURES

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gasstoof

OVEN BAKING TEMPERATURES
Convert Fahrenheit to Celsius: Subtract 32, multiply by 5, then divide by 9
To Convert Celsius to Fahrenheit: Multiply by 9, divide by 5, then add 32

  Celsius Fahrenheit Gas
Very Cool 110 225 ¼
Cool 130 250 ½
Very Slow 140 275 1
Slow 150 300 2
Slow 170 325 3
Moderate 180 350 4
Moderate 190 375 5
Moderately Hot 200 400 6
Fairly Hot 220 425 7
Hot 230 450 8
Very Hot 240 475 9
Extremely Hot 260 500 10
Broiling 290 550 10


Photo: Ronel Muller Thoma

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