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Posted by: waccoon Oct 2 2004, 10:28 AM

PLEASE KEEP IN MIND..
If you are under 16, please have supervision when cooking anytime in the kitchen. We don't want you guys to get hurt, even if you think you can handle it .

Also, BEFORE ALL RECIPE TOPICS PLEASE ADD "RECIPE:" IN FRONT OF IT! Thank you

ABBREVIATIONS
Some recipes here may have abbreviations, and adding two tablespoons instead of two teaspoons may ruin dinner.

C = cups
T, Tbs, tbsp = tablespoons
T, tsp = teaspoon
pkg = package
lb = pound
qt = quart (4 cups)
lg = large (29 oz.)
oz = ounce
sm = small
pt = pint
med = medium
gal = gallon
sq = square
min = minutes

CONVERSIONS

Volume and capacity: Imperial (Not US) to metric
1 minim = 0.0591939 cc
1 fluid drachm = 3.55163 cc
1 cubic inch = 16.387064 cc
1 fluid ounce = 28.4131 cc
1 gill = 141.31 cc
1 pint = 568.261 cc
1 quart = 1136.52 cc
1 gallon = 4.54609 cc
1 peck = 9092.18 cc
1 bushel = 36368.7 cc

US liquid measure (Not Imperial) to metric
1 minim = 0.0616115 cc
1 fluid dram = 3.69669 cc
1 fluid ounce = 29.5735 cc
1 gill = 118.294 cc
1 pint = 473.176 cc
1 quart = 946.353 cc
1 gallon = 3785.41 cc

US dry measure (Not Imperial) to metric
1 pint = 550.610 cc
1 quart = 1101.22 cc
1 peck = 8809.76 cc
1 bushel = 35239.04 cc

Weight and mass: Imperial to metric
1 grain = 0.06479891 grammes
1 ounce = 28.35 grammes
1 troy ounce = 31.1035 grammes
1 apothecaries' ounce = 31.1035 grammes
1 pound = 0.45359237 kg
1 stone = 6.35029 kg
1 hundredweight = 50.8023 kg
1 ton = 1.01605 tonnes

Weight and mass: US to metric
1 grain = 0.06479891 grammes
1 ounce = 28.35 grammes
1 troy ounce = 31.1035 grammes
1 apothecaries' ounce = 31.1035 grammes
1 pound = 0.45359237 kg *
1 hundredweight = 45.3592 kg
1 ton = 0.907185 tonnes

Don't forget to make sure you have all the ingredients before you start.

As safety, never leave knives on the countertop when you're cooking something, wash it and put it away as soon as you're done. Check burners, stoves and ovens to see that they're turned off correctly after you're finished using it.

And PLEASE, if you really don't know, or never cooked before, get your parents or an older sibling to help. Have fun, and happy cooking!

Posted by: waccoon Oct 2 2004, 10:34 AM

If you're watching your weight or blood sugar, you can use Splenda to cook with as well. Butter substitutes usually work fine in place of fatty butter.

Posted by: x_angawhomps Oct 3 2004, 05:23 AM

Can I post something on how to make really really good ramen? With like eggs and stuff. XD

Posted by: venturesome69 Oct 6 2004, 07:43 PM

just post your ramen trick

Posted by: wind&fire Oct 30 2004, 07:22 AM

you guys use the imperial system and im on the metric system.. can you post a conversion please?

Posted by: Jealousy Dec 4 2004, 09:30 AM

Always turn the saucepan handles in when cooking on the stove so they don't hang over the edge.

Posted by: mai_z Dec 27 2004, 02:21 PM

howare teaspoons and tbsp both "T"?

Posted by: JlIaTMK Dec 28 2004, 04:34 PM

yes, teaspoons are actually t

or lowercase

Posted by: eboarder2020 Jan 8 2005, 12:01 AM

Also its important to keep a good eye on the things you cook. Sometimes things get heated faster and you may end up burning food. Remember to keep your attention on the stove and the things you are cooking

Posted by: avalon* Jan 11 2005, 05:14 PM

sometimes people abbreviate teaspoons as tsp and tablespoons as tbsp. idk.

Posted by: 177emories Jan 25 2005, 11:09 PM

C = cups
T, Tbs, tbsp = tablespoons
T, tsp = teaspoon
pkg = package
lb = pound
qt = quart (4 cups)
lg = large (29 oz.)
oz = ounce
sm = small
pt = pint
med = medium
gal = gallon
sq = square
min = minutes

Posted by: salcha Mar 4 2005, 02:34 AM

haha, i break all those rules up there -.-
and i suck at cooking.

Posted by: Spiritual Winged Aura May 30 2005, 05:11 AM

Thats not fair T_T, i dont want to be supervised. They are hella annoying and stubborn when they see me cooking. They complain that i add " too little " or " too much " or .. i should "add" this and that .. gawd.

Anyways, congrats for being a game champ.

Posted by: Frankie Jul 25 2005, 11:57 PM

If anyone has any further questions/comments on the general cooking guidelines, PM me.

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