Quick Ref

I'm often needing to look up conversions for temperature or ratios, little handy things that I can't remember so I've compiled a personal reference of the ones I find most useful!

Oven Temperature Chart - Centigrade - Farenheit
Gas Mark Conversion Table

Fahrenheit	Celcius	Gas Mark	~°C
212°F	100°C	-	100°C
230°F	110°C	1/4	110°C
250°F	120°C	1/2	120°C
275°F	135°C	1	135°C
300°F	149°C	2	150°C
325°F	162°C	3	160°C
350°F	176°C	4	175°C
375°F	190°C	5	190°C
400°F	204°C	6	205°C
425°F	218°C	7	220°C
450°F	232°C	8	230°C
475°F	246°C	9	245°C
500°F	260°C	10	260°C

Meat Doneness Temperatures - How well done is my steak / joint?

	bleu	rare	med-rare	medium	med-well	well
Beef	45°C	50°C	55°C	60°C	65°C	70°C
Rose Veal	-	-	55°C	60°C	65°C	70°C
Venison	45°C	50°C	55°C	60°C	65°C	70°C
Duck	-	-	55°C	60°C	65°C	70°C
Lamb	-	50°C	55°C	60°C	65°C	70°C
Pork	-	-	-	60-65°C	65-70°C	72°C
Poultry breast	-	-	-	-	-	72°C
Poultry thigh	-	-	-	-	-	77°C

The simplest way to tell how well done a steak or a chicken breast is to press it with your finger. The more it resists your prod, the more cooked it is. If it feels pretty solid it's cooked through. A rare steak shouldn't offer much more resistance than a raw steak!
More here!

Rice / Grain vs Liquid - Ratios for Cooking

	Ratio(D:W)	Dry Weight (D)	Water / Juice (W)	Vinegar	Sugar	Salt	Cooked(g)
Semolina (granular finish)	1:1.25	250g	~315g	-	-	2g	-
Couscous	1:1.25	250g	~315g	-	-	2g	-
Barley Couscous	1:1.75	250g	~440g	-	-	2g	-
Rice Jasmin	1:1.7	250g	400g	-	-	2g	500g
Rice Sticky	1:1	250g	250g	-	-	2g	480g
Rice Long	1:1.7	250g	425g	-	-	2g	-
Rice Basmati	1:1.7	250g	400g	-	-	2g	-
Rice Arborio	1:1.65	250g	375g	-	-	2g	570g
Rice Paella	1:1.5	250g	375g	-	-	2g	-
Rice Sushi White Harder	1:1.25	250g	~315g	50g	25g	1.5g	~625g
Rice Sushi White Softer	1:1.35	250g	~340g	50g	25g	1.5g	~625g
Rice Sushi Brown H (Genmai)	1:1.7	250g	425g	38g	19g	1g	-
Rice Sushi Brown S (Genmai)	1:1.9	250g	475g	38g	19g	1g	-
Rice Black	1:2	250g	500g	-		2g	-
Rice Pudding	1:6	250g	3L (milk)	-	250g	3g	-
Quinoa	1:2 (vol)	250g	-	-	-	-	-
Semolina (smooth finish)	1:6	250g	3L (milk)	-	250g	1g	-
Polenta (to add)	-	250g	-	-	-	-	-

Note: the vinegar in sushi rice isn't included in the ratio since it's added after cooking the rice.

Rice Quantities for Different Sushi Types

Format	Name	Pieces	Nori	Rice
Half Size Roll	Hosomaki-zushi	6	1/2	50g
Full Size Roll	Futomaki-zushi	6-8	1	100g
Inside Out Roll	Uramaki-zushi	6	1/2	125g
Battleship	Gunkan maki-zushi	1	2x13cm strip	25g
Topped Rice	Nigiri-zushi	1	-	25g
Tofu Pouch	Inari-zushi	1	-	50g
Cones	Temaki-zushi	1	1/2 or 1/4	30g/15g

Nori sheets measure 19x20cm (7.5x8 inch)
NB: For half size cut across the length, leaving 2x 19x10 (instead of 20x9.5cm)
20 small rolls per 10 sheet pack.

When handling rice, have a bowl of handling liquid - a mix of 50/50 water/sushi vinegar at hand:

This will keep your hands from getting covered in rice - messy business!!
It also has an anti bacterial effect - very important when handling rice.

Rice Cooker Table - Generic

Rice in cups	Rice in g	Water Lev + rice	Serves	~Cook time	Final Weight
2	300g	2 cup mark	3-4	42 min	750g
4	600g	4 cup mark	5-6	46 min	1.5kg
6	900g	6 cup mark	8-10	50 min	2.25kg
8	1200g	8 cup mark	13-14	55 min	3kg
10	1500g	10 cup mark	16-18	60 min	3.75kg

Sugar Cooking Stages - Candy Making & Jam - Sugar Work

Black Caramel	-	-	205°C
Dark Caramel	-	-	188-190°C
Spun Sugar	-	-	180-182°C
Caramel	174°C	-	170°C
Hard Crack	154°C	150°C	149-154°C
Soft Crack	138°C	134°C	132-143°C
Hard Ball	122°C	125°C	121-130°C
Firm Ball	-	-	118-121°C
Soft Ball	116°C	116-118°C	113-116°C
Jam	104°C	-	-
Sterilise	82-85°C	-	-
	Thermo	LCB	McGee

When we make praline sugar spears, we take the caramel up to 170°C then it drop to 150-155°C before dipping the nut in the caramel and hanging it.

Stock Syrup Viscosity / Thickness