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Cooking & Baking Basics
Ratios, temperatures, conversions and swaps: the things every home cook ends up searching for. Quick answers first, details when you want them.
By Strudel Team · Updated October 2026
Calculators and Timers
Ratios
How much liquid, salt or oil to use. Measure by volume unless noted, and use the same cup for both.
Rice to water ratio
Quick answer
Use 1½ cups of water for 1 cup of long-grain white rice. Simmer covered for 18 minutes, then rest off the heat for 10.
| Rice | Water : rice | Simmer | Rest |
|---|---|---|---|
| Long-grain white | 1½ : 1 | 18 min | 10 min |
| Jasmine | 1¼ : 1 | 15 min | 10 min |
| Short-grain / sushi | 1⅛ : 1 | 18 min | 10 min |
| Brown | 2 : 1 | 45 min | 10 min |
Rice to water ratio calculator, with rice cooker and Instant Pot
Oats, quinoa & other grains
For rolled oats, use 2 parts liquid to 1 part oats. For quinoa, use 1¾ parts water to 1 part rinsed quinoa.
| Grain | Liquid : grain | Cook | Rest |
|---|---|---|---|
| Rolled oats | 2 : 1 | 5 min | 1 min |
| Steel-cut oats | 3 : 1 | 25 min | 5 min |
| Quinoa | 1¾ : 1 | 15 min | 5 min |
| Couscous | 1 : 1 | Off the heat | 5 min |
| Farro (pearled) | 3 : 1 | 25 min | Drain |
Pasta water & portions
Use 4 to 6 quarts of water and about 1 tablespoon of Diamond Crystal kosher salt (1½ teaspoons of Morton) per pound of pasta. Plan on 2 oz (55 g) of dried pasta per person as a side, 4 oz (115 g) as a main.
Dressings, brines & pickles
3 : 1
Vinaigrette
Oil to acid, plus a pinch of salt and a little mustard to hold it together.
5-6%
Wet brine
Salt by weight of water: 50-60 g per liter. Weigh it, since salt brands differ.
1 : 1
Quick pickle
Vinegar to water, with 1 tbsp salt and 1 tbsp sugar per cup.
Doneness & temperatures
A probe thermometer beats every timer. Check the thickest part, away from bone.
Safe internal temperatures
Quick answer
Cook poultry to 165°F (74°C), ground meat to 160°F (71°C), and whole cuts of beef, pork, lamb and fish to 145°F (63°C).
| Food | USDA safe minimum | Rest |
|---|---|---|
| Chicken & turkey (whole, parts, ground) | 165°F · 74°C | — |
| Ground beef, pork, lamb | 160°F · 71°C | — |
| Beef, pork, lamb steaks, chops, roasts | 145°F · 63°C | 3 min |
| Fish & shellfish | 145°F · 63°C | — |
| Egg dishes | 160°F · 71°C | — |
How long to boil eggs
Lower large, fridge-cold eggs into boiling water, then move them to an ice bath when the time is up.
6 min
Soft
Runny yolk
7 min
Jammy
Set edges, soft center
9 min
Medium
Fudgy yolk
11 min
Hard
Fully set
Oven to air fryer
Lower the oven temperature by 25°F (about 15°C) and start checking at roughly 80% of the oven time. Shake the basket halfway.
Measurements & conversions
Teaspoons, tablespoons & cups
Quick answer
3 teaspoons = 1 tablespoon. 16 tablespoons = 1 cup. 1 cup ≈ 240 ml.
| US | Equals | Metric |
|---|---|---|
| 1 tablespoon | 3 teaspoons | 15 ml |
| ¼ cup | 4 tablespoons | 60 ml |
| ⅓ cup | 5 tbsp + 1 tsp | 80 ml |
| ½ cup | 8 tablespoons | 120 ml |
| 1 cup | 16 tablespoons | 240 ml |
Cups to grams
A cup of flour weighs much less than a cup of sugar, so convert by ingredient.
Oven °F to °C
| Fahrenheit | Celsius | Gas mark |
|---|---|---|
| 325°F | 165°C | 3 |
| 350°F | 175°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 425°F | 220°C | 7 |
| 450°F | 230°C | 8 |
Substitutions
Out of something? These swaps work in most recipes.
- Buttermilk
- 1 cup milk + 1 tbsp lemon juice or white vinegar. Let it sit 5-10 minutes.
- Cake flour
- 1 cup all-purpose flour, remove 2 tbsp, add 2 tbsp cornstarch. Sift together.
- Brown sugar
- 1 cup granulated sugar + 1 tbsp molasses.
- 1 egg (for binding)
- 1 tbsp ground flaxseed + 3 tbsp water. Rest 5 minutes until gel-like.
- Baking powder
- ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp baking powder.
Baking basics
Baker’s percentages
Every ingredient is written as a percentage of the flour, which is always 100%. It lets you scale any dough without new math.
| Ingredient | Baker’s % | For 500 g flour |
|---|---|---|
| Bread flour | 100% | 500 g |
| Water | 70% | 350 g |
| Salt | 2% | 10 g |
| Instant yeast | 1% | 5 g |
Dough hydration
Hydration is water divided by flour. Sandwich loaves sit around 60-65%, rustic loaves 70-75%, and ciabatta 80% or more. Higher hydration means an open crumb and a stickier dough.
Dough hydration calculatorBaking soda vs. baking powder
Baking soda needs an acid in the recipe (buttermilk, yogurt, brown sugar) to rise. Baking powder carries its own acid. Soda is roughly three to four times stronger, so they don’t swap one for one.
Storage & food safety
How long food keeps
| Food | Fridge (40°F / 4°C) |
|---|---|
| Cooked leftovers, soups, stews | 3-4 days |
| Cooked rice | 3-4 days |
| Raw chicken or ground meat | 1-2 days |
| Hard-boiled eggs, in shell | 1 week |
Thawing safely
In the fridge, allow about 24 hours for every 4-5 lb. In cold water, allow 30 minutes per pound and change the water every 30 minutes. Never thaw on the counter.
Turkey cooking time & thaw calculatorKnow the basics. Let Strudel keep time.
Strudel reads you each step out loud and runs the timers, so you can keep your hands on the food.