Select a tool to use:

Units of measurement conversion

Brine calculator

Nitrite calculator

Nutrients calculator

Brix approximator

Passive low-temperature cooking calculator

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Select the type of conversion you wish to perform from the list below.

• Weight Conversion
• Volume Conversion
• Weight to Volume Approximation
• Length Conversion
• Temperature Conversion
 thisamount of this unitof measure equals of this unitof measure grams (g) kilograms (kg) ounces (oz) pounds (lb) grams (g) kilograms (kg) ounces (oz) pounds (lb)

Note: the English units used for this conversion are standard American
units. Further conversion may be required if standard Canadian,
Australian, or British units are desired.

Complete the form below to determine the salt, sugar, and curing
mix quantities for a nitrite concentration of 200 ppm.

• Water:     liter(s)   quart(s)
• Meat:     kilogram(s)   pounds(s)
• Percent water in meat:   60%   65%   70%
• Percent salt in brine:   2%   3%   4%   5%
• Percent sugar in brine:   1%   2%   3%
• Percent nitrite in curing mix:   0.625%   6.25%
 Salt:   Sugar:   Curing salt:

Complete the form below to determine the curing salt quantity for a nitrite concentration of 120 ppm for use in preparing sausage and other forcemeats.

• Meat:     kilogram(s)   pounds(s)
• Percent nitrite in curing mix:   0.625%   6.25%
 Curing salt:  —

Enter one or more search terms separated by a comma.
Place a hyphen (-) in front of a search term to exclude it.

No food descriptions matched the search terms

Recipe title (optional):

Include ingredient list?  yes    No

Ingredients

actual amount    per 100 grams    per serving

Quantity:    Units:

Description:

Number of grams used:

Description:

Servings used:    Base servings:

Units:

Description:

If the final Brix value is known, select “Calculate sugar” to determine how much sugar to add to bring the final solution to this value. If the amount of added sugar is known, select “Calculate Brix” to determine the final Brix value.

•  Calculate sugar
•  Calculate Brix
• Total initial liquid:  grams
• Natural sugar concentration:  °Bx
• Final desired sugar concentration:  °Bx
 Total added sugar required:  — grams
• Total initial liquid:  grams
• Natural sugar concentration:  °Bx
• Added sugar:  grams
 Final sugar concentration:  — °Bx

A passive means of performing low-temperature cooking has been proposed that requires no temperature-controlled circulator. The circulator is replaced by an insulated container holding hot water and the food item being cooked. The concept is that the temperatures of the hot water and the cold ingredient will balance at the “cooked” temperature desired, in other words, reach a thermodynamic equilibrium. But how hot should the water be? Using the Law of Conservation of Energy, an approximation can be calculated. Complete the form below to estimate the starting temperature of the hot water.

• Equilibrium temperature:    Celsius (°C)   Fahrenheit (°F)
• Ingredient:   Specific heat capacity (Kcal/kg°C):
• Ingredient mass:    kilogram(s)   pounds(s)
• Ingredient start temperature:  °F
• Water volume    liter(s)   quart(s)
 Starting water temperature:  —
©2013 Peter Hertzmann, Inc. All rights reserved.

This nutrient calculator is based on the USDA National Nutrient Database for Standard Reference (September 2009). Although you can determine the nutrients of just a single ingredient, the real power of this tool is to calculate the nutrients in an entire recipe and report the result on a per serving basis.

Start by entering one or more search terms in the input box. A search term must be at least three (3) letter long. Multiple, independent terms must each be separated by a comma. White space is ignored. Terms not separated by a comma will be treated as a single phrase. Thus, “ice, cream” and “ice cream” will produce slightly different result sets. Preceding a term with a minus sign (-) will exclude that term from the search.

Once the “Search” button is enabled, click it to bring up a list of possible ingredients that match the search terms. Clicking on an ingredient will cause its nutrients to be displayed.

Click the “Custom Ingredient” button to enter the nutritional details for an ingredient not in the database. Many producers will provide quite complete nutritional information upon request.

Once ingredients have been added to the “recipe” totalizer, the total nutrient levels can be viewed. The “View Recipe Totals” button will be disabled whenever there are no ingredients added to the recipe.

Click any triangle in a nutrient or ingredient description to reveal additional information about the item from the database. Clicking the same triangle will subsequently hide the data.

Select the units of measure you want to use in the recipe from the pulldown menu. Only those provided in the datavase are included in the list. The mass of each unit of measure is provided in brackets at the end of its description. This amount is provided by the database and may not be equivalent to how you would measure the same ingredient.

After selecting the unit of measure, enter the number of these units used in the recipe. The system will simultaneously calculate the nutrient levels for that amount. Levels indicated with a dash (—) reflect the fact that too small of an amount is present than can be represented within the level of precision in the database. It is not equal to a zero amount.

If you are satisfied with your entry, click the “Add to Recipe” button to add this ingredient to the others in the recipe. When the button is clicked, the nutrient and ingredient information will be added to the recipe listing and window will return to the basic search screen. If you don’t want to add the information to the recipe, click the “New Search” button instead.

Click the triangle in in the “Ingredients” header to display the list of ingredients used in the calculation. Enter the number of servings that the recipe is intended to serve in the “Servings” box. The nutrient levels displayed are on a per serving basis.

To add another ingredient to the recipe, click the “New Search” button. To clear the recipe totals and start again, click the “Clear Recipe Totals” button.

To export of a PDF version of the results, click the “Export PDF” button. This will bring up a dialog box where you can provide the name of the recipe and choose whether or not to output the list of ingredients in the file. The system will then generate a PDF file of the results. How and where this file appears will be depend on your browser and any plugins being used with PDF files. This page cannot be printed directly from the browser, but the PDF file can be printed.

Start entering the information about an ingredient not in the database by selecting how the data will be entered.

Click the “actual amount” button if the nutrient level for the actual quantity of the ingredient used in the recipe is being entered. Complete the “Quantity,” “Units,” and “Description” space for reference in the completed recipe.

Click the “per 100 grams” button if the amount is from a data sheet that uses the standard listing of nutrients per 100 grams. Additionally, supply the actual amount used in the recipe and a description of the ingredient so the totalizer can calculate the actual nutrient levels in the recipe.

Click the “per serving” button if the amount is from a data sheet that uses servings for expressing data. The “Servings used” box is the number of servings called for in the recipe. This is not the number of servings yielded in the final recipe. The “Base servings” box is for the number of servings specified in the ingredient data sheet. This number is usually one (1) but not always. For example, if the recipe calls for 2 tablespoons of an ingredient, but the datasheet specifies a per serving size of 1/2, you’d enter 2 in the “Servings used” box and 1/2 or 0.5 in the “Base servings” box. The “Units” and “Description” would be filled in as before.

All boxes expecting only numerical entries wil only accept the digits 0 through 9, decimal points (.), hyphens (-), and slashes (/). For example, the number one-and-a-half may be entered as a decimal number, 1.5, or as a fraction, 1-1/2.

The nutrient levels may only be entered as decimal numbers. Zero values may be left blank. The number after each nutrient name indicates the level of precision, i.e., the number of digits following the decimal point, used in the USDA database.

When all the data has been entered, click the “Add to Recipe” button to include this ingredient in the final recipe totals.