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Units of measurement conversion
Passive low-temperature cooking calculator
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.
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.
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.
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.