Everyday cooking

Kitchen Conversions

One page for the three things you always have to look up mid-recipe: measurements, portions for a crowd, and safe internal temperatures.

Measurement converter

236.6

milliliters

Cooking for a crowd

Multiply every ingredient by

2.00×

Scale salt and strong spices by about 1.75× instead — seasoning does not scale in a straight line. Taste before serving.

Boneless meat6 oz per person
Bone-in meat10–12 oz per person
Dry pasta2 oz per person
Rice (uncooked)1/3 cup per person
Potatoes6 oz per person
Salad greens1.5 oz per person
Soup as a main1.5 cups per person
Dessert1 generous slice per person

Internal temperatures

  • Chicken & turkey

    Thickest part of the thigh

    165°F / 74°C

  • Ground beef & pork

    No pink, juices run clear

    160°F / 71°C

  • Pork chops & loin

    Rest 3 minutes, slightly pink

    145°F / 63°C

  • Steak — medium rare

    Pull at 127°F, it climbs

    130°F / 54°C

  • Steak — medium

    Warm pink center

    140°F / 60°C

  • Fish

    Opaque and flakes apart

    145°F / 63°C

  • Leftovers reheated

    Stir halfway through

    165°F / 74°C

  • Custard & egg dishes

    Just set, no jiggle

    160°F / 71°C