# Cups & Temps

> Kitchen conversions, safe cooking temperatures and how long food keeps. Independent, source-linked US kitchen reference: 24 unit conversions (exact NIST factors), cups-to-grams for 35 ingredients, USDA safe internal temperatures and doneness targets for 29 foods, fridge/freezer/counter storage times for 60 foods, USDA FSIS thawing times for 18 foods, 24 ingredient substitutes with ratios, and 14 guides. Last full review 2026-10-12.

Key rules: 1 US cup = 236.588 mL = 8 US fl oz = 16 tbsp = 48 tsp; 3 tsp = 1 tbsp; 2 cups = 1 pint; 4 cups = 1 quart; 4 quarts = 1 gallon; 1 oz (weight) = 28.35 g; 1 lb = 16 oz = 453.6 g; 1 stick butter = 1/2 cup = 113 g. USDA safe minimum internal temperatures: whole cuts of beef, pork, veal, lamb and fish 145°F (63°C) + 3-minute rest (fish no rest); ground meats and egg dishes 160°F (71°C); all poultry, stuffing, casseroles and leftovers 165°F (74°C). Fridge 40°F (4°C) or below; freezer 0°F (-18°C), where food stays safe indefinitely (freezer times are for quality). Perishables out no more than 2 hours (1 hour above 90°F). Thaw in the fridge (about 24 h per 4-5 lb for turkey), in cold water changed every 30 min (about 30 min per lb for turkey), or in the microwave and cook immediately; never on the counter.

## Tools (URL parameters work)
- [Kitchen unit converter](https://www.cupsandtemps.com/convert/): ?x=1.5&from=cup&to=ml&ingredient=all-purpose-flour
- [Cups to grams](https://www.cupsandtemps.com/cups-to-grams/)
- [Fahrenheit/Celsius converter](https://www.cupsandtemps.com/temperature-converter/): ?t=350&d=f
- [Doneness checker](https://www.cupsandtemps.com/cooking-temperatures/): ?food=steak&level=1&reading=128
- [Use-by date calculator](https://www.cupsandtemps.com/food-storage/): ?food=cooked-chicken&date=2026-10-12&where=fr
- [Thawing calculator](https://www.cupsandtemps.com/thawing/): ?food=turkey&lb=14&m=fridge

## Data (CC BY 4.0)
- [Data index](https://www.cupsandtemps.com/api/index.json)
- [Conversions](https://www.cupsandtemps.com/api/conversions.json)
- [Ingredients](https://www.cupsandtemps.com/api/ingredients.json)
- [Temperatures](https://www.cupsandtemps.com/api/temperatures.json)
- [Storage](https://www.cupsandtemps.com/api/storage.json)
- [Thawing](https://www.cupsandtemps.com/api/thawing.json)
- [Substitutes](https://www.cupsandtemps.com/api/substitutes.json)
- [Full text of the site](https://www.cupsandtemps.com/llms-full.txt)
- [Agent catalog](https://www.cupsandtemps.com/.well-known/ai-catalog.json)

## Conversions
- [How many ounces in a cup?](https://www.cupsandtemps.com/convert/ounces-in-a-cup/): 1 cup = 8 fluid ounces
- [How many cups in a quart?](https://www.cupsandtemps.com/convert/cups-in-a-quart/): 1 quart = 4 cups
- [How many teaspoons in a tablespoon?](https://www.cupsandtemps.com/convert/teaspoons-in-a-tablespoon/): 1 tablespoon = 3 teaspoons
- [How many ounces in a quart?](https://www.cupsandtemps.com/convert/ounces-in-a-quart/): 1 quart = 32 fluid ounces
- [How many tablespoons in a cup?](https://www.cupsandtemps.com/convert/tablespoons-in-a-cup/): 1 cup = 16 tablespoons
- [How many quarts in a gallon?](https://www.cupsandtemps.com/convert/quarts-in-a-gallon/): 1 gallon = 4 quarts
- [How many grams in an ounce?](https://www.cupsandtemps.com/convert/grams-in-an-ounce/): 1 ounce = 28.35 grams
- [How many cups in a gallon?](https://www.cupsandtemps.com/convert/cups-in-a-gallon/): 1 gallon = 16 cups
- [How many ounces in a pound?](https://www.cupsandtemps.com/convert/ounces-in-a-pound/): 1 pound = 16 ounces
- [How many mL in an ounce?](https://www.cupsandtemps.com/convert/ml-in-an-ounce/): 1 fluid ounce = 29.57 milliliters
- [How many cups in a pint?](https://www.cupsandtemps.com/convert/cups-in-a-pint/): 1 pint = 2 cups
- [How many tablespoons in an ounce?](https://www.cupsandtemps.com/convert/tablespoons-in-an-ounce/): 1 fluid ounce = 2 tablespoons
- [How many teaspoons in a cup?](https://www.cupsandtemps.com/convert/teaspoons-in-a-cup/): 1 cup = 48 teaspoons
- [How many mL in a tablespoon?](https://www.cupsandtemps.com/convert/ml-in-a-tablespoon/): 1 tablespoon = 14.79 milliliters
- [How many mL in a teaspoon?](https://www.cupsandtemps.com/convert/ml-in-a-teaspoon/): 1 teaspoon = 4.929 milliliters
- [How many teaspoons in an ounce?](https://www.cupsandtemps.com/convert/teaspoons-in-an-ounce/): 1 fluid ounce = 6 teaspoons
- [How many tablespoons in a stick of butter?](https://www.cupsandtemps.com/convert/tablespoons-in-a-stick-of-butter/): 1 stick of butter = 8 tablespoons
- [How many mL in a cup?](https://www.cupsandtemps.com/convert/ml-in-a-cup/): 1 cup = 236.6 milliliters
- [How many pints in a quart?](https://www.cupsandtemps.com/convert/pints-in-a-quart/): 1 quart = 2 pints
- [How many mL in a quart?](https://www.cupsandtemps.com/convert/ml-in-a-quart/): 1 quart = 946.4 milliliters
- [How many ounces in a gallon?](https://www.cupsandtemps.com/convert/ounces-in-a-gallon/): 1 gallon = 128 fluid ounces
- [How many ounces in a pint?](https://www.cupsandtemps.com/convert/ounces-in-a-pint/): 1 pint = 16 fluid ounces
- [How many cups in a liter?](https://www.cupsandtemps.com/convert/cups-in-a-liter/): 1 liter = 4.227 cups
- [How many grams in a pound?](https://www.cupsandtemps.com/convert/grams-in-a-pound/): 1 pound = 453.6 grams

## Cups to grams
- [All-purpose flour](https://www.cupsandtemps.com/cups-to-grams/all-purpose-flour/): 1 cup = 120 g
- [Bread flour](https://www.cupsandtemps.com/cups-to-grams/bread-flour/): 1 cup = 120 g
- [Cake flour](https://www.cupsandtemps.com/cups-to-grams/cake-flour/): 1 cup = 120 g
- [Whole wheat flour](https://www.cupsandtemps.com/cups-to-grams/whole-wheat-flour/): 1 cup = 113 g
- [Almond flour](https://www.cupsandtemps.com/cups-to-grams/almond-flour/): 1 cup = 96 g
- [Granulated sugar](https://www.cupsandtemps.com/cups-to-grams/granulated-sugar/): 1 cup = 200 g
- [Brown sugar (packed)](https://www.cupsandtemps.com/cups-to-grams/brown-sugar/): 1 cup = 220 g
- [Powdered sugar (unsifted)](https://www.cupsandtemps.com/cups-to-grams/powdered-sugar/): 1 cup = 120 g
- [Butter](https://www.cupsandtemps.com/cups-to-grams/butter/): 1 cup = 227 g
- [Water](https://www.cupsandtemps.com/cups-to-grams/water/): 1 cup = 237 g
- [Milk](https://www.cupsandtemps.com/cups-to-grams/milk/): 1 cup = 244 g
- [Heavy cream](https://www.cupsandtemps.com/cups-to-grams/heavy-cream/): 1 cup = 238 g
- [Vegetable oil](https://www.cupsandtemps.com/cups-to-grams/vegetable-oil/): 1 cup = 218 g
- [Olive oil](https://www.cupsandtemps.com/cups-to-grams/olive-oil/): 1 cup = 216 g
- [Honey](https://www.cupsandtemps.com/cups-to-grams/honey/): 1 cup = 339 g
- [Maple syrup](https://www.cupsandtemps.com/cups-to-grams/maple-syrup/): 1 cup = 315 g
- [Molasses](https://www.cupsandtemps.com/cups-to-grams/molasses/): 1 cup = 337 g
- [Rolled oats](https://www.cupsandtemps.com/cups-to-grams/rolled-oats/): 1 cup = 81 g
- [White rice (uncooked, long grain)](https://www.cupsandtemps.com/cups-to-grams/white-rice/): 1 cup = 185 g
- [Cocoa powder (unsweetened)](https://www.cupsandtemps.com/cups-to-grams/cocoa-powder/): 1 cup = 86 g
- [Chocolate chips (semisweet)](https://www.cupsandtemps.com/cups-to-grams/chocolate-chips/): 1 cup = 168 g
- [Cornstarch](https://www.cupsandtemps.com/cups-to-grams/cornstarch/): 1 cup = 128 g
- [Baking powder](https://www.cupsandtemps.com/cups-to-grams/baking-powder/): 1 cup = 221 g
- [Baking soda](https://www.cupsandtemps.com/cups-to-grams/baking-soda/): 1 cup = 221 g
- [Table salt](https://www.cupsandtemps.com/cups-to-grams/table-salt/): 1 cup = 292 g
- [Kosher salt](https://www.cupsandtemps.com/cups-to-grams/kosher-salt/): 1 cup = 128 g
- [Shredded cheddar cheese](https://www.cupsandtemps.com/cups-to-grams/shredded-cheddar/): 1 cup = 113 g
- [Grated Parmesan](https://www.cupsandtemps.com/cups-to-grams/grated-parmesan/): 1 cup = 100 g
- [Peanut butter](https://www.cupsandtemps.com/cups-to-grams/peanut-butter/): 1 cup = 258 g
- [Sour cream](https://www.cupsandtemps.com/cups-to-grams/sour-cream/): 1 cup = 230 g
- [Yogurt (plain)](https://www.cupsandtemps.com/cups-to-grams/yogurt/): 1 cup = 245 g
- [Cornmeal](https://www.cupsandtemps.com/cups-to-grams/cornmeal/): 1 cup = 157 g
- [Chopped walnuts](https://www.cupsandtemps.com/cups-to-grams/chopped-walnuts/): 1 cup = 117 g
- [Raisins](https://www.cupsandtemps.com/cups-to-grams/raisins/): 1 cup = 145 g
- [Active dry yeast](https://www.cupsandtemps.com/cups-to-grams/yeast/): 1 cup = 192 g

## Cooking temperatures
- [Steak (beef)](https://www.cupsandtemps.com/cooking-temperatures/steak/): USDA 145°F + 3 min rest; Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F, Well done 155°F
- [Ground beef & burgers](https://www.cupsandtemps.com/cooking-temperatures/ground-beef/): USDA 160°F
- [Beef roast & prime rib](https://www.cupsandtemps.com/cooking-temperatures/beef-roast/): USDA 145°F + 3 min rest; Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F, Well done 155°F
- [Brisket](https://www.cupsandtemps.com/cooking-temperatures/brisket/): USDA 145°F + 3 min rest; Sliceable/probe tender 203°F
- [Tri-tip](https://www.cupsandtemps.com/cooking-temperatures/tri-tip/): USDA 145°F + 3 min rest; Medium rare 130°F, Medium 135°F
- [Filet mignon / beef tenderloin](https://www.cupsandtemps.com/cooking-temperatures/filet-mignon/): USDA 145°F + 3 min rest; Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F, Well done 155°F
- [Chicken breast](https://www.cupsandtemps.com/cooking-temperatures/chicken-breast/): USDA 165°F
- [Chicken thighs & legs](https://www.cupsandtemps.com/cooking-temperatures/chicken-thighs/): USDA 165°F; Tender 175°F, Very tender 185°F, Fall-off-the-bone 195°F
- [Chicken wings](https://www.cupsandtemps.com/cooking-temperatures/chicken-wings/): USDA 165°F; Tender, juicy 175°F
- [Whole chicken](https://www.cupsandtemps.com/cooking-temperatures/whole-chicken/): USDA 165°F; Breast 165°F, Thighs 175°F
- [Turkey (whole & breast)](https://www.cupsandtemps.com/cooking-temperatures/turkey/): USDA 165°F
- [Ground chicken & turkey (incl. turkey burgers)](https://www.cupsandtemps.com/cooking-temperatures/ground-poultry/): USDA 165°F
- [Pork chops](https://www.cupsandtemps.com/cooking-temperatures/pork-chops/): USDA 145°F + 3 min rest; Medium rare 145°F, Medium 160°F, Well done 170°F
- [Pork tenderloin](https://www.cupsandtemps.com/cooking-temperatures/pork-tenderloin/): USDA 145°F + 3 min rest; Medium rare 145°F, Medium 160°F, Well done 170°F
- [Pork loin roast](https://www.cupsandtemps.com/cooking-temperatures/pork-loin/): USDA 145°F + 3 min rest; Medium rare 145°F, Medium 160°F, Well done 170°F
- [Pork shoulder / pulled pork / pork butt](https://www.cupsandtemps.com/cooking-temperatures/pork-shoulder/): USDA 145°F + 3 min rest; Sliceable 175°F, Best for slicing/serving 180°F, Pullable 203°F
- [Pork ribs](https://www.cupsandtemps.com/cooking-temperatures/ribs/): USDA 145°F + 3 min rest; Tender 180°F, Very tender 195°F
- [Ground pork & fresh sausage](https://www.cupsandtemps.com/cooking-temperatures/ground-pork/): USDA 160°F
- [Ham (fresh vs fully cooked reheating)](https://www.cupsandtemps.com/cooking-temperatures/ham/): USDA 145°F + 3 min rest; Fully cooked ham, reheated (USDA-inspected packaging) 140°F, Fully cooked ham, repackaged or leftover 165°F
- [Lamb chops & leg](https://www.cupsandtemps.com/cooking-temperatures/lamb/): USDA 145°F + 3 min rest; Rare 120°F, Medium rare 130°F, Medium 135°F, Medium well 145°F, Well done 155°F
- [Salmon](https://www.cupsandtemps.com/cooking-temperatures/salmon/): USDA 145°F; Wild salmon (silky) 120°F, Farmed salmon (firm yet silky) 125°F
- [Fish (white fish fillets)](https://www.cupsandtemps.com/cooking-temperatures/fish/): USDA 145°F; Moist, just opaque 140°F
- [Shrimp & shellfish](https://www.cupsandtemps.com/cooking-temperatures/shrimp/): USDA 145°F
- [Eggs & egg dishes](https://www.cupsandtemps.com/cooking-temperatures/eggs/): USDA 160°F
- [Casseroles & leftovers (reheating)](https://www.cupsandtemps.com/cooking-temperatures/casseroles/): USDA 165°F
- [Meatloaf & meatballs](https://www.cupsandtemps.com/cooking-temperatures/meatloaf/): USDA 160°F
- [Stuffing](https://www.cupsandtemps.com/cooking-temperatures/stuffing/): USDA 165°F
- [Veal](https://www.cupsandtemps.com/cooking-temperatures/veal/): USDA 145°F + 3 min rest; Rare 120°F, Medium rare 130°F, Medium 135°F, Medium well 145°F, Well done 155°F
- [Venison & game](https://www.cupsandtemps.com/cooking-temperatures/venison/): USDA 160°F

## Food storage
- [Raw chicken](https://www.cupsandtemps.com/food-storage/raw-chicken/): fridge 1–2 days; freezer 9–12 months
- [Cooked chicken](https://www.cupsandtemps.com/food-storage/cooked-chicken/): fridge 3–4 days; freezer 4 months
- [Raw ground beef](https://www.cupsandtemps.com/food-storage/ground-beef/): fridge 1–2 days; freezer 3–4 months
- [Cooked ground beef](https://www.cupsandtemps.com/food-storage/cooked-ground-beef/): fridge 3–4 days; freezer 2–3 months
- [Raw steak](https://www.cupsandtemps.com/food-storage/raw-steak/): fridge 3–5 days; freezer 4–12 months
- [Cooked steak & roast beef](https://www.cupsandtemps.com/food-storage/cooked-steak/): fridge 3–4 days; freezer 2–3 months
- [Raw pork chops & roasts](https://www.cupsandtemps.com/food-storage/raw-pork-chops/): fridge 3–5 days; freezer 4–12 months
- [Cooked pork](https://www.cupsandtemps.com/food-storage/cooked-pork/): fridge 3–4 days; freezer 2–3 months
- [Raw bacon](https://www.cupsandtemps.com/food-storage/bacon/): fridge 7 days; freezer 1 month
- [Cooked bacon](https://www.cupsandtemps.com/food-storage/cooked-bacon/): fridge 4–5 days; freezer 1 month
- [Ham (fully cooked, store-wrapped/spiral)](https://www.cupsandtemps.com/food-storage/ham/): fridge 3–5 days; freezer 1–2 months
- [Deli meat & lunch meat](https://www.cupsandtemps.com/food-storage/deli-meat/): fridge 3–5 days; freezer 1–2 months
- [Hot dogs](https://www.cupsandtemps.com/food-storage/hot-dogs/): fridge 1 week; freezer 1–2 months
- [Raw sausage](https://www.cupsandtemps.com/food-storage/raw-sausage/): fridge 1–2 days; freezer 1–2 months
- [Raw turkey](https://www.cupsandtemps.com/food-storage/whole-turkey/): fridge 1–2 days; freezer 9–12 months
- [Cooked turkey](https://www.cupsandtemps.com/food-storage/cooked-turkey/): fridge 3–4 days; freezer 4 months
- [Raw ground turkey](https://www.cupsandtemps.com/food-storage/ground-turkey/): fridge 1–2 days; freezer 3–4 months
- [Raw marinated meat or poultry](https://www.cupsandtemps.com/food-storage/marinated-meat/): fridge 2–5 days; freezer not recommended
- [Meat or poultry thawed in the fridge](https://www.cupsandtemps.com/food-storage/thawed-meat/): fridge 1–5 days; freezer not recommended
- [Raw fish (lean, e.g. cod)](https://www.cupsandtemps.com/food-storage/raw-fish/): fridge 1–2 days; freezer 6–8 months
- [Raw salmon (fatty fish)](https://www.cupsandtemps.com/food-storage/salmon/): fridge 1–2 days; freezer 2–3 months
- [Cooked fish](https://www.cupsandtemps.com/food-storage/cooked-fish/): fridge 3–4 days; freezer 4–6 months
- [Raw shrimp](https://www.cupsandtemps.com/food-storage/shrimp/): fridge 1–2 days; freezer 3–6 months
- [Smoked salmon](https://www.cupsandtemps.com/food-storage/smoked-salmon/): fridge 14 days; freezer 2 months
- [Raw eggs in the shell](https://www.cupsandtemps.com/food-storage/eggs/): fridge 3–5 weeks; freezer not recommended
- [Hard-boiled eggs](https://www.cupsandtemps.com/food-storage/hard-boiled-eggs/): fridge 1 week; freezer not recommended
- [Raw egg whites & yolks](https://www.cupsandtemps.com/food-storage/egg-whites/): fridge 2–4 days; freezer 12 months
- [Scrambled eggs, quiche & egg casseroles](https://www.cupsandtemps.com/food-storage/cooked-egg-dishes/): fridge 3–4 days; freezer 2–3 months
- [Milk](https://www.cupsandtemps.com/food-storage/milk/): fridge 7 days; freezer 1–3 months
- [Butter](https://www.cupsandtemps.com/food-storage/butter/): fridge 1–3 months; freezer 6–9 months
- [Hard cheese (cheddar, parmesan)](https://www.cupsandtemps.com/food-storage/hard-cheese/): fridge 3–4 weeks; freezer 6 months
- [Soft cheese (brie, ricotta, mozzarella)](https://www.cupsandtemps.com/food-storage/soft-cheese/): fridge 1 week; freezer not recommended
- [Shredded cheese](https://www.cupsandtemps.com/food-storage/shredded-cheese/): fridge 1 month; freezer 3–4 months
- [Cream cheese](https://www.cupsandtemps.com/food-storage/cream-cheese/): fridge 2 weeks; freezer not recommended
- [Yogurt](https://www.cupsandtemps.com/food-storage/yogurt/): fridge 7–14 days; freezer 1–2 months
- [Sour cream](https://www.cupsandtemps.com/food-storage/sour-cream/): fridge 1–3 weeks; freezer not recommended
- [Heavy cream](https://www.cupsandtemps.com/food-storage/heavy-cream/): fridge 7–10 days; freezer 2 months
- [Leftovers (general)](https://www.cupsandtemps.com/food-storage/leftovers/): fridge 3–4 days; freezer 3–4 months
- [Soup & stew](https://www.cupsandtemps.com/food-storage/soup/): fridge 3–4 days; freezer 2–3 months
- [Cooked rice](https://www.cupsandtemps.com/food-storage/cooked-rice/): fridge 3–4 days; freezer 2 months
- [Cooked pasta](https://www.cupsandtemps.com/food-storage/cooked-pasta/): fridge 3–4 days; freezer 3–4 months
- [Leftover pizza](https://www.cupsandtemps.com/food-storage/pizza/): fridge 3–4 days; freezer 1–2 months
- [Casseroles](https://www.cupsandtemps.com/food-storage/casserole/): fridge 3–4 days; freezer 2–3 months
- [Cooked vegetables](https://www.cupsandtemps.com/food-storage/cooked-vegetables/): fridge 3–4 days; freezer 3–4 months
- [Potatoes (raw, whole)](https://www.cupsandtemps.com/food-storage/potatoes/): fridge not recommended; freezer not recommended
- [Mashed potatoes](https://www.cupsandtemps.com/food-storage/mashed-potatoes/): fridge 3–4 days; freezer 3–4 months
- [Bread](https://www.cupsandtemps.com/food-storage/bread/): fridge not recommended; freezer 2–3 months
- [Tortillas](https://www.cupsandtemps.com/food-storage/tortillas/): fridge 2 weeks; freezer 2–3 months
- [Mayonnaise (opened)](https://www.cupsandtemps.com/food-storage/mayonnaise/): fridge 2 months; freezer not recommended
- [Salsa (opened jar / fresh)](https://www.cupsandtemps.com/food-storage/salsa/): fridge 1–2 months; freezer 12 months
- [Lettuce & salad greens](https://www.cupsandtemps.com/food-storage/salad-greens/): fridge 5–7 days; freezer not recommended
- [Berries](https://www.cupsandtemps.com/food-storage/berries/): fridge 2–3 days; freezer 8–12 months
- [Apples](https://www.cupsandtemps.com/food-storage/apples/): fridge 4–6 weeks; freezer 8–12 months
- [Bananas](https://www.cupsandtemps.com/food-storage/bananas/): fridge not recommended; freezer 2–3 months
- [Avocados](https://www.cupsandtemps.com/food-storage/avocados/): fridge 3–5 days; freezer 8–12 months
- [Onions](https://www.cupsandtemps.com/food-storage/onions/): fridge not recommended; freezer not recommended
- [Tofu](https://www.cupsandtemps.com/food-storage/tofu/): fridge 1 week; freezer 5 months
- [Hummus](https://www.cupsandtemps.com/food-storage/hummus/): fridge 5–7 days; freezer not recommended
- [Gravy & broth](https://www.cupsandtemps.com/food-storage/gravy/): fridge 1–2 days; freezer 2–3 months
- [Cooked beans](https://www.cupsandtemps.com/food-storage/cooked-beans/): fridge 3–4 days; freezer 6 months

## Thawing
- [Whole turkey](https://www.cupsandtemps.com/thawing/turkey/): Allow about 24 hours in the refrigerator for every 4 to 5 pounds, so a 12- to 16-pound turkey needs 3 to 4 days. In cold water, allow about 30 minutes per pound and change the water every 30 minutes.
- [Whole chicken](https://www.cupsandtemps.com/thawing/whole-chicken/): Plan on about a full day in the refrigerator for a 4- to 5-pound chicken (FSIS: 24 hours per 5 pounds). In sealed cold water, a 3- to 4-pound bird takes about 2 to 3 hours, with the water changed every 30 minutes.
- [Chicken breasts & thighs](https://www.cupsandtemps.com/thawing/chicken-breasts/): A 1-pound package of boneless chicken breasts needs about a full day in the refrigerator. For speed, seal it and submerge in cold water: about an hour or less, changing the water every 30 minutes, then cook immediately.
- [Chicken wings](https://www.cupsandtemps.com/thawing/chicken-wings/): Allow about a full day in the refrigerator for a 1-pound package of wings. In a sealed bag under cold water, about an hour or less per 1-pound package; change the water every 30 minutes and cook right away.
- [Ground beef](https://www.cupsandtemps.com/thawing/ground-beef/): A 1-pound package of ground beef needs about a full day in the refrigerator. Sealed in cold water it thaws in about an hour or less (change the water every 30 minutes); microwave-thawed beef should be cooked right away.
- [Ground turkey](https://www.cupsandtemps.com/thawing/ground-turkey/): Allow about a full day in the refrigerator for a 1-pound package of ground turkey. In a sealed bag under cold water it takes about an hour or less; change the water every 30 minutes and cook immediately.
- [Steak](https://www.cupsandtemps.com/thawing/steak/): Plan on about a full day in the refrigerator for a 1-pound package of steaks. For faster thawing, seal and submerge in cold water: about an hour or less per pound-size package, changing the water every 30 minutes, then cook right away.
- [Beef or pork roast](https://www.cupsandtemps.com/thawing/roast/): Allow about 24 hours in the refrigerator for every 5 pounds, so most roasts need a day or more. Sealed in cold water, a 3- to 4-pound roast takes about 2 to 3 hours with the water changed every 30 minutes; then cook immediately.
- [Pork chops](https://www.cupsandtemps.com/thawing/pork-chops/): A 1-pound package of pork chops needs about a full day in the refrigerator. Sealed in cold water, it takes about an hour or less; change the water every 30 minutes and cook right away.
- [Ribs](https://www.cupsandtemps.com/thawing/ribs/): Thaw ribs in the refrigerator, allowing about 24 hours per 5 pounds, so a typical rack needs about a day. In a sealed bag under cold water, a 3- to 4-pound package takes about 2 to 3 hours; change the water every 30 minutes.
- [Brisket](https://www.cupsandtemps.com/thawing/brisket/): Allow about 24 hours in the refrigerator for every 5 pounds, so a 10-pound brisket needs about 2 days. Cold water is faster (about 2 to 3 hours for 3 to 4 pounds; longer for a whole brisket), changing the water every 30 minutes.
- [Sausage](https://www.cupsandtemps.com/thawing/sausage/): A 1-pound package of raw sausage needs about a full day in the refrigerator. Sealed in cold water, it thaws in about an hour or less; change the water every 30 minutes and cook right away.
- [Bacon](https://www.cupsandtemps.com/thawing/bacon/): A 1-pound package of bacon needs about a full day in the refrigerator, or about an hour or less sealed in cold water with the water changed every 30 minutes. Thin slices can also be cooked straight from frozen.
- [Ham](https://www.cupsandtemps.com/thawing/ham/): Thaw ham in the refrigerator, allowing about 24 hours per 5 pounds, so a 10-pound ham needs about 2 days. A 3- to 4-pound ham takes about 2 to 3 hours sealed in cold water; change the water every 30 minutes.
- [Fish fillets](https://www.cupsandtemps.com/thawing/fish/): Thaw fish fillets in the refrigerator overnight (FDA). For speed, seal them in a plastic bag and submerge in cold water, about an hour or less per 1-pound package, changing the water every 30 minutes; then cook right away.
- [Salmon](https://www.cupsandtemps.com/thawing/salmon/): Thaw salmon in the refrigerator overnight. For faster thawing, seal it in a bag and submerge in cold water, about an hour or less for a 1-pound package, changing the water every 30 minutes, then cook immediately.
- [Shrimp](https://www.cupsandtemps.com/thawing/shrimp/): Thaw shrimp in the refrigerator overnight, or seal them in a bag and submerge in cold water for about an hour or less per 1-pound bag, changing the water every 30 minutes. Cook right after cold-water or microwave thawing.
- [Bread](https://www.cupsandtemps.com/thawing/bread/): Leave frozen bread wrapped on the counter: about 30 minutes for slices, 1 hour for rolls, and about 3 hours for a whole loaf. Toast slices straight from frozen, or crisp a crusty loaf in a 350°F oven for a few minutes.

## Substitutes
- [Baking powder](https://www.cupsandtemps.com/substitutes/baking-powder/): For 1 teaspoon baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. Combine it right before using and bake promptly, because this blend starts reacting as soon as it gets wet.
- [Baking soda](https://www.cupsandtemps.com/substitutes/baking-soda/): Use 3 teaspoons (1 tablespoon) of baking powder for each 1 teaspoon of baking soda. Expect a slightly different flavor and texture, and possibly a faint bitter taste, because baking powder already contains its own acid.
- [Brown sugar](https://www.cupsandtemps.com/substitutes/brown-sugar/): Mix 1 cup granulated sugar with 1/4 cup molasses to replace 1 cup packed brown sugar. In a pinch, plain granulated sugar works cup for cup, but you'll lose the molasses flavor and some moistness.
- [Granulated sugar](https://www.cupsandtemps.com/substitutes/granulated-sugar/): Replace 1 cup sugar with 1 cup packed brown sugar for an easy cup-for-cup swap. To use honey, use 3/4 cup, cut other liquid by 1/4 cup, and add up to 1/2 teaspoon baking soda.
- [Powdered sugar](https://www.cupsandtemps.com/substitutes/powdered-sugar/): Blend 1 cup granulated sugar with 1 tablespoon cornstarch in a food processor or blender until fine and powdery. Use it cup for cup in frostings and glazes.
- [Buttermilk](https://www.cupsandtemps.com/substitutes/buttermilk/): Stir 1 tablespoon lemon juice or white vinegar into enough milk to make 1 cup, then let it stand 5 to 10 minutes. For better flavor, mix plain Greek yogurt and milk 1:2.
- [Cream of tartar](https://www.cupsandtemps.com/substitutes/cream-of-tartar/): Replace 1/2 teaspoon cream of tartar with 1 1/2 teaspoons lemon juice or white vinegar. If it's paired with baking soda as a leavener, use 1 teaspoon baking powder instead of 1/4 teaspoon soda plus 1/2 teaspoon cream of tartar.
- [Cornstarch](https://www.cupsandtemps.com/substitutes/cornstarch/): Use 2 tablespoons all-purpose flour for every 1 tablespoon cornstarch when thickening sauces, gravies, or stews. For fruit pies, 2 tablespoons quick-cooking tapioca also works.
- [Self-rising flour](https://www.cupsandtemps.com/substitutes/self-rising-flour/): For 1 cup self-rising flour, whisk 1 cup minus 2 teaspoons all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
- [Cake flour](https://www.cupsandtemps.com/substitutes/cake-flour/): Whisk 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch and use it in place of 1 cup cake flour. Without cornstarch, use 1 cup minus 2 tablespoons sifted all-purpose flour.
- [Eggs (in baking)](https://www.cupsandtemps.com/substitutes/eggs/): For one egg in baking, use 1/4 cup liquid egg substitute, or mix 1 tablespoon ground flaxseed with 3 tablespoons water. Applesauce (1/4 cup) works well in muffins and quick breads.
- [Butter](https://www.cupsandtemps.com/substitutes/butter/): Replace butter cup for cup with stick margarine, or use shortening (adding 1/2 teaspoon salt per cup). Use oil only where the recipe calls for melted butter.
- [Heavy cream](https://www.cupsandtemps.com/substitutes/heavy-cream/): For 1 cup heavy cream in cooking or baking, combine 3/4 cup milk with 1/3 cup melted butter. It won't whip, so don't use it for whipped cream or mousse.
- [Sour cream](https://www.cupsandtemps.com/substitutes/sour-cream/): Swap 1 cup plain yogurt for 1 cup sour cream in dips, toppings, and baking. For a richer result, use crème fraîche cup for cup.
- [Milk](https://www.cupsandtemps.com/substitutes/milk/): Mix 1/2 cup evaporated milk with 1/2 cup water to replace 1 cup whole milk. Nonfat dry milk reconstituted per the package, plus 2 teaspoons butter, also works.
- [Red wine](https://www.cupsandtemps.com/substitutes/red-wine/): Replace red wine with an equal amount of grape juice or cranberry juice. Juice is sweeter than wine, so taste and adjust seasoning or add a splash of vinegar.
- [White wine](https://www.cupsandtemps.com/substitutes/white-wine/): Use an equal amount of white grape juice or apple juice in place of white wine. Because juice is sweeter, taste and adjust seasoning.
- [Vanilla extract](https://www.cupsandtemps.com/substitutes/vanilla-extract/): Use vanilla bean paste 1:1 for vanilla extract. Or scrape the seeds from about a 3-inch piece of vanilla bean per teaspoon; bourbon, rum, or maple syrup also work 1:1.
- [Honey](https://www.cupsandtemps.com/substitutes/honey/): Replace 1 cup honey with 1 1/4 cups granulated sugar plus 1/4 cup of the liquid already in the recipe (water, milk, or juice).
- [Yeast (instant, active dry, fresh)](https://www.cupsandtemps.com/substitutes/yeast/): Instant and active dry yeast swap 1:1 by weight or volume (King Arthur); active dry just rises a little slower. For fresh yeast, use one-third as much dry yeast by weight.
- [Breadcrumbs](https://www.cupsandtemps.com/substitutes/breadcrumbs/): Use 3/4 cup cracker crumbs for 1 cup dry breadcrumbs. For meatloaf and burgers, rolled oats work cup for cup, and one slice of dried bread makes about 1/3 cup crumbs.
- [Tomato paste](https://www.cupsandtemps.com/substitutes/tomato-paste/): Use 3 tablespoons tomato sauce for each tablespoon of tomato paste, simmering it a few minutes to thicken. Tomato puree works at 2 tablespoons per tablespoon of paste.
- [Lemon juice](https://www.cupsandtemps.com/substitutes/lemon-juice/): Replace 1 teaspoon lemon juice with 1/2 teaspoon vinegar. When souring milk for buttermilk, white vinegar swaps 1:1. For zest, use 1/2 teaspoon lemon extract per teaspoon.
- [Vinegar](https://www.cupsandtemps.com/substitutes/vinegar/): Use about twice as much lemon juice as vinegar (1 teaspoon lemon juice per 1/2 teaspoon vinegar). For souring milk, lemon juice swaps 1:1.

## Guides
- [How to Use a Meat Thermometer: Types, Placement and Calibration](https://www.cupsandtemps.com/guides/how-to-use-a-meat-thermometer/): How to use a meat thermometer: thermometer types, where to insert it in steak, chicken, turkey and burgers, how to calibrate in ice water and how to clean.
- [What Temperature Should a Refrigerator Be? Fridge and Freezer Temps](https://www.cupsandtemps.com/guides/what-temperature-should-a-refrigerator-be/): Keep your refrigerator at 40°F or below and your freezer at 0°F. How to check with a thermometer, where food goes, and what to do after a power outage.
- [How Long Can Food Sit Out? The 2-Hour Rule and the Danger Zone](https://www.cupsandtemps.com/guides/how-long-can-food-sit-out/): Perishable food can sit out 2 hours, or 1 hour above 90°F. The 40-140°F danger zone explained, plus eggs, rice, meat, pizza, buffets and picnics.
- [How to Thaw Meat Fast: Safe Methods for Chicken, Beef and Turkey](https://www.cupsandtemps.com/guides/how-to-thaw-meat-fast/): Fastest safe ways to thaw meat per USDA: cold water, microwave or cooking from frozen. Times for chicken, ground beef, steak and turkey, and what to avoid.
- [Can You Refreeze Thawed Meat? USDA Rules by Thawing Method](https://www.cupsandtemps.com/guides/can-you-refreeze-thawed-meat/): Can you refreeze thawed meat? Yes if it thawed in the fridge. USDA rules for cold-water, microwave and counter thawing, and for beef, chicken and turkey.
- [How to Prevent Freezer Burn (and Is Freezer-Burned Food Safe?)](https://www.cupsandtemps.com/guides/how-to-prevent-freezer-burn/): How to prevent freezer burn: what causes it, why USDA says freezer-burned food is safe to eat, and how to wrap, store and trim frozen meat and ice cream.
- [How to Freeze Meat, Poultry and Fish for Safety and Best Quality](https://www.cupsandtemps.com/guides/how-to-freeze-meat/): How to freeze meat, poultry and fish: packaging, portioning, labeling and USDA freezer times, plus lunch meat, bacon, leftovers and vacuum sealing.
- [How to Tell If Eggs Are Bad: Float Test, Dates and Shelf Life](https://www.cupsandtemps.com/guides/how-to-tell-if-eggs-are-bad/): Eggs keep 3 to 5 weeks in the fridge. What the float test really shows, how to read sell-by and pack dates, and how to cook eggs safely to 160°F.
- [How to Measure Flour: Spoon and Level, Scoop or Weigh](https://www.cupsandtemps.com/guides/how-to-measure-flour/): Measure flour by spooning it into a dry cup and leveling it: about 120 g per cup. Why scooping adds weight, sifted wording, and packing brown sugar.
- [Dry vs Liquid Measuring Cups: What's the Difference?](https://www.cupsandtemps.com/guides/dry-vs-liquid-measuring-cups/): Dry and liquid measuring cups hold the same 236.6 mL cup; technique differs. How to read a liquid measure, plus dry ounces vs fluid ounces explained.
- [US vs Metric Cups: 236.6 mL, 240 mL or 250 mL?](https://www.cupsandtemps.com/guides/us-vs-metric-cups/): A US cup is 236.6 mL, the FDA labeling cup 240 mL and the metric cup 250 mL. Plus US vs imperial pints and gallons, and how to convert recipes.
- [Baking Soda vs Baking Powder: Differences and Substitutions](https://www.cupsandtemps.com/guides/baking-soda-vs-baking-powder/): Baking soda needs an acid to rise; baking powder has its own. How each works, why recipes use both, exact substitution ratios and how to test freshness.
- [How to Brine a Turkey: Wet vs Dry Brine, Salt Ratio and Timing](https://www.cupsandtemps.com/guides/how-to-brine-a-turkey/): How to brine a turkey: wet vs. dry brine, a tested salt-to-water ratio, how long to brine, keeping it at 40°F, why not to rinse, and cooking it to 165°F.
- [Carryover Cooking and Resting Meat: How Much Temps Rise](https://www.cupsandtemps.com/guides/carryover-cooking-and-resting-meat/): Carryover cooking: how much steak and roast temperatures rise while resting, USDA's 3-minute rest, and how long to rest steak, roasts and chicken.

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