My Calculator Stack · Cooking formulas

Cooking formulas

One printable sheet for 10 Cooking tools — formulas collected from each calculator’s How it works.

Air Fryer Calculator

\[ T' = T - 25^{\circ}\mathrm{F},\quad t' = 0.8t \]

400°F for 30 minutes starts at 375°F for 24 minutes. Check a few minutes early.

\[ m = f \times p / 100 \]

Enter flour in grams and the water, salt, and yeast percentages. Water at 66% of 500 g is 330 g. Hydration is the water row.

\[ \mathrm{factor}=A_{\mathrm{new}}/A_{\mathrm{old}} \]

Round and sheet pans use floor area. Bundt and muffin pans use their approximate cup capacities instead.

\[ m = V_{\text{cups}} \times \rho \]

Convert volume to cups, multiply by grams per cup for that ingredient, then express as the target mass unit (or reverse).

\[ V_{\text{to}} = V_{\text{from}} \times \frac{f_{\text{from}}}{f_{\text{to}}} \]

Multiply by the source factor, divide by the target factor.

\[ F=\frac{9}{5}C+32 \]

Pick a direction and enter the temperature. 180°C is 356°F by that formula. Many recipe writers still print 350°F for the same setting.

\[ C/n \]

Enter the part of each grocery group you actually used, then the number of servings. A zero is a group you skipped.

\[ a' = a\frac{S'}{S} \]

Divide the servings you want by the servings the recipe makes, then multiply one ingredient by that factor. Repeat for the next ingredient.

\[ W = R \times c \]

Long-grain white and basmati start at 1.5, jasmine at 1.25, brown at 2. These are stovetop starting points.

\[ m_{\mathrm{out}} = m_{\mathrm{in}} \times f_{\mathrm{out}} / f_{\mathrm{in}} \]

Enter grams of the yeast you have and pick the yeast the recipe wants.

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