🧮 Unit Converter & Calculator
Convert between metric & imperial units — fast, accurate, and easy to use
| Metric | Imperial | Grams | Ounces |
|---|---|---|---|
| 0.1 kg | ⅓ lb | 100 g | 3.53 oz |
| 0.25 kg | 0.55 lb | 250 g | 8.82 oz |
| 0.5 kg | 1.1 lb | 500 g | 17.64 oz |
| 1 kg | 2.2 lb | 1000 g | 35.27 oz |
| 2 kg | 4.41 lb | 2000 g | 70.55 oz |
| 5 kg | 11.02 lb | 5000 g | 176.37 oz |
| Kilometres | Miles | Metres | Feet |
|---|---|---|---|
| 0.5 km | 0.31 mi | 500 m | 1640 ft |
| 1 km | 0.621 mi | 1000 m | 3281 ft |
| 5 km | 3.107 mi | 5000 m | 16404 ft |
| 10 km | 6.214 mi | 10000 m | 32808 ft |
| 21.1 km | 13.1 mi | 21100 m | 69225 ft |
| 42.2 km | 26.2 mi | 42200 m | 138451 ft |
| Litres | US Gallons | Millilitres | Fluid Oz |
|---|---|---|---|
| 0.25 L | 0.066 gal | 250 ml | 8.45 fl oz |
| 0.5 L | 0.132 gal | 500 ml | 16.91 fl oz |
| 1 L | 0.264 gal | 1000 ml | 33.81 fl oz |
| 2 L | 0.528 gal | 2000 ml | 67.63 fl oz |
| 3.785 L | 1 gal | 3785 ml | 128 fl oz |
| 10 L | 2.642 gal | 10000 ml | 338.1 fl oz |
| Centimetres | Inches | Metres | Feet |
|---|---|---|---|
| 2.54 cm | 1 in | 0.0254 m | 0.083 ft |
| 10 cm | 3.937 in | 0.1 m | 0.328 ft |
| 30.48 cm | 12 in | 0.305 m | 1 ft |
| 100 cm | 39.37 in | 1 m | 3.281 ft |
| 150 cm | 59.06 in | 1.5 m | 4.921 ft |
| 182 cm | 71.65 in | 1.82 m | 5.97 ft |
Bacon is made up of cured pork meat. One usually prepares it from the belly or from the less fat parts of the pork back. According to American law, it specifies the raw belly of the pig.
In other countries for instance in Canada, Bacon simply means cured pork meat. In United States the streaky kind is most liked, however various types appear according to the slice and the cooking mode.
What Bacon Is and How to Cook It
One eats Bacon commonly as a side, especially during breakfast. It serves also as a basic part in foods, for instance in sandwich BLT. Moreover, it works well to give taste or richness to various dishes.
One or two bits can give rihc pork smell to a jar of dry beans. One uses Bacon for wrapping and stuffing during cooking.
The word Bacon comes from the old high German “lahsa”, that means buttock, shoulder or side of Bacon. It is close to the old French word “lard”. The name counts weather the meat cooks or stays raw.
Various ways exist for cooking Bacon. Easily one lays it in a cold oven, that warms until 425 degrees. Starting in cold helps to reach crisp strips, the same as cooking Bacon on a tray in a cold oven.
Moreover, one can lay strips in a cold pan and cook them slowly above weak flame, turning every now and then for even cooking. Cook in 400 degrees for around 20 minutes, turning halfway, also works well. Lay it on a metal rack above a baking board covered with paper is another way, although washing the rack later can be hard.
Cover Bacon with a sheet during cooking reduces the mess, but it needs more time to finish and maybe does not become as crisp.
Bacon has sweet, salty and smoked taste. It stores lot of crisp, chewy pork fat. During cooking the smell fills the whole room and stays for hours.
Basically it is flavored fat, what gives it big use in kitchen.
Bacon can be uncured, raw, uncooked or prepared without nitrates. Nitrates and nitrites react with protein parts in the meat to create stuff, that one knows to be harmful in animals. Products with celery salt or other natural nitrates have same risks.
Curing first changes the taste, the feel and the color of the meat. Some think, that versions without nitrates taste more like simple salty pig than like real Bacon.
It is possible to prepare own Bacon at home. Brown sugar, molasses, garlic, bourbon and different wood types all create special smell. Smoked with hickory, apple or cherry are popular kinds.
Slices thin or thick, with maple or black sugar on top (taste choices differ betweenfolks). The fat staying after cooking can last for more uses, for instance frying onions or making pork dressing for spinach salad.
