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| Imperial | Value | Metric | Value |
|---|---|---|---|
| 1 inch | in | 2.54 centimeters | cm |
| 1 foot | ft | 30.48 centimeters | cm |
| 1 yard | yd | 0.9144 meters | m |
| 1 mile | mi | 1.60934 kilometers | km |
| 1 nautical mile | nmi | 1.852 kilometers | km |
| Imperial | Value | Metric | Value |
|---|---|---|---|
| 1 ounce | oz | 28.3495 grams | g |
| 1 pound | lb | 0.453592 kilograms | kg |
| 1 stone | st | 6.35029 kilograms | kg |
| 1 short ton | ton | 907.185 kilograms | kg |
| 1 long ton | L.ton | 1016.05 kilograms | kg |
| Imperial | Value | Metric | Value |
|---|---|---|---|
| 1 fluid ounce | fl oz | 29.5735 milliliters | mL |
| 1 cup | cup | 236.588 milliliters | mL |
| 1 pint | pt | 473.176 milliliters | mL |
| 1 quart | qt | 0.946353 liters | L |
| 1 gallon | gal | 3.78541 liters | L |
| Fahrenheit (°F) | Celsius (°C) | Kelvin (K) | Common Use |
|---|---|---|---|
| 32°F | 0°C | 273.15 K | Freezing point of water |
| 72°F | 22.2°C | 295.35 K | Room temperature |
| 98.6°F | 37°C | 310.15 K | Human body temp |
| 212°F | 100°C | 373.15 K | Boiling point of water |
| -40°F | -40°C | 233.15 K | F & C equal point |
A capon is a male chicken, that one castrated physically or chemically, to improve the quality of its meat. One does that procedure when the bird is still young, before it reaches sexual maturity. Removing the testicles one alters the taste and the texture compared to meat of average male chickens.
Here, a capon is not a simple chicken. Some even call it the “Extra Chicken” thanks to its rich and tender texture.
What is a capon?
The origin of capon chickens truly is debated, so that none fully agrees about the place where the custom started. Making capons used to be very common practice. In the 1940s there were guides for boys, that showed to twelve-year-olds, how one does the operation on young male chickens.
That was a simple way to use the extra male birds in past times.
The meat of a capon is more tender, juicy and delicious, yet less sharp than that of other bird meats, for instance goose. The bird itself is bigger than average chickens, but a bit smaller than turkeys and more tasty than they. One allows capons to grow until they reach between six and twelve pounds.
Some breeders favour traditional surgical ways instead of the chemical method, that is more spread currently. A capon, fed by means of a rich diet from milk or gruel, develops even stronger taste.
Capons also act otherwise. They are more obedient and truly enjoy being around chickens. One even can keep them together without big problems.
Not anymore is it common to neutralise male chickens. One reason is, that the demand for capons is low, and there is concern, that the procedure is cruel. Hence capons are hardly present, which raises the price.
They do not cost a lot because of that, that they belong too a special breed or because of fancy food. They are expensive simply because they are castrated male chickens. The castration in birds is a tricky cause, because in all of them important organs rest inwardly, rather than in big animals with outsides.
To cook, one can roast a capon simply as if chicken. One way is rub it with butter with herbs and roast in the oven until it becomes juicy and the skin cracks. The inside one can salt and pepper, later stuff with lemons and thyme.
A nine-pound capon gives six to eight servings. A ten-pound capon is enough for eight to ten folks. A capon also works well with moisture-based cooking, rather than simply turning it while roasting.
It makes a good replacement for turkey at festive dinners, although everything depends on taste, because a capon is more tender, while turkey has a fuller setof flavours.
