88 Dessertspoon = 211.367683 Teaspoon us

88 dsp = 211.367683 tsp
New Conversion

Conversion Formula

1 dsp = 2.401905 tsp


Unit Information

Dessertspoon

A unit of volume used primarily in British cooking, equal to 2 teaspoons or approximately 10 milliliters. Intermediate between teaspoon and tablespoon.

Teaspoon_us

A US customary unit of volume equal to 1/6 US fluid ounce or approximately 4.92892 milliliters. Commonly used in cooking and baking measurements.

Conversion Tips

  • Remember to check your decimal places for accuracy.
  • This conversion is commonly used in international applications.
  • Consider the context when choosing precision levels.
  • Double-check calculations for critical applications.
Learn More About Cooking

Scientific Overview

Cooking is the art and science of preparing food through the application of heat, which transforms ingredients chemically and physically to enhance flavor, improve digestibility, and ensure food safety.

Historical Background

Cooking dates back at least 2 million years to early hominins using fire. The development of pottery around 20,000 years ago revolutionized cooking methods. Modern cooking science emerged with figures like Marie-Antoine Carême and Auguste Escoffier.

Real-World Applications

Food Preparation

Transforming raw ingredients into edible meals

Food Preservation

Extending shelf life through various cooking methods

Nutrition Enhancement

Improving nutrient bioavailability and digestibility

Cultural Expression

Preserving and evolving culinary traditions

Molecular Gastronomy

Applying scientific principles to create innovative dishes

Interesting Facts

  • The Maillard reaction creates complex flavors in cooked foods
  • Pressure cooking was invented by Denis Papin in 1679
  • Microwave cooking was discovered accidentally by Percy Spencer in 1945
  • Sous-vide cooking allows precise temperature control
  • Fermentation is one of the oldest cooking methods

Key Formulas

Maillard Reaction

Amino acids + Reducing sugars → Melanoidins

Caramelization

Sugar → Caramel + Flavor compounds

Heat Transfer

Q = mcΔT

Water Activity

a_w = p/p₀

Cooking Time

t ∝ (thickness)²/D


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