Recipe Help
Cooking Conversions
1 cup = 8 fluid oz = 16 tbsp = 48 tsp = 237 ml
3/4 cup = 6 fluid oz = 12 tbsp = 36 tsp = 177 ml
2/3 cup = 5 fluid oz = 11 tbsp = 32 tsp = 158 ml
1/2 cup = 4 fluid oz = 8 tbsp = 24 tsp = 118 ml
1/3 cup = 3 fluid oz = 5 tbsp = 15 tsp = 79 ml
1/4 cup = 2 fluid oz = 4 tbsp = 12 tsp = 59 ml
1/8 cup = 1 fluid oz = 2 tbsp = 6 tsp = 30 ml
1/16 cup = 1/2 fluid oz = 1 tbsp = 3 tsp = 15 ml
128 fluid oz = 16 cups = 8 pints = 4 quarts = 3.75 liters = 1 gallons
34 fluid oz = 4.23 cups = 2.11 pints = 1.06 quarts = 1 liters = .26 gallons
32 fluid oz = 4 cups =2 pints = 1 quarts = .95 liters = .25 gallons
16 fluid oz = 2 cups = 1 pints = 1/2 quarts = .47 liters = .13 gallons
8 fluid oz = 1 cups = 1/2 pints = 1/4 quarts = .24 liters = .06 gallons
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound
Measuring dry ingredients: Use standard dry measuring cups that come in sets of 1/4, 1/3, 1/2 and 1 cup. Lightly spoon the ingredient into the measuring cup. Level it off with the straight edge of a spatula or knife.
Measuring liquids: Use a clear, standard liquid measuring cup with a pouring spout. This cup has measuring marks for 1/4, 1/3, 1/2, 2/3, 3/4 and 1 cup, as well as fluid ounces and milliliters. Place the measuring cup on a level surface and fill to the desired mark. Read the measurement at eye level for accuracy.
Pan Conversions
1 9 by 5 by 3, 1-1.25 hours
1 8 by 4 by 2, 50-60 minutes
2 7.5 by 4.3 by 2, 40-45 minutes
6 4.5 by 2.5 by 1.5, 30-35 minutes
12 2.5 muffin cups, 15-20 minutes
Food Measurements
1 lemon = 3 tablespoons juice
1 lemon =1 teaspoon grated peel
1 orange =1/3 cup juice
1 orange =2 teaspoons grated peel
8 to 10 egg whites = 1 cup
12 to 14 egg yolk = 1 cup
1 oz semisweet chocolate = 3 tbsp semisweet chocolate pieces
1 oz semisweet chocolate = 1 oz unsweetened chocolate + 1 tbsp sugar
Substitutions
Fresh to dried herbs
Essential oils are more concentrated in dried herbs so you use less. If you want to substitute dried herbs in a recipe that calls for fresh, the conversion is simple. Reduce tablespoons to teaspoons; two Tablespoons of fresh oregano equals two teaspoons dried. Another rule of thumb - use half as much of a dried herb as a recipe calls for fresh. You can perk up the flavor of a dried herb by combining it with common fresh parsley. Pick the parsley leaves from the stems, sprinkle with the required amount of dried herbs and chop the parsley fine. This breathes life into the dried product and adding parsley couldn't hurt any dish.
Ingredient Substitutions
Allspice......1 teaspoon.......Substitution: 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Baking powder.......1 teaspoon.......Substitution: 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar. Warning: Never substitute an equal amount of baking soda!
Brown Sugar....1 cup....1 cup white sugar plus 1 tbsp molasses
Butter.......1 cup....1 cup margarine or 7/8 cup shortening or 7/8 cup oil
Cornstarch.......1 tablespoon.......Substitution: 2 tablespoons all-purpose flour or 2 teaspoons arrowroot
Garlic.......1 small clove.....Substitution: 1/8 teaspoon garlic powder or 1 teaspoon chopped
Flour, self rising....1 cup....1 cup flour plus 1 1/2 tsp baking powder, 1/4 tsp salt
Fresh ginger root......1 tablespoon....1/4 teaspoon ground ginger
Ketchup (for cooking)......1 cup.....Substitution: 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar
Lemon Juice.....1 teaspoon......Substitution: 1/2 teaspoon vinegar
Tomato sauce.......1 cup....Substitution: 6 tablespoons tomato paste and 1/2 cup water
Hot sauce.......crushed red pepper flakes or ground red pepper
Italian herb seasoning........mixture of oregano, marjoram, thyme, basil, rosemary, and sage
Shallots.....minced onion with half a small clove of minced garlic
Sake or rice wine....dry sherry or dry vermouth
Romano cheese = Parmesan cheese
Bread crumbs, dry 1 cup = 3/4 cup cracker crumbs
Broth, beef 1 cup = 1 tsp. beef bouillon granules or 1 beef bouillon cube + 1 cup hot water
Broth, chicken 1 cup = 1 tsp. chicken bouillon granules or 1 chicken bouillon cube + 1 cup hot water
Buttermilk or sour milk 1 cup = 1 Tbsp. lemon juice or vinegar + regular milk to make 1 cup (let stand 5 min.)... 1 cup = 1 cup plain yogurt
Cream, light 1 cup = 1 cup half-and-half
Milk, skim 1 cup = 1/3 cup nonfat dry milk powder + water to make 1 cup
Milk, whole 1 cup = 1/2 cup evaporated milk + 1/2 cup water
Sherry, dry 1 Tbsp. = 1 Tbsp. dry vermouth
Conventional Slow Cooker - Low Slow Cooker - Higher
15-30 minutes 4-6 hours 2-3 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes - 3 hours 8-10 hours 4-6 hours
Microwave Pasta Cooker directions
Type Pasta, water, time
Orzo/elbow 2 oz, 6 oz, 6 minutes
4 oz, 12 oz, 10 minutes
Spaghetti 2 oz, 8 oz, 8 minutes
4, oz, 12 oz, 10 minutes
medium shells 2 oz, 8 oz, 8 minutes
4 oz, 14 oz, 12 minutes
Penne/ 2 oz, 10 oz, 10 minutes
Rigatoni/ 4 oz, 13 oz, 12 minutes
Cavatappi