Wednesday, March 21, 2012

Divide and Conquer~ Substitutions in Cooking and Baking

We all have started to cook or bake and as we are into the recipe we discover the baking soda has gone, the buttermilk is missing, the flour looks...well, you know.  Cook's Corner front page this Wednesday has a really big list of substitutions.  I hope you copy it and keep it in your kitchen folder because, though it is large, it is also helpful.

For preciseness, especially in baking, a kitchen scale determines weights.

Still, the list — plus a set of measuring cups and spoons for dry and liquid ingredients — provides a great start.



Substitutions


1 cup cake flour = 7/8 cup all-purpose flour

1 cup self-rising flour = 1 cup    all-purpose flour + 1 1/2 teaspoons baking powder    + 1/2 teaspoon table salt

1 teaspoon kosher or sea salt =    1/2 teaspoon table salt

1 ounce unsweetened chocolate = 3 tablespoons    unsweetened cocoa powder + 1 tablespoon butter, margarine or shortening

1 cup buttermilk =  1 tablespoon vinegar or lemon    juice added to 1 cup milk

1 large marshmallow =   10 miniature marshmallows

Fruits


1 pound apples =  3 to 4 medium, 3 cups sliced   or 31/2 cups diced

1 pound applesauce = 2 cups

1 pound bananas =   3 medium, 2 cups diced or  1 1/2 cups mashed

1 pound berries (except   strawberries) = 4 cups

1 pint berries (except   strawberries) = 2 cups

1 pound cherries =   2 1/2 to 3 cups pitted

1 pound cranberries = 4 cups

1 pound dates = 21/2 cups    pitted and diced

1 pound lemons = 4 to    5 medium

1 pound rhubarb = 3 to 4 cups,    chopped

1 pound strawberries =  2 1/2 to 3 cups

Dairy


1 pound butter or stick   margarine = 2 cups

1 pound cheddar cheese =   4 cups shredded

1 ounce Parmesan = 1/3 cup    grated

4 ounces blue or feta cheese =    1 cup crumbled

1 cup whipping cream =  2 cups whipped

1 cup eggs = 5 large

1 large egg white =   2 tablespoons

1 large egg yolk = 1 tablespoon

2 egg whites = 21/2 cups beaten

Vegetables


1 pound asparagus =   16 to 20 spears

1 pound dried beans =  2 to 21/3 cups

1 cup dried beans = 2 1/4 to  2 1/2 cups cooked

1 pound cabbage = 3 1/2 to    4 1/2 cups shredded

1 pound carrots = 3 cups chopped

1 rib celery = 1/4 to 1/2 cup chopped

1 bunch celery = 4 cups    chopped

1 ear corn = 1/2 cup kernels

1 package (10 ounces)  frozen corn = 1 3/4 cups

1 pound mushrooms =  5 cups sliced

1 package (10 ounces)  frozen peas = 2 cups

1 medium green bell pepper    = 1 cup chopped

1 pound potatoes =  3 medium, 3 cups chopped    or 2 cups mashed

Weights and measures


Pinch or dash =  1/16 teaspoon

1 tablespoon = 3 teaspoons

1/2 tablespoon =    1 1/2 teaspoons

1/8 cup = 2 tablespoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons plus    2 teaspoons

3/4 cup = 12 tablespoons

7/8 cup = 3/4 cup plus 2 tablespoons

1 cup = 16 tablespoons

1 pint = 2 cups

1 quart = 2 pints

1 gallon = 4 quarts

1 cup = 8 fluid ounces

1 tablespoon = 1/2 fluid ounce

1 jigger = 1 1/2 fluid ounces

1 fluid ounce =    2 tablespoons

1 pound = 16 ounces

1 ounce = 28 grams

1 pound = 454 grams

1 kilogram = 2 pounds

1 liter = 1 quart

Staples


1 cup beef or chicken broth    or stock = 1 bouillon cube or  1 teaspoon instant bouillon    dissolved in 1 cup boiling    water

1 package (12 ounces)  chocolate chips = scant    2 cups

1 jar (18 ounces) peanut  butter = 2 cups

1 pound vegetable shortening = 2 1/2 cups

1 envelope active dry yeast =    1/4 ounce or 21/2 teaspoons

1 pound brown sugar = 2 1/4 cups packed

1 pound confectioners’ sugar = 31/2 to 4 cups

1 pound granulated sugar = 2 cups

Flour, Grains and Pasta


1 pound all-purpose flour =   3 1/2 cups unsifted

1 pound cake flour = 4 1/8    cups unsifted, 4 1/2 cups sifted

1 pound whole-wheat flour =    3 1/3 cups sifted

1 pound elbow macaroni = 4 cups dry or 9 cups cooked

1 pound noodles = 6 to 8 cups dry or 8 cups cooked

1 pound cornmeal = 3 cups dry

1 pound rolled oats = 5 cups

1 pound brown or white rice    = 2 1/4 to 2 1/2 cups

1 cup white or wild rice = 3 cups cooked

1 cup brown rice = 4 cups cooked

1/4 cup popcorn = 5 cups popped

Bread and crumbs


1 slice bread = 1/2 cup soft bread crumbs

1 cup saltine-cracker crumbs = 28 crackers

1 cup graham-cracker    crumbs = 15 squares

1 cup chocolate-wafer    crumbs = 18 to 20 chocolate  wafers

Thanks to Robin Davis for this at:robin.davis@dispatch.com

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