A poem, the attribution of which
is long gone, on substituting ingredients. I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can, as I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her -- I couldn't even eat it! |
Conversion
Tables for Cooking, |
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Capacity:
US to Metric 1/5 teaspoon = 1 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1 fluid oz. = 30 ml 1/5 cup = 50 ml 1 cup = 240 ml 2 cups (1 pint) = 470 ml 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters Capacity: Metric to US 1 milliter = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon (3 tsp) 30 ml = 1 fluid oz. 100 ml = 3.4 fluid oz. 240 ml = 1 cup 1 liter = 34 fluid oz., 4.2 cups, 2.1 pints, 1.06 quart, .26 gallon Weight 1 oz. = 28 grams 1 pound = 454 grams 1 gram = .035 ounce 100 grams = 3.5 ounces 100 grams of butter = about half a stick (1/4 cup) 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds, 35 ounces -------------------------------------------------------------------------------- Common cooking measurement conversions 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup 1/4 ounce yeast = 2-1/2 teaspoons 2 cups = 1 pint 2 pints = 1 quart ----------------------------------------------------------------- Temperatures 350 Fahrenheit = 176 degrees Centigrade/Celsius 150 F = 65 C 200 F = 95 C 250 F = 120 C |
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Substituting ingredients: - - - - Butter – in a baking recipe, shortening is virtually always better than butter. Don’t bother with margarine – it’s blended vegetable oil and water, so it won’t perform properly for baking OR frying. Go buy butter, real cow-squeezin's. A pound, and also a small tub of whipped butter with a tight-fitting lid that will get lost way in the back of the fridge and turn up some day when you’re desperate. To cut down on the oil used in baking, replace half the oil or shortening in the recipe with applesauce or mashed prunes. - - - - Flour – you can’t replace all the white flour in a recipe, except with unbleached white. But for more than half you can substitute oat, whole wheat, barley, almond, rice or garbanzo-bean flour. Combine several. Use only small amounts of buckwheat flour, teff, or oatmeal. - - - - Lemon juice – another thing you should always have in a forgotten back corner of the fridge is a little plastic lemon-shaped bottle of lemon juice. It will keep for 25 years. Have a fresh lemon on hand to use most of the time. The juice will substitute well for vinegar. Added to some yogurt, it’ll take the place of that all-gone Miracle Whip you need for tuna. - - - - Sugars: For a cup of honey, substitute ¾ cup maple syrup plus a quarter-cup white sugar. Or ¾ cup corn syrup, light or dark, OR light molasses, plus one-quarter cup sugar. Now, if you're slinging around a whole cup of honey, you really ought to review your glucose-consuming habits and give your pancreas a break. But to replace that entire cup of bee juice with sugar, toss in about a quarter cup of water and add a cup and a quarter of sugar (white or brown), plus a half-teaspoon of cream of tartar. More on THAT later. - - - - Milk – yogurt, thinned down a bit. Or use leftover vanilla ice cream, also diluted just a little. - - - - Buttermilk: I have never ever had a recipe calling for it, but you never know. Use almost a cup of milk, add a tablespoon of vinegar or lemon juice and let it set ten minutes. Or to the milk add most of two teaspoons of cream of tartar. Or use yogurt. - - - - Ricotta cheese – cottage cheese - - - - Sour Cream – equal amount of plain unsweetened yogurt - - - - Cream – nearly same amount of milk, with a couple tablespoons melted butter - - - - Vanilla – almond extract - - - - Walnuts – fer cryin’ out loud, chop up something else. Pecans are better anyway. Sunflower seeds will be harder, and some don't like them in baked stuff. - - - - Baking powder doesn't keep long and it's always expired when you go looking for it.
To substitute for baking powder, take that measurement (yer teaspoon of Calumet or Clabber Girl) and use instead half that much of baking SODA, and another half of vinegar or lemon juice. |
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